Republic of the Philippines

Department of Education
Region VI-Western Visayas
Division of Antique
BARASANAN NATIONAL HIGH SCHOOL

FISH PROCESSING
4th Quarter Examination
SY: 2019-2020

DIRECTION: Read and understand the questions below. Select the best answer for each item then write your choice
on your answer sheet.

1. A device used to measure the strength of brine solution is

a. salinometer b. thermometer c. both a and b d. refractometer
2. What is the function of the refractometer?
a. Measures the sugar content of sap and syrup
b. Measures the temperature of the food / fish
c. Wraps the food / fish for processing
d. All of the above
3. What is used in measuring the volume of liquid?
a. Salinometer b. Cylinder c. Refractometer d. Thermometer
4. A standard measuring instrument used in fish processing is
a. Salinometer b. Refractometer c. Thermometer d. All of the above
5. What type of water is used in calibrating the refractometer?
a. Distilled water b. Sea water c. Water from the faucet d. Brackish water
6. A device used to measure the temperature of fish / food is
a. Thermometer b. Salinometer c. Refractometer d. Beaker
7. A device used to measure the weight of fish / food is
a. Thermometer b. Weighing scale c. Measuring cup d. Measuring spoon
8. How many drops of sap or syrup sample are needed in testing the refractometer?
a. one b. two c. three d. four
9 Why is there a need of properly interpreting teacher’s/manufacturer’s specifications before operating any food
processing equipment?
a. to be able to determine the correct operation of the equipment
b. to avoid accidents due to faulty operation of equipment
c. to be familiar with their parts and their function
d. all of these
10. If you will choose food processing equipment, why is it better those with parts easy to assemble and disassemble?
a. for easily taking the parts apart if it breakdown
b. to easily put back the parts after dismantling them
c. both a and b
d. because they are cheaper
11. Why should you check equipment that are electrically operated before using them?
a. to make sure plugs, outlets and electrical insulation are not defective
b. to prevent accident
c. to practice using the equipment
d. to avoid errors and accidents in their operation
12. Your teacher instructed you to use a blender in your activity of preparing mango jam. It is your first time to use such
equipment. Which of these will you do?
a. read the manual containing the manufacturer’s specification
b. practice using the blender
c. ask your classmate to demonstrate it to you
d. I will not do anything
13. You can sealer is not sealing properly. Which of these will you do?
a. do not use it any more
b. request that a new sealer will be bought
c. undertake simple troubleshooting
d. borrow a can sealer from another class
14. Why should food contact surfaces of machine or equipment be regularly lubricated?
a. to prevent wear and tear
b. to prevent corrosion
c. both and b
 d. none of these
15. You noticed that it is difficult to turn the knobs of a pressure cooker, which of these will you do?
a. change the knobs
b. apply lubricants like grease or oil at the screws
c. remove the knobs
d. don’t do anything
16. Why do you need to inspect and check equipment/machines before, during and after using them?
a. to make sure they are in good condition
b. to determine defective machine parts
c. to determine trouble shooting activities to perform
d. all of these
17. There is a strong odor of a gas coming from the LPG tank of the gas range in your Food Processing Laboratory Room,
which of these will you conclude?
a. the LPG tank has a leak
b. The hose connected to the LPG might be leaking
c. The LPG regulator is defective
d. All of these
18. In order to prevent electrocution or fire due to short circuits, which of these should you do before using any
equipment/machine?
a. check electrical outlets
b. check plugs and switch of electrical equipment/machines
c. check electrical cords
d. all of these
19. Which of these is a manufacturer’s specification concerning the use of a freezer in the food processing plant?
a. Switch off before unplugging
b. Just unplug even if not switched off
c. Do not defrost regularly
d. None of these
20. To prevent the metal surface of your gas range, oven and gas stove to corrode, which of these should you do?
a. wash with soap and water
b. wipe off spilled food then wash and wipe thoroughly
c. scrape the surfaces with spilled food then apply lubricants
d. none of these
21. This is checked to avoid overheating
a. machine temperature
b. hydraulic fluid
c. wear and surface condition
d. crack
22. This must be checked to guarantee that the equipment/machine which is operated by water or other liquids moving
through pipes under pressure will function well
a. machine temperature
b. hydraulic fluid
c. wear and surface condition
d. crack
23. This needs to be checked to see to it that there are no broken parts in an equipment or machine which will cause the
breakdown of the machine or as a source of leak.
a. machine temperature
b. hydraulic fluid
c. wear and surface condition
d. crack
24. How many teaspoons are there in one tablespoon?
a. 2 b. 3 c. 4 d. 5
25. How many tablespoons are there in one cup?
a. 13 b. 14 c. 15 d. 16
26. Which of the following is equivalent to one kilogram?
a. 1500 g b. 1000 g c. 2000 g d. 2500 g
27. What is the equivalent of 320F to Centigrade?
a. 0℃ b. 2℃ c.3℃ d. .4℃
28. What do you call a form with only a few data presented?
a. tabular form b. textual form c. graphical form d. none of the above
29. A solution which has a uniform composition and property is
a. heterogeneous b. homogeneous c. concentration d. mixture
30. If you are asked to express concentration, which of these will you use?
a. weight of solute per unit of solvent c. proportion formulation
 b. ratio d. per unit weight of solvent
31. In smoking fish, what ingredients and materials will you prepare and check?
a. salt and water c. both a and b
b. fish d. none of these
32 .What is taken into consideration when preparing curing solution for salting?
a. method of salting c. species of fish
b. size of fish d. none of these
33.The ratio needed in brine cooking smoked fish is
a. 150g to 700ml c. 200g to 750ml
b. 250g to 800ml d. 300g to 850ml
34. It is a systematic procedure of producing a record for reference.
a. output b. documentation c. production report d. input
35. It is something that enters a process from the outside and is acted upon or integrated in the main body of data.
a. production report b. input c. output d. documentation
36. Anything produced especially through a process; a product; a yield.
a. documentation b. output c. input d. production report
37. A written record showing the input – output relationship in determining the yield from a certain procedure.
a. input b. production report c. output d. documentation
38. It is the process of capturing data or translating information to recording format.
a. documentation b. production report c. reporting d. output
39. Which of the following does not belong to the group?
a. polyvinylchloride c. polystyrene
b. expanded polystyrene d. polypropylene
40. This packaging material is resistant to high temperature but has poor quality in low temperature and becomes
brittle.
a. polyethylene c. polystyrene
b. polypropylene d. polyamide
41. Which of the following does not belong to the group?
a. polyvinylchloride c. polystyrene
b. expanded polystyrene d. polypropylene
42. This packaging containers are popular for transporting fish from the wharf to the processing plant but difficult to
clean due to the trapped water in the ridges.
a. polyethylene c. polypropylene
b. polystyrene d. polyamide
43. This container is effective for chilling fish because it can resist extreme heat and can retain coldness inside.
a. polyethylene c. polystyrene
b. polypropylene d. polyamide
44. Which of the following is considered an optional label requirement?
a. 250 grams c. fat
b. october 2009 d. ligo
45. This packaging material is used for the lamination of frozen products.
a. polyamide c. ethylene-vinyl acetate
b. polyvinyl chloride d. polyester
46. Which of the following is required in preparing label?
a. fish illustration c. “555”
b. tomato growing d. 155 grams
47. Which of the following does not belong to the group?
a. product of usa c. lucky 7
b. fish drawing d. purefoods
48. This packaging material is hard and glossy but grease resistant and brittle at all temperatures.
a. polyamide c. polyvinylidine chloride
b. ethylene-vinyl chloride d. polyvinyl chloride
49. Which of the following is an optional label requirement?
a. nutrition facts c. vignette
b. ingredients d. expiry date
50. Which of the following environmental hazards refers to a sudden rise, usually brief, in the water level of a stream to
a peak from which the water level recedes at a slower rate?
a. fire c. chemical spill
b. flood d. none of these
52. What is referred to as a rapid oxidation with evolution of light and heat?
a. flood c. fire
b. chemical spill d. all of these
53. What environmental hazard is caused by contamination of food with biological and chemical contaminants?
a. chemical spill b. flood c. fire d. food poisoning
54. Which of the following hazards usually happens during laboratory work wherein students come in contact with
poisonous/dangerous chemicals?
a. chemical spill c. food poisoning
b. electrical blackout d. pollution
55. Which of the following environmental hazards refers to the discoloration of bodies of water due to the presence of
an extremely enormous amount of “bloom” of a group called dinoflagellates which are toxic?
a. pollution c. flood
b. fire d. red tide
56. What should be done as a response during pollution?
a. clean up coastal areas
b. boil water for consumption
c. provide warning signs or posters in affected areas
d. all of the above
57. What mitigation or preparedness should be made in case of power interruption?
a. hang the flashlight c. both a and b
b. have ready a gas lamp or a candle d. none of these
58. Which of the following response should be done during chemical spills?
a. vacate the room
b. avoid throwing water or touching the chemicals with bare hands
c. inform proper authorities
d. all of these
59. What PD is the fire code of the Philippines containing salient provisions on death and injury to persons and loss
damage to property?
a. PD 9003 c. PD 1185
b. PD 8550 d. PD 9155
60. Which of the following refers to the release of a liquid petroleum hydrocarbon into the environment due to human
activity?
a. spill c. debris
b. flood d. pollution

“GOD BLESS”

Prepared by: JESHA MAE L. TANDOY Checked by: CHERYL D. VILLANUEVA

Subject Teacher Principal II