Read and analyze the following situations/questions below.1. Aling martha used to buy eggs with little damage or crack in their market for the price of these eggs is cheap compared to the ones that are free from damages to make her delicious Leche Plan dessert for her online food shop. What do you think will happen to the person who will eat this kind of food products out of those ingredients?2. Your family is about to celebrate your birthday and they choose leche plan and pannacota for the dessert. What are the preparations and keeping practices will you do in order to keep them delicious and fresh on the day of your celebration? Justify your answer.
1. Read and analyze the following situations/questions below.1. Aling martha used to buy eggs with little damage or crack in their market for the price of these eggs is cheap compared to the ones that are free from damages to make her delicious Leche Plan dessert for her online food shop. What do you think will happen to the person who will eat this kind of food products out of those ingredients?2. Your family is about to celebrate your birthday and they choose leche plan and pannacota for the dessert. What are the preparations and keeping practices will you do in order to keep them delicious and fresh on the day of your celebration? Justify your answer.
Answer:
1. The person who ate it will have a stomach ache
2.Make sure you are using the right recipe/ingredient, make sure the ingredient has no damage and after cooking it find a clean plate/food container
"EXTRA"
After you party put the leftover foods in the refrigerator and if you want to eat it just heat it and you can eat it
Step-by-step-explanation
If I'm wrong please correct me
If I'm right Hearts and 5 Star Please
#Carryonlearning
2. 1. What is synonym of plan?A. disregard B. aimC. gambleDi improvise2.is the process of thinking out what to doA. Implementing B. Marketing C. Planning D. Harvesting3. Who must take part in caring for the animals to be raisedA. Parents8. Community C. Children D. Family4. Which of the following is not a factor in choosing an animal to be raisedA. goalB. climate C. experience D housing5. What is the first step for a family to put up an animal raising projectA. Planning B. Implementing C. Harvesting D. Marketing6. Which does not belong to the fowls?A. ChickenB. DuckC. Turkey D. Carabao7. If you plan to raise eggs for family's income, what are you going to putup?A. Raising swineC. Raising goalsB. Raising poultryD. Raising cows8. All factors except one should not be considered when starting an animalraising businessA. Wants of each member of the family and the communityB. Kind and type of animal with its health to be mainly consideredC. Full knowledge of goal and objective for undertaking the businessD. Market demand for animals and their by-products9.santos family has bought an agriculture farm in nicol. how should they do to make it profitableA. Buy and sellB. Bid it for a higher priceC. plan for raising pigs and goatsD. Allow tenants to take over10. why Is planning important for animal raising project?A. planning helps a business Identify it's goalsB. planning disorganizes it members in the projectC. planning creates chaos to the family.D. planning gives uncertain ideas.
the planning gives ideas
Answer:
1. B
2. C
3. B
4. A
5. A
6. D
7. B
9. C
10. A
Explanation:
Hope it helps
3. A. Dried egg 12. Which of the following market forms of eggs is seldom used in cooking B. Frozen egg C. Fresh egg D. Shelled egg 13. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A Fried egg B. Scrambled egg C. Poached egg D. Soft- boiled egg 14. Which kind of egg dish is served directly in the shell or maybe shelled and used to make another preparation such as deviled eggs? A. Poached egg B. Hard boiled egg C. Fried egg D. Coddied egg 15. Which kind of egg dish is prepared by stirring constantly over low heat for a soft delicate curd and a creamy texture? A Omelet B. Poached C. Sunny side up D. Scrambled 16. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg A. Chalaza B. Germinal disc C. Shell D. Yolk 17. What is a standardized recipe? A. give exact information about the brand of the ingredients B. give nutritional fact of the product. C. demonstrate how the menu will be presented. D. describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product. 18. One of the effects of eggs being heated is? A.coagulation of fats B. coagulation of ligament C. coagulation of meat D coagulation of protein 19. There are five uses of egg one of which is? A eggs as flavor B. eggs as seasoning C. egg as emulsifier D. egg as tenderizer 20. What is the optimum cooking time for eggs in a shell? A. 15-20 minutes B. 15-25 minutes C. 20-25 minutes D. 20-30 minutes 21. Which foam formation the peaks hold their shape, even when bowl is being tipped? A. frothy B. stiff foam C. soft foam D. soapy foam 22. White is completely set but the yolk is still soft and yellow. A. Basted B. Over hard C. Over medium D. Sunny side up 23. Which of the following disease that is carried and transmitted to people by food? A Food borne illness B. food borne infection C. food borne infection D. food borne intoxication 24. What is your primary consideration when storing eggs? A. Expiration date B. fragility C. quality D. size 25. Which of the following is not good OHS practice? A. Disaster plan B. first aid kit C. training D. personal protective equipment (PPE)
Answer:
13b
14c
15d
16a
17c
18a
19b
20d
21c
22a
23d
24c
25a
pa follow po at pa brainliest nalang po pls
#CARRY ON LEARNING
4. a 1. Dina is making a banana que. She gathered the ingredients needed like banana, sugar and oil. The ingredients she used in making her product can be termed as a. Input b. process c output _2. If you combine the ground pork, spices, eggs, flour and carrots and portioned the mixture into small mounds and deep fried it, what would be your output? a meatballs b. siomai c. barbeque 3. This part of a business plan will tell you where the money comes and where it goes. a financial plan b. production plan c. Marketing plan 4. Which of the following is a fixed cost? a Salary of workers c. electricity bill 5. Which of the following do not belong to the group when it comes to the type of cost? a building rental b. Electricity bill c. LPG 6. This type of cost refers to the cost which changes its price from time to time. a Variable cost b. fixed cost c. labor cost 7. A type of cost which is steady or that it does not change every now and then a Variable cost b. fixed cost c. labor cost a b. sugar
Answer:
1. B
2. A
3. A
4. A
5. C
6. A (variable means not consistent or having a fixed pattern; liable to change.)
7. B
Explanation:
pa brainliest nalng po
5. TRUE OR FALSE1. it is convenient to plan a one-week menu because this will be used as your basis for making a purchase list.2. There should be a channel of communication that will allow consumers to voice out their complaints againstfood-service establishment, manufacturer, or business establishment.3. Remove from the list the ones that are not available.4. Be aware of what specific products or services are offered.5. Prices of food items differ from one season to another,6. Substitutes do not serve the samne purpose as the original ingredients.7. Food budget can be stretched by buying substitutes that are less expensive but equally nutritious.8. Shopping on cash basis is good when the need to limit expenses and avoid impulsive buying is necessary.9. Weighing scales in open markets are mostly accurate.10. Mixing rotten eggs with fresh egg11. Injecting of water in chicken to make it weigh more.12. Report any anomalous practice to the right person or authority.13. Make the wise choice from the many products offered by him/her.14. Every consumer must be aware of their rights and responsibilities as well as their duties.15. Information on the label tend to be misleading.16. Make a complete market list of things to buy.17. Purchasing is buying food needed for a family meals.18. Mixing stale fish with fresh in heaps.19. A label is any devise attached to the product.20. Good quality rice are mixed with poor quality rice and sold at a higher price.
