Test de evaluare initială clasa a IX-a – Industrie alimentară
Testul este specific clasei a IX-a pentru modulele din domeniul industriei alimentare.
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Question 1 of 10
1. Question
1 pointsCarnea de curcan se utilizează pentru conținutul mare de: a) proteine; b) glucide; c) grăsimi; d) substanțe minerale.Correct
Incorrect
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Question 2 of 10
2. Question
1 pointsAmidonul se obține din: a) cartofi; b) sfeclă; c) morcovi; d) fasole.Correct
Incorrect
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Question 3 of 10
3. Question
1 pointsFiltrarea este o metodă: a) chimică de amestecare; b) fizică de amestecare; c) chimică de separare; d) fizică de separare.Correct
Incorrect
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Question 4 of 10
4. Question
1 pointsPrin infectare ințelegem contaminarea cu: a) limbrici; b) tenii; c) paraziți; d) microbi.Correct
Incorrect
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Question 5 of 10
5. Question
1 pointsDeratizarea este operația de eliminarea a: a) microorganismelor patogene; b) rozătoarelor; c) insectelor; d) gunoiului menajer.Correct
Incorrect
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Question 6 of 10
6. Question
1 pointsDin sticlă sunt confecționate: a) biuretele; b) capsulele; c) etuvele; d) creuzetele.Correct
Incorrect
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Question 7 of 10
7. Question
1 pointsFructe bace sunt: a) merele; b) cireșele; c) căpșunile; d) nucile.Correct
Incorrect
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Question 8 of 10
8. Question
1 pointsApa se găsește în cantitatea cea mai mare în compoziția: a) castraveților; b) cărnii; c) cartofilor; d) brânzeturilor.Correct
Incorrect
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Question 9 of 10
9. Question
1 pointsAmestec eterogen lichid este: a) saramura; b) soluțiile de zahăr; c) nectarul de fructe; d) apa distilată.Correct
Incorrect
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Question 10 of 10
10. Question
1 pointsMalaxorul este un utilaj folosit în industria alimentară pentru: a) transport; b) barbotare; c) amestecare; d) distilare.Correct
Incorrect
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Examples of questions from "Test de evaluare initială clasa a IX-a – Industrie alimentară"
- Amidonul se obține din: a) cartofi; b) sfeclă; c) morcovi; d) fasole.
- Carnea de curcan se utilizează pentru conținutul mare de: a) proteine; b) glucide; c) grăsimi; d) substanțe minerale.
- Din sticlă sunt confecționate: a) biuretele; b) capsulele; c) etuvele; d) creuzetele.
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