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4. Food Storage Methods Food storage means keeping food safely for future use. 🌍 A. Indigenous (Traditional) Storage Methods 4 These are methods used long ago and still used in rural areas: Drying (Sun drying) – removing water from food (e.g. vegetables, meat) Smoking – preserving meat or fish using smoke Salting – adding salt to prevent spoilage Fermentation – changing food using microorganisms (e.g. sour milk) Use of granaries – storing grains in raised structures Clay pots – keeping food cool and fresh 🧊 B. Modern Storage Methods 6 These use technology to keep food fresh: Refrigeration – keeping food cold in a fridge Freezing – storing food at very low temperatures Canning – sealing food in tins Bottling – storing liquids in sealed bottles Vacuum sealing – removing air from packaging Use of preservatives – adding chemicals to prevent spoilage ⭐ 5. Importance of Food Storage Prevents food from going bad Reduces food wastage Saves money Ensures food is available in times of shortage Maintains food quality and safety

A Choose the correct answer. 1 When his grandma died, he came ….. some of her money and property. A into C across B up D round 2 We should try to ….. the amount of rubbish in our area. A increase C provide B improve D reduce 3 I avoid driving to work because there are always ….. jams in the centre. A transport C power B traffic D station 4 By the end of the year, there will be more ….. farms in our city. A solar C floating B vertical D electric 5 Who is going to ….. our new piano? A deal C deliver B produce D construct 6 She doesn’t like being ….. in the house; she wants people around her. A healthy C lonely B crowded D alone 7 Why don’t you come ….. for dinner tonight? A up C over B into D back 8 Mr Jones has found the cure for a serious ….. . A disease C crime B pollution D poverty 9 Scientists are hopeful ….. the future of energy sources. A for C about B in D with 10 Do you think ….. tube trains will ever be used? A drone C charging B front D vacuum Grammar B Choose the correct answer. 1 I’ll still ….. two hours from now. A have gardened C garden B have gardening D be gardening 2 ….. you ….. your homework by 7 o’clock? A Will ... finish C Will … have finished B Will … be finishing D Won’t … finish 3 By 2100, experts ….. new energy sources. A will have discovered C will be discovering B will be discovered D will discover 4 The film will have started before we ….. there. A will have got C get B will get D will be getting 5 This time tomorrow, Sheila ….. a job interview. A will have C will be having B is having D will have had 6 David ..... back from work by dinner time. A will be coming C will have come B will come D won’t be coming 7 I can’t believe that in a few hours, we ….. our first live concert. A are performing C will have performed B will be performing D will perform 8 ….. next Friday, I will be flying to Glasgow. A This time C By B At D Until 9 Jake ….. by the end of September. A will retire C will have retired B is retiring D will be retiring 10 ….. the time Mum gets home, I will have tidied my room. A Before C Until B At D By Everyday English C Choose the correct answer. 1 A: How did you find that job? B: a I’ll be working in the local library. b I’ll be there from June 15th. c There was an advert online. 2 A: I can’t wait! B: a Sounds like fun. b I’ll work in my uncle’s restaurant. c I’ll stay there for two weeks. 3 A: Do you have any plans for the summer? B: a Really? b What about you? c Haven’t I told you? 4 A: What will your duties be? B: a I’ll be flying to London to see my uncle. b I’ll be helping customers. c I’ll have earned enough money to buy a new smartphone. 5 A: How long will you stay there? B: a Until the end of July. b Well, this time next week, I’ll be relaxing. c And what are your plans?

