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Hygiene and Personality Quiz

Total questions: 72

Worksheet time: 1hrs 1mins

Name
Class
Date
1.

Is a branch of science that deals with health and healthful living.

a)

Hygiene

b)

good grooming

c)

personal

d)

health

2.

This pertains to maintaining the cleanliness of the body to improve physical appearance.

a)

Hygiene

b)

good grooming

c)

personal hygiene

d)

health

3.

This is when the government intervenes to promote wellness and keep its people healthy.

a)

personal health

b)

public health

c)

health care

d)

Health cosmetology

4.

The bathing or cleaning of one's private parts.

a)

perineal care

b)

oral care

c)

ocular care

d)

facial care

5.

The largest organ of the human body is the skin.

a)

True

b)

False

6.

Changing your toothbrush should be done at once every

a)

3 to 4 days

b)

3 to 4 weeks

c)

3 to 4 months

d)

3 to 4 years

7.

Hair is composed mainly of a hard-chemical substance called

a)

melamine

b)

melanin

c)

keratin

d)

Keratin

8.

A stone which can be used to scrub off dirt from feet

a)

sulphur stone

b)

pumice stone

c)

Lime stone

d)

pebbles

9.

Aside from brushing the teeth, this is also done to remove stocked food residues in between teeth.

a)

combing

b)

gargling

c)

whitening

d)

flossing

10.

This is a shampoo intended for a dry hair also but contains an emollient which helps to regain smooth and elastic hair

a)

coconut

b)

Johoba

c)

chamomile

d)

soya

11.

spitting whenever your outside

a)

personal hygiene

b)

public hygiene

12.

declaration of state of emergency

a)

personal hygiene

b)

public hygiene

13.

cleaning your surroundings

a)

personal hygiene

b)

public hygiene

14.

minimizing exposure to gadgets

a)

personal hygiene

b)

public hygiene

15.

proposal of a pandemic bill

a)

personal hygiene

b)

public hygiene

16.

vaccination and immunization against diseases

a)

personal hygiene

b)

public hygiene

17.

removing make up before sleeping

a)

personal hygiene

b)

public hygiene

18.

establishment of public health protocols

a)

personal hygiene

b)

public hygiene

19.

changing bed sheets

a)

personal hygiene

b)

public hygiene

20.

eating healthy food

a)

personal hygiene

b)

public hygiene

21.

The language from which the word personality came from.

a)

Latin

b)

Greek

c)

Hebrew

d)

Jewish

22.

Which statement is true?

a)

The word personality came from the Hebrew language.

b)

Persona is a reference to theatrical mask used to conceal the identity of performer.

c)

Personality is exclusively attributed to ones feeling.

d)

Only few has what can be called as good personality.

23.

This aspect of personality refers to how one presents manners and attitude towards others.

a)

physical

b)

intellectual

c)

social

d)

emotional

24.

What aspect of personality is highlighted in this situation? Anna is always admired because of the way she dresses and walks. She has an air of confidence that makes her a noticeable individual.

a)

value system

b)

intellectual

c)

social

d)

physical

25.

Who He identified the 29 aspects of a pleasing personality.

a)

Napoleon Gill

b)

Napoleon Hill

c)

Napoleon Bill

d)

Napoleon Sill

26.

Is someone who avails the services or advice of another.

a)

personality

b)

client

c)

server

d)

adviser

27.

The following are reasons why draping is done EXCEPT one.

a)

Draping provides warmth to clients.

b)

Draping provides an air of professionalism.

c)

Draping makes the procedure fun.

d)

Draping provides a sense of security to clients.

28.

This is a hand towel or disposable cover used to protect the face cradle.

a)

fitted cover

b)

fitted sheet

c)

blanket

d)

towel

29.

The oil from this part of the body is harder to rinse off.

a)

arm

b)

legs

c)

feet

d)

head

30.

These are used to protect the pillows from stain or dirt.

a)

pillowcases

b)

sheets

c)

hand towel

d)

fitted cover

31.

It is common courtesy to be able to make people laugh.

a)

TRUE

b)

FALSE

32.

A relater client is someone who is soft-spoken, shy and timid.

a)

TRUE

b)

FALSE

33.

Flat Draping Method pertains to when the sheet is what is placed on top of the client. On the other hand, the top drape is placed to cover and uncover the areas that will be massaged.

a)

TRUE

b)

FALSE

34.

When a client is in the prone upper extremity position, a top sheet is folded, over to make the back exposed.

a)

TRUE

b)

FALSE

35.

You should be prepared for a negotiation as a director client would not allow even a single mistake.

a)

TRUE

b)

FALSE

36.

Tactfulness is when instead of lying or hurting people's feelings, you are able to tell them something in a manner that gives importance to how they would feel.

a)

TRUE

b)

FALSE

37.

There is no need to consider a customer's feedback on the service or goods you provide them. Do what you want to do even when your clients don't like them.

a)

TRUE

b)

FALSE

38.

Personality is the characteristic patterns of thoughts, emotions or feelings, and behaviours or attitude that make a person unique.

a)

TRUE

b)

FALSE

39.

