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g10 long quiz

Total questions: 35

Worksheet time: 18mins

Name
Class
Date
1.

Which nutrient functions for building bones, soft tissues, and other compounds?

a)

Minerals

b)

Vitamin A

c)

Vitamin B

d)

Vitamin C

2.

SC is cooking lumpiang gulay for her snack. She is cutting the vegetables into smaller, uneven, or irregularly shaped pieces. What cutting technique did she use?

a)

Julienne

b)

Dicing

c)

Mincing

d)

Chopping

3.

What type of fermentation occurs in the absence of oxygen?

a)

Acetic acid fermentation

b)

Aerobic fermentation

c)

Anaerobic fermentation

d)

Alcoholic fermentation

4.

Ashton came back from the market with a fish that has been eviscerated. What kind of fish market form did he buy?

a)

Drawn Fish

b)

Dressed Fish

c)

Whole Fish

d)

Filleted Fish

5.

What is the attitude of entrepreneurs towards failure?

a)

They consider failure as a definite outcome of exploring opportunities

b)

They avoid taking any risks to prevent failure

c)

They believe failure is not always negative and there are potential rewards to taking on chances

d)

They perceive failure as the end of their entrepreneurial journey

6.

These bacteria can cause gastrointestinal illness and fever. It can be acquired by eating contaminated food or raw food and by animal contact.

a)

E.coli

b)

Clycospora cayetanesis

c)

Listeria monocytogens

d)

Salmonella

7.

This is a method for estimating health risks from exposure to various levels of a workplace hazard in order to appropriately eliminate, control, and reduces those risks.

a)

Occupational Risk Assessment

b)

Good Manufacturing Process

c)

Good Manufacturing Practices

d)

Occupational Health and Safety

8.

Lanz was exposed to fumes from cleaning agents used without proper ventilation. What type of hazard is being depicted in the statement.

a)

ergonomic

b)

physical

c)

chemical

d)

biological

9.

What nutrient helps in breaking down protein and the body's use of carbohydrates?

a)

Minerals

b)

Vitamin A

c)

Vitamin B

d)

Vitamin C

10.

Cabbage, cauliflower, and broccoli belong to what types of vegetables?

a)

Legumes

b)

Crucifers

c)

Solanaceous

d)

Cucurbits

11.

What is the process of converting carbohydrates into acetic acid, alcohol, or lactic acid known as?

a)

Hydrolysis

b)

Fermentation

c)

Photosynthesis

d)

Oxidation

12.

What is the primary focus of entrepreneurs as opportunity seekers?

a)

Discovering viable ideas and putting them into action

b)

Minimizing potential risks in business ventures

c)

Maximizing profits at any cost

d)

Expanding the business network

13.

Which of the following is a fermented fish product?

a)

Fish Cake

b)

Fish Sauce

c)

Tinapa

d)

Daing

14.

Which of the following is a type of dry fruit that remain intact when the fruits are shed from the plant during maturity?

a)

Indehiscent Fruits

b)

Dehiscent Fruits

c)

Aggregate fruits

d)

Multiple Fruits

15.

What is the first S in the 5s of Housekeeping?

a)

Seiri

b)

Seiton

c)

Seiketzu

d)

Shitzuki

16.

What is the meaning of GMP?

a)

Good Manufacturing Program

b)

Good Manufacturing Process

c)

Good Manners and Performance

d)

Good Manufacturing Practices

17.

Which of the following types of vegetables contains high amounts of vitamins, minerals and fiber?

a)

cucurbits

b)

legumes

c)

solanaceous

d)

leafy vegetables

18.

After milking his cow, Ezekiel pondered on his way home about determining the indicators of high-quality milk. Which of the following shows the characteristics of high-quality milk?

a)

Off-Flavor

b)

High Somatic Cell Count

c)

Spilled Sterilizer

d)

Dirt and Sediment-free

19.

Eggplant, tomato, and peppers are vegetables from which plant family, often used in salads, side dishes, and viands?

a)

cucurbits

b)

legumes

c)

solanaceous

d)

leafy vegetables

20.

In which market is brand reputation and advertising most likely to play a crucial role in influencing consumer decisions?

a)

Industrial Market

b)

Consumer Market

c)

Reseller Market

d)

Global Market

21.

Which of the following are aspects of personal hygiene?

a)

Keeping fingernails trimmed and clean

b)

Using hand sanitizer only before leaving work

c)

It impacts social factors.

d)

Brushing hair only once a week

22.

When selecting citrus fruits for juice extraction, which characteristic is most important to ensure optimal juice yield?

a)

Color of the peel

b)

Size of the fruit

c)

Ripeness and juiciness

d)

Citrus variety

23.

Which kitchen utensil would be most suitable for finely mincing garlic or herbs?

a)

Ladle

b)

Whisk

c)

Chef's knife

d)

Potato peeler

24.

Which of the following is not a rule in food preparation when working in food processing?

a)

Use Knives Properly

b)

Observe proper lifting procedure

c)

Wipe spills immediately

d)

none of the above

25.

When selecting a knife for chopping vegetables, which characteristic is most important to ensure safe and efficient use?

a)

Color of the handle

b)

Sharpness of the blade

c)

Weight of the knife

d)

Length of the blade

26.

This refers to a contagious virus that can cause liver disease.

a)

Hepatitis A

b)

Listeria monocytogens

c)

Salmonella

d)

E.coli

27.

Foodborne pathogens that are also called fungal toxins.

a)

Mycotoxins

b)

Bacillus

c)

Salmonella

d)

E.coli

28.

Luke's viand for lunch is a fried fish fillet cut into pieces at least 3/8 inch thick. What kind of fish market form did he eat?

a)

Filleted Fish

b)

Fish Steak

c)

Fish Sticks

d)

Fish Cakes

29.

This tool is used to measure the sugar content of a solution at the start of the fermentation process. This tool uses the specific gravity property of matter.

a)

Refractometer

b)

Dial Thermometer

c)

Sugar Hydrometer

d)

Salinometer

30.

Demonstrate the correct way of using a weighing scale.

a)

Hold the scale on a flat, stable surface.

b)

Hold the scale while weighing for better accuracy.

c)

Place the items to be weighed directly on the display screen.

d)

Weigh items on a slanted or uneven surface

31.

What is the last S in the 5s of Housekeeping?

a)

Seiri

b)

Seiton

c)

Seiketsu

d)

Shitzuki

32.

Which of the following refers to removing the internal organs of fish, excluding the brain and gills?

a)

Slaughtering

b)

Eviscerating

c)

Scaling

d)

Splitting

33.

Refers to a fermented shrimp and cooked rice eaten either as a main dish or an appetizer.

a)

Buro

b)

Alamang

c)

Balao-balao

d)

Bagoong

34.

Which of the following methods of extracting fruit juices refers to the process of removing dissolved gases from liquids.

a)

Filtration

b)

Degasification

c)

Sterilization

d)

Pasteurization

35.

Refers to fruit with one seed and a body endocarp like Plums and Peaches.

a)

Drupes

b)

Berries

c)

Pomes

d)

Hesperidia