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