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TLE 4 - Food Preservation

Total questions: 99

Worksheet time: 3575secs

Name
Class
Date
1.
______ your hands before preparing food
a)
wash
b)
lick
c)
wipe
d)
brush
2.
Keep finger nails .............. 
a)
short
b)
clean
c)
short and clean
d)
bitten and clean
3.
Which is NOT a way to correctly carry a knife?
a)
By the handle
b)
Tip of knife pointing up
c)
Tip of the knife pointing down
4.
Wipe up spills
a)
immediately
b)
soon
c)
never
d)
at the end of the lesson
5.

What things should you do before you start cooking?

a)

Wash your hands

b)

Make sure benches and equipment are clean

c)

Tie back long hair/put on hair net

d)

All of the above

6.

If you spill something small on the floor, what should you do?

a)

Pretend it didn’t happen and hope someone else will clean it

b)

Tell the teacher and get her/him to clean it

c)

Clean it up immediately

d)

Tell everyone and leave it there.

7.

What should you use to take something out of a hot oven?

a)

Tea towel

b)

Dry oven mitts

c)

Your apron

d)

Wet oven mitts

8.

How should you carry a knife when you're walking around the kitchen?

a)

Blades should be pointing in the direction you're walking to

b)

By raising your arm and have the blade point to the ceiling

c)

The blade of the knife should be pointed to the ground

d)

Swing it around like you're a ninja

9.

Handle of pots/pans should always be turned ____________.

a)

Away from the edge of the stove

b)

Over the edge of stove

c)

Over another hotplate/jet

10.

You dropped a glass bowl and now it's shattered all over the ground. What do you do?

a)

Sweep it up with a broom and dustpan

b)

Use wet paper towel to pick up the excess pieces

c)

Tell the teacher

d)

All of the above

11.

When cutting food with a sharp knife what direction should the blade be?

a)

Toward you

b)

Away from you

12.

You can prevent falls in the kitchen by:

a)

Keeping the floor clean and clear of clutter

b)

Wiping up spills as soon as they happen

c)

Not wearing floppy slippers or socks

d)

All of the above

13.

Is it okay to plug appliances in with wet hands?

a)

Yes

b)

No

14.

What type of hazard is it when you leave a piece of paper or a towel on the stovetop?

a)

Electrical

b)

Fire

c)

Cuts

d)

Poison

15.

It's important to make sure appliances are cleaned and turned off before leaving the kitchen.

a)

True

b)

False

16.

What process should be followed when washing hands?

a)

Rinse, 20 seconds of soaping hands, 20 secs of washing hands

b)

Rinse, 20 seconds of washing hands

c)

20 seconds of soaping hands, 20 seconds of washing hands

d)

20 seconds of washing hands,not touching food for 20 minutes

17.

What should you avoid wearing in the kitchen?

a)

Nail Polish

b)

Dangling sleeves

c)

Jewellery

d)

All of the above

18.

Cross-contamination occurs when raw foods come into direct/indirect contact with cooked foods?

a)

True

b)

False

19.

When washing up, rinse first then...

a)

Wash dirtiest to cleanest

b)

Wash cleanest to dirtiest

c)

Wash cleanest to dirtiest and wipe down cooktops and benches

d)

Wash glassware to pots

20.

Before you start to cook you should read the recipe and collect all your ingredients.

a)

True

b)

False

21.

Why do we clean utensils in the kitchen?

a)

To keep them clean and safe to use.

b)

Because there is water and soap.

c)

Because we have nothing else to do.

22.

Process of preservation of milk

a)

Fermentation

b)

Pasteurisation

c)

Salting

d)

Dehydration

23.

The removal of water from a substance is called

a)

Fermentation

b)

Dehydration

c)

Fermentation

d)

Salting

24.

Vacuum packing is

a)

air free packing

b)

water free packing

c)

Both of these

d)

None of the above

25.

Jams, jellies and squashes are examples of

a)

Preservation by Sugar

b)

Preservation by Canning

c)

Preservation by dehydration

d)

Preservation by vinegar

26.

Salted egg are preserved by ________

a)

Salting

b)

Freezing

c)

Drying

27.

Freezing is a food preservation method because

a)

Low temperature retards the growth of microbes.

b)

Low temperature removes water content

c)

Both of the above

d)

None of these

28.

Which of the following statements about freezing as a method of food preservation is INCORRECT?

a)

It helps to slow down the growth of food spoiling bacteria.

b)

It kills the bacteria present in the food.

29.

Why is food preservation important ?

a)

to make food taste better

b)

to extend the shelf life of the food product

c)

to change the texture or flavour of the food.

30.

Which of the following methods can be used for the storage/preservation of the above food products? Tick ALL possible answers.

a)

drying

b)

freezing

c)

dry storage

31.

which of the following is NOT a method of food preservation?

a)
b)
c)
d)
32.

