Temperature Scale Drawing

Direction: Identify the storing techniques being described in thefollowing statements.1.It is used to package sandwich.2. The process of preserving perishable food on a large scaleby means of refrigeration.3. To draw, fold in order to cover4. . in the food from liquid to solid ice.5. To keep cold or cool.6. To refrigerate or to reduce the temperature of food.

Daftar Isi

1. Direction: Identify the storing techniques being described in thefollowing statements.1.It is used to package sandwich.2. The process of preserving perishable food on a large scaleby means of refrigeration.3. To draw, fold in order to cover4. . in the food from liquid to solid ice.5. To keep cold or cool.6. To refrigerate or to reduce the temperature of food.

Answer:

1.container

2.cold storage

3.wrapping

4.true(the answer is ice)

5.use ice packs

6.defrosting

>sana makatulong<

2. Learning Activity 1IDENTIFICATIONDirection: Identify the storing techniques being described in the following terms. Write your answer on on thespace provided1. It is used to package sandwich2. Process of preserving perishable food on a large scale by means of refrigeration3. To draw, fold in order to cover4. Application of low temperature that changes the state of water in the food from liquid to theice5. To keep cold or cool.6. To refrigerate or to reduce the temperature of food

Answer:

1.plastic

2.freezing

3.box

4.evaporation

5.cooling

3. If C and F denote the temperatures in Celcius and Fahrenheit scale and[tex] \qquad\qquad\large \tt{C = \frac{5}{9} (F - 32)}\\\\[/tex]» Draw the graph of this equation, taking C on, x-axis and F on y-axis.» From the graph, find the value of C when F = 50°» From the graph, find the value of F when C = 35°

VALUE

[tex]=========================[/tex]

[tex]{\underline{\huge \mathbb{P} {\large \mathrm {ROBLEM : }}}} \\[/tex]

If C and F denote the temperatures in Celcius and Fahrenheit scale and

[tex]\qquad\qquad\large \boxed{\sf{ \: \: \: \: C = \frac{5}{9} (F - 32) \: \: \: \: }}\\\\[/tex]

» Draw the graph of this equation, taking C on, x-axis and F on y-axis.

» From the graph, find the value of C when F = 50°

» From the graph, find the value of F when C = 35°

[tex]=========================[/tex]

[tex]{\underline{\huge \mathbb{S} {\large \mathrm {OLUTION : }}}} \\[/tex]

Given that, C and F are connected by the relationship

[tex]\begin{gathered}\sf \qquad \leadsto\: \bold{ C = \dfrac{5}{9}(F - 32)} \\ \end{gathered} [/tex]

Substituting 'F = 41' in the given equation, we get:

[tex]\begin{gathered}\sf \implies \: C = \dfrac{5}{9}(41 - 32) \\ \end{gathered} [/tex]

[tex]\begin{gathered}\sf \implies\: C = \dfrac{5}{9} \times 9 \\ \end{gathered} [/tex]

[tex]\begin{gathered}\sf\implies \bold{ \: C = 5 }\\ \end{gathered} [/tex]

Substituting 'F = 23' in the given equation, we get:

[tex]\begin{gathered}\sf \implies\: C = \dfrac{5}{9}(23 - 32) \\ \end{gathered} [/tex]

[tex]\begin{gathered}\sf \implies\: C = \dfrac{5}{9}( - 9) \\ \end{gathered} [/tex]

[tex]\begin{gathered}\sf\implies \bold{ \: C = - 5} \\ \end{gathered} [/tex]

Substituting 'F = 32' in the given equation, we get:

[tex]\begin{gathered}\sf \implies \: C = \dfrac{5}{9}(32 - 32) \\ \end{gathered} [/tex]

[tex]\begin{gathered}\sf \implies \: C = \dfrac{5}{9} \times 0 \\ \end{gathered} [/tex]

[tex]\begin{gathered}\sf\implies \bold{ \: C = 0 }\\ \end{gathered} [/tex]

Hᴇɴᴄᴇ,

➢ Pair of points of the given equation are shown in the table below.

[tex] \qquad\qquad\begin{gathered}\boxed{\begin{array}{c|c} \bold{C }& \bold{ F }\\ \frac{\qquad \qquad}{} & \frac{\qquad \qquad}{} \\ \sf 5 & \sf 41 \\ \\ \sf - 5 & \sf 23 \\ \\ \sf 0 & \sf 32 \end{array}} \\ \end{gathered} \\ [/tex]

➢ Now draw a graph using the points.

➢ See the attachment graph.

Now, from graph we concluded that,

[tex]\begin{gathered}\qquad\sf \mapsto\: F = 50^{\circ} \: \: then \: \: C = 10^{\circ}\\ \end{gathered} [/tex]

[tex]\begin{gathered}\qquad\sf \mapsto\: \underline{\bold{ C = 35^{\circ} \: \: then \: \: F = 95^{\circ}}}\\ \end{gathered} [/tex]

[tex]=========================[/tex]

4. ___ 1. It is used to package sandwich. _2. Process of preserving perishable food on a large scale by means of refrigeration. 3. To draw, fold in order to cover 4. Application of low temperature that changes the state of water in the food from liquid to solid ice. 5. To keep cold or cool. 6. To refrigerate or to reduce the temperature of food. 7. The conditions or practices( as of cleanliness) conducive to health 8. The process of contaminating; state of being contaminated 9. The act or process of making sanitary. ___10. The process of decay in foodstuffs; the act or process of spoiling.

Answer:

1.Packaging

2.Cold Storage

3.Wrapping

4.Freezing

5.Refrigeration

6.Chilling

7.Hygiene

8.Contamination

9.Sanitation

10.Spoilage

Explanation:

Packaging-It is used to package sandwich.

Cold Storage-Process of preserving perishable food on a large scale by means of refrigeration

Wrapping-To draw, fold in order to cover

Freezing-Application of low temperature that changes the state of water in the food from liquid to solid ice.

Refrigeration-To keep cold or cool.

Chilling-To refrigerate or to reduce the temperature of food.

Hygiene-The conditions or practices( as of cleanliness) conducive to health

Contamination-The process of contaminating; state of being contaminated

Sanitation-The act or process of making sanitary.

Spoilage-The process of decay in foodstuffs; the act or process of spoiling.

Answering my question on my second account,

and to help others as well.

Hope it Helps❤

Answer:

Packaging - It is used to package sandwich.

Cold Storage - process of preserving perishable food on a large scale by means of refrigeration.

Wrapping - To draw, fold in order to cover

Freezing - Application of low temperature that changes the state of water in the food from liquid to solid ice.

Refrigerator - To keep cold or cool.

Chilling - to refrigerate or to reduce the temperature of food.

Hygiene - The conditions or practices( as of cleanliness) conducive to health called hygiene

Contamination - The process of contaminating; state of being contaminated

Sanitation - The act or process of making sanitary.

Spoilage - The process of decay in foodstuffs; the act or process of spoiling.

#CarryOnLearning

5. Activity 1 Multiple choice: Choose the correct answer suited to the statement below. Write the letter only in your test notebook. 1. How many weeks is the storage of unbaked yeast bread? A. 1-2 weeks B. 3-4 weeks C. 4-5 weeks D. 5-6 weeks 2. How many months is the storage of baked biscuits? A. 1-2 months B. 2-3 months C. 3-4 months D. 5-6 months 3. How many months is the storage of baked muffins? A. 1-2 months B. 2-3 months C. 3-4 months D. 5-6 months 4. How many weeks is the storage of unbaked muffins? A. 1-2 weeks B. 3-4 weeks C. 4-5 weeks D. 5-6 weeks 5. How many weeks is the storage of unbaked biscuits? A. 1-2 weeks B. 3-4 weeks C. 4-5 weeks D. 5-6 weeks 6. What is the process of preventing perishable food on a large scale by means of refrigerator? A. Cold storage B. Wrapping C. Freezing D. Chilling 7. What method in storing in which raw food is cooked in 0°C-5°C? A. Cold storage B. Wrapping C. Freezing D. Chilling 8. What method in storing in which to draw, fold in order to cover? A. Cold storage B. Wrapping C. Freezing D. Chilling 9. What is used to package bakery products like box, plastic, and container? A. Packaging material B. Wrapping C. Freezing D. Chilling 10. What is the application of low temperature that changes the state of water in the food from liquid to solid ice? A. Cold storage B. Wrapping C. Freezing D. Chilling

Answer:

6. >LICKa. weighing scale5. Maria Amor wants to draw a circle. What instrument does she need?a. Compass b.protractorb.protractor c.meter stick d. tape measure6. What instrument does Jose need to find his height?Digital scale(h) meter stick②rnrntractor d ruler7. What measuring instruments does Brenda need if she wants to sew a skirt for her mothea. Ruler b. meter stick © tape measure C. protractor8. .Pound is a unit of measure in System?a. English b. SiCmetricd. primitive9. Kilometer, Kilogram, Kelvin are examples of unit of measures in System?a. English b. SiC. metricD. primitive10. Pinch, handful, palm, meter are units of measure in the Ancient System EXCEPT one.a. Pinch b. handful c. palmd. meter11. What instrument is needed to measure water consumption?a. Electric meter b. water meter c. digital scale d.ruler12. The boiling point of water is3. Ocb. 100 °CC. 37°C d. 100 °F13. If the outdoor temperature is 45 °F. What is the temperature in °C?a. 7.22 °Cb. 10.22°CC. 36°C d. 45 °c14. Helen needs 20 m of cloth for her curtain. How many centimeters does she needs if you ato cnnvert it?a. 80 cm b. 40 cm C. 200 cm15. The distance to Ariels house to his work is 900m while the distance from his work tod. 2000 cm1 km. What is the total distance from his house to the

