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Tenth Grade (Grade 10) Vocational Education Questions

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Grade 10 Early Childhood Education
Grade 10 Business Technology
A car loan is which type of credit repayment?
  1. Revolving Credit
  2. Installment Plan
  3. Layaway Plan
  4. Credit Line
Grade 10 Business Technology
Which of the following are covered by the FDIC? Check all that apply.
  1. Savings Accounts
  2. U.S. Treasury Bills
  3. Money Market Deposit Accounts
  4. Stock Investments
Grade 10 Culinary Skills
What method is used to produce GMO food ?
  1. Vector
  2. Coloning
  3. prophase
  4. Transgenic
  5. Genetic-engineering
Grade 10 Kitchen Safety and Sanitation
Identify the unsafe option when you are cutting a bagel in half.
  1. use a sharp knife
  2. use the palm of your hand as a cutting board
  3. use a clean knife
  4. use a serrated knife
Grade 10 Culinary Math
Convert 22 degrees Celsius to Fahrenheit.
  1. 71.6 degrees F
  2. 22 degrees F
  3. 89 degrees F
  4. 68.1 degrees F
Grade 10 Kitchen Safety and Sanitation
Identify cross-contamination.
  1. when foods are stored at improper temperatures
  2. a food borne illness
  3. a pathogen that is transferred from one food or surface to another food or surface
  4. a food is stored past the expiration date
Grade 10 Business Technology
The unfair treatment of a person or group of people is known as?
  1. harassment
  2. gratitude
  3. antagonism
  4. discrimination
Grade 10 Business Technology
A commercial bank is
  1. a non profit financial institution.
  2. a financial institution that offers a full range of financial services.
  3. a savings plan that requires a minimum balance.
  4. a money market fund.
Grade 10 Kitchen Safety and Sanitation
An organism that causes illness in humans is called a
  1. infecticide.
  2. pathogen.
  3. poison.
  4. fungus.
Grade 10 Characteristics of Wood
Grade 10 Screws, Nails, and Fasteners
Nails are commonly made out of what material
  1. Copper
  2. Lead
  3. Mild Steel
  4. Plastic
Grade 10 Kitchen Safety and Sanitation
What must food handlers do before preparing food products to prevent the risk of cross-contamination?
  1. change their used aprons with sanitized aprons
  2. rinse their gloves vigorously with soap and warm water
  3. wash their hands vigorously with soap and warm water
  4. use a professional industry hand antiseptic sanitizer
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