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