Answer:

5.A

Explanation:

sana makatulong

7. 1. Directions: Matching TypeMatch Colum A with that of Column B Write only the letter of the correct answer on the line providedbefore each numberColumn BColumn1. to draw, fold to cover2 used to pack sandwich3. the process of preserving perishable food on alarge scale by means of refrigeration4. to refrigerate or to reduce the temperature of food5. application of low temperature that changes thestate of water in the food from liquid to solid ice6. to keep cold or cool.7. recommended temperature to all sandwiches to bestored8. it is one of the most important activities afterpreparation wherein they are to be kept properlyto avoid spoilage9. basic formula in perishable foods10. must be clearly labeled with the productdescription, use by date and storage requirementI Packaging MaterialM. ChillingN Freezing0. WrappingP. RefrigerationQ. Cold StorageR Storing SandwichesT 4-40-140 loopU 0.3°CV. packing

Answer:

1. T2. U3. P4. Q5. O6. I7. M8. V9. N10. R

Explanation:

#Letsstudy

8. A. Direction: On the third column draw a star if the statement/s in column A match with column B and if not write the correct word/s that best describe the statement/s. A 1. It is the most popular material used for tools and equipment, but is more expensive. 2. It is a greatly durable and cheap material of kitchen utensils but may not last long 3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin contents. 4. Used to level off ingredients when measu ingredients asuring dry 5. Use for turning food items 6. Commonly made up of heatproof glass and transparent so that liquid can be seen when measuring 7. It make the task of cleaning seafood and removing the shell much easier. 8. Enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate 9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups. 10. Used to measure heat intensity. B Aluminum Glass Colander Scraper Flippper Measuring Cup for Liquid Ingredients Seafood Serving Tools Serving spoons Pastry blender Temperature scales с ang hirap

Stainless steelPlasticColanderButter KnifeTurnerMeasuring CupSeafood Serving ToolsSpatulaWhiskThermometers and Pyrometers

Hope it helps

9. Learning Task 5Direction: Identify the storing techniques being described in thefollowing items. Write your answer in a separate sheet of paperwrapping contamination hygienespoilagechillingsanitationpackagingfreezingpreservecoldrefrigeration perishable1. It is used to package sandwich.2. Process of preserving perishable food on a largescale by means of refrigeration.3. To draw, fold in order to cover.4. Application of low temperature that changes thestate of water in the food from liquid to solid ice.5. To keep cold or cool.6. To refrigerate or to reduce the temperature offood.7. The conditions or practices (as of cleanliness)conducive to health.8. The process of contaminating; state of beingcontaminated.9. The act or process of making sanitary.10. The process of decay in foodstuffs; the adprocess of spoiling.i

Answer:

1. Packaging

2.Cold

3. Wrapping

4. Freezing

5.Refrigeration perishable

6. Chilling

7. Hygene

8. Wrapping contamination hygene

9. Sanitation

10. Spoilage

#CarryOnLearning

10. A Self-Check 1.1 Directions: On the third column draw a star * column B and draw smiley face if the statement/s in column A match with if the statement is wrong. Answer Only. с B 1. It is the most popular Aluminum material used for tools and equipment, but is more expensive. 2. It is a greatly durable and Glass cheap material of kitchen utensils but may not last long 3. An essential utensil for Colander various tasks from cleaning vegetables to straining pasta or tin contents. 4. Used to level off ingredients Scraper when measuring dry ingredients 5. Use for turning food items Flipper 6. Commonly made up of Measuring Cup or Liquid heat- proof glass and Ingredients transparent so that liquid can be seen when measuring 7. It make the task of cleaning Seafood Serving Tools seafood and removing the shell much easier. Serving spoons 8. Enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate Pastry blender 9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups. 10. Used to measure heat intensity. Temperature scales

