የ12ኛ ክፍል ውጤት ወጥቷል፤ ውጤትዎን የሚያዩበት መንገድ

የምዕራፍ ማስታወሻዎችና የመልመጃ ጥያቄዎች

የ12ኛ ክፍል ግብርና ምዕራፍ 16፦ ደህንነቱ የተጠበቀ የምግብ ምርት እና ድህረ ምርት አያያዝ

በዚህ ገጽ ያለው ሁሉ ለ12ኛ ክፍል የግብርና መፅሐፍ ምዕራፍ 16 ነው፦ ምዕራፉ የሚሸፍነው፣ አጭር ማስታወሻዎቹ፣ የመልመጃ ጥያቄዎች ከመልሶቻቸው ጋር፣ እና ቪዲዮ ባለበት የትምህርቱ ቪዲዮ።

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የምዕራፍ 16 የመልመጃ ጥያቄዎች
272–282
የምዕራፍ 16 የመፅሐፍ ገጾች

ምዕራፍ 16 የሚሸፍነው

  1. 1.Food safety hazards and health risks
  2. 2.Source of food contaminants
  3. 3.Food safety and nutrition linkage
  4. 4.Indigenous knowledge in safe food production

የምዕራፍ 16 አጭር ማስታወሻዎች

በ12ኛ ክፍል የግብርና ገጽ ላይ በዚህ ምዕራፍ ሥር የተመዘገቡት ካርዶች። አንድ በአንድ ይክፈቱ።

ባዮሎጂካዊ አደጋየተለመዱ መገኛዎች
Salmonellaእንቁላል፣ poultry፣ ስጋ፣ unpasteurized ወተት ወይም ጁስ፣ አይብ፣ ፍራፍሬዎች፣ ቅመማ ቅመሞች፣ ለውዝ
Norovirusአትክልትና ፍራፍሬ፣ shellfish፣ ready-to-eat ምግቦች
Campylobacterጥሬ እና በደንብ ያልበሰለ poultry፣ unpasteurized ወተት፣ የተበከለ ውሃ
E. coliበደንብ ያልበሰለ ground beef፣ unpasteurized ወተት፣ raw milk cheese፣ የተበከለ ውሃ
ListeriaReady-to-eat deli meats እና hot dogs፣ unpasteurized ወተት፣ raw milk cheese
Clostridium perfringensየበሬ ስጋ፣ poultry፣ gravies

መቼ እንደሚጠቀሙበት

የተወሰኑ ረቂቅ ተሕዋስያን አምጪዎችን እና የሚበክሏቸውን ዋና ዋና የምግብ ምርቶች ለመለየት ይጠቀሙበት።

ይጠንቀቁ

ሊስቴሪያ እና ኖሮቫይረስ በተዘጋጁ ምግቦች ላይ የሚገኙ ሲሆን፣ ካምፒሎባክተር እና ሳልሞኔላ ግን በዋነኝነት ከጥሬ የዶሮ ሥጋ እና ካልፈላ ወተት ጋር የተያያዙ ናቸው።

ከGrade 12 Agriculture፣ ገጽ 268-280 የተዘጋጀ፤ ከመውጣቱ በፊት ሁለት ጊዜ ተረጋግጧል

ኬሚካላዊ አደጋመግለጫ እና ምንጭ
Mycotoxinsበሰብሎች ላይ በሚበቅሉ moulds እና fungi የሚመነጩ toxins
Natural Toxinsተክሎች ለ stressors ምላሽ ለመስጠት የሚያመነጯቸው biochemical compounds
Marine Toxinsበዓሣ እና shellfish ውስጥ የሚከሰት decomposition ወይም microscopic marine algae
Processing-induced Chemicalsበ processing ወቅት በተፈጥሯዊ components መካከል በሚካሄዱ reactions የሚፈጠሩ chemicals
Pesticidesየግብርና pests ለመቆጣጠር፣ ለማጥፋት ወይም ለማራቅ የሚያገለግሉ agrochemicals

መቼ እንደሚጠቀሙበት

በተፈጥሮ፣ በተባዮች ወይም በማቀነባበር ሂደት ወደ ምግብ የሚገቡ ኬሚካላዊ አደጋዎችን ለመመደብ ይጠቀሙበት።

ይጠንቀቁ

ማይኮቶክሲን በሰብል ላይ በሚበቅሉ ፈንገሶች የሚመረት ሲሆን፣ ተፈጥሯዊ መርዞች ግን በእጽዋቱ ራሳቸው የሚመረቱ የመከላከያ ኬሚካሎች ናቸው።

