1) Is a separation based on a single measurable property of raw material units. It can be done to reduce spread of infection. a) SORTING b) GRADING c) SORTING AND GRADING 2) A degree in a scale classifying to quality, rank or worth. It categorized according to difference in weight, size, color, maturity, etc. a) SORTING b) GRADING c) SORTING AND GRADING 3) After harvesting fish and fruits, it needs to be sorted and graded immediately to prevent deterioration or changes in physical and chemical attributes due to its perishability. a) SORTING b) GRADING c) SORTING AND GRADING 4) Raw food such as meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching. a) BEST BEFORE b) SEPARATE RAW FOOD TO READY TO EAT FOOD c) CHECK THE LABEL 5) It’s important to read the labels to make sure everything you’re going to use has been stored correctly and that none of the food is past its ‘use by’ date. a) CHECK THE LABEL b) BEST BEFORE DATES c) USE THE DATES 6) You will also see ‘use by’ dates on the food that goes off quickly. You should use any food after the ‘use by’ date even if the food looks and smells fine, because it might contain harmful bacterial. a) CHECK THE LABEL b) BEST BEFORE DATES c) USE THE DATES 7) When this date runs out, it doesn’t mean that the food will be harmful, but its flavor, color or texture might begin to deteriorate. a) CHECK THE LABEL b) BEST BEFORE DATES c) USE THE DATES 8) It’s important to read the labels to make sure everything you’re going to use has been stored correctly and that none of the food is past its ____________. a) CHECK THE LABEL b) BEST BEFORE  c) USE BY  9) The _________ date marked on most food are more about quality than safety. a) CHECK THE LABEL b) BEST BEFORE c) USE BY 10) _____________ have higher perishability and greater variation than fish and meat. That is why knowing how to select the good quality of them is important. a) MEAT b) VEGETABLES AND FRUITS c) FISH AND SHELLFISH

SORTING AND GRADING RAW MATERIALS FOR DEHYDRATION PROCESS

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