ano ang sagot sino ba meron

11. Self-Check 1.2 Identify the tools, types of bread, and the storing Directions being described below. 1. It is used to separate liquid from solid. 2. It is used to combine together ingredients. 3. A set of measuring tools for small amount of ingredients 4. Bowls that are large enough to hold ingredients while they being mixed. 5. A plastic serrated edge knife used to cut greens without turning the edges to brown. 6. The most commonly used bread for sandwiches. 7. Classic brend is nutritionally superior to wheat bread, more compact and brown in color. 8. This is a stronger tasting bread 9. Made from flattened, often unleavened bread 10. These are an excellent choice for sandwich that comes in all sizes, shapes and textures. 1. It is used to package sandwich 2. The process of preserving perishable food on a large scale by means of refrigeration 3. To draw, fold in order to cover 4. Application of low temperature that changes the state of water in the food from liquid to solid ice 5. To keep cold or cool.

Answer:

Alam ko Yan kaso nakalimutan ko na sorry

Explanation:

ty sa point pa BRAINLY na rin

12. 1. It is a branch of mathematics that deals with the collection, organization, presentation, summarize, analysis, and interpretation of data.A. Algebra B. Geometry C. Statistics D. Trigonometry2. What other fields of human endeavors do statistics apply to?A. Sports B. Business C. Research D. all of these3. A group of subjects selected from a group of all subjects under study.A. Data B. Variable C. Population D. Sample4. What do you call the information collected in a study?A. Data B. Sample C. Variable D. Population5. Which among the following is a qualitative variable?A. Civil Status B. Height C. Weight D. Temperature6. Which among the following is a quantitative variable?A. Occupation C. Color of the eyesB. Test scores D. Model of automobile7. A game show organizer writes the name of each contestant on a separate card, shuffles the cards and draws five names. What sampling techniques were applied?A. Cluster B. Random C. Systematic D. Stratified8. Data that can be classified according to color are measured on what scale?A. Nominal B. Ratio C. Ordinal D. Interval9. A researcher divided subjects into two groups according to gender and selected membersfrom each group for her sample. What sampling method was the researcher using?A. Cluster B. Random C. Systematic D. Stratified10. The number of patients each day who make appointments with a doctor of a certain clinic is what type of data?A. Continuous B. Discrete C. Nominal D. Qualitative

Answer:

1. C2. D3. C4. A5. A6. B7. B8. A9. D10. A

Hope it helps.

13. WRITE TRUE IF THE STATEMENT IS CORRECT AND IF NOT ,UNDERLINED THE WORD OR STATEMENT THAT MAKES THE SENTENCE INCORRECT AND WRITE THE CORRECT ANSWER ON THE SPACE PROVIDED. 1.some sandwich ingredients and fillings should be not cooked ,covered in a separate airtight containers, refrigerated until ready to use.2. Keep the bread tightly wrapped and in moisture proof wrapping.3. Refrigerate sandwiches for as long as possible.4. All sandwiches should be stored at recommended chill temperatures of 0.7°C, soon after packing.5. Packing must clearly be labeled with the product description, used by date and storage requirement.6. The most important principles for sandwich safety are keeping temperatures cool and avoiding crosscontamination.7. Do not arrange layers of sandwiches and cover it with a damp towel.8. Cold storage is the process of preserving perishable food on a large scale by means of refrigeration,9. Chilling is the application of low temperature that changes the state of water in the food from liquid to solid ice.10. Wrapping is to draw, and fold in order to cover.pa help po plsss

Answer:

1.t

2. t

3.f

4.f

5.t

6.t

7.f

8.t

9.f

10.f

14. Learning Task 1 Identify the storing Techniques being described in the following statements Write your answer on your paper 1. It is used to package sandwich 2 The process of preserving perishable food on a large scale by means of refrigeration 3. To draw fold in order to cover 4 To keep cold or cool 5. To refrigerate or to reduce the temperature of foodANSWER :1. PACKAGING MATERIAL 2. COLD STORAGE3. WRAPPING 4. REFRIGERATION 5. CHILLINGTAMA PO YAN!!

