6-sinflar uchun texnologiya fanidan test savollari
1-chorak
1. Qaysi qatorda oziq ovqat uchun kerakli don mahsulotlari berilgan?
A) bugdoy
B) bugdoy, grechka, guruch, mosh,loviya
S) makaron, arpa, noxat
D) ugra, loviya, mosh
2. Qaysi qatorda makaron mahsulotlari berilgan?
A) vermishel, arpa, suli
B) vermishel, bugdoy, mosh
S) vermishel, rojki, yulduzcha, lapsha, chiganoq
D) vermishel, bugdoy
3.Qaysi qatorda berilgan don mahsulotlaridan un tayyorlanadi?
A) arpa, bugdoy, joxori, suli
B) arpa, bugdoy, mosh, suli
S) arpa, bugdoy, mosh, suli,noxot, loviya
D) arpa, bugdoy, mosh, noxot
4. Manna yormasi qaysi don mahsulotidan olinadi?
A) arpa B) suli S) grechka(marjumak) D) bugdoy
5. Makaron mahsulotlari ezilib ketmasligi va mazasi buzilmasligi uchun qanday pishirish kerak?
A) sovuq suvga solib B) baland olovda tuzli suvda chaynatish kerak
S) baland olovda D) qaynoq suvga solib
6. Manna yormasidan tayyorlanadigan botqa necha minutda pishadi?
A) 15 min B) 30 min S) 20 min D) 10 min.
7. Sut yoki botqa pishirish uchun qanday idish qulay ?
A) alyuminiy B) emallangan S) sopol D) shisha
8. Un nega elanadi?
A) kopaytirish uchun B) kislorodga boyitish uchun
S) bir joyga toplash uchun D) A va B javoblar togri
9. Ozbek milliy suyuq taomlarini ayting
A) mastava B) kabob S) dimlama D) bifshteks
10. Qatlama somsa uchun kerak boladigan masalliqlar.......
A) un, tuz, sabzi B) suv, gosht, ziravor
S) un, suv, tuz, yog, piyoz, gosht, ziravor
D) un, suv, gosht,
11. Nima uchun texnika xavfsizlik qoidalarini bilish shart?
A) ishlatiladigan asbob-uskunalardan togri foydalanish uchun
B) ish joyini togri tashkil qilish uchun
S) ishlab chiqarish samaradorligini oshirish uchun
D) jarohatlarning oldini olish uchun
12. Un necha xil usulda olinadi?
A) 3 xil usulda B) 4 xil usulda S) 2 xil usulda D) 5 xil usulda
13. Sut necha turga bolinadi?
A) 5 turga B) 4 turga S) 6 turga D) 2 turga
14. Tefteli suyuq taomini tayyorlashda kerak boladigan masalliqlarni toping.
A) tovuq goshti, non bolagi, guruch, sariyog
B) baliq, grechka, qizil lavlagi S) qoy goshti, guruch, sariyog
D) mol goshti, non bolagi, smetana, guruch, un, sariyog, kokat, tuz
15. Parhezli taom tayyorlashda mahsulotlarga issiq ishlov berishning asosiy yollarini belgilang.
A) qovurish, qaynatish, suvda pishirish B) suvda va bugda qaynatish, dimlash
S) bugda pishirish, dimlash D) qovurish va qaynatib pishirish
16. Yogli xamirdan qatlanib tayyorlanadigan somsa necha daqiqada, necha darajada pishiriladi?
A) 15-20 daqiqa, 150-180 daraja B) 25-30 daqiqa, 200-250 daraja
S) 20-25 daqiqa, 180-250 daraja D) 30-35 daqiqa, 250-300 daraja
17. Dasturxon nima uchun bezatiladi?
A) dasturxon ustiga qoyilgan asboblardan togri foydalanish uchun
B) dasturxon ovqatlanish uchun tayyorlanadi va bezatiladi
S) ishtahani ochish uchun
D) yoqimli va fayzli muhit yaratib berish uchun
18. Puding tayyorlash uchun kerak boladigan asboblar qatorini toping
A) blender, pishiriq qolipi B) gaz plitasi, mikser
S) gaz plitasi va blender D) gaz plitasi, pishiriq qolipi, blender, mikser
19. Nima uchun taomnoma tuziladi?
A) taomning nomini bilish uchun
B) kundalik, haftalik taomlarni rejalash uchun
S) odam oz vaqtida, togri va rasional ovqatlanishi uchun
D) qancha tayyorlashni bilish uchun
20. Unli mahsulotlarda qaysi ozuqaviy moddalar kop miqdorda uchraydi?
A) vitaminlar B) uglevodlar S) oqsillar D) yoglar
21.Mikser qanday vazifani bajaradi..........................................? kopirtiradi
22. Eng kop ovqatlanish vaqti........................................................? tushlik
23. Parhyez taomlarni yozing.............................................................? tefteli, shorva
24. Termosda nima issiq saqlanadi................................................? choy
25. Metall, chinni, sopol, plastmassa va shisha idishlardan qayerlarda foydalaniladi...................................................................................? oshxonalarda
Savol
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Javob
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B
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S
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A
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D
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B
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S
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A
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B
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A
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S
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A
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S
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B
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D
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B
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S
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B
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D
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S
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B
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