Republic of the Philippines Department of Education National Capital Region Division of City Schools - Valenzuela PASO DE BLAS NATIONAL HIGH SCHOOL School ID: 305568 0027 Paso de Blas St., TCL, Paso de Blas, Valenzuela City 3RD QUARTER SUMMATIVE TEST TLE 8 NAME: _________________________ SECTION: ___________________ SCORE: ____________ MULTIPLE CHOICE: Read the following statements comprehensively and write the UPPERCASE letter of the correct answer on your answer sheet. DO NOT WRITE ANYTHING ON THIS QUESTIONNAIRE. ______1. What device is used to measure the temperature of fish dishes? A. Beaker C. Salinometer B. Refractometer D. Thermometer ______2. What device is used to measure weight? A. Measuring Cup C. Thermometer B. Measuring Spoon D. Weighing Scale ______3. It is used to measure the strength of the brine solution. A. Refractometer C. Thermometer B. Salinometer D. Beaker _______4. How many drops of sap or syrup sample are needed in testing the refractometer? A. One C. Three B. Two D. Four _______5. What is the function of a refractometer? A. Measures the sugar content of sap and syrup B. Measures the temperature of the dish C. Wraps the fish for processing D. Measures the saltiness of the food item _______6. A piece of equipment that is used to process the fish packed in a hermetically sealed container at a highly controlled temperature and pressure for a certain period of time. A. Can Sealer C. Smokehouse B. Pressure Cooker D. Refrigerator _______7. It is a tool for measuring the relative humidity of the air when sun drying. A. Salinometer C. Psychrometer B. Anemometer D. Refractometer _______8. A salting material used for the salting process holds a large number of fish. A. Oil Drum C. Wooden Salting Vat B. Earthen Pots D. Wooden Shovel _______9. It is made from bamboo and is used to hold the baklad with brine-cooked fish while drying. A. Baklad C. Bistay B. Bakol D. Bamboo Poles ______10. These are frequently used in foodservice equipment because they are durable, inexpensive, and can be molded into different combinations. A. Acrylic C. Plastic B. Metal D. Stainless Steel ______11. It has a highly durable finish with a shiny surface which is easy to clean and maintain. A. Acrylic C. Plastic B. Metal D. Stainless Steel ______12. Which of the following plastics is used for a variety of dishes and glassware? A. fiberglass C. Nylon B. melamine D. Polyethylene ______13. What plastic is used in equipment with moving parts in food establishments? A. fiberglass C. Nylon B. melamine D. Polyethylene ______14. This kind of construction material for equipment is light in weight and economical but it is porous to bacteria and moisture, and it absorbs food odors and stains. A. Wood C. Plastic B. Metal D. Stainless Steel Republic of the Philippines Department of Education National Capital Region Division of City Schools - Valenzuela PASO DE BLAS NATIONAL HIGH SCHOOL School ID: 305568 0027 Paso de Blas St., TCL, Paso de Blas, Valenzuela City ______15. Which of the following fish processing is used in the process of “Daing”? A. Curing C. Bottling B. Drying D. Smoking ______16. Which of the following fish processing is used in the process of “Patis”? A. Salting C. Fermenting B. Canning D. Pickling ______17. Select the BEST answer. Why is there a need to properly interpret teachers’/manufacturers’ specifications before operating any food processing equipment? A. To be able to determine the correct operation of the parts. B. To encounter accidents due to faulty operation of equipment. C. To be familiar with their operation in every use of their function. D. To ensure that they will be properly used in accordance with manufacturer’s specifications. ______18. Select the BEST answer. If you will choose food processing equipment, why is it better for those with parts easy to assemble and disassemble? A. Because they are cheaper. B. For easily change the parts if it breakdown. C. To easily replace the parts after dismantling them. D. To perform the parts in different specifications of manufacturer. ______19. Select the BEST answer. Why should you check the equipment that is electrically operated before using them? A. To prevent accidents. B. To practice using the equipment. C. To avoid errors and accidents in their operation. D. To make sure plugs, outlets and electrical insulation are not defective. ______20. Select the BEST answer. Your teacher instructed you to use a Pressure Cooker in your activity of preparing Spanish Sardines. It is your first time using such equipment. Which of these will you do? A. Do anything. B. Practice using the Pressure Cooker. C. Ask your classmate to demonstrate it to you. D. Read the manual containing the manufacturer’s specification. ______21. Select the BEST answer. Your can sealer is not sealing properly. Which of these will you do? A. Use it anyway. B. Undertake simple troubleshooting. C. Borrow a can sealer from another class. D. Request that a new sealer be bought. ______22. The following are the specifications included by the manufacturer of a certain tool, equipment, or utensil in their product EXCEPT: A. Proper care and maintenance. B. Handling and operating requirements. C. Dimension as to size, height, capacity, etc. D. Materials and ingredients used in the product. ______23. Why specifications for food processing tools, equipment, and utensils are necessary? A. Specifications provide information about the tools, equipment, and utensils. B. This will prevent the use of inappropriate devices as well as the occurrence of accidents. C. Specifications give information concerning the proper use, care, and maintenance of the tools, equipment, and utensils. D. Because they provide information to the user as to how they must be properly handled and operated in order to avoid accidents. _______24. If you are a food processor, why do you need to know the parts of the equipment, tool, and utensil and their functions? A. To easily determine if a part is missing. B. To be able to do some simple repairs on them. C. To appreciate the usefulness of a particular device. D. To be able to correctly operate/manipulate a tool, equipment, or utensil. _______25. Elsa is going to pack processed foods in tin cans, why does she need to seal it with a can sealer? A. To properly seal them. B. Tin cans are difficult to seal. Republic of the Philippines Department of