1) What are some of the specifications included by the manufacturer of a certain tool, equipment or utensil? a) a. dimension as to size, height, capacity, etc. b) b. handling and operating requirements c) c. proper care and maintenance d) d. all of these 2) Why are specifications for food processing tool, equipment and utensils necessary? a) because they provide information to the user as to how they must be properly handled and operated in order to avoid accident b) specifications give information concerning the proper use, care and maintenance of the tools, equipment and utensil c) both a and b d) specifications provide information about the tools, equipment and utensils 3) If you are a food processor, why do you need to know the parts of the equipment, tool and utensil and their functions? a) to appreciate the usefulness of a particular device b) to be able to correctly operate/manipulate a tool, equipment or utensil c) to be able to do some simple repairs on them d) to easily determine if a part is missing 4) If you are going to pack processed foods in tin cans, why do you need to seal it with a can sealer? a) cans cannot be sealed manually b) tin cans are difficult to seal c) to properly seal them d) a can sealer is the appropriate equipment for attaching the cover to the body of a tin can with is first and second operation rolls 5) What will help you determine the kinds of tools, equipment and utensil you will assemble, sanitize, inspect or check? a) the kind of product to be produced b) the method of food processing to be done c) the raw materials to be processed d) the availability of tools, equipment and utensils 6) You have already removed the dirt from the tools, equipment or utensils you will use in processing the food by washing them with soap and water. Why do you still need to sanitize or disinfect them? a) washing with soap and water only removes the adhering dirt b) washing alone cannot remove the microorganisms and germs c) to effectively kill or destroy all the germs and microorganisms which remained after washing d) all of these 7) Which of these is a sanitizing agent you can use for killing the germs and microorganisms present in tools, equipment and utensils? a) sodium chloride b) sodium hypochloride c) magnesium sulfate d) calcium chloride 8) How will you properly store tools, equipment and utensils after using them? a) wipe dry all tools, equipment and utensils which were washed with water before keeping them b) stow them in a clean dry place with a good ventilation c) apply lubricant to parts of equipment that undergo friction to prevent wear and tear d) all of these 9) Why do you need to inspect and check the condition of equipment and machines before operating them? a) to check if no parts are defective or missing b) to check if electrical plugs are in good condition c) both and b d) to see if they are old or new ones 10) Which of this preventive machine maintenance will you check before using equipment or a machine? a) machine temperature and hydraulic fluid b) wear and surface condition c) crack and leak detection and electric insulation d) all of these

GRADE-8- TLE Food (FISH) Processing

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