1. The following are ingredients in preparing pumping solution, EXCEPT; a. 5 kgs ham leg c. 1 cup saturated salt solution b. one tablespoon sugar d. 2 drops maplein 2. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 3. What is the main purpose of curing meat? a. To tenderize it c. To add color to it b. To prevent spoilage d. To increase its weight 4. What is the advantage of using pumping pickle over cover pickle and dry cure mixtures? a. It reduces the curing time. b. It enhances the flavor. c. It controls the concentration of salt. d. All of the above 5. What is the function of phosphate in curing solutions? a. It increases the water-holding capacity of the meat. b. It inhibits the growth of bacteria. c. It prevents oxidation of fat. d. It improves the texture of the meat. 6. What is the function of carrageenan in curing solutions? a. It acts as a thickener. b. It acts as a binder. c. It acts as a stabilizer. d. All of the above 7. In coloring salted eggs, how many teaspoons of vinegar must be added? a. 1 teaspoon b. 2 teaspoons c. 3 teaspoons d. 4 teaspoons 8. The following are factors that must be considered in packaging eggs. a. quality maintenance b. packaging design c. type of transport d. cost 9. In type 3 packaging material for eggs, what type of materials can these be made? a. burlap b. plastic c. paper board d. polystyrene 10. How many hours must be needed to bake the ham in an oven? a. 5 hours b. 3 hours c. 4 hours d. 2 hours 11. What is the ideal temperature of a smoke fish when storing it at home inside a refrigerator? a. 30℃ b. 38 ℃ c. 100 ℃ d. 50 ℃ 12. The following are ingredients for curing meat EXCEPT a. salt b. sugar c. vinegar d. cooking oil 13. What is the maximum period for commercial salted duck eggs? a. 18 days b. 21 days c. 14 days d. 30 days 14. What type of curing method is needed when fatty fish such as herring is being used? a. pickle curing b. dry curing c. cover pickle curing d. Pumping pickle curing 15. In making a pork ham, how many quarts of water must be needed to bring it to a boil? a. 2 quarts b. 3 quarts c. 4 quarts d. 5 quarts 16. In making a homemade skinless pork longganisa, what is the percentage of pork fats and lean meat? a. 20% fats, 80% lean meat b. 30% fats, 70% lean meat c. 40% fats, 60 lean meat d. 50% fats, 50% lean meat 17. It is a systematic procedure of producing a record for reference A. output C. documentation B. production report D. input 18. Anything produced, especially through a process, a product, a yield. A. documentation C. output B. input D. production report 19. It is the process of capturing data or translating information to a recording format. A. documentation C. production report B. reporting D. output 20. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 21. What is the difference between pumping pickle and cover pickle? a. Pumping pickle is injected into the meat, while cover pickle is poured over it. b. Pumping pickle is made with vinegar, while cover pickle is made with water. c. Pumping pickle is used for whole cuts of meat, while cover pickle is used for sliced meat. d. Pumping pickle is a dry mixture, while cover pickle is a liquid solution. 22. What is the main ingredient of dry cure mixtures? a. Sugar b. Salt c. Spices d. Phosphate 23. What is the function of vitamin C powder in curing solutions? a. It acts as an antioxidant. b. It enhances the color of the meat. c. It accelerates the curing reaction. d. All of the above 24. What is the ideal temperature for storing cured meat? a. Below 0°C b. Between 0°C and 4°C c. Between 4°C and 10°C d. Above 10°C 25. The following are advantages of packaging shell eggs EXCEPT. a. It protects against micro-organisms such as bacteria b. It prevents the loss of moisture. c. It protects the eggs from possible crushing while being handled, stored, or transported. d. It prolong the shelf life of the eggs. 26. How many pieces of eggs can be filled in a type 2 packaging materials, filler tray? a. 36 b. 12 c. 30 d. 24 27. How many hours must be needed in smoking ham? a. 10 to 19 hours b. 5 to 9 hours c. 15 to 24 hours d. 20 to 29 hours 28. It is a food packaging method that removes all air from a food-filled, plastic film package before sealing it. a. smoking b. drying c. vacuum packing d. weighing 29. Which is NOT TRUE about packaging a smoked fish? a. Sort cooled smoked fish according to size b. Pack or transfer smoked fish in bulk packaging materials by arranging the fish head and tail in any position. c. When the packaging material is nearly full, weigh the whole pack to check the product weight attained. d. Close or seal the packs. 30. The following nutrients can be found in an egg, EXCEPT. a. vitamins b. minerals c. omega 3 d. amino acids

110.31.b.17.C

Topic: Reading/Vocabulary Development

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