50 Multiple Choice Questions - Food Processing

The main purpose of washing food ingredients is ...

• To add weight to the ingredients

• To remove dirt and microorganisms

• To cool the ingredients

• To enhance flavor

The technique of cutting ingredients into small cubes is called ...

• Julienne

• Brunoise

• Chiffonade

• Fillet

The tool used to weigh ingredients is ...

• Blender

• Scale

• Pot

• Oven

The main function of thawing frozen food is ...

• To make the flavor richer

• To soften the texture

• To defrost the food

• To preserve the food

Perishable ingredients should be stored at ...

• Room temperature

• Cold temperature (refrigerator)

• Open space

• Regular cupboard

An example of perishable food is ...

• Rice

• Fresh meat

• Salt

• Granulated sugar

The tool for blending liquid ingredients is called ...

• Oven

• Mixer

• Blender

• Fryer

Vegetable cleaning should preferably be done with ...

• Running water

• Still water

• Oil

• Alcohol

Preparing ingredients according to measurement is called ...

• Mixing

• Measuring

• Serving

• Boiling

Equipment that comes into direct contact with food must be ...

• Rusty

• Clean and sanitized

• Dull

• Broken