Answer:

Thank you

Explanation:

15. Let us find out what you have learned by doing the following exercises. EXERCISES: No. 1 Name of Learner Name of Teacher Grade & Section Date: Directions: Read the sentences carefully. Fill each blank with the appropriate word/s and write it in sheet of paper. Procedure on how to use a refractometer to determine fruit's sugar level A. Adjust the temperature of the 1. Open the daylight plate, drop 2. of distilled water on it. close the prism and allow the water to spread to the surface 3. Wait for 30 seconds. B. Place one or two drops of 4. of fruit or vegetable juice on the prism. Distribute evenly the sample over the surface of the prism. Allow the sample to 5. on the prism temperature for approximately 30 6. C. Draw the device near the bright source of 7. and look through the field vision. D. Read the corresponding number on the 8. The line between the dark and light fields can be seen in the field vision. The scale expresses the 9. of sugar in the sample. E. Open the prism and remove the sample with a piece of paper or clean 10. cotton (use distilled water). 8

ANSWER ALAM MOBA NA WLA AKONG NAINTINDIHAN

16. True or FalseDirections: Read the statement carefully. Draw a happy face if thestatement is correct and draw a sad face if it is not, on your answer sheets.1. Accuracy in measuring ingredients are very important in cooking toachieve a successful finished product.2. Dry Ingredients should be measured in a measuring cup. The flour andthe refined sugar must be measured overflowing. Do not shake. Levelit off using spatula or straight edge of knife.3. Liquid ingredients such as water, juice or liquid forms of milk should bemeasured using measuring glass. The measuring glass should be placed on a flatsurface and read it with eye level.4. Small quantities of ingredients are measured using measuring spoon whilelarge quantities of ingredients are measured using weighing scale.5. To achieve a good result in frying meat or poultry, one should determine theheat temperature of oil by using cooking thermometer.

Answer:

1.) :)2.) :)3.) :)4.) :(5.) ;(

Explanation:

paki heart and follow ty

#brainliest

Answer:

1. true

2. false

3. true

4.true

5.true

17. Direction: Write True if the statement is correct and False if it is incorrect Write your2. Refrigeration is the process of preserving perishable food on a large scale4. Sandwich ingredients and fillings should be cooked, covered in a separateSELF-CHECK 4.1answers on your test notebook.1. Packaging material is used to package sandwichby means of refrigeration3. Freezing is used to draw, fold in order to coverairtight container, refrigerate until ready to use5. Refrigeration is used to keep cold or cool.6. To keep a number of unwrapped sandwiches just place a damp towel in ashallow pan and cover with wax paper7 Storing is one of the most important activities after preparation whereinthey are to be kept properly to avoid spoilage,8. Wrap sandwiches with wax paper, paper napkins plastic wraps oraluminum foil to keep them in good condition9. Packing must be clearly labeled with the product description, use by dateand storage requirement.10. Cold storage is used to refrigerate or to reduce the temperature of food

Answer:

true

false

true

false

true

18. FILL IN THE BLANKSDirections: Below are statements describing the factors ans techniques in presenting and/or storingsandwiches. Choose the correct word/term from the box and write your answer in the space providedbefore the number.•Cutting •Texture•Service ware•Balance •Garnishes •Moulding•Color•Packaging material •Chill•Refrigerate•Cold storage•Four-point sandwich•Wrap•Freezing•Height__1. To keep cool or cold._2. It is used for making packages__3. One that has been cut diagonally4. It contributes to eye appeal in sandwich5. It is to refrigerate or reduce the temperature of food6. Refers to drawing, folding or winding around to cover_7. This can be achieved by adding fillings and vegetables_8. It changes the state of water in the food from liquid to solid.9. It is cutting the sandwiches into fingers, halves and quarters.10. Achieved through having balance in flavor, texture and color.11. Refers to cutting and is the process of cutting sandwiches into shapes12. It adds color to the sandwich that makes it attractive and appetizing13. Can be decorated with suitable ingredients to enhance overall presentation14. Process of preserving perishable food on a large scale by means of refrigeration__15. Refers to the softness, tenderness, smoothness and crunchiness of the ingredients

Answer:

1.frezzing

2r.packaging material

3.cutting

4.four-point sandwich

5.texture

7.garnish

10.

11.

12.

13.

14.

15.

19. E What's More Activity 3.1 Give your smile! That was a lot of information, right? Can you feel you're one step to becoming a successful cook? Well, let's continue and find out by knowing what you understand on the topic, Directions: On the third column draw a smiley if the statement/s in column A match with column B and if not write the correct word/s that best describe the statement/s. C Aluminum Glass A 1.It is the most popular material used for tools and equipment, but it is more expensive. 2. It is a greatly durable and cheap material of kitchen utensils but may not last long 3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin contents, 4. Used to level off ingredients when measuring dry ingredient 5. Use for turning food items 6. Commonly made up of heatproof glass and transparent so that liquid can be seen when measuring Colander Scraper Flipper Measuring Cup for Liquid Ingredients Seafood Serving Tools Serving spoons 7. It make the task of cleaning seafood and removing the shell much easier, 8. Enable you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate 9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups. 10. Used to measure heat intensity. Pastry blender Temperature scales

Answer:

about po ba to sa cooking?

