FE IN EDU 576

1: What is the primary purpose of a broom in cleaning?

A) Wiping dirt on the floor
B) Removing stains from surfaces
C) Sweeping dirt from floors
D) Scrubbing stubborn grime off surfaces

2: Which tool is specifically designed to scoop dirt and waste from the floor?
A) Floor Mop
B) Vacuum Cleaner
C) Water Hose
D) Dustpan

3: What is the function of a floor buffer?

A) To collect dirt and waste from the floor
B) To wipe the dirt on the floor
C) To strip or remove wax from a floor
D) To water the lawn or garden

4: What is the primary usage of a sponge in cleaning?

A) Wiping surfaces dry
B) Scrubbing stubborn stains
C) Absorbing liquids and cleaning surfaces
D) Polishing floors

5: What is the main purpose of a waste container?

A) To collect and store cleaning supplies
B) To organize cleaning tools and equipment
C) To temporarily store waste and garbage
D) To water plants or garden

6: According to the cleaning tips provided, what should be used to clean stainless steel?
A) Lemon fruit
B) Paper towels
C) Dishcloth
D) Sponge

7: Which of the following is NOT recommended as a cleaning material in the provided information?
A) Baking soda
B) Glass cleaner
C) Vinegar
D) Bleach

8: What is one of the key reasons for regularly conducting trainings, seminars, and risk assessments in
the workplace?
A) To enhance employee productivity
B) To ensure proper handling of materials
C) To reduce company expenses
D) To improve employee morale

9: Which of the following is NOT recommended when handling materials safely according to the
National Safety Council tips?
A) Using appropriate hand protection
B) Ensuring enough clearance at doorways
C) Using a step stool to reach high loads
D) Handling equipment with care to avoid bumping on hard surfaces

10: What should be done with electrical appliances and equipment before use?
A) Store them in their custodial room
B) Clean them thoroughly
C) Check for frayed wires, loose plugs, and connections
D) Use them immediately after unpacking
11: What is recommended regarding the emptying of dust bags in dry vacuum cleaners?
A) Empty the bags only when they are completely full
B) Empty the bags before each use
C) Empty the bags once a week
D) Never empty the bags to avoid damaging the vacuum cleaner

12: Why should electrical equipment be stored indoors and protected from water exposure?
A) To prevent theft
B) To keep them clean
C) To avoid electrical shock or short circuit
D) To maintain their shine

13: According to the provided information, what is an essential factor in maintaining a safe and
healthy environment?
A) Regular checkups and risk assessments on tools and equipment
B) Ensuring employees work long hours
C) Ignoring safety protocols to save time
D) Avoiding employee training sessions

14: What is the primary purpose of wearing appropriate personal protective equipment for lifting and
carrying?
A) To look professional
B) To avoid back injuries
C) To follow company regulations
D) To increase lifting capacity

15: What is one of the key steps in cleaning kitchen tools and equipment after cooking?
A) Scrubbing with a dry cloth
B) Storing tools in a plastic or metal box
C) Scanning for visible dirt only
D) Scouring each item thoroughly to remove food debris

16: According to the provided information, what is a recommended method for sanitizing kitchen
utensils?
A) Soaking them in vinegar for 10 minutes
B) Boiling them in water for 5 minutes
C) Spraying them with bleach solution
D) Wiping them with a damp cloth

17: What should be done after cleaning kitchen tools and equipment before storing them?
A) Leave them to air dry
B) Store them in a damp environment
C) Place them in a sealed container without drying
D) Rinse them with cold water

18: What is one importance of proper storage of tools and equipment, according to the provided
information?
A) Enhancing employee creativity
B) Reducing overall tool cost through maintenance
C) Increasing workplace clutter
D) Encouraging tool misplacement

19: Which of the following is NOT a pointer to follow in storing tools and equipment?
A) Label the storage cabinet or place correctly for immediate finding
B) Wash and dry properly before storing
C) Store knives with the sharp edge up
D) Put frequently used items in conveniently accessible locations

20: What material is most commonly used for kitchen tools and equipment due to its durability and
ease of cleaning?
A) Glass
B) Stainless Steel
C) Cast Iron
D) Ceramic
21: Which type of cookware requires seasoning to prevent rust?
A) Stainless Steel
B) Ceramic
C) Cast Iron
D) Glass

22: What is a key characteristic of Teflon-coated pots and pans?

