Self Check 2.3

1. Why is there a need of properly interpreting teacher’s/manufacturer’s specifications before operating any food processing equipment?

• a. to be able to determine the correct operation of the equipment

• b. to avoid accidents due to faulty operation of equipment

• c. to be familiar with their parts and their function

• d. all of these

2. If you will choose food processing equipment, why is it better those with parts easy to assemble and disassemble?

• a. for easily taking the parts apart if it breakdown

• b. to easily put back the parts after dismantling them

• c. both a and b

• d. because they are cheaper

3. Why should you check equipment that are electrically operated before using them?

• a. to make sure plugs, outlets and electrical insulation are not defective

• b. to prevent accident

• c. to practice using the equipment

• d. to avoid errors and accidents in their operation

4. Your teacher instructed you to use a blender in your activity of preparing mango jam. It is your first time to use such equipment. Which of these will you do?

• a. read the manual containing the manufacturer’s specification

• b. practice using the blender

• c. ask your classmate to demonstrate it to you

• d. I will not do anything

5. Your can sealer is not sealing properly. Which of these will you do?

• a. do not use it any more

• b. request that a new sealer will be bought

• c. undertake simple troubleshooting

• d. borrow a can sealer from another class

6. Why should food contact surfaces of machine or equipment be regularly lubricated?

• a. to prevent wear and tear

• b. to prevent corrosion

• c. both and b

• d. none of these

7. You noticed that it is difficult to turn the knobs of a pressure cooker, which of these will you do?

• a. change the knobs

• b. apply lubricants like grease or oil at the screws

• c. remove the knobs

• c. remove the knobs

8. Your teacher instructed you to check and inspect all the food processing equipment in your laboratory room. Which of these will you do later?

• a. prepare a written report following the standard format

• b. make a checklist of the tools and equipment inspected

• c. make an oral report

• d. none of these

9. Why should you operate or use equipment in accordance with manufacturers specifications?

• a. to correctly operate them

• b. to be familiar with their parts and functions and to correctly operate, care and troubleshoot them

• c. to determine cost of equipment

• d. to be familiar with the necessary safety precautions to observe

10. Which construction material for equipment porous to bacteria and absorbs moisture as well as impart odor and color to the food?

• a. plastic

• b. metal

• c. stainless steel

• d. wood