1) 1. Why is there need properly interpreting teacher's/manufacturer's specification before operating any food processing equipment? a) A. To be be able to determine the correct operation of the equipment b) B. To avoid accident due to faulty operation of equipment c) C. To be familiar with their parts and their function d) D. All of these 2) 2. If you will choose food processing equipment why is it better those with parts easy to assemble and disassemble? a) A. For easily taking the parts apart if it breakdown b) B. To easily put back the parts after dismantling them c) C. Both a and b  d) D. Because they are cheaper 3) 3. Why should you check equipment that are electrically operated before using them? a) A To make sure plugs, cutlets and electrical insulation are not defective b) B. To prevent accident c) C. To practice using eqipment d) D. To avoid errors and accident in their operation 4) 4. 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) A. Read the manual containing the manufacturer's specification b) B. Practice using the blender c) C. Ask your classmate to demonstrate it to you d) D. I will not do anything 5) 5. You can sealer is not sealing properly. Which of these will you do? a) A. Do not use it anymore b) B. Undertake simply troubleshooting c) C. Request that a new sealer will be bought d) D. Borrow a can sealer  6) 6. Why should contact surfaces of machine or equipment be regularly lubricated? a) A. To prevent wear and tear b) B. To prevent corrosion c) C. Both a and b d) D. None of these 7) 7. You noticed that it is difficult to turn the knobs of a pressure cooker, which of these will you do?  a) A. Change the knobs b) B. Apply lubricants like grease or oil at the crews c) C. Remove the knobs d) D. Don't do anything 8) 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) A. Prepare a written report following the standard format b) B. Make a checklist of the tools and equipment inspected c) C. Make an oral report d) D. None of these  9) 9. Why should you operate or use equipment in accordance with manufacturers specifications? a) A.  To correctly operate them b) B. To determine cost of equipment c) C. To be familiar with their parts and functions and to correctly operate, care and troubleshoot them d) D. To be familiar with the necessary safety precautions to observe 10) 10. Which construction material for equipment porous to bacteria and absorbs moisture as well as impart odor and color to the food? a) Plastic b) Metal c) Stainless Steel d) Wood

Grade 8-TLE-Food Processing

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