TLE 8: SUMMATIVE #1 REVIEWER
EXAM – ANSWER KEY – REVIEWER
TEST 1: MULTIPLE CHOICE
1. It is used to measure an amount of an ingredient, either liquid or dry.
- B. Measuring Spoon
2. Which of the following tools is used to measure the internal temperature of meat, especially
roasts and steaks, and other cooked foods?
- B. Food Thermometer\
3. What tool is used to measure the volume of liquid or bulk solid such as flour and sugar, especially
for volumes from about 50 mL (2 fl oz) upwards?
- A. Measuring Cup
4. Which tool can be used to measure the dissolved solids content of fruits and vegetables and the
sugar concentration of sap and syrup for food?
- D. Refractometer
5. It is an instrument used to measure salinity or dissolved salt content in a brine solution.
- C. Salinometer
6. What measuring tool is used to weigh products such as meat, vegetables, or fruit?
- D. Weighing Scales
7. It is used to remove the scales of the fish.
- C. Scaler
8. What cutting implement is used to filet and prepare fish?
- B. Filleting Knives
9. It used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs and chopping nuts.
- A. Knives
10. What cutting implement is used for cutting and trimming foods such as meat?
- D. Scissprs
TEST 2: TRUE OR FALSE
1. Food gloves is used to prevent bare hand contact while preparing food.
- TRUE
2. Removal from the solution is the first procedure in cleaning equipment.
- FALSE
3. Dinarayan is an example of salting equipment.
- FALSE
4. A can sealer is a machine that seals the can lid to the can body in a way that is completely
airtight.
- TRUE
5. Freezer and refrigerator are used in maintaining freshness of raw materials and in providing an
ideal low or ambient temperature for storing processed tools.
- TRUE
6. To check the accuracy of an empty weighing scale, make sure that the hand is pointed at.
- TRUE
7. A smokehouse is a building where meat or fish is cured with smoke.
- TRUE
8. The second step in sanitizing equipment is to prepare all the equipment that is needed to sanitize.
- FALSE
9. Using personal protective equipment is very important to avoid contamination while preparing
food.
- TRUE
10. Hair net is used to protects one's clothes and skin from stains and marks and for hygienic
purposes as well.
- FALSE
TEST 3: IDENTIFICATION
1. It is used as a container for salting process.
- Wooden Salting Valt
2. It is made of bamboo, which is used in drying the fish prior to smoking.
- Baklad
3. Is used to separate large and smaller objects.
- Bistay
4. It is used for covering the fish to keep it submerged in salt while boiling.
- Panakip
5. A wooden or plastic board on which foods (such as fish, meats, and vegetables.
- Chopping Board
6. It is used to grip and lift objects instead of holding them directly with the hands.
- Tong
7. It is used for mixing liquids or transferring products from one container to another.
- Utility Tray
8. It is used to scoop up the heated fish from the boiling salt.
- Panandok
9. It is used to transport or transfer smoked products.
- Bakol
10. It is a smoking tray used in fish processing that is made of wood.
- Dinarayan
