13. Why do we have to clean and sanitize kitchen tools and equipment before using?
A. To remove food that bacteria need to grow and kill those bacteria.
B. To prevent smelly odor and kill germs that causes diseases.
C. To prevent the bacteria from multiplying.
D. To remove the dirt and molds.
14. What will happen if you put the kitchen tools and utensils improperty?
A. It will re-contaminate.
C. It will get bacteria and germs.
B. It will be dirty again.
D. All of the above.
15. Why is it important to store and stack the tools and equipment properly?
A. It's very significant to prevent re-contamination prior to use.
B. It's important to maximize contamination of food contact.
C. It's significant to prevent it away from dust.
D. None of these
16 What is the proper way of measuring brown sugar?
A. Firmly pack it into a measuring cup and level off.
B. Use a rubber scraper to get all the sugar out.
C. Use to stir, scoops and level technique.
D. Shake brown sugar when measuring.
17. Which tool do we use to measure ingredients like milk, oil or water?
A. dry measuring cups
C. measuring spoons
B. liquid measuring cups
D. mixing bowls
18. Which of the following is NOT a tool used to measure ingredients in cooking?
A. dry measuring cups
c. measuring spoons
B. liquid measuring cups
D. mixing bowls
19. What does Tbsp or T stand for?
A. cup
B. pint
C. tablespoon D. teaspoon
20. Which of the following is equivalent to 1/4 cup?
A. 4 tablespoons
B. 6 tablespoons
C. 8 tablespoons
D. 12 tablespoons​