Q3L7_PlanningPreservation

What are the four (4) types of kitchen tools?

• Mixing, Cutting, Making, and Cooking

• Baking, Cutting Making, and Cooking

• Baking, Cutting, Measuring, and Cookware

• Mixing, Cutting, Measuring, and Cookware

Which of the following can be considered as a simple act of food preservation?

• Kiting

• Biting

• Hiding

• Refrigerating

Why is it important that we sanitize and clean our cooking tools before and after using them?

• Prevent loss

• Look good

• Minimize infection

• Promote spoiled food

Which of the following is NOT a good characteristic of a meat product that will be preserved?

• Firm

• Unpleasant odour

• Well-

  Distributed fat

• Contains a NMIS stamp

Which of the following is a good characteristic of a fish product that will be preserved?

• Small

• Red Eyes

• Black Gills

• Shiny Scales

Using a ladder to reach items that are stored in high places is an application of which safety procedure?

• Fall Prevention

• Burn Prevention

• Cut Prevention

• Fire Prevention

Turning off all appliances after using such tools is an application of which safety procedure?

• Fall Prevention

• Burn Prevention

• Cut Prevention

• Fire Prevention

In terms of preparing and using the container, why should we fill the jar to its full capacity?

• To feel full

• To look good

• To minimize the contents

• To prevent contaminants

In essence, what is the CLAYGO principle?

• Carry+Grow

• Clean as you Go

• Clean as you Grow

• Clay preservation on the go

Last but not the least, how should we observe cleanliness after food preservation?

• Throw out everything

• Do not touch anything

• Stick to your schedule

• Segregate waste materials as soon as possible