1. The process of classifying produce to groups according to a set of recognized criteria of quality and size
A. Grading B. Inspection C. Standardization D. Sorting

2. The separation of foods into categories on the basis of measurable physical property
A Grading B. Inspection C. Standardization D. Sorting

3. A sugar cane extract that is evaporated into brown syrup concentrate and molded in polished small, halved coconut shells. A. Brown sugar B. Crystalline sugar C. Panutsa D. Sanding Sugar

4. The most common form of table sugar. A Brown sugar B. Crystalline sugar C. Lump Sugar D. Sanding Sugar

5. Coarsely granulated for decorated purposes and comes from different colors. A. Brown sugar B. Crystalline sugar C. Lump Sugar D. Panutsa

6. The technique which cuts vegetables and fruits into large cubes. A. Brunoise B. Chiffonade C. Julienne D. Macedoine

7. A juice is squeezed from fruits and vegetables by outside mechanical force. A. Pressing B. Pulping C. Raw Juicing D. Steam Juicer

8. A cutting technique that allows you to cut foods into long, thin match stick like pieces A Mincing B. Parallel Cutting C. Parallel Cutting D. Roll-Cutting

9. The peeling technique that utilizes knives, blades, or abrasive devices to remove the undesirable part directly from raw food materials. A. Lye B. Flame C. Mechanical D. Steam

10. An extraction method that is recommended to get the highest quantity of 100% fruit juice A. Pulping B. Raw Juicing C. Simmering Fruit D. Steam Juicer​