Answer:
1.ㅅㅅ갿
2.ㄹ민ㄷ
3.ㅅㅅ갿
4.ㅅㅅ갿
5.ㄹ민ㄷ
6.ㄹ 민 ㄷ
7.ㅅㅅ갿
8.ㅅㅅ갿
9.ㅅㅅ갿
10.ㄹ 민 ㄷ
Explanation:
ㅑ ㅗ매ㅡㄷ 샹 ㅑㄴ 책ㄱㄷㅌㅅ
6. ACTIVITY SHEET 1.1Let us find out how much you already know about how to start a poultry production enterprise.DirectionsAnswer the questions below. Write the letter of your answer in your activity notebook.1. Which is not included when planning a poultry project?a number of chicks to raiseb. capital to start the projectc. right kind of stockd. characteristics of the raiser2. What should a poultry raiser possess?a. diligence and willingness to workb. enough capital to finance the projectc. more men to work in the projectd. many friends to buy his poultry products3. What action should you do to avoid losses in your project?a. Dispose of the product when they reach marketable age.b. Keep your stocks and wait for a better price.c. Control feeding to lessen your expenses.d. all of these4. Which is true about commercial crosses of hybrid stock?a. They grow fast and produce quality meat and eggs.b. They are expensive and laborious to raise.c. They are easily affected by diseases.d. all of these5. When planning to start a poultry project, which should be considered first?a. capital to start the projectb. labor force to do the workc. housing facilitiesd. feed supply
Answer:
1. d
2. D
3. D
4. D
5. D
Explanation:
Sana tama :)
7. 1. Dina is making a banana que. She gathered the ingredients needed like banana, sugar and oil. The ingredients she used in making her product can be termed as a. Input b. process c output _2. If you combine the ground pork, spices, eggs, flour and carrots and portioned the mixture into small mounds and deep fried it, what would be your output? a meatballs b. siomai c. barbeque 3. This part of a business plan will tell you where the money comes and where it goes. a financial plan b. production plan c. Marketing plan 4. Which of the following is a fixed cost? a Salary of workers c. electricity bill 5. Which of the following do not belong to the group when it comes to the type of cost? a building rental b. Electricity bill c. LPG 6. This type of cost refers to the cost which changes its price from time to time. a Variable cost b. fixed cost c. labor cost 7. A type of cost which is steady or that it does not change every now and then a Variable cost b. fixed cost c. labor cost a b. sugar
Answer:
1. B
2. A
3. A
4. A
5. C
6. A (variable means not consistent or having a fixed pattern; liable to change)
7. B
8. 13. Ramon is allocating their family budget. If the total family budget is Php 35,000 what do you think is the amount allocated forutilities if he decided to allot 12% on it?A. Php 3,750B.Php 4,200C. Php 5,000D. Php 6,00014. Lourdes is the breadwinner of her family, she needs to allocate her budget to all the needs of the family. What component offamily budget will she give more priority?A EducationFoodC. HealthD. Household Operation15. What is a strategy that outlines the manner or steps on how a person will achieve the goals or objectives he or she had set? It isalso considered as the blueprint of a project?A Floor planB.Leche planC. Lesson planD. Project plan16. Which of the following tools are essential for pattern alterations and body measurements to ensure a good garment fit?A. Cutting toolsD. Marking toolsC. Mcasuring toolsD. Stitching tools17. Liza is making pillowcases as a means to augment the family income. Which of the following is to consider in sewing creativeand marketable household linens?A. Designs and marketing strategyB. Materials needed and cost of capitalC. Target customerD. All of the above18. As you watch the advertisement on television, endorsers do it most creatively. Why do you think so?A. It can promote the TV station.B. It can cause high price to the productC. It can encourage viewers to buy the product.D. It makes actors and actresses more popular19. Ana is selling preserved products like longganisa, ham, tinapa, and tapa. Which of the following way of food preservation is dorwith her products?A.DryingB. FreezingC. SaltingD. Smoking20. In bagoong, burong manga, mustard, salted egg and fish sauce, application ofis being done to preserve the food.n waterSaltVinegarR Sugaris not easilyA
Answer:
a .c b. d .a Sana makatulong
9. Read each sentence carefully. Identify the meaning of the caps lock word. 1. In most restaurants, leftover cooked food for the day is thrown away and becomes SPOILED in trash bin. fresh rotten new 2. A family eats a kilo of rice a day. Their monthly CONSUMPTION of rice is more than half sack. the use of something the plan of something the wastage of something 3. Rice, meat, vegetables, and eggs are the basic COMMODITIES found in the market. products materials objects 4. Some people deal with serious GLUTTONY especially when they eat or drink a lot during special occasions. generosity greedy profit 5. Burned rice is INEDIBLE because of its hard texture and bitter taste. can't be eaten can't be bought can be cooked WRONG ANSWER REPORT CORRECT ANSWER BRAINLIEST
Answer:
1. SPOILED - rotten
2. CONSUMPTION - the use of something
3. COMMODITIES - products
4. GLUTTONY - greedy
5. INEDIBLE - can't be eaten
Explanation:
Answer:
1. rotten
2. the use of something
3. products
4. greed
5. can't be eaten
Hope I helped!