20. DIRECTIONS: Read each statement carefully. Write R if you think the statement is TRUE and W if youthink the statement is FALSE. Write the answer on your answer sheet.1. Some sandwich ingredients and fillings should be cooked, covered in separate airtight containers,refrigerate until ready to use.2. Not all sandwiches should be stored at recommended chill temperature 0.5ºC, soon after packing.3. If bread must be kept more than one day, it may not be frozen thaw, without unwrapping.4. Refrigerate sandwiches for as long as possible.5. Packing must be clearly labelled with the product description, use by date and storage requirement.6. Smoke, chew gum, spit, change a baby's nappy or eat in a food handling or food storage area.7. Wear Jewelry, or only wear plain-banded rings and sleeper earrings in the working area.8. The most important principles for sandwich safety are keeping temperature cool and maintain theshape of the sandwich.9. Raw materials and ingredients should be stored and handled properly to prevent spoilage,contamination and damage.10. Use wax paper, paper napkins, plastic wraps or aluminum foil for sandwiches to keep them in goodcondition11. Packaging materials are used to package sandwich.12. Chilling is the process of preserving perishable food on a large scale by means of refrigeration13. Wrapping means to draw, fold in order to cover14. Refrigeration is the application of low temperature that changes the state of water in the food fronliquid to solid ice.15. Freezing means to refrigerate or to reduce the temperature of food.

Answer:

1.R

2.W

3.W

4.W

6.R

7.W

8.R

9.R

10.W

11.R

12.R

13.R

14.R

15.R

Explanation:

SANA MAKATULONG

Answer:

1.R

2.R

3.R

4.W

5.R

6.W

7.W

8.R

9.R

10.R

11.R

12.R

13.R

14.R

15.R

21. Ull e wpic. Directions: On the third column draw a smiley if the statement/s in column I match with column III and if not write the correct word/s that best describe the statement/s. I II III 1. It is the most popular material used for tools and Aluminum equipment, but is more expensive, 2. It is a greatly durable and cheap Glass material of kitchen utensils but may not last long, 3. This is an essential utensil for various tasks from Colander cleaning vegetables to straining pasta or tin contents 4. This is used to level off ingredients when Scraper measuring dry ingredients, 5. This tool is use for turning food iterns, Flipper 6. Foods can be prepared ahead of time, frozen or Measuring refrigerated during the slack periods, and cooked cup for liquid or heated quickly using this equipment, ingredients 7. It is special coating applied to the inside of some Stainless pots and pans that helps food from not sticking to steel the pan Serving Spoon blender 8. This tool is used for serving soup or stews, but can also dessert sauces or other foods. 9. This is an equipment used to chop, blend, miz, whip, puree, grate, and liquefy all kinds of food. 10. It is tool used to measure heat intensity. Temperature scales

Answer:

1. dont break the record of being a good time with my heart is taken from the album untitled album sa pag-ikot ng mundo ang

22. On the third column draw a if the statement/s in column A match with column B and if not write the correct word/s that best describe the statement/s. A B C 1. It is a material that allows even heat distribution no matter what heat temperature you have. Aluminum 2. It is a material that is very durable and cheap but may not last long Glass 3. An essential utensil for cleaning vegetables, or straining pasta or other types of food. Colander 4. It is used to level off-dry ingredients when measuring Scraper 5. A tool used for flipping food over in a frying pan, or on a griddle. Flipper 6. It is made of heat-proof and transparent glass so that liquid can be seen when measuring. Measuring Cup for liquid ingredients 7. It makes the task of cleaning seafood and removing the shell much easier. Seafood Serving Tools 8. It enables you to easily grab and transfer larger food like poultry, or meat portions into a serving platter, hot skillet, deep fryer, or onto a plate Serving spoons 9. It is used for whipping eggs or butter, or for blending gravies, sauces, or soup. Pastry blender 10. It is used to measure heat intensity. Temperature scales

Answer:

answer is fried chicken

Explanation:

