1) If you will choose food processing equipment, why is it better those with parts easy to assemble or disassemble? a) For easily taking the parts apart of it b) To easily put back the parts after c) Both a and b d) Because they are cheaper 2) Why is there a need of properly interpreting teacher's/manufacturers specifications before operating any food processing equipment? a) To be able to determine the correct operation operation of the equipment b) To avoid accidents due to faulty operation of equipment c) To be familiar with their parts and their function d) all of these 3) Your teacher instructed you to use a blender in your activity of preparing mango jam. It is your first time to use such equipment .Which of these will you do? a) Read the manual containing the manufacturers specification b) Practice using a blender  c) ask your classmate to demonstrate it to you d) I will not do anything 4) Your can sealer is not sealing properly.Which of these will you do? a) Do not use it anymore b) Request that a new seal will be bought c) undertake simple trouble shooting d) Borrow a can sealer from another class 5) You noticed that it is difficult to turn the knobs of a pressure cooker, which of these will you do? a) Change the knobs b) Don't do anything c) Remove the knobs d) Apply lubricants like grease oil at the screws 6) Why should you operate or use equipment in accordance with manufacturers specifications? a) To correctly operate them b) To be familiar with their parts and functions and to correctly operate, care and troubleshoot them c) To determine the cost of equipment d) To be familiar with the necessary safety precautions to observe 7) Which construction material for equipment porous to bacteria and absorbs moisture as well as impart odor and color to the food? a) Plastic b) Stainless steel c) wood d) metal 8) Your teacher instructed you to check and inspect all the food processing equipment in your laboratory room. Which of these will you do later? a) Prepare a written report following the standard format b) make a checklist of the tools and equipment inspected c) Make an oral report d) None of these 9) Why should food contact surfaces of machines or equipment be regularly lubricated? a) To prevent wear and tear b) To prevent corrosion c) Both a and b d) None of these 10) Why should you check equipment that are electrically operated before using them? a) To make sure plugs, outlets and electrical insulation are not defective b) To prevent accident c) To practice using the equipment d) To avoid errors and accidents in their operation

Grade 7 - TLE - Food (fish) Processing

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