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