colouring and lightening the hair (new) | Quizalize

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colouring and lightening the hair (new) | Quizalize

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colouring and lightening the hair (new)

Quiz by rachel rees

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Q 1/29
Score 0
What colour neutralises red?
60
orange
blue
yellow
green
Q 2/29
Score 0
What colour is a base 6?
60
medium blonde
medium brown
light brown
dark blonde

29 questions

Q.

What colour neutralises red?

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1

60 sec

Q.

What colour is a base 6?

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2

60 sec

Q.

What is the name of the blue and green colour pigments?

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3

60 sec

Q.

How long will a temporary colour last?

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4

60 sec

Q.

I have large molecules and sit on the outer edge of the cuticle, What am I ?

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5

60 sec

Q.

What is the part of the hair we concentrate on when applying a permanent colour?

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6

60 sec

Q.

How many shades of lift will a high lift tint achieve?

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7

60 sec

Q.

What is the PH of hair and skin?

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8

60 sec

Q.

Is the hair acid or alkali ?

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9

30 sec

Q.

What is the PH of a semi permanent colour?

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10

60 sec

Q.

What is the mixing ratio for a quazi colour?

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11

60 sec

Q.

What is the mixing ratio for a high lift tint?

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12

60 sec

Q.

What is the PH of a soapless shampoo?

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13

45 sec

Q.

Which are the largest colour molecules?

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14

60 sec

Q.

What do anti oxi shampoo and conditioner prevent?

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15

60 sec

Q.

Cuticle scales are transparent, True or False

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16

30 sec

Q.

Why do we pre- soften the hair before colouring?

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17

45 sec

Q.

What test must we do before applying a para dye?

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18

60 sec

Q.

How does temperature effect the colouring process?

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19

60 sec

Q.

What is the main cause of banding?

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20

60 sec

Q.

Natural light is referred to as----

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21

60 sec

Q.

What is the tone if it is a number 4 ? (wella)

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22

60 sec

Q.

What is a suitable product for pre pigmenting?

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23

60 sec

Q.

To pre-pigment to a base 6, you should use----

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24

60 sec

Q.

What are the smallest colour molecules?

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25

60 sec

Q.

What is the best strength of peroxide to cover grey hair?

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26

60 sec

Q.

If a client has a reaction during her colouring service, What should you do?

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27

60 sec

Q.

An acid will open the cuticle---

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28

30 sec

Q.

What strength peroxide is used to pre-soften?

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29

45 sec

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1. The following are ingredients in preparing pumping solution, EXCEPT; a. 5 kgs ham leg c. 1 cup saturated salt solution b. one tablespoon sugar d. 2 drops maplein 2. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 3. What is the main purpose of curing meat? a. To tenderize it c. To add color to it b. To prevent spoilage d. To increase its weight 4. What is the advantage of using pumping pickle over cover pickle and dry cure mixtures? a. It reduces the curing time. b. It enhances the flavor. c. It controls the concentration of salt. d. All of the above 5. What is the function of phosphate in curing solutions? a. It increases the water-holding capacity of the meat. b. It inhibits the growth of bacteria. c. It prevents oxidation of fat. d. It improves the texture of the meat. 6. What is the function of carrageenan in curing solutions? a. It acts as a thickener. b. It acts as a binder. c. It acts as a stabilizer. d. All of the above 7. In coloring salted eggs, how many teaspoons of vinegar must be added? a. 1 teaspoon b. 2 teaspoons c. 3 teaspoons d. 4 teaspoons 8. The following are factors that must be considered in packaging eggs. a. quality maintenance b. packaging design c. type of transport d. cost 9. In type 3 packaging material for eggs, what type of materials can these be made? a. burlap b. plastic c. paper board d. polystyrene 10. How many hours must be needed to bake the ham in an oven? a. 5 hours b. 3 hours c. 4 hours d. 2 hours 11. What is the ideal temperature of a smoke fish when storing it at home inside a refrigerator? a. 30℃ b. 38 ℃ c. 100 ℃ d. 50 ℃ 12. The following are ingredients for curing meat EXCEPT a. salt b. sugar c. vinegar d. cooking oil 13. What is the maximum period for commercial salted duck eggs? a. 18 days b. 21 days c. 14 days d. 30 days 14. What type of curing method is needed when fatty fish such as herring is being used? a. pickle curing b. dry curing c. cover pickle curing d. Pumping pickle curing 15. In making a pork ham, how many quarts of water must be needed to bring it to a boil? a. 2 quarts b. 3 quarts c. 4 quarts d. 5 quarts 16. In making a homemade skinless pork longganisa, what is the percentage of pork fats and lean meat? a. 20% fats, 80% lean meat b. 30% fats, 70% lean meat c. 40% fats, 60 lean meat d. 50% fats, 50% lean meat 17. It is a systematic procedure of producing a record for reference A. output C. documentation B. production report D. input 18. Anything produced, especially through a process, a product, a yield. A. documentation C. output B. input D. production report 19. It is the process of capturing data or translating information to a recording format. A. documentation C. production report B. reporting D. output 20. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 21. What is the difference between pumping pickle and cover pickle? a. Pumping pickle is injected into the meat, while cover pickle is poured over it. b. Pumping pickle is made with vinegar, while cover pickle is made with water. c. Pumping pickle is used for whole cuts of meat, while cover pickle is used for sliced meat. d. Pumping pickle is a dry mixture, while cover pickle is a liquid solution. 22. What is the main ingredient of dry cure mixtures? a. Sugar b. Salt c. Spices d. Phosphate 23. What is the function of vitamin C powder in curing solutions? a. It acts as an antioxidant. b. It enhances the color of the meat. c. It accelerates the curing reaction. d. All of the above 24. What is the ideal temperature for storing cured meat? a. Below 0°C b. Between 0°C and 4°C c. Between 4°C and 10°C d. Above 10°C 25. The following are advantages of packaging shell eggs EXCEPT. a. It protects against micro-organisms such as bacteria b. It prevents the loss of moisture. c. It protects the eggs from possible crushing while being handled, stored, or transported. d. It prolong the shelf life of the eggs. 26. How many pieces of eggs can be filled in a type 2 packaging materials, filler tray? a. 36 b. 12 c. 30 d. 24 27. How many hours must be needed in smoking ham? a. 10 to 19 hours b. 5 to 9 hours c. 15 to 24 hours d. 20 to 29 hours 28. It is a food packaging method that removes all air from a food-filled, plastic film package before sealing it. a. smoking b. drying c. vacuum packing d. weighing 29. Which is NOT TRUE about packaging a smoked fish? a. Sort cooled smoked fish according to size b. Pack or transfer smoked fish in bulk packaging materials by arranging the fish head and tail in any position. c. When the packaging material is nearly full, weigh the whole pack to check the product weight attained. d. Close or seal the packs. 30. The following nutrients can be found in an egg, EXCEPT. a. vitamins b. minerals c. omega 3 d. amino acids
COLOURING