thanks me later

23. At the start of fun run, the temperature registered 35.8 C and after the fun run the temperature decreased by 4.5 C. What was the estimated temperature after the fun run? * 1 point A. 32 C B. 31 C C. 30 C D. 29 C 9. The temperature in Manila was 34.7 C in the morning and it rose by 1.60C in the afternoon. What was the estimated temperature in Manila? * 1 point A. 34 C B. 35 C C. 36 C D. 37 C 10. Mother wants to find out if her son has a fever. She got her thermometer and found out that the thermometer reading is 38.5 ᵒ C. How much higher is her son’s temperature than the normal body temperature? * 1 point A. 1C B. 1.2 C C. 1.5 C D. 2 C The SPG of T.Paez Elementary School has earned enough proceeds to put a new spots center in their school. This is the reason why they did a survey on the favorite sport of their fellow students. Badminton - 11 Basketball - 9 Volleyball - 9 Swimming - 6 Football - 5 use the data for number 11-14 11. which sport is the most favorite? * 1 point A. badminton B. basketball C. volleyball D. swimming 12. Suppose each pupil gave one answer only, how many pupils responded to the survey? * 1 point A. 20 B. 30 C. 40 D. 50 13. how many pupils like volleyball and basketball? * 1 point A. 15 B. 16 C. 17 D. 18 14. what sport is the least favorite of the pupils? * 1 point A. basketball B. football C. swimming D. volleyball Use the data below to answer nos. 15 - 17 15. What day Juan spend the most? * 1 point A. Monday B. Tuesday C. Wednesday D. Thursday 16. How much is Juan’s total expenses? * 1 point A. Php 100 B. Php 130 C. Php160 D. Php 180 17. what is the difference between the expenses on Wednesday and Thursday? * 1 point A. Php30 B. Php 35 C. Php 40 D. Php 50 Use the graph to answer nos. 18-20 18. The scale used in x-axis or horizontal axis is ______ * 1 point A. Week B. Month C. Year D. Annual 19. On what month/s do they have the same weight? * 1 point A. June and July B. August and September C. August and October D. July and September 20. What inference can you draw based from information on the graph? * 1 point A. Carlo and Melvin have the same weight B. Melvin is heavier than Carlo C. Carlo is heavier than Melvin D. Melvin is fatter than Carlo

sorry hindi ko po alam sorry po

24. Direction: On the third column draw a star if the statement's in column A match with column B and if not write the correct word/s that best describe the statement/s. A 1. It is the most popular material used for tools and equipment, but is more expensive. 2. It is a greatly durable and cheap material of kitchen utensils but may not last long 3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin contents. 4. Used to level off ingredients when measuring dry ingredients 5. Use for turning food items 6. Commonly made up of heat- proof glass and transparent so that liquid can be seen when measuring 7. It make the task of cleaning seafood and removing the shell much easier. 8. Enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate 9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups. 10. Used to measure heat intensity. B Aluminum Glass Colander Scraper Flippper Measuring Cup for Liquid Ingredients Seafood Serving Tools Serving spoons Pastry blender Temperature scales C

Answer:

Glass Colander 1. It is the most popular materiai used for tools and equipment, but is more expensive. 2. It is a greatly durable and cheap

Explanation:

please mark me as brain

25. Self-Check 1,1Direction: On the third column draw a star if the statements in column A match withcolumn B and if not write the correct word's that best describe the statementsBAluminumGlassColander1. It is the most popular materiaiused for tools and equipment,but is more expensive.2. It is a greatly durable and cheapmaterial of kitchen utensils butkitchen may not last long.3. An essential utensil for varioustasks from cleaning vegetablesto straining pasta or tin contents4. Used to level off ingredientswhen measuring dry ingredients5. Use for turning food items6. Commonly made up of heatproofglass and transparent sothat liquid can be seen whenmeasuring.ScraperFlippperMeasuring Cup for LiquidIngredientsSeafood Serving ToolsServing spoons7. It make the task of cleaningseafood and removing the shellmuch easier.8. Enables you to more easily graband transfer larger food items,poultry or meat portions to aserving platter, to a hot skillet ordeep fryer, or to a plate9. Used for whipping eggs orbatter, and for blending gravies,sauces, and soups10. Used to measure heat intensity.Pastry blenderTemperature scales

Answer:

stainless steelplasticscolander straight-edged spatula turner measuring cup for liquidseafood serving tools spatulawhisk

26. Space provided.the can body in a way that is completely airtight.1. is a machine that seals the can lid to ASSIMILAa. Can Sealerb. Smoke Housec. Weighing scalesd. Measuring cup2. is used to weigh productsDraw the ditsuch asmeat, vegetables or fruit.in short bora. Can Sealerc. Weighing scalesb. Smoke House d. Measuring cupOutputs3. is used to measure the volume ofContenliquid or bulk solid as flour and sugar.Creatia. Can SealerC. Weighing scalesCleanb. Smoke HouseMeasuring cupTota4. is used to measure the internaltemperature of meat, especially roasts and steaks, and REother cooked foods.a. Food thermometer c. Weighing scalesb. Smoke House d. Measuring cup5. is used to measure dissolved solidscontent of fruits and vegetables, sugar concentrationof sap and syrup for food.a. Food thermometer c. Weighing scalesb. Smoke House d. Refractometer6. is used to measure salinity or dissolvedsait content.a. Food thermometer c. Weighing scalesb. Salinometerd. Refractometer7. used for cutting meat, dicingvegetables, disjointing some cuts, slicing herbs, andchopping nutsa. KnivesC. Scissorsb. Filleting knives d. Descaler or scaler8. is used to remove scales of the fisha. Knivesc. Scissorsb. Filleting knives d. Descaler or scale

