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