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Assessment: Week 4 2 Quarter

The document provides a 15 question assessment on proper procedures for washing raw vegetables, including using running water, washing hands for 20 seconds, scrubbing vegetables without peeling or slicing them, changing the wash water regularly, and draining and drying the vegetables after washing to maintain quality and nutrients.

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Eilinre Olin
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308 views

Assessment: Week 4 2 Quarter

The document provides a 15 question assessment on proper procedures for washing raw vegetables, including using running water, washing hands for 20 seconds, scrubbing vegetables without peeling or slicing them, changing the wash water regularly, and draining and drying the vegetables after washing to maintain quality and nutrients.

Uploaded by

Eilinre Olin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Pearl Irene Joy G.

Nilo
10- Agoho
Week 4
2ND QUARTER

Assessment

Direction: Let us check how much you learned about washing raw vegetables. Answer
the questions below and write only the letter of your answer in your quiz notebook.

A 1. The type of water needed in washing all fresh vegetables.


a. running and drinking water c. distilled water
b. stagnant water d. ice water
A 2. The water to be used in washing our hands for 20 seconds before and after
handling fresh produce.
a. hot soapy water c. lukewarm soapy water
b. warm water d. cold soapy water
A 3. The duration of washing hands before handling any vegetables.
a. 20 seconds c. 10 seconds
b. 40 seconds d. 25 seconds
A 4. This is the water temperature in washing vegetables.
a. 10 degrees c. 20 degrees
b. 15 degrees d. 30 degrees
A 5. The brush that is to be used in scrubbing carrots, potatoes, cucumber, and squash
to avoid being scratched.
a. brush bristles c. kitchen brush
b. toothbrush d. thick brush
A 6. This must be discarded when washing leafy vegetables.
a. outer leaves c. secondary leaves
b. extra leaves d. inner leaves
A 7. It is not advisable to use this in washing fruits and vegetables.
a. bleach and soaps c. bleach
b. chlorine d. laundry soaps
A 8. This will keep the moisture and good quality of vegetables.
a. wax coatings c. water
b. butter d. sunlight
B 9. These are safe to be eaten even if applied to raw vegetables microwave.
a. soil c. chlorine
b. wax coatings d. bleach
B 10. It will prevent loss of quality and nutrients of vegetables.
a. peeling by bulk c. slicing in small quantities
b. washing in small quantities d. cutting vegetables in bulk
B 11. This will happen to vegetables if the water to be used is too warm or too
cold.
a. mushy c. stiff
b. presence of bacteria d. withering
B 12. It is a must before removing caps, cores, pits, seeds, skins or shells.
a. drain and wash c. wash and refrigerate
b. wash and drain d. wash and chill
B 13. This has to be changed every now and then when washing vegetables.
thawing.
a. basin c. storage box
b. water d. brush
B 14. This must not to be done to the vegetables when doing washing activities.
a. chill c. peel
b. soak d. slice
B 15. To wash off dirt and avoid it to go back to the vegetables, you must do
this.
a. soak the vegetables c. brush the vegetables
b. lift vegetables d. strain vegetables

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