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