1. What are some of the specifications included by the manufacturer of a certain
tool, equipment, or utensil?
A. dimension as to size, height, capacity, etc.
B. handling and operating requirements
C. proper care and maintenance
D. all of these
2. Why are specifications for food processing tools, 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 accidents.
B. Specifications give information concerning the proper use, care, and
maintenance of the tools, equipment, and utensils.
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
them 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 which the first and second operation rolls.
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5. What will help you determine the kind 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 microorganisms and germs.
C. to effectively kill or destroy all the germs and microorganisms which
remained after washing
D. all of these
7. It refers to the reduction of microorganisms to levels considered safe from a
public health viewpoint.
A. Clean b. Disinfect c. Sanitize D. Sterilize
8. How will you properly store tools, equipment, and utensils after using them?
A. Wipe dry all tools, equipment, and utensils that were washed with water
before keeping them.
B. Stow them in a clean, dry place with good ventilation.
C. Apply lubricant to parts of equipment that undergo friction to prevent
wear and tear.
D. All of the above
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 these is NOT preventive machine maintenance using equipment or a
machine?
A. plug machine since it was used yesterday
B. machine temperature and hydraulic fluid
C. wear and surface condition
D. crack and leak detection and electric insulation