10. any dessert that is not required for immediate consumption must be cooled rapidly. 2. egg custards contain vitamins and minerals, which provides bad bacteria. if custards are nit heated and cooled properly and quickly, bacteria that are present in the custard can grow quickly to dangerous numbers. 3. any dessert that is not required for immediate consumption must be cooled rapidly and stored in the cool room until required. 4. if you plan to keep a pre-prepared dessert hot until service, make sure that the temperature of the food is over 45 °c. 5. if milk and cream are sued in dessert like trifle and custard, they must not be left to stand at room temperature for any length of time. 6. food packaging is a category that includes products that must be protected from tampering. 7. the packaging should protect the package from the time it is prepared to the time it is consumed. 8. the content of the package should provide protection as well as convenience in handling and transport during distribution and marketing. 9. in packaging, big items should be clustered or grouped together in one package for efficiency. 10. improper packaging prevents waste (such as leakage or deterioration) during during transportation and distribution. TRUE or FALSE?
TTFTTFTTFT
Explanation:
hope can help
11. True or False 12. You don't need to secure the Barangay Clearance when you already have a Mayor's Permit to operate your farm. 13. Fish farming is one of the biggest industries in the Philippines. 14. Always provide a suitable shelter for your animals and place proper fences to prevent spread of pests and diseases. 15. Goat are not easier to raise because they simply live on grass and leaves of plants. 16. Bangus is very popular for its milky taste. 17. Duck eggs are made into salted egg and balut. 18. In establishing your financial plan, this includes budget allotment vs. expenses, debt, labor, and miscellaneous expenses of the farm. 19. You must sell fish and meat products during peak season when there is high demand. 20. Marketing Strategy is not important because it will not help you in selling your products to the costumers Nonsense-auto report
Answer:
12) False
13)truth
14)truth
15) truth
16truth
17) truth
18) truth
19) false
20) false
12. 1. Which is not included when planning a poultry project? a. number of chicks to raise b. capital to start the project C. right kind of stock d. characteristics of the raiser 2. What should a poultry iraiser possess? a. diligence and willingness to work b. enough capital to finance the project c. more men to work in the project d. many friends to buy his poultry products 3. What action should you do to avoid losses in yOur project? a. Dispose of the product when they reach marketable age b. Keep your stocks and wait for a better price. c. Control feeding to lessen your expenses. d. all of these a They gro fast and produce quality meat and eggs. b. They are expensive and laborious to raise affected by diseases. 4. Which is true about commercial crosses of hybrid stock? C. They are easily d. all of these then pianning to start a pOuitry project which should be
Answer:
1. C 2. A 3. A 4.
13. 1.livelihood activities that offer the family a continuous supply of income,milk,and meat.A.animal raising B.fish raisingC.livestock raisingD.swine raising2.animal like people need________ to protect them from heavy rain,wind,and intense heat of the sun.A.fence B.grassesC.shelter D.water3. they are normally harvested bat size of 20-40 cm or about 250-500 g and are marketed mostly fresh or chilled,whole or deboned,frozen, or processed.A.catfishB.grouperC.MilkfishD.mudcrab4. which of the following is not a product of raising fish?A.canned goods B.driend fish C.fish sauceD.powdered milk5. fish pens are commonly built in the rivers,sea,swamps and lakes because of the continuous supply of__________needed in the fish culture.A.AirB.foodC.shelterD.water6. different kinds of fish are harvested in different season. which of this is the best practices in harvesting fish?A.drain all water in the pond B.Harvest all fish using small hole of net C.harvest the big ones with netD.harvest all big and small fishes7.animal are transported to the market in safe and comfortable while travelling. which of not advisable to travel.A.bad weather B.good weatherC.cold timeD.hot time8. the by-product that derived from cow that can be sold in the market is.A.MilkB.dried fishC.salted eggD.balut9. mr.mendoza plans to start a piggery or livestock operation. he prepares capital investment, which comprises land and construction, crafting, ponds,water,tanks,and oxygen meters, among other things.he's referring to which of the following options?A.expensesB.Capital costC.operation costD.gainguys pa help ako Ngayon na yan ipapasa please guys tulonga mo ako please guys sa tle na subject yan guys subject:tle
Answer:
1 C (Not sure)
2 C
3 ?