What food preservation technique has been used here?

a)

Freezing.

b)

Drying.

c)

Salting.

33.

What food preservation technique has been used here?

a)

Freezing.

b)

Drying

c)

Salting

34.

Eating spoiled food causes

a)

Malaria

b)

Food poisoning

c)

Typhoid

35.

It is the removal of the moisture content of the food.

a)

Drying

b)

Freezing

c)

Salting

36.

Cooked food gets spoiled easily due to ___________

a)

moisture

b)

flavour and spices

37.

Name the method of food preservation shown in the picture.

a)

drying

b)

heating

c)

canning

38.

Which of the following statements about freezing as a method of food preservation is INCORRECT?

a)

It helps to slow down the growth of food spoiling bacteria.

b)

It kills the bacteria present in the food.

39.

Food stored in salt water, vinegar, oil is ___________ treatment of food preservation.

a)

physical

b)

chemical

40.

Which of the following kills the food spoiling bacteria ?

a)

drying

b)

boiling

c)

freezing

d)

using salt and sugar

41.

Why is food preservation important ?

a)

to make food taste better

b)

to extend the shelf life of the food product

c)

to change the texture or flavour of the food.

42.

Bacteria and fungi grow well at ____________ and ________.

a)

high temperature and moisture

b)

low temperature and moisture

c)

room temperature and moisture

d)

none of the above

43.

What are the symptoms of food poisoning?

a)

stomach ache

b)

fever

c)

runny nose

d)

vomiting

44.

Which of the following methods cannot be used to preserve the above food item?

a)

drying

b)

cooling

c)

freezing

d)

boiling

45.

_______________ is the name of the process invented by Louis Pasteur for the preservation of milk.

a)

Refrigeration

b)

Pasteurization

c)

Pickling

d)

Canning

46.

Choose the odd one out from the following:

a)

jam

b)

jellies

c)

pickles

d)

noodles

47.

Most microbes cannot grow and multiply when the

a)

conditions are dry

b)

temperature is very low

c)

temperature is very high

d)

All the above

48.

Food that can be stored for a long time

a)

Milk

b)

Meat

c)

Bread

d)

Pulses

49.

Fruits do not go bad when they kept

a)

by drying in the sun

b)

boiled

c)

using salt

d)

In refrigerator

50.

Salt and sugar remove ____ from food

a)

Germs

b)

Bacteria

c)

Water

d)

Fungus

51.

Bacteria grow well at room temperature in the presence of _____

a)

Moister

b)

Heat

c)

Cold

d)

Light

52.

Food is precious. So we _____

a)

take much more food than you can possibly eat

b)

cook more food than the family need

c)

store cereals in moistened area

d)

store the leftover food in a cool or dry place for later use

53.

How does dehydration work to preserve food?

a)

Provides an acidic environment.

b)

Removes oxygen exposure.

c)

Removes water content.

d)

Removes water content by freezing water particles.

54.

True or False. Drying method uses sunlight and artificial light.

(a)  

55.

True or False.Many fruits may be made into jams, jellies, candies, juices and

pickles.

(a)  

56.

What method of food preservation is putting the food into less than zero degree celcius?

a)

Refrigeration or Freezing

b)

Salting

c)

Curing

d)

Drying

57.

What does it mean to preserve food?

a)

To make food last longer

b)

To stop the growth of bacteria

c)

To not waste food

d)

All of these

58.

Which of the following is true?

a)

Freezing PREVENTS the growth of food poisoning bacteria

b)

Freezing KILLS food poisoning bacteria

59.

1. Rita got mangoes from their backyard. She sliced the mangoes and arranged them on a tray. She put the tray under the sun afterwards. What method did she employ?

a)

drying

b)

freezing

c)

salting

60.

2. Aling Helen bought four kilos of beef in the market. After cleaning them, she cut into different sizes and put them in containers. Then she put them in the freezer. What method of food preservation did she employ?

a)

salting

b)

drying

c)

freezing

61.

3. After harvesting papaya from the garden, Karl washed, peeled and grated them. Then placed in a jar with salt, vinegar, pepper and sugar. What method of food preservation did he show?

a)

salting

b)

pickling

c)

freezing

62.

4. Angela put the slice mangoes inside the oven with a

temperature of 50 degrees Celsius. What food preservation method was used?

a)

salting

b)

drying

c)

freezing

63.

5. Mang Ando harvested eggs and made brine solution

that he poured on the jars with the eggs. He secured

the jars tightly and let the eggs soaked for three weeks. What method of food preservation was shown?

a)

freezing

b)

salting

c)

drying

64.

6. Anet lives near the seashore. She makes tuyo (dried fish) and sells it at the market as her source of living. What advantage of food preservation does this show?

a)

It is a source of income.

b)

Makes food fresh.

c)

Makes food available all year round.

