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