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