Republic of the Philippines

DEPARTMENT OF EDUCATION
Region III
SCHOOLS DIVISION OF AURORA
Maria Aurora East District
RAMADA NATIONAL HIGH SCHOOL
Ramada National High School

Second Quarter Examination

Food Processing 9

Name: ___________________________________ Score: ____________________________

Grade and Section:__________________________ Date: _____________________________
Direction: Encircle the letter of the correct answer.
1. What device is used to measure the strength of a brine solution?
a. hydrometer b. jelly thermometer c. salinometer d. thermometer
2. What is the function of the refractometer?
a. Getting the salinity of brine and pH content of fermented foods
b. Wrapping the food / fish
c. Measuring the temperature of the food / fish
d. Measuring the sugar content of sap and syrup
3. Which of the following is used for sealing cans?
a. Can sealer b. Hair blower c. Impulse sealer d. Vacuum packer
4. Which of the following is used to measure small quantities of ingredients?
a. Graduated Cylinder b. Measuring Cup c. Measuring Spoon d. Weighing Scale
5. Which of the following is used to measuring the volume of liquids?
a. Flask b. Graduated Cylinder c. Measuring Cup d. Measuring Spoon
6. Which of the following is used to process food in a hermitically sealed container at a controlled temperature and
pressure setting? a. Can Sealer b. Double Boiler c. Pressure Cooker d. Steamer
7. What type of water is used in calibrating the refractometer?
a. Distilled water b. Lukewarm water c. Sea water d. Water from the faucet
8.If a pressure gauge is for a pressure cooker; thermostat is for a_____?
a. Can Sealer b. Double Boiler c. Meat Grinder d. Refrigerator
9.Which of the following is not a Personal Protective Equipment?
a. Hairnet b. Laboratory Gown c. Mask d. Sandals
10.How many drops of sap or syrup sample are needed in testing the refractometer?
a. four b. one to two c. three d. two to three
11. It is used for storing foods like fruits and vegetables in a low temperature (4 0C)
a. Refrigerator b. pressure cooker c. freezer d. Vacuum Pack Machine
12. It is used for storing foods like fish and raw meat at on above freezing point ( 0 0 C and below)
a. Refrigerator b. pressure cooker c. freezer d. Vacuum Pack Machine
13. This is used to process food/fish packed like canned sardines in a hermetically sealed container at a high, controlled
temperature and pressure for a certain period of time.
a. Refrigerator b. pressure cooker c. freezer d. Vacuum Pack Machine
14. These are used for measuring liquid ingredients.
a. Measuring cup c. measuring cups for dry ingredients
b. measuring cups for liquid ingredients d. Graduated cylinder
15. It is used for measuring the volume of liquids.
 a. Measuring cup c. measuring cups for dry ingredients
b. measuring cups for liquid ingredients d. Graduated cylinder
16. It is used to measure the temperature of a sugar mixture and used during pasteurization of vinegar.
a. graduated cylinder b. kitchen thermometer c. salinometer d. refractometer
17. These are used to measure small quantities of ingredients.
a. Measuring spoon c. measuring cups for dry ingredients
b. measuring cups for liquid ingredients d. Graduated cylinder
18. These are used for measuring dry ingredients.
a. Measuring spoon c. measuring cups for dry ingredients
b. measuring cups for liquid ingredients d. Graduated cylinder
19. For cutting or slicing fish or meat ant other food items; for scaling fish.
a. knives b. slicers c. kitchen shears d. none of the choices
20. For slicing fruits and vegetables. a. knives b. slicers c. kitchen shears d. none of the choices
21. For trimmings the fins of fish a. knives b. slicers c. kitchen shears d. none of the choices
22. For levelling of ingredients a. knives b. slicers c. kitchen shears d. spatula
23. Which is not included in preparing food based on the manufacturer‘s specification.
a. positioning b. handling requirements c. operating requirements d. washing requirements
24. What does PPE stands for?
a. Protective Personal Equipment c. Physical Protective Equipment
b. Personal Protective Equipment d. None
25. Which of the following is not included in PPE?
a. Face Mask b. Apron c. sandals d. hair net
26. It is important to interpret correctly the manufacturer‘s specifications of equipment before operating them in order
______.
a. to know where to return them c. to avoid accidents due to faulty operation of equipment
b. to be familiar with their parts and their function d. to be able to determine the correct operation of the equipment
27. In choosing food processing equipment, why is it better to choose those with parts easy to assemble and disassemble?
a. for easy storage c. easier dismantling in case the equipment breaks down
b. because they are cheaper d. for easier assembling after dismantling
28. Why should you check equipment that is electrically operated before using them?
a. to prevent accidents c. to avoid errors during operation
b. to practice using the equipment d. to make sure plugs, outlets and electrical insulation are not defective
29. Your teacher instructed you to use a blender in preparing mango jam. It is your first time to use such equipment.
Which of the following will you do?
a. practice using the blender b. ask your classmate to demonstrate it to you
c. you will not do anything d. read the manual containing the manufacturer‘s specifications
30. Your can sealer is not sealing properly. Which of the following will you do?
a. do not use it any more c. undertake simple troubleshooting
b. request for a new sealer d. borrow a can sealer from another class
31. Why should food contact surfaces of machine or equipment be regularly lubricated?
a. for easy operation b. to prevent corrosion c. to prevent cracks d. to prevent wear and tear
32. You find difficulty in turning the knobs of the pressure cooker you are using, which of the following will you do?
a. change the knobs b. remove the knobs
c. don‘t do anything d. apply lubricants like grease or oil to the screws
33. Your teacher instructed you to check and inspect all the food processing equipment in your laboratory room. Which
of the following will you do after the inspection?
a. make an oral report b. store the food processing equipment
c. make a checklist of the tools and equipment inspected d. prepare a written report following the standard
format
34. Why should you operate or use equipment in according to the manufacturer‘s specifications?
a. to correctly operate them b. to determine cost of equipment
c. to be familiar with the necessary safety precautions d. to be familiar with their parts and functions
35. Which of the following equipment/ materials are porous to bacteria, absorb moisture and impart odor and color to the
food? a. metal b. plastic c. stainless steel ` d. wood
36. It serves as a barrier to airborne contamination of food during sneezing, coughing and talking.
a. Hairnet b. Face Mask c. Shoes d. Apron
37. It reduces the risk of contamination from hands
a. Laboratory gown b. Face Mask c. gloves d. Apron
38. It helps avoid slippage and reduces the risk of contamination.
a. Hairnet b. Face Mask c. Shoes d. Apron
39. It reduces the risk of contamination and helps maintain cleanliness.

a. Hairnet b. Face Mask c. Shoes d. Apron

40. It prevents hair from falling into the food product.

a. Hairnet b. Face Mask c. Shoes d. Apron

_goodluck_
Ma’am Meriam C. Noveras