true

o r
false

START
TEAM 1

1 2 3 4 5

TEAM 2

6 7 8 9 10
TEAM 3

11 12 13 14 15
TEAM 4

16 17 18 19 20
TEAM 1

1
TEAM 2

In measuring flour, shake

TEAM 3
the cup to get accurate
measurement.
TEAM 4
TEAM 1

TEAM 2
false
TEAM 3 In measuring flour, do not
shake the cup to get
TEAM 4 accurate measurement.
TEAM 1

2
TEAM 2

Level off ingredients

TEAM 3
using spatula.
TEAM 4
TEAM 1

TEAM 2
true
TEAM 3
Level off ingredients using
spatula.
TEAM 4
TEAM 1

3
TEAM 2
Pour milk into the glass
TEAM 3
measuring cup up to the
measuring mark. Do not
TEAM 4
lift the cup.
TEAM 1

TEAM 2
true
Pour milk into the glass
TEAM 3
measuring cup up to the
measuring mark. Do not lift
TEAM 4
the cup.
TEAM 1

4
Accurate measurement of
TEAM 2

dry and liquid ingredients

TEAM 3
is essential for the success
of baking.
TEAM 4
TEAM 1

TEAM 2
true
Accurate measurement of
TEAM 3
dry and liquid ingredients is
essential for the success of
TEAM 4
baking.
TEAM 1

5
TEAM 2
The first step in measuring
shortening is to fill the
TEAM 3
measuring cup/spoon with
the shortening while pressing
TEAM 4 it until it is full.
TEAM 1

TEAM 2
true
The first step in measuring
TEAM 3
shortening is to fill the
measuring cup/spoon with the
TEAM 4 shortening while pressing it
until it is full.
TEAM 1

6
TEAM 2

Lift the cup when

TEAM 3
measuring liquid fats.
TEAM 4
TEAM 1

TEAM 2
false
TEAM 3
Lift the cup when
measuring liquid fats.
TEAM 4
TEAM 1

7
TEAM 2

Stir powdered milk to

TEAM 3 remove lumps.

TEAM 4
TEAM 1

TEAM 2
true
TEAM 3
Stir powdered milk to
remove lumps.
TEAM 4
TEAM 1

8
TEAM 2

Colander with stand is

TEAM 3
preferable to use so the
fruits and vegetables
TEAM 4
don’t
sit in the liquid.
TEAM 1

TEAM 2
true
TEAM 3
Colander with stand is
preferable to use so the
TEAM 4
fruits and vegetables don’t
sit in the liquid.
TEAM 1

9
TEAM 2

Food borne disease is the

TEAM 3 result of poor sanitation in
the use of tools and
TEAM 4 equipment.
TEAM 1

TEAM 2
true
TEAM 3
Food borne disease is the
result of poor sanitation in
TEAM 4
the use of tools and
equipment.
TEAM 1

10
TEAM 2

Put frequently used item

TEAM 3
far from the point of use.
TEAM 4
TEAM 1

TEAM 2
false
TEAM 3
Always put used item far
from the point of use.
TEAM 4
TEAM 1

11
TEAM 2

Store knives with sharp

TEAM 3
edge up.
TEAM 4
TEAM 1

TEAM 2
false
TEAM 3 Do not store knives with
sharp edge up.
TEAM 4
TEAM 1

12
TEAM 2

At all times metal

TEAM 3
equipment cannot be
stacked on one another.
TEAM 4
TEAM 1

TEAM 2
false
TEAM 3 Metal equipment can be
stacked on one another.
TEAM 4
TEAM 1

13
TEAM 2
Cutting board should be
TEAM 3
stored horizontally to
avoid moisture collection.
TEAM 4
TEAM 1

TEAM 2
false
TEAM 3 Cutting board should be
stored vertically to avoid
TEAM 4 moisture collection.
TEAM 1

14
TEAM 2

Dry then wash properly

TEAM 3 before storing.

TEAM 4
TEAM 1

TEAM 2
false
TEAM 3 Wash then dry properly
before storing.
TEAM 4
TEAM 1

15
TEAM 2

Employees should never

TEAM 3 act on recommended
safety measures.
TEAM 4
TEAM 1

TEAM 2
false
TEAM 3 Employees should act on
recommended safety
TEAM 4 measures.
TEAM 1

16
TEAM 2

The provision of OSH

TEAM 3 Standards by the State is
an exercise of the police
TEAM 4 power.
TEAM 1

TEAM 2
true
TEAM 3 The provision of OSH
Standards by the State is an
TEAM 4 exercise of the police
power.
TEAM 1

17
TEAM 2
Not all establishments,
TEAM 3
workplaces and other
undertakings are covered
TEAM 4
by
the OSH.
TEAM 1

TEAM 2
false
TEAM 3 All establishments,
workplaces and other
TEAM 4 undertakings are covered by
the OSH.
TEAM 1

18
TEAM 2

Stress often leads to

TEAM 3 negative physical and
psychosocial effects.
TEAM 4
TEAM 1

TEAM 2
true
TEAM 3
Stress often leads to
negative physical and
TEAM 4
psychosocial effects.
TEAM 1

19
TEAM 2

The OSH eliminates or

TEAM 3 reduces health hazards in
the workplace.
TEAM 4
TEAM 1

TEAM 2
true
TEAM 3
The OSH eliminates or
reduces health hazards in
TEAM 4
the workplace.
TEAM 1

20
TEAM 2

Physical working
TEAM 3 condition as noise and
temperature will not
TEAM 4 result to
stress.
TEAM 1

TEAM 2
false
TEAM 3 Physical working condition
as noise and temperature
TEAM 4 will result to
stress.