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