3. Put a check ( / ) on the line before each number if the given food is appropriate for
preservation
and cross (X) if not. (10 points)
________11. Freshly picked ripe papaya
________12. Fruits in season
________13. Pork with pinkish color and creamy fat
________14. Root crops with bruises and holes
________15. Bright orange carrots
________16. Plump, uniform-sized tomatoes
________17. Smooth textured meat with soft surface
________18. Fresh fish with bulging eyes
________19. Overripe fruits and vegetables
________20. Newly harvested root crops.
