A) Grater B) Peeler C) Slice D) Knife
A) Chopping board B) Blender C) Freezer D) Steamer
A) To protect the table and ensure safe cutting B) To make food sweeter C) To avoid messy hands D) To decorate the table
A) Grater B) Blender C) Corer D) B. Peeler
A) Freezer B) Knife C) Slicer D) Blender
A) Cutting wood B) Opening jars C) Peeling and trimming small fruits and vegetables D) Crushing ice
A) Refrigerator B) Peeler C) Vacuum sealer D) Pressure cooker
A) Chop vegetables B) Measure ingredients C) Boil water D) Drain excess water from fruits and vegetables
A) Blender B) Grater C) Knife D) Spoon
A) Knife B) Measuring cups and spoons C) Frying pan D) Chopping board
A) Peeler B) Steamer C) Refrigerator D) Oven
A) Knife and slicer B) Grater C) Steamer D) Peeler
A) Blender B) Steamer or water bath canner C) Peeler D) Knife
A) Makes food taste better B) Measures the correct quantity of ingredients C) Decorates the kitchen D) Cuts vegetables faster
A) Basket B) Plate C) Jar or container with tight lid D) Knife
A) Too much acid in the mixture B) Overcooking the mixture C) Too much sugar used D) Too little juice in the mixture
A) Not enough cooking B) Too little pectin C) Too little acid D) Too much sugar
A) Too much pectin B) Not straining the fruit C) Too much sugar and too little pectin or acid D) Overcooking
A) Insufficient sugar B) Overboiling C) Too little pectin D) Fruit not strained well
A) Insufficient cooling B) Excess sugar C) Too little or insufficient pectin D) Overcooking
A) Overcooking B) Too little pectin C) Too much acid D) Poor straining
A) Too much pectin B) Too much sugar C) Not straining well D) Too little acid
A) Too little acid B) Possible reaction with metal or prolonged boiling C) Overcooling D) Insufficient sugar
A) Overcooking B) Too much pectin C) Too little sugar D) Contamination prior to sealing
A) Adding more sugar B) Prolonged standing after cooking C) Proper measurement of sugar and pectin D) Cooling too slowly
A) Jellies B) Candied C) Jam D) Marmalade
A) Jellies B) Pickling C) Marmalade D) Candied
A) Candied B) Marmalade C) Jam D) Pickling
A) Marmalde B) Pickling C) Candied D) Jam
A) Pickling B) Marmalade C) Jam D) Candied
A) To increase food production B) To make food taste better C) To prevent contamination and foodborne illnesses D) To make the work area look clean
A) Washing hands frequently B) Wiping hands on clothing C) Wearing jewelry while processing D) Using the same cutting board for meat and vegetables
A) 1 minute B) 20 seconds C) 10 seconds D) 3 seconds
A) Gloves B) Rings and bracelets C) Hairnet D) Clean apron
A) Adding seasonings to food B) Cooking food at high temperatures C) Unwanted substances or microorganisms in food D) Cooling food before serving
A) To look more professional B) To prevent hair from falling into the food C) To keep the hair warm D) To make work faster
A) Continue working with bare hands B) Wash only once a day C) Wear gloves and cover it with a waterproof bandage D) Ignore it
A) Using dirty gloves B) Touching hair while working C) Washing hands after touching raw food D) Wearing nail polish
A) To make the equipment shiny B) To prevent bacteria from multiplying C) To follow trends D) To make work easier
A) Hair or plastic pieces in food B) Salmonella in chicken C) Bacteria on food D) Mold growth
A) Drying hands with a towel B) Rubbing hands on clothing C) Applying soap directly D) Wetting hands with clean running water
A) Sneeze near the food B) Cover their mouth with a tissue, wash hands, and return to work C) Ignore it D) Cough into their hands and continue
A) Mixing detergents with water used for cooking B) Spraying pesticides in the kitchen C) Properly labeling and storing chemicals away from food D) Storing chemicals near food
A) Washing with soap only B) Washing, rinsing, and sanitizing properly C) Rinsing with dirty water D) Wiping with cloth
A) Repair or replace it immediately B) Clean it only C) Ignore it D) Continue to use it
A) Wearing a hairnet B) Handwashing C) Smoking D) Using gloves
A) Food contamination and disease B) More storage space C) Cleaner environment D) Faster production
A) Bacteria spreading from one food to another B) Using gloves while cooking C) Food getting dirty from the floor D) Storing food in clean containers
A) To make them look nice B) To take up more space C) To prevent spoilage and contamination D) To avoid cleaning often
A) To ensure safe food handling and prevent contamination B) To allow them to work less C) To make them cook faster D) To reduce the cost of production |