1. Why is it that food contact surfaces of machine or equipment be regularly lubricated?
a. to prevent corrosion
b. to remove the knobs
c. to prevent wear and tear
d. to prevent malfunction

2. Which of these will you do if your teacher instructed to check and inspect all the food processing tools and equipment?
a. Make an oral report.
b. Prepare an oral report.
c. Make a checklist of the tools and equipment inspected.
d. Prepare a written report following the standard format.

3. Why should you operate or use equipment in accordance with manufacturer's specifications?
a. To correctly operate them
b. To determine the cost of equipment
c. To be familiar with the necessary safety precautions to observe
d. To be familiar with the parts and functions to correctly operate, give care and troubleshoot them

4. Which construction material for equipment porous to bacteria and absorbs moisture as well as impart odor and color to the food?
a. Wood
b. Metal
C. Plastic
d. Stainless steel

5. Which of the following is the device used to measure the temperature of the food being processed?
a. Barometer
b. Salinometer
c. Thermometer
d. Refractometer

6. Which of the choices is the function of blender?
a. Mix the sugar only.
b. Mix the sugar with water only.
c. Mix ingredients without water.
d. Mix all the ingredients needed in the process.

7. What is the tool used in measuring liquid ingredients?
a. Salinometer
b. Refractometer
c. Measuring cup
d. Thermometer

8. Which material is used in storage containers and bowls?
a. Acrylics
b. Fiberglass
c. Melamines
d. Polyethylene

9. Which of the device is used to measure the temperature of fish or food?
a. Beaker
b. Thermometer
c. Weighing scale
d. Measuring spoon

10. Which of the device is used to measure the weight of fish or food?
a. measuring cup
b. thermometer
c. weighing scale
d. measuring spoon ​