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Questions in technology-and-home-economics

[Sagot para sa’yo] how can having knowledge in industrial arts change your life as a student?​

[Sagot para sa’yo] How can I use my learnings from work immersion?

[Sagot para sa’yo] what do you call the tool set with various sizes for different nuts and bolts​

[Sagot para sa’yo] how many percent is allocated for food​

[Sagot para sa’yo] 15. What tool is used to hold dry ingredients (flour, herbs, breadcrumbs) for coating food during preparation?

[Sagot para sa’yo] CARMEN NATIONAL HIGH SCHOOL School ID: 304677 DIVISION Or Agusan del Norte Carmen District ! TLE 10 SEMI-FINAL Directions: Read the following statements/questions carefully and choose the letter with the correct answer. 1. What animal produces veal meat? A. calf B. deer C. hog 2. Which of the following market forms of meat does not undergo chilling? A. cured meat B. fresh meat D. sheep C. frozen meat D. processed meat 3. What part of the meat helps you identify the less tender cuts? A. bone B. fat C. flesh 4. What part of the meat has the greatest amount of quality protein? A. Bone B. Fat D. ligament C. Flesh D. Ligament D. tough 5. Which of the following meat cuts requires long and slow cooking temperature? A. less tender B. slightly tough C. tender 6. What is a long-bladed hatchet or a heavy knife used by a butcher? A. butchers knife B. chopper knife B. broiling C. cleaver knife D. set of slicing knife C. roasting D. stewing 7. Which of the cooking methods does not belong to dry heat method? A. baking 8. What do you call the cooking method when meat is cooked in steaming liquid, and bubbles are breaking on the surface? A. boiling A. brine solution B. broiling 9. What is an oil-acid mixture which is used to enhance the flavor of meat. B. marinade 10. Which of the following tools is used for carving? A. cleaver knife B. fork 11. To which meat cut do internal organs belong? A. less tender cuts B. tender cuts 12. Where should meat products be stored? A. crisper C. roasting D. stewing C. soy sauce and vinegar D. salt and calamansi C. slicer D. razor knife C. tough cuts D. variety cuts C. dry shelf D. freezer C. sirloin C. quality D. round cut C. quantity D. size C. tough cuts D. variety cuts C. a pork D. a poultry 13. Which of the following is the tenderest cut of beef? A. chunk 14. When buying meat, what should you first consider? A. brand 15. What is your primary consideration when storing goods? A. expiration date B. cold shelf B. round cut B. price B. fragility B. tender cuts B. a carcass B. drying 16. These are taken from the internal organs of animals. A. less tender cuts 17. A slaughtered animal is called A. a carabeef 18. The most common method of preserving meat is A. Curing D. tenderloin C. refrigerating D. salting 19. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat by drying A. curing A. breast is plump B. dehydration C. freezing 20. The following are the characteristics of good quality pork, except D. salting B. flesh is pink C. no foul odor D. texture is fine and firm 21. A tool used for cutting through bones. A. butcher knife B. chef knife 22. Used for carving and slicing cooked meats. A. butcher knife B. chef knife 23. A knife used for general purposes. A. Butcher knife B. Chef knife C. cleaver C. slicer D. utility knife D. utility knife C. Cleaver D. Utility knife 24. It is used in carving roasts chicken and duck. A. Carving knife B. Cleaver knife C. Slicer D. Utility knife 25. Used for cutting, trimming raw meats. A. butcher knife B. chef knife 26. Meat of swine is called: A. Beef B. Carabeef C. cleaver D. utility knife C. Chevon D. Pork​

[Sagot para sa’yo] How do the principles of fabric care guide the ironing process for polo?​

[Sagot para sa’yo] Why is proper storage important after ironing a polo?​

[Sagot para sa’yo] what are the action of conditioners on the hair?​

[Sagot para sa’yo] What are the things to check on your device to ensure good connection?