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