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