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