Question
ddishwashing
ad pretne, tinise, saitE, a0d washdishes
SCraye 2d pretinse, wask, dra, air dry and sanitize dishes
CSaae 2nd pre-tinse, rinise, wash, santize, drzin and airdry diskhes
DSrage and pnetinse, wasn, rinse, sznitze, drzin and air dry diskes
which of the folloing parts f an eg is producsd by the oriduct andoonsist of four slternating
gers of hick and hin consistencies
A.Air ce
BA
wWhich of the following vtains is found in ezp
AB C. D
BC
The appezras
A.cie
BGrade, tezture, deznliness, sha
C.shape, texture, dieznliness and siz
Dtexture, soundness, size and dearliness
Which of the folowing marke Sorms f ezzs is seidom used in cwikin
A.Dried ezz C.Prozen ez
BFresh egz D. Shelled ez
hich of the following raises caglation temeratuse prducing sofier, uezker gel wen added to
Chalazz
D.Yolk
D.K
ce f ezg is imgorant for em
ess, shage, terture and sondita
mer apyesl. Of what basisare sthells evaluated?
used
culan
Answer
The correct answer for the first question is option C: Saae 2nd pre-tinse, rinse, wash, sanitize, drzin and airdry diskhes.
The correct answer for the second question is option B: Vitamin C.
The correct answer for the third question is option C: Shape, texture, cleanliness, and size.
The correct answer for the fourth question is option A: Dried eggs.
The correct answer for the fifth question is option D: Yolk.
The basis for evaluating eggshells is cleanliness.