4 D
5 D
6 C (Not sure)
7 A?
8 A
9 A?
Explanation:
Hope it helps
Not sure po ako sa iba
Sorry
14. Assessment Directions: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper, Will be given 18 points.1. The first consideration in choosing food to preserve is to find out___.A. those that are cheap C. those available in your home gardenB. those that are in the market D. those available in your community2. The efficient preparation of food preserves needs___.A. careful planning C. tools and equipmentB. careful measurement of ingredients D. all of the above3. Good quality, fruits, and vegetables should be___.A. fresh with bright color characteristics of the fruits and vegetablesB. of usual size and shapeC. in abundance since they are in seasonD. uniform in texture and color4. Good quality fish should not have___.A. clear bright eyes C. shiny and tight scales in a firm bodyB. a strong seaweed odor D. slightly foul odor5. Good quality beef should have___.A. reddish meat C. thin lean meatB. an unusual meaty odor D. thick skin and fat6. Which of the following best describes the importance of choosing a good quality of foods to preserve?A. to avoids wastage of foods and to produce healthier preserved foodsB. to gain more money when selling the productsC. to sell products much fasterD. to process food a lot easier7. Success in choosing the right food in going to the market starts with___.A. careful planning. C. making a list of what is neededB. thinking ahead D. knowledge on the characteristics of the food8. The good quality egg should have___.A. slightly rough shell C. dark greyish colorB. hard thick, smooth shell D. very rough shell9. Which of the following is true about the good quality of foods?A. they are expensive C. they are difficult to findB. they are more nutritious D. all of the above10. What is the best prac for choosing a good quality of food?A. be familiar with their appearance, texture, and flavorB. be familiar with their price at the marketC. real a lot of cooking booksD. watch a lot of cooking showB. GamesDirections: Arrange of the correct answer.1. MDOC - __________2. PM - _________________3. RB - ____________C. Identify the event of gameDirections: Choose the letter of the correct answer. 1. In "CODM" what is the event of Season 1?
Answer:
1. C
2. D
3. A
4. D
5. A
6. A
7. A
8. B
9. B
10. A
ANSWER:
A.
1.b
2.d
3.d
4.b
5.a
6.a
7.a
8.b
9.b
10.d
Explanation:
diko na alam po sa ibang questions sorry
btw sana makatulong popaheart narin po ❤️
15. 5. It consists of kitchen waste including vegetables and fruit peels and pieces, Egg shells and Bones.a. E-wasteb. Wet wastec. Dry wasted. biomedical waste6. Gives used items or old items a new life, It is the key component of hierarchy.a. Reducingb. RecyclingC. Reusingd. Reproduction7. Farm records should providea. Accurateb. Financialand necessary information.c. Usefuld. Production8. Relate primarily to money or the financial interactions of the farm.a. Accurateb. Financialc. Usefuld. Production9. Are items that relate to quantities of inputs and levels of production by enterprise and/or byresource type.a. Accurateb. Financialc. Usefuld. Production10. Is a management tool to help the owner to know the state of a business or enterprise at any timeand to have reliable information on which to base his or her plans for development of the business.a. Record keeping b. Financial Recordc. Decision Making d. Production11. When both production and financial records is accurately maintained and categorized, it can beused to produceinformation.a. Record keeping b. Financial Recordc. Decision Making d. Production12. Is someone who sells goods and services to the marketa. preacherb. teacherc. entrepreneurd. engineer
Answer:
5. c
6. b
7. a
8. b
9. d
10. a or b
11. a
12. c