Answer:

1. b

2. c

3. measuring cup

4. a

5. c

6. d

7. a

8. d

27. 5. SuoringIV. Directions : Identify the storing techniques being described in the following statements. Write your answerson the space provided.1. It is used to package sandwich.2. Process of preserving perishable food on a large scale by means of refrigeration3. To draw, fold in order to cover4. Application of low temperature that changes the state of water in the food from liquid to solid ice.5. To keep cold or cool.

Answer:

1. packaging material

2.cold storage

3. wrapping

4. refrigeration

5. (wala akong answer eii)

6. chilling

Explanation:

sana makatulong

28. Directions: 1. Copy and answer it in your TLE notebook 2. On the third column (C) draw a STARW) if the statement in column A match with column B and if NOT draw a correct tool that best describes the statement A C B Aluminum 1. It is the most popular material used for tools and equipment, but is more expensive Glass 2. It is a greatly durable and cheap material of kitchen utensils but may not last long Colander 3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin contents, Scraper 4. Used to level off ingredients when measuring dry ingredients 5. Use for turning food items Flipper 6. Commonly made up of heatproof glass and transparent so that liquid can be seen when measuring Measuring Cup for Liquid Ingredients Seafood Serving Tools 7. It make the task of cleaning seafood and removing the shell much easier. Serving spoons 8. Enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate Pastry blender 9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups. Temperature scales 10. Used to measure heat intensity.needed kuna po answer ngayon thankyou:)

Answer:

1. stainless steel

2.⭐

3.⭐

4.Use the back of a knife or flat blade spatula

5. ⭐

6.⭐

7.⭐

8.spatula

9. Whisk

10.⭐

Explanation:

29. Directions: Choose the LETTER of the correct answer and write your answeron the space provided before each number.1. What is the act or process of determining the quantity, length, size or volumeof something?A ScalingB WeighingC. Measuring D. Drawing2. Which of the following measuring instruments is the most appropriate to findthe weight of 5 nipe mangoes?A RulerB. Meter stick C. Beaker D. Weighing Scale3. Your mother wants to determine her waistline. If you have the followingmeasuring instruments in your house, which instrument could you best recommendyour mother to use?A tape measureB. meter stickC rulerD. protractor4. What is the measurement of the degree of hotness or coldness of an object orsubstance?A lengthB massC. volumeD. temperature5. 9. How many meters are there in 3 km?A 30 mB. 300mC 3000mD. 30.000m6. 13. In m 2 is calledA exponentB. baseC. constant D. term7. Which of the following is equivalent to 27 ?A2 x 4 B. 2 x 48 x 16C.2 x 2 x 2 x 2 D. 2 x 4 x 18. Which of the following is considered a constant?А)B 3xC. 2479. 16. Evaluate 2x +3, when x = 2A. 5B.6C.7D.8D. 4xy

Answer:

1 a

2 c

3 b

4 b

5 a

6 a

7 a

Step-by-step explanation:

30. kotary eggbeater d. Whisk Direction: On the third column draw a if the statement in the column A match with column B and if not write the correct word that best describe the statement. A 11. Wooden or plastic boards were meats and vegetables can be cut. 12. Used to measure heat intensity. 13. Used to level when measuring dry ingredients. 14. Used for turning hamburgers and other food items. 15. Used to open food tins, preferably with a smooth operation. 16. A kitchen tool which is specifically designed for pulping garlic for cooking. 17. An essential utensil for various tasks from cleaning vegetables to straining pasta. 18. It makes task of cleaning seafood's and removing the shell much easier. 19. It is used to fill jars, made of various sizes of aluminum or of plastic. 20. Is used for returning some meat and poultry juices from the pan back to the food,B.CUTTING BOARDTEMPERATURE SCALEKNIFEWOODEN SPOONCAN/CARTOON OPENER GARLIC PRESSMIXING BOWLFORK AND KNIFE MEASURING CUPBASTERC ___________________________________________________ Kong Hindi Po ninyu maintidihan sinulat ko sa pic nalang Po de Po Yan blurresana Po matulongan ninyu Ako maraming salamat

Answer:

sure Ka geography yan???

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