A) They are prone to rust
B) They require regular seasoning
C) They prevent food from sticking to the pan
D) They are made of aluminum or steel

23: Which kitchen tool is recommended for returning meat or poultry juices from the pan back to the
food?
A) Baster
B) Flipper
C) Colander
D) Emery board

24: What is the primary function of measuring cups and spoons in the kitchen?
A) Sharpening knives
B) Straining pasta
C) Weighing ingredients
D) Ensuring accurate measurements in cooking

25: What kitchen equipment is used for chopping, blending, mixing, and pureeing various foods?
A) Ovens
B) Blenders
C) Double boilers
D) Refrigerators

26: Which kitchen tool is used for shaking flour, salt, and pepper on meat, poultry, and fish?
A) Flipper
B) Colander
C) Dredger
D) Kitchen knife

27: Can linen fabrics be machine or hand washed?

A) No, linen fabrics can only be dry cleaned
B) Yes, linen fabrics can be machine or hand washed
C) Only machine washed, not hand washed
D) Only hand washed, not machine washed

28: Which linen garments are recommended to be dry cleaned?

A) All linen garments
B) Only linen jackets or suits
C) Linen garments with delicate embroidery
D) Linen garments with bright colors

29: What is a key advantage of linen over cotton?

A) Linen requires special dry cleaning methods
B) Linen becomes threadbare after each wash
C) Linen uses fewer resources in production
D) Linen is less absorbent than cotton

30: How should linen be washed to maintain its softness and absorbency?
A) Washed in hot water with a strong detergent
B) Washed with a fabric softener
C) Washed on low temperatures in lukewarm or cold, soft water
D) Washed in a machine with a harsh cycle

31: What is the recommended drying method for linen garments?

A) Hanging them outside in direct sunlight
B) Using a high-temperature tumble dry cycle
C) Machine drying on low temperatures until fully dry
D) Removing from the dryer while slightly damp and hanging or lying flat to finish drying

32: Do linen garments typically require ironing?

A) Yes, linen garments should always be ironed
B) No, ironing linen garments is unnecessary unless they are heavily wrinkled
C) Linen garments must be ironed with a hot iron immediately after washing
D) Only linen garments with dark colors require ironing

33: What precaution should be taken when washing linen clothes in a machine?
A) Use a strong detergent for better cleaning
B) Wash linen clothes on the gentle cycle with maximum water level
C) Overcrowd the washing machine with many items at once
D) Select a high-temperature wash cycle for faster results

34: Which method of food preservation involves exposing food to the heat of the sun to eliminate its
water content?
A) Freezing
B) Adding preservatives
C) Drying
D) Fermentation

35: What is the purpose of adding preservatives to food during the preservation process?
A) To enhance the flavor of the food
B) To increase the nutritional value of the food
C) To prevent the growth of microbes
D) To improve the texture of the food

36: Which method of preservation involves maintaining low temperatures to maintain the freshness of
food?
A) Fermentation
B) Smoking
C) Canning
D) Cooling/ Freezing

37: What is the main purpose of boiling or sterilizing food during preservation?
A) To improve the taste of the food
B) To enhance the color of the food
C) To kill off micro-organisms
D) To increase the shelf life of the food

38: Which food preservation method involves soaking food in salt to prevent spoilage and enhance
flavor?
A) Smoking
B) Boiling/ Sterilizing
C) Fermentation
D) Adding preservatives

39: What is the primary purpose of canning food?

