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