16. 1. It is a process of removing visible dirt from a surface A Cleaning B. Sanitizing C. Washing D. Cleaning and sanitizing 2. The process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically A. Chemical washing B. Dish washing C Mechanical washing D. Ware washing 3 It is the removal of soil and other dirt A Sanitizing B cleaning C rinse 4. Which of the following is the right step by step procedures in manual D. pre-rinse dishwashing A Drain and air-dry, scrape and pre-rinse, ninse, sanitize, and wash dishes. B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes C. Scrape and pre-rinse, rinse, wash sanitize, drain and air-dry dishes D. Scrape and pre-rinse, wash, rinse, sanitize drain and air-dry dishes 5. Which of the following vitamins is not found in eggs? AB1 BC C D DK 6. In manual dishwashing. nnsing is the step to do A. 200 B 3" C.4 D. 5 7 This kitchen device has loops of stainless and steel wire that is fastened to the handle which is used for blending and mixing gravies. A Blender B Spatula C. Wire whisk D. Wooden spoon 8. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream A Paring knife B Wire whisk C Rubber spatula D Wooden spoon 9 Means reducing the number of harmful microorganism by using very hot water A sanitizing B. cleaning C washing Drinse or chemical solutions and air dry 10 Which of the following tools is not used in cooking omelet? D. Skimmer C. Sautee pan B fork A Bowi 11. It is the egg's outer covering which accounts for about 9 to 12% of its total A Chalaza B Shell C. Germinal disc weight depending on egg size D Yolk ALLA. Dried egg 12. Which of the following market forms of eggs is seldom used in cooking B. Frozen egg C. Fresh egg D. Shelled egg 13. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A Fried egg B. Scrambled egg C. Poached egg D. Soft- boiled egg 14. Which kind of egg dish is served directly in the shell or maybe shelled and used to make another preparation such as deviled eggs? A. Poached egg B. Hard boiled egg C. Fried egg D. Coddied egg 15. Which kind of egg dish is prepared by stirring constantly over low heat for a soft delicate curd and a creamy texture? A Omelet B. Poached C. Sunny side up D. Scrambled 16. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg A. Chalaza B. Germinal disc C. Shell D. Yolk 17. What is a standardized recipe? A. give exact information about the brand of the ingredients B. give nutritional fact of the product. C. demonstrate how the menu will be presented. D. describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product. 18. One of the effects of eggs being heated is? A.coagulation of fats B. coagulation of ligament C. coagulation of meat D coagulation of protein 19. There are five uses of egg one of which is? A eggs as flavor B. eggs as seasoning C. egg as emulsifier D. egg as tenderizer 20. What is the optimum cooking time for eggs in a shell? A. 15-20 minutes B. 15-25 minutes C. 20-25 minutes D. 20-30 minutes 21. Which foam formation the peaks hold their shape, even when bowl is being tipped? A. frothy B. stiff foam C. soft foam D. soapy foam 22. White is completely set but the yolk is still soft and yellow. A. Basted B. Over hard C. Over medium D. Sunny side up 23. Which of the following disease that is carried and transmitted to people by food? A Food borne illness B. food borne infection C. food borne infection D. food borne intoxication 24. What is your primary consideration when storing eggs? A. Expiration date B. fragility C. quality D. size 25. Which of the following is not good OHS practice? A. Disaster plan B. first aid kit C. training D. personal protective equipment (PPE)
Answer:
hindi ko po maiintindihan po
Answer:
1.Cleaning
2.Mechanical washing
3.Cleaning
4.Scrape and pre-rinse,wash,rinse,sanitize,drain andair-dry
5.Vitamin d
6.D
7.Blender
8.Wooden spatula
9.Sanitizing
10.Skimmer
11.Shell
12.Fresh egg
13.Soft boiled egg
14.Hard boiled egg
15.Omelet
16.Yolk
17.A
18.Coagulation of fats
19.Emulsifier
20.15-20 minutes
21.Stiff foam
22.Sunny side up
23.Food borne illness
24.Fragility
25.D personal protective equipment (PPE)
Explanation:
Sana makatulong
