TOPIC: CONSUMER EDUCATION
DIRECTION: Choose the correct answer from the lettered options.
1. Which of the following is not a characteristic of a good consumer?
A. Should have a good bargaining power
B. Must be a good impulsive buyer even to his/her disadvantage
C. Must be able to ask questions on goods purchased
D. Must be able to do comparative shopping before purchasing
The correct answer is option [B]
2. A food is misbranded if _______.
A. when the label list the name of the manufacturer, distributor or parker, date of manufacturing and expiry date
B. it meets regulations for the filling of containers
C. it is labelled correctly and right
D. it is a food for which standard of identity have been written and it fails to comply with the standard of that food
The correct answer is option [D]
3. The enlightenment program that creates an awareness to people about their right for food purchase is called ______.
A. Operation Feed the Nation (OFN)
B. Consumers Education
C. Market Surveyor
D. Sellers Association
The correct answer is option [B]
4. Planning the family budget involves _______.
A. buying on impulse
B. planning on nutritive values of food
C. purchasing a lot of storage facilities
D. Planning on how income can meet family needs
The correct answer is option [D]
5. Ancient methods of food preservation include ______.
A. freezing and boiling
B. pasteurizing and sterilizing
C. drying, smoking, and fermenting
D. buy on impulse
The correct answer is option [C]
6. Wholesalers are ______.
A. people who sell in small quantities directly to the consumers
B. the final people that purchase goods for use
C. those that buy goods in bulk from the manufacturers
D. those that check the quality of goods before distribution
The correct answer is option [C]
7. Money can be saved through intelligent shopping by buying _______.
A. what is required only
B. in only one store
C. small quantity at once
D. on impulse
The correct answer is option [A]
TOPIC: FOOD PREPARATION
DIRECTION: Choose the correct answer from the lettered options.
1. The following are stages in heating of oil for deep frying except _________ stage. A. decomposition
B. drying
C. frying
D. melting
The correct answer is option [B]
2. The stage where the oil is heated beyond the frying temperature is called ______ stage.
A. bundling
B. melting
C.frying
D.decomposition
The correct answer is option [D]
3. Which of the following is not a characteristics of shell fish?
A. They can be found in salt water, seas and ocean.
B. They have fins.
C. They store fat in the liver.
D. They have protective shell covering the body.
The correct answer is option [B]
4. Fishes that have their oil stored in the liver are called——–fish
A. shell
B. black
C.oily
D. white
The correct answer is option [D]
5. The preparation of food which brings about physical and chemical changes is
Termed——–
A. ways of preparing food
B. food preparation
C. cooking
D. method of preparation
The correct answer is option [C]
6. The characteristic flavour of meat is derived from _____.
A. vitamins and minerals
B. actin and myosin
C. minerals and extractives
D. vitamins and minerals
The correct answer is option [C]
7. Which of the following is not a method of heat transfer during cooking?
A. Radiation
B. Conversion
C. Conduction
D. Convection
The correct answer is option [B]
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