Linens should always be immediately laundered after using it four times.

a)

TRUE

b)

FALSE

40.

Always smile whenever dealing with your clients.

a)

TRUE

b)

FALSE

41.

Which of the following is a personal cleanliness practice?

a)

combing the hair in the working area

b)

keeping fingernails long and well-polished

c)

washing the hands before and after work

d)

wearing apron outside the food preparation area

42.

Which of the following does not contribute to a safe environment in the kitchen?

a)

well-screened windows and doors

b)

complete set of first aid kit materials

c)

expensive flooring materials and accessories

d)

properly arranged tools, utensils, and equipment

43.

Which does NOT belong to the group?

a)

apron

b)

face towel

c)

hairnet

d)

disposable gloves

44.

How long do you need to wash your hands to ensure effective hand washing?

a)

for at least 10 seconds

b)

for at least 20 seconds

c)

for at least 15 seconds

d)

for at least 25 seconds

45.

What must food handlers do after touching their hair, face, or body?

a)

change their aprons

b)

wash their hands

c)

rinse their gloves

d)

use a hand antiseptic

46.

Which must NOT be done with aprons?

a)

Change them when soiled.

b)

Remove them before leaving the preparation area.

c)

Use as hand towels.

d)

Wash and sanitize them.

47.

All the following are personal hygiene, EXCEPT

a)

Always wear a clean uniform

b)

Do not use aprons as hand towels.

c)

Provide adequate storage for non-food items.

d)

Wash hands with soap and water before handling food.

48.

Which of the following shows sanitary practice in the working area?

a)

applying facial make-up

b)

combing one's hair

c)

providing adequate storage for non-food items

d)

washing hands while singing the happy birthday song.

49.

Which of the following is the correct meaning of FIFO?

a)

First In Foot Out

b)

First Item First Out

c)

First In First Out

d)

First Item First Out

50.

What must food handlers do after touching their hair, face, or body?

a)

changes their aprons

b)

rinse their gloves

c)

washes their hands

d)

uses a hand antiseptic

51.

To be able to feed the world now and in the future, we need food systems and agriculture to become more sustainable.

4 lines
52.

Buying locally produced and/or organically produced food may also be more environmentally sustainable.

4 lines
53.

Our food consumption and food production habits are a leading cause of environmental destruction.

4 lines
54.

Administering antibiotics to livestock can threatens not only the health of the animals but that of the people who consume antibiotic-laced meat and dairy, as well as the surrounding environment.

4 lines
55.

The level of the environmental impact of food production relates to where and how the food is produced and the local availability of natural resources, such as water and soil.

4 lines
56.

How do you select the best quality of fruits and vegetables?

a)

Citrus fruits should be light for their size.

b)

Choose fruits which are not in season.

c)

Green vegetables should be crispy and green.

d)

Scars on fruits affect the taste and quality.

57.

How do you select the best quality of fresh fish in the market?

a)

clear bright eyes

b)

bulging eyes

c)

undesirable odor

d)

ruptured belly

58.

How do you select the best quality of cabbage in the market?

a)

rotten leaves

b)

very light on weight

c)

heavy for its size

d)

yellowish odor

59.

Fish has bulging eyes, red gills and firm body. What can you say about the fish?

a)

The fish is fresh.

b)

The fish is partially fresh.

c)

The fish is stale.

d)

The fish is undergoing dead state.

60.

Which one describes the best quality egg?

a)

rough white shell

b)

thin egg white

c)

broken, scratch shells

d)

yolk is flat, off-center

61.

Which does NOT describe the best quality of beef?

a)

The flesh is red and marbling.

b)

The fat is yellowish and creamy.

c)

The feet are soft and the breast bone is pliable.

d)

The flesh is evenly layered with fat.

62.

They perform their functions by breaking the oxidation chain of reaction in food.

a)

antioxidants

b)

preservatives

c)

humectants

d)

stabilizers

63.

The serve as aids in binding ingredients together to improve the texture of baked products.

a)

binders

b)

food enhancer

c)

emulsifiers

d)

sweeteners

64.

They are used to seal moisture in fresh fruits and vegetables, candies, gums and dietary supplements.

a)

colors

b)

sealants

c)

humectant

d)

stabilizers

65.

These are added to make the aroma or taste of food more agreeable or pleasurable.

a)

binders

b)

food enhancers

c)

emulsifiers

d)

sweeteners

66.

It is a substance or a mixture of substances other than basic foodstuffs.

a)

food additives

b)

food preservatives

c)

food chemicals

d)

food flavorings

67.

They inhibit the discoloration of cut fruits and serve as an anti-browning agent.

a)

salad

b)

sulfur dioxide

c)

salt

d)

sodium nitrate

68.

Chemical additives have exclusively functional properties which are used in small amounts.

4 lines
69.

There are various chemical substances which disapprove some of the specific kinds of food processing.

4 lines
70.

Starches and flours are also used because of their capability to absorb extensive quantities of water.

4 lines
71.

Fillers are also mostly plant substances.

4 lines
72.

Stabilizers are added to foods to destroy body consistency and texture.

4 lines

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