65.

7. Trisha wanted to eat tamarind but she cannot buy any in the market because its not yet fruit season. Fortunately, she found a store selling dried tamarind. What advantage of food preservation does this show?

a)

Seasonal fruits are made available whole year round.

b)

It is a source of income.

c)

It extends the shell life of food

66.

8. Biene noticed that their mango tree bears a lot fruits this year. She decided to peel the fruits, put them in a container, and place them in

the freezer.

a)

It keeps the nutrients and texture of food.

b)

It is a source of income

c)

Seasonal fruits are made available whole year round.

67.

Grace loves making banana chips which she brings to school and sells to her classmates. What advantage of food preservation does this show?

a)

It is a source of income

b)

It keeps the nutrients and texture of food.

c)

Seasonal fruits are made available whole year round.

68.

10. It is a habit of Mang Luis to buy in bulk whenever he goes to market so he makes sure to place the fruits and vegetables in the refrigerator if they will not be consumed immediately.

a)

It is a source of income.

b)

It extends the shell life of food by preventing spoilage.

c)

Seasonal fruits are made available whole year round.

69.

It is minimized and sometimes prevented through food preservation.

a)

drying

b)

spoilage

c)

salting

70.

Use the same chopping board and knife for raw and cooked food.

a)

True

b)

False

71.

Clean and sterilize equipment to be used in preserving food.

a)

True

b)

False

72.

Make sure cooking equipment is dry before using.

a)

True

b)

False

73.

No need to cover all food containers.

a)

True

b)

False

74.

Which of the following is included in the project plan.

a)

Name of the Project

b)

Marketing Strategies

c)

Packaging

75.

Which part of the project plan states the step-by-step process of the project?

a)

Materials and Tools

b)

Procedure

c)

Evaluation

76.

It is the traditional chemical added to food items to prevent early spoilage.

a)

pepper

b)

flour

c)

salt

77.

Which of the following is not a food preservation process.

a)

drying

b)

salting

c)

beating

78.

Salted egg are preserved by ________

a)

Salting

b)

Freezing

c)

Drying

79.

Freezing is a food preservation method because

a)

Low temperature retards the growth of microbes.

b)

Low temperature removes water content

c)

Both of the above

d)

None of these

80.
Foods should be stored away from cleaning products.
a)
true
b)
false
81.

True or False. It is okay to put tin foil or metal in the microwave.

a)

True

b)

False

82.

When should you clean?

a)

after making all your food

b)

clean as you go

83.
A sharp knife is __________ than a dull knife.
a)
more dangerous
b)
safer
c)
equal
d)
harder to cut with
84.
Always cut/chop food on a __?
a)
Chair
b)
Counter
c)
Stove Top
d)
Cutting Board
85.

Lick the batter from the mixing spoon before serving to be sure it is good.

a)

True

b)

False

86.
Use a cutting board when using a knife 
a)
Safe
b)
Unsafe 
87.
Keep cabinet doors open during food preparation 
a)
Safe
b)
Unsafe 
88.

Before beginning to cook, you should...

a)

prepare your meal and wash your hands

b)

prepare your meal and tie your shoes to prevent tripping

c)

wash your hands, roll up long sleeves and tie long hair

d)

roll up sleeves, tie long hair and remove loose clothing

89.

If you spill or drop something in the kitchen you should...

a)

ignore it for now

b)

clean the spill/object up right away with protection

c)

not walk barefoot near the spill/object

d)

clean the spill/object up right away

90.

After eating a meal with some left over you should...

a)

leave it out so it doesn't get cold and go bad

b)

wrap it up in foil so bugs, etc can't touch the food

c)

put it in the microwave so it can stay warm

d)

put it away in a refrigerator so it doesn't spoil

91.

If you do not cook foods thoroughly and then eat them, what might happen?

a)

you could become extremely ill and become sick

b)

you can catch food poisoning

c)

you may catch diseases such as salmonella and e. colli

d)

all of the above!

92.

Do not use the same cutting board for raw meat, fruits and vegetables

a)

true

b)

false

93.

Why is kitchen safety important?

a)

Spatulas have sharp edges.

b)

Turners are hard to use.

c)

It makes us learn about dangers of kitchens.

94.

Raw food should be kept in sealed containers to prevent spread of bacteria?

a)

True

b)

False

95.

Bacteria commonly found in chicken and eggs is salmonella?

a)

True

b)

False

96.

Salmonella bacteria cannot be killed during the cooking process?

a)

True

b)

False

97.
Safe or unsafe: keep a towel close by at the stove to clean up spills quickly
a)
safe
b)
unsafe 
98.
Lifting a lid away from your face (like a shield) can help prevent a ________
a)
cut
b)
burn
c)
fall
d)
shock
99.

Running and playing is acceptable in kitchens?

a)

True

b)

False

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