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