ከGrade 12 Agriculture፣ ገጽ 268-280 የተዘጋጀ፤ ከመውጣቱ በፊት ሁለት ጊዜ ተረጋግጧል

የአካላዊ አደጋ ዓይነትምሳሌዎችየጤና ስጋት
ተፈጥሯዊበፍራፍሬ ውስጥ ያሉ ግንዶች፣ በአሳ ውስጥ ያሉ አጥንቶች፣ በድንች ላይ ያለ አፈር፣ የነፍሳት ቁርጥራጮችየመውጋት ወይም የመታፈን አደጋ፣ ጉዳት የሌለው ሊሆን ይችላል
ተፈጥሯዊ ያልሆነየብረት ቁርጥራጮች፣ የፕላስቲክ ቁርጥራጮች፣ የእንጨት ፍንጣሪዎች፣ ብርጭቆበአጠቃላይ ለጤና ይበልጥ አደገኛ

መቼ እንደሚጠቀሙበት

በምግብ ውስጥ የሚገኙ ባዕድ ቁሳቁሶችን የተፈጥሮ አካል ወይም ከተፈጥሮ ውጭ የገቡ በካዮች ብሎ ለመከፋፈል ይጠቀሙበት።

ይጠንቀቁ

እንደ መስታወት፣ ብረት እና ፕላስቲክ ያሉ ተፈጥሯዊ ያልሆኑ አደጋዎች እንደ አጥንት ወይም ቅርንጫፍ ካሉ ተፈጥሯዊ ነገሮች የበለጠ ለጤና አደገኛ ናቸው።

ከGrade 12 Agriculture፣ ገጽ 268-280 የተዘጋጀ፤ ከመውጣቱ በፊት ሁለት ጊዜ ተረጋግጧል

መቼ እንደሚጠቀሙበት

ረቂቅ ተሕዋስያን፣ ኬሚካላዊ እና አካላዊ በካዮች ወደ ጥሬ ዕቃዎች እና ወደ ተዘጋጁ ምግቦች እንዴት እንደሚገቡ ለማስረዳት ይጠቀሙበት።

ይጠንቀቁ

የብክለት ምንጮች እንደ ውሃ፣ አየር እና አፈር ካሉ አካባቢያዊ ነገሮች በተጨማሪ የእንስሳት የውስጥ አካላትን እና ድንገተኛ የኬሚካል ቅልቅሎችንም ያካትታሉ።

ከGrade 12 Agriculture፣ ገጽ 268-280 የተዘጋጀ፤ ከመውጣቱ በፊት ሁለት ጊዜ ተረጋግጧል

የምዕራፍ 16 የመልመጃ ጥያቄዎች

በዚህ ምዕራፍ ላይ የተጻፉ 10 የምርጫ ጥያቄዎች፣ እያንዳንዳቸው መልሱና ምክንያቱ አላቸው። መልሱን ከመክፈትዎ በፊት ይሞክሩ። ጥያቄዎቹ በእንግሊዝኛ ናቸው።

ጥያቄ 1

According to the textbook, what are the four primary categories of food safety hazards?

  1. A.Bacterial, viral, fungal, and parasitic
  2. B.Biological, chemical, physical, and allergenic
  3. C.Soil, water, air, and animal
  4. D.Natural, processing, packaging, and storage
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ B Biological, chemical, physical, and allergenic

ምክንያቱ

The text states that there are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic.

ጥያቄ 2

What characterizes biological food safety hazards?

  1. A.Unintentional mixing of agricultural pesticides
  2. B.Foreign solid objects such as wood chips and glass
  3. C.Contamination of food by microorganisms
  4. D.Toxic chemicals formed during industrial cooking
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ C Contamination of food by microorganisms

ምክንያቱ

Biological hazards are characterized by the contamination of food by microorganisms, such as bacteria and viruses.

ጥያቄ 3

Which of the following is classified as an unnatural physical hazard in food?

  1. A.Pieces of plastic
  2. B.Stems in blueberries
  3. C.Bones in fish
  4. D.Dirt on potatoes
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ A Pieces of plastic

ምክንያቱ

Pieces of plastic, metal fragments, wood chips, and glass are examples of unnatural physical hazards, whereas stems, bones, and dirt are natural physical hazards.

