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Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF NORTHERN SAMAR
FRANCISCO B. ROSALES SR. NATIONAL HIGH SCHOOL
BRGY. QUEZON, CATARMAN, NORTHERN SAMAR
TLE 7(Q4)
(FOOD PROCESSING)
NAME: _______________________________________________________ GRADE/SECTION:
______________
PARENT’S SIGNATURE: _______________________________________ SCORE:
_______________
Direction: Read each item carefully and encircle the correct answer from the given
choices.
1. Your teacher asked you to measure large amount of dry ingredients. Which specific
measuring tool will you use?
A. Measuring spoon B. Beaker C. Dry measuring cup D. Liquid
measuring cup
2. What device is used to measure the sugar concentration of sap and syrup for food?
A. Refractometer B. Salinometer C. Thermometer D. Both A
and B
3. Which of the following is used in preparing brine and other curing mixtures?
A. Basin B. Beaker C. Pail D. Mixing bowl
4. Which of the following is defined as tools needed for a certain purpose?
A. Tools B. Equipment C. Utensils D. Materials
5. What is the transformation of agricultural products into food, or into other forms is
called?
A. Food processor B. Food processing C. Food keeper D. Processed food
6. Which of the following options is not part of the group?
A. Knife B. Scissors C. Chopping board D. Filleting knife
7. Which of the following measuring devices does not belong to the group?
A. Food tong B. Beaker C. Weighing scale D. Measuring spoons
8. Which of the following options is used for trimming off fins of fish?
A. Filleting knife B. Chopping board C. Scissors D. Knife
9. What specific equipment is used for smoking fish or meat?
A. Wooden salting vat/barrel B. Earthen pots C. Smokehouse
D. Freezer
10. You are asked to measure milk by your teacher for your performance. What specific
tool will you used?
A. Weighing scale B. Measuring spoon C. Liquid measuring cup D.
Dry measuring cup
11. Which of the following options does not belong to the group?
A. Earthen pots B. Gas range C. Chiller D. Smokehouse
12. Which of the following is the measurement of any physical quantity that is always
subject to some degree of uncertainty?
A. Accuracy B. Population C. Precision D. Sampling
13. Which of the following refers to the degree of hotness or coldness?
A. Celsius B. Fahrenheit C. Temperature D. Thermometer
14. How many teaspoons are there in one tablespoon?
A. 1 B. 2 C. 3 D. 4
15. How many cups are there in 1 kilogram?
A. 1.5 B. 2 C. 3 D. 4
16. How many tablespoons are there in one cup?
A. 10 B. 12 C. 14 D. 16
17. What is the equivalent of 320°F to degree centigrade?
A. 0 °C B. 1°C C. 2 °C D. 3 °C
18. Why is accuracy in measurement of ingredients important?
A. It is an art. B. It helps in budgeting.
C. It is required to obtain precision. D. It helps to make a quality product and to
be profitable.
19. Which of the following units is used in measuring the volume of liquid?
A. gram B. kilogram C. liter D. milliliter
20. Which of the following temperatures is the freezing point of water?
A. O°C B. 4.4 °C C. 10 °C D. 15.6 °C
21. What is the boiling point of water?
A. 32 °F B. 50 °F C. 104 ° D. 212 °F
22. Which of the following formula is used to convert degrees Fahrenheit to degrees Celsius?
A. °F – 12 + 1.8 = °C C. (°F – 32 ) x 0.56
\
= °C
B. °F – 22 + 1.8 = °C D. °F – 52 + 1.8 = °C
23. What is the process of capturing data or translating information to recording format?
A. documentation B. output C. production report D. reporting
24. How will you determine the unit cost of certain product?
A. by computing cost of production plus profit
B. by computing cost of production minus sales
C. by computing cost of production divided by number of servings
D. by computing cost of production divided by number of serving sold
25. Why is it necessary to determine the unit cost of the product?
A. to have plenty of sales B. to obtain the unit cost
C. to have profit in selling D. to know the price at which one sells her product
26. What items are added to determine the cost of product?
A. Ingredients and profit B. Ingredients and sales
C. Ingredients and unit cost D. Ingredients and operating expenses
27. How much is the net profit if the total sales is 300.00 and the cost of the product is 275.00?
A. 10.00 B. 15.00 C. 20.00 D. 25.00
28. If the unit cost of the product is 110.00. How much is the selling price if 60 % is added to the unit cost?
A. 156.00 B. 166.00 C. 176.00 D. 186.00
29. This processing activity involves pre-cooking.
A. Storing B. Receiving C. Preparation D. Processing
30. This activity involves segregating suitable from unsuitable raw materials.
A. Grading and sorting B. Labeling C. Receiving D. Preparation
31. It refers to the removal of the internal organs; gut scaled or unscaled fish.
A. Brining B. Eviscerating C. Grading D. Scaling
32. This activity involves the final heat treatment during processing.
A. Sterilizing B. Storing C. Preparation D. Labeling
33. It is described as any tag, brand, mark, pictorial, or other descriptive matter.
A. Label B. Layout C. Manual D. Specifications
34. It refers to a detailed itemized description of dimension plans, materials, and other
equipment.
A. Label B. Layout C. Manual D. Specifications
35. Which of the following options is acquired by eating contaminated food?
A. Air borne illness B. Food borne illness C. Skin disease D. Lung
illness
36. Which of the following options refers to the science of good health that signifies
cleanliness and freedom from the risk of infectious diseases?
A. Hazards B. Sanitation C. Hygiene D. Cleanliness
37. When does the perfect time for the personnel wash their hands to ensure food safety?
A. After handling raw food B. Immediately after
using comfort room
C. At the start of food handling activities D. All of the above
38. Which of the following options is the concern of personnel hygiene?
A. Wearing of clean hands B. Freedom from
any diseases
C. Observing sanitary habits and clean washable garments D. All of these
39. Which of the following options below defines as the assurance that food will not cause
harm to the consumer when it is prepared?
A. Food hygiene B. Good grooming C. Food safety D. Good manufacturing
product
40. Which of the following describes the origin and a development of particular disease?
A. Food safety B. Disasters C. Food borne illness D. Epidemiological
Prepared by:
MARIEL P. ARIDEDON
Subject Teacher