A) To reduce the water content of the food
B) To enhance the aroma of the food
C) To preserve food in cans for extended shelf life
D) To increase the nutritional value of the food

40: What should be included on a label when preserving food?

A) Ingredients used in the preservation process
B) Date of purchase
C) Expiration date and date of production
D) Cooking instructions

41: What is the first step in planning for food preservation?

A) Compute for projected profit
B) Study the recipe
C) Know the preservation method
D) Identify the ingredients and their cost

42: What should be considered when planning for food preservation according to the guidelines?
A) Seasonal availability of ingredients
B) Packaging cost
C) Profit margin
D) Desired presentation of the product

43: Which tool is used for draining liquid from food during processing?
A) Melon baller
B) Apple corer
C) Colander
D) Baster

44: What is the purpose of using a basting brush in food preservation?

A) To spread juice or liquid on meat
B) To create and wrap cheese
C) To mince and puree meat
D) To drizzle juice or liquid on meat

45: How can you ensure the freshness of fish when selecting it for preservation?
A) Clear eyes, firm flesh, and intact belly
B) Reddish color, soft flesh, and no marks
C) Leafy appearance and no scratches
D) Ripe in natural way and even ripeness

46: Which utensil is used for sifting and straining during food processing?
A) Apple corer
B) Meat grinder
C) Sieve
D) Bowl

47: What should be checked to ensure the freshness of eggs?

A) Color of the shell
B) Firmness of the flesh
C) Presence of marks or stains
D) Reaction in water

48: What is the purpose of a meat grinder in food preservation?

A) To make balls from melon and other fruits
B) To drizzle juice or liquid on meat
C) To mince and puree meat
D) To spread juice or liquid on meat

49: Which factor is important to consider when selecting fruits for preservation?
A) Leafy appearance
B) Even ripeness
C) Rough shell
D) Strain or scratches

50: Why is it important to maintain a clean and safe workplace during food preservation?
A) To reduce packaging costs
B) To enhance the presentation of the product
C) To prevent contamination and ensure product safety
D) To increase profit margin

51: Which baking method involves rubbing butter into flour until it resembles crumbs?
A) Creaming method
B) Hot milk method
C) Blind bake method
D) Rub in method

52: What is the purpose of blind baking pastry before adding the filling?
A) To prevent the pastry from becoming soggy
B) To add more air to the batter
C) To make the pastry creamier
D) To ensure the pastry is golden brown and crisp

53: Which technique is used to mix ingredients thoroughly into a batter without deflating it?
A) Sieving
B) Folding
C) Separating eggs
D) Whipping

54: What is the main reason for sieving dry ingredients in baking recipes?
A) To make the batter creamier
B) To prevent lumps in the batter
C) To add more air to the batter
D) To make the batter thicker

55: How is the creaming method different from the rub in method in baking?
A) Creaming involves rubbing butter into flour, while rub in method involves creaming butter with
sugar.
B) Creaming adds air to the butter, while rub in method coats the flour in butter.
C) Creaming is used for pies and tarts, while rub in method is used for cakes.
D) Creaming involves folding ingredients into a batter, while rub in method involves sifting dry
ingredients.

56: What tool is specifically made for separating egg yolks from egg whites?
A) Rubber spatula
B) Egg separator
C) Whisk
D) Measuring cup

57: Which baking technique is used to add liquid ingredients to dry ingredients?
A) Sieving
B) Folding
C) Creaming
D) Separating eggs

58: What is the primary function of baking powder in baked goods?

A) Adds flavor
B) Acts as a thickener
C) Acts as a leavening agent
D) Enhances color

59: Which ingredient contributes to the tenderness, flavor, and moisture of baked goods?
A) Salt
B) Butter
C) Milk
D) Sugar

60: What does cornstarch primarily function as in baking?

A) Leavening agent
B) Thickener
C) Flavor enhancer
D) Anti-caking agent

61: Which part of the egg is a drying agent and adds moisture and stability in baking?
A) Egg whites
B) Egg yolks
C) Eggshells
D) Egg membranes

62: What role does salt play in baking?

A) Acts as a leavening agent
B) Enhances color
C) Controls the fermentation rate of yeast
D) Adds tenderness to baked goods

63: What is one reason baking is considered beneficial for mental health?
A) It increases cholesterol levels
B) It stimulates the senses and increases feel-good endorphins
C) It leads to negative thinking processes
D) It reduces creativity

64: According to the article, why is baking considered meditative?

A) Because it involves complex techniques
B) Because it requires minimal attention
C) Because it is simple and repetitive, calming negative thinking processes
D) Because it involves loud noises

65: What is one way baking can contribute to mental well-being?

A) By increasing stress levels
B) By reducing creativity
C) By stimulating the senses
D) By limiting awareness of ingredients

66. What is the function of a rubber spatula or scraper in baking?

A) Greasing pans
B) Mixing dry ingredients
C) Scraping batter from pans and jars
D) Transferring cookies to a cooling rack

67. Which baking tool is primarily used for sifting dry ingredients or adding powdered sugar to finished
desserts?
A) Whisk
B) Rolling pin
C) Fine-mesh sieve
D) Chef's knife

68. What is the primary function of a rectangular baking pan?

A) Making layer cakes
B) Baking cookies
C) Making pies
D) Baking brownies and bars

69. Which baking tool is recommended for slicing, dicing, chopping, and mincing ingredients?
A) Measuring cups and spoons
B) Paring knife
C) Wire rack
D) Pastry brush

70. What is the purpose of a wire rack in baking?

A) Greasing pans
B) Mixing ingredients
C) Cooling baked goods
D) Rolling out dough

71. What is the recommended method for cleaning baking tools and equipment after use?
A) Rinse with cold water
B) Soak in warm water with dishwashing detergent
C) Wash with bleach
D) Air dry without washing

72. Why is it important to return electric mixers and other electronic equipment to their designated
storage spaces after use?
A) To prevent rust
B) To save space on the countertop
C) To avoid entanglement of cords
D) To keep them cool
73. What should be done with broken baking tools?
A) Store them separately
B) Repair them immediately
C) Dispose or discard them
D) Continue using them

74. What is the primary function of a wire rack in baking?

A) Cooling baked goods
B) Greasing pans
C) Mixing ingredients
D) Rolling out dough

75. What is the purpose of wiping off cake mix splatter from the mixer and nearby areas after baking?
A) To add flavor to other baked goods
B) To maintain cleanliness and prevent contamination
C) To create a decorative effect
D) To prevent the mixer from overheating

76. Which of the following is included in a basic table setting?

A) Soup bowl
B) Bread plate
C) Dessert spoon
D) Water glass

77. In a formal table setting, where should the bread plate be placed?
A) Above the dinner plate
B) To the top left of the charger
C) On the right side of the charger
D) Between the salad and dinner forks

78. What is placed directly above the knife in a formal table setting?
A) Soup spoon
B) White wine glass
C) Butter knife
D) Dessert spoon

79. What is the primary purpose of using special packaging materials?

A) To make the product more expensive
B) To attract customers with unique designs
C) To keep the items in good condition and protect them from dirt and moisture
D) To reduce the cost of production

80. Which of the following is NOT mentioned as a common packaging material?

A) Metal
B) Plastic
C) Cardboard
D) Paper

81. What aspect of the target market is crucial to consider when designing effective packaging?
A) Their favorite color
B) Their preferred packaging shape
C) Their purchasing habits and preferences
D) Their preferred font style

82. What should be considered when choosing packaging for a product like glass items or liquids?
A) Size and shape that is easy to transport
B) Packaging material that is recyclable
C) Packaging design that appeals to the target market
D) Extra protection to ensure safe transportation

83. According to the characteristics of good industrial packaging, why is it important to choose
sturdy materials?
A) To reduce the cost of production
B) To make the product more expensive
C) To protect the products from damage during shipping
D) To make the packaging more visually appealing

