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HE - 2B - (BPP Quiz 2) Monday

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HE - 2B - (BPP Quiz 2) Monday
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35 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of a flour sifter in baking?

A. To Weigh Small Amounts Of Ingredients

B. To Incorporate Air Into Flour And Ensure Accurate Measurement

C. To Measure Small Quantities Of Ingredients

D. To Remove Foreign Objects From Flour

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which utensil is best suited for removing the skin of fruits and vegetables?

A. Pastry Brush

B. Grater/Shredder

C. Paring Knife

D. Cake Rack/Cooling Rack

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the function of a pastry bag and tips in baking?

A. To Shape And Decorate With Materials Such As Cake Icing

B. To Cut Shortening In Flour When Baking Bread

C. To Flatten Dough For Bread And Pastries

D. To Remove Foreign Objects From Flour

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a function of a mixing bowl?

A. Used For General Mixing

B. Used To Remove Sticky Ingredients From Measuring Cups

C. Used For Rising In Case Of Yeast Bread

D. Should Be Large Enough To Allow For Easy Mixing

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a recommended step for hand sanitation in the laboratory?

A. Rinse with water

B. Scrub hands, wrists, and fingernails for at least 20 seconds

C. Dry hands with a towel

D. Apply hand lotion after washing

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of wearing closed-toed shoes in the food/kitchen lab?

A. To keep feet warm

B. To prevent slipping

C. To protect against spills

D. To reduce the risk of injury

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to tie hair back during laboratory activities?

A. To prevent hair from getting in the way

B. To avoid contamination

C. To comply with fashion standards

D. To keep hair clean

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