ጥያቄ 4

Which group lists major sources of food contamination identified in the textbook?

  1. A.Sunlight, crop genetics, and elevation
  2. B.Soil minerals, crop variety, and wind speed
  3. C.Cooking heat, packaging color, and store location
  4. D.Water, air, equipment, insects, and employees
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ D Water, air, equipment, insects, and employees

ምክንያቱ

Section 16.2 lists water, air, dust, equipment, sewage, insects, rodents, and employees as major sources of food contamination.

ጥያቄ 5

What type of chemical hazard is produced by fungi or moulds that grow on crops and foods under certain conditions?

  1. A.Marine toxins
  2. B.Mycotoxins
  3. C.Processing-induced chemicals
  4. D.Natural plant stressors
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ B Mycotoxins

ምክንያቱ

Mycotoxins are chemical hazards produced by fungi (moulds) that grow on crops and foods, and they can be toxic to humans and animals.

ጥያቄ 6

According to the textbook, which biological pathogen is commonly found in raw and undercooked poultry, unpasteurized milk, and contaminated water?

  1. A.Norovirus
  2. B.Listeria
  3. C.Campylobacter
  4. D.Clostridium perfringens
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ C Campylobacter

ምክንያቱ

Table 16.1 lists Campylobacter as being commonly found in raw and undercooked poultry, unpasteurized milk, and contaminated water.

ጥያቄ 7

How do marine toxins accumulate in seafood such as fish and shellfish?

  1. A.Through reactions between natural components during high-heat processing
  2. B.By accidental spraying of agricultural pesticides onto water bodies
  3. C.By intentionally adding chemical preservatives such as sodium nitrate
  4. D.Through decomposition or microscopic marine algae accumulated in fish and shellfish
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ D Through decomposition or microscopic marine algae accumulated in fish and shellfish

ምክንያቱ

Table 16.2 defines marine toxins as originating from decomposition or microscopic marine algae accumulated in fish and shellfish.

ጥያቄ 8

How do unnatural physical hazards compare to natural physical hazards regarding human health?

  1. A.Unnatural physical hazards are generally more dangerous to health.
  2. B.Natural physical hazards are always far more dangerous than unnatural ones.
  3. C.Both natural and unnatural hazards carry no risk of puncture or choking.
  4. D.Unnatural physical hazards are completely harmless to human health.
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ A Unnatural physical hazards are generally more dangerous to health.

ምክንያቱ

The textbook states that unnatural physical hazards are generally more dangerous to health, whereas natural physical hazards can be harmless.

ጥያቄ 9

Based on the textbook table of biological hazards, which pathogen is commonly found in beef, poultry, and gravies?

  1. A.Norovirus
  2. B.Clostridium perfringens
  3. C.Listeria
  4. D.E. coli
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ B Clostridium perfringens

ምክንያቱ

Table 16.1 specifically states that Clostridium perfringens is commonly found in beef, poultry, and gravies.

ጥያቄ 10

What are processing-induced chemical hazards as defined in the textbook?

  1. A.Toxic compounds produced by moulds on stored grains
  2. B.Pesticides applied to control or destroy field pests
  3. C.Undesirable chemicals formed during processing from reactions between natural food components
  4. D.Biochemical compounds produced by plants in response to stressors
መልሱንና ምክንያቱን ያሳዩ

መልስ፦ C Undesirable chemicals formed during processing from reactions between natural food components

ምክንያቱ

Table 16.2 explains that processing-induced chemicals are formed in certain foods during processing as a result of reactions between natural components of the food.

መተግበሪያው በዚህ ምዕራፍ ላይ 12 ጥያቄዎች አሉት፤ እየሠሩ ያርምዎታል። እዚህ ያሉት የመጀመሪያዎቹ 10 ናቸው።

የምዕራፍ 16 የመፅሐፍ ገጾች

ምዕራፍ 16 በየትምህርት ሚኒስቴር እትም ከገጽ 272 እስከ ገጽ 282 ይደርሳል።

የትምህርት ሚኒስቴር እትም, እንግሊዝኛ, 302 ገጾች

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ሁሉም የ12ኛ ክፍል ግብርና አጭር ማስታወሻዎች

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