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