Education National Capital Region Division of City Schools - Valenzuela PASO DE BLAS NATIONAL HIGH SCHOOL School ID: 305568 0027 Paso de Blas St., TCL, Paso de Blas, Valenzuela City C. Can cannot be sealed manually. D. It is the appropriate equipment for attaching the cover to the body of a tin can. _______26. What will help you determine the kinds of tools, equipment, and utensil you will assemble, sanitize, inspect, or check? A. The raw materials to be processed. B. The kind of product to be produced. C. The method of food processing to be done. D. The availability of tools, equipment, and utensils. _______27. Why is it important to review all procedures in using standard measuring devices? A. To enable a food processor to work inaccurately. B. To enable a food processor to use measuring devices. C. To enable a food processor to use an inappropriate measuring device. D. To enable a food processor to work systematically and accurately. _______28. Your teacher instructed you to measure the salinity of the brine you will use in curing fish. Which of these will you do? A. Review the procedure for using a psychrometer. B. Review the procedure for using a refractometer. C. Recall and master the procedure of using a salinometer. D. Review and master the procedure for using the thermometer. _______29. You were assigned to monitor the temperature of smoke inside the smokehouse. What will you do to correctly perform your assigned task? A. Master the procedure of using a salinometer. B. Review the procedure for using a thermometer. C. Review the procedure in using a refractometer. D. Recall and master the procedure in using a weighing scale. _________30. What would happen if you failed to follow the correct procedure in measuring liquid? A. The work is properly done. B. The measurement is accurate. C. The measurement data will be precise. D. The obtained measurement is inaccurate. _________31. Which procedure will you master if you want to measure the sugar concentration of a fresh sap or syrup? A. How to use a salinometer. B. How to use a refractometer. C. How to use a thermometer. D. How to use an anemometer. _________32. What are some of the specifications included by the manufacturer of a certain tool, equipment, or utensil? A. Use of boxes for recycling. B. Information about the food processor. C. Proper disposal of equipment. D. Handling and operating equipment. _________33. Why are specifications for food processing tools, equipment, and utensils necessary? A. Specifications give information about the food processor. B. Specifications give information concerning the disposal of equipment. C. Specifications provide information to clean only the equipment after usage. D. Specifications provide information to the user as to how they must be properly. handled and operated to avoid accidents. _________34. If you are a food processor, why do you need to know the parts of the equipment, tools, utensil, and their functions? A. To easily determine if a part is missing. B. To be able to do some simple repairs on them. C. To appreciate the usefulness of a particular device. D. To be able to correctly operate/manipulate a tool, equipment, or utensil. _________35. What will help you determine the kinds of tools, equipment, and utensil you will assemble, sanitize, inspect, or check? A. The raw materials to be processed. B. The kind of product to be produced. C. The method of food processing to be done. D. The availability of tools, equipment, and utensils _________36. How many teaspoons are there in sixteen tablespoons? A. 32 C. 42 B. 38 D. 48 Republic of the Philippines Department of Education National Capital Region Division of City Schools - Valenzuela PASO DE BLAS NATIONAL HIGH SCHOOL School ID: 305568 0027 Paso de Blas St., TCL, Paso de Blas, Valenzuela City __________37. Convert 64 tablespoons into cups. A. 3 C. 5 B. 4 D. 6 __________38. What do you call a form with only a few data presented? A. Tabular Form C. Graphical Form B. Textual Form D. Drawing __________39. In the layout of Fish Processing room, what are the activities involved in the Receiving Area? A. It involves the final processing and complete sterilization of the processed finished product. B. It involves the preparatory steps such as washing, eviscerating, cutting, brining, and C. D. precooking the fish by steaming, blanching, or broiling. It involves wrapping or enclosing fish products in bottles and cans for the purpose of protecting and preserving the finished products. It involves sorting and grading of raw materials according to size, species, and quality. It also includes segregating suitable from unsuitable ones. _________40. In Spanish Style Bangus, what refers to the skin of the onion, garlic and intestinal organ of the fish? A. Input C. Production B. Spoilage D. Yield _________41. What illness is acquired by eating contaminated food? A. Airborne illness C. Skin disease B. Foodborne illness D. Lung disease _________42. Which of the following refers to the science of good health that signifies cleanliness and freedom from the risk of infectious diseases? A. Cleanliness C. Hygiene B. Hazards D. Sanitation _________43. For the product to be safe, it must be properly labeled. The following information shall be declared on every label except one. Which one is not included? A. Net weight C. Name of Product B. Name of consumer D. Name and Address of the Product _________44. This refers to the number of finished products after computing for the production output and input. A. Input C. Production B. Spoilage D. Yield _________45. It refers to the amount of material an object has. A. Mass C. Capacity B. Volume D. Temperature _________46. It is known as the amount of space an object occupies. A. Mass C. Capacity B. Volume D. Temperature _________47. This refers to how much a container can hold. A. Mass C. Capacity B. Volume D. Temperature _________48. Your mother asked you to buy 3 1/2 kilogram of fish for “Spanish Style Bangus”; how many grams are there in 3 1/2 kilograms? A. 1500 g C. 2000 g B. 3000 g D. 3500 g _________49. Using a 1:3 ratio in salting fish, how many grams of salt is needed to salt the fish weighing 1800 grams? A. 500 grams C. 600 grams B. 700 grams D. 900 grams _________50. They are used as a cover to keep fish submerged in the brine while boiling. A. Dinarayan C. Panakip B. Panandok D. Pugon