84. According to the article "7 Powerfully Effective Ways to Market a Product," what is one key aspect
to consider when telling a story about your product?
A) Make up an exciting story to capture attention
B) Focus on the benefits, features, and facts of the product
C) Include fictional characters to engage the audience
D) Avoid mentioning any details about the product

85. What is the importance of understanding your audience when marketing a product, as
mentioned in "How to Market a Product in 7 Easy Steps"?
A) To determine the price of the product
B) To identify competitors in the market
C) To create a plan for promoting the product
D) To tailor marketing efforts to meet their needs and preferences

86. What advice does the article "7 Powerfully Effective Ways to Market a Product" give regarding
competitors?
A) Avoid trying new things to maintain market position
B) Focus on doing the same old thing to stay safe
C) Try something new that competitors are not doing
D) Mimic competitors' strategies to ensure success

87. According to "How to Market a Product in 7 Easy Steps," why is customer education important
during a new product launch?
A) To confuse customers about the product
B) To create a sense of mystery around the product
C) To help customers understand the product and its benefits
D) To discourage customers from purchasing the product

88. What is emphasized in the final step of marketing a product, as outlined in "How to Market a
Product in 7 Easy Steps"?
A) Experimenting with new marketing tactics
B) Analyzing and repeating successful marketing efforts
C) Halting all marketing activities to assess progress
D) Relying solely on initial marketing strategies

89. What is the definition of "expenses" as provided in the EDU 576 curriculum?
A) The financial gain obtained from selling a product
B) The difference between the amount earned and the amount spent
C) The cost of operations incurred by a company to generate revenue
D) The amount of revenue a company expects to earn in the future

90. Which term refers to the financial gain obtained from selling a product or service?
A) Expenses
B) Profit
C) Cost of Sales
D) Sales Projection

91. What does the "cost of sales" include?

A) Expenses related to marketing and advertising
B) The purchase of raw materials and other items needed to produce goods and services
C) Administrative costs and staff salaries
D) The amount of revenue a company expects to earn in the future

92. What is the purpose of computing the mark-up price for a product?
A) To determine the total expenses of the product
B) To calculate the profit earned from selling the product
C) To establish the selling price of the product
D) To assess the overall value of the company

93. How is profit per product calculated in the example provided?

A) By dividing the total expenses by the number of products
B) By adding the mark-up price to the total expenses
C) By subtracting the mark-up price from the total expenses
D) By dividing the product price by the number of products

94. What is the primary role of an entrepreneur in society?

A) Providing products and services to fulfill people's demands
B) Contributing to economic development by building industries
C) Mobilizing factors of production to produce new goods and services
D) Implementing innovative ideas to create change in the environment

95. Which of the following best describes the concept of entrepreneurship as outlined in your EDU 576
curriculum?
A) A static and risk-free process
B) A discipline lacking theoretical knowledge
C) An organized search for change based on opportunities
D) A philosophy unrelated to business, government, or education

96. According to the passage, what qualities or characteristics are essential for entrepreneurship?
A) Following a predetermined set of rules and procedures
B) Focusing solely on economic activities and large businesses
C) Taking calculated risks, forming effective teams, and being creative
D) Avoiding change and chaos to maintain stability in the environment

97. Which characteristic of an ideal entrepreneur involves the ability to adapt to changes while
maintaining organization?
A) Industrious
B) Persistent
C) Organized yet flexible
D) Confident

98. What trait does an entrepreneur exhibit when they immediately act on new ideas and
opportunities?
A) Persistent
B) Proactive
C) Honest
D) Caring

99. What function of management involves pre-determining courses of action to achieve objectives?
A) Staffing
B) Directing
C) Organizing
D) Planning

100. Which function of entrepreneurship involves bringing together resources like men, material, and
money to execute plans?
A) Staffing
B) Directing
C) Organizing
D) Controlling