1. you are asked to control hazard and risks, what will you do?
A. Spill water or ice into oil.
B. Leave wet floor in the kitchen.
C. Store all the combustible material away from the building.
D. Pour excessive amount of frozen fries into deep fryer one at time.
2. which of the following does NOT describe microorganism?
A. It produces bacteria and fungi.
B. They are used to give nutrients.
C. They are commonly found to contaminate food.
D. They are living cells so small that they can only see in microscope.
3. which of the following is NOT the cause of electrical hazard?
A. Unguarded outlets
B. Faulty equipment and wiring.
C. Frequently visual inspection of all the appliances.
D. Worn out electrical appliances and extension cords.
4. How do you describe a hazard?
A. They are living cells so small that they can only see in microscope.
B. It is a change in body function or structure of cell that lead to disease.
C.It is a source of potential damage, harm or adverse health effects on something.
D. It is a chance or probability that a person will be harm or experience an adverse health effect.
5. this style makes the most out of the smaller space.
A. Island option
B. Corridor kitchen
C. G-shape kitchen
D. U-shape kitchen
6. it is popular in homes today and most often seen in L shaped kitchens.
A. Island option
B. Corridor kitchen
C. G-shape kitchen
D. U-shape kitchen
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