Kailan nag alsa si malong sa lalawigan ng Lingayen Pangasinan?

Challenges that you have observed:How did you cope with these challenge:1. Personal (self)2. Family3. School4. Community​

Write down at least one thing you will do all is doing now to develop the values of fidelity​.

Directions:Find the coordinates of the listed places in our country.pakisagutan po ng tama plsss​brainleast kopo ang may tamang sagot

A. MULTIPLE CHOICE: Directions: Read and answer the questions carefully. Write the letter of your answer on the space provided for._____1. A term for the flesh of cattle( beef and veal), sheep(lamb) and pigs(pork).a. chicken b. shellfish c. meat d. carabeef_____2.What part of the meat helps you identify the less tender cuts?a. bone b. fat c. flesh d. ligament_____3. Which of the following market forms of meat does not undergo chilling?a. cured meat b. fresh meat c. frozen meat d. processed meat_____4. To which meat cut do internal organ belong?a. less tender cuts b. tender cuts c. tough cuts d. variety cuts _____5. Meat that is recently slaughtered.a. Fresh meat b. chilled meat c. cured meat d. processed meat_____6. A slaughtered animal is called_________.a. Carcass b. Carabeef c. Pork d, Poultry_____7. Meat preserved by chemical process.a. fresh meat b. chilled meat c. cured meat d. processed meat_____8. Meats of domesticated sheep.a. pork b. beef c. chevon d. lamb_____9. Meat that is placed in chiller or slightly cold.a. fresh meat b. chilled meat c. cured meat d. processed meat_____10. When buying meat, what should you considered?a. quality b. brand c. price d. cuts_____11. Which of the following is the tenderest cut of beef?a. chunk b. round cut c. sirloin d. tenderloin_____12. Meat goat is called_____a. beef b. pork c. chevon d. lamb______13. Meat preserved by salting, smoking or aginga. fresh meat b. chilled meat c. cured meat d. processed meat______14.Beef/Pork is divided into large section called__________.a. retail cuts b. primal cuts c. middle cut d. side cut______15. The main source of flavor in meat.a. flesh b. protein c. water d. fat ​