Republic of the Philippines

Department of Education
Region VI- Western Visayas
Roxas City Division
DUMOLOG NATIONAL HIGH SCHOOL
City of Roxas

TLE 8
1st QUARTER SUMMATIVE TEST SCORE

Name:_________________________________________Grade & Section: ______________________

Date: ______________________________ Parent’s Signature ____________________________
TEST I. MULTIPLE CHOICE
Direction: Choose the letter of the correct answer.

1. Which of the following is the area where raw materials such as fish are being trimmed, cut or sliced?
a. Processing Area b. Storage Area c. Trimming Area d. Working Area
2. This is where a food processor can attend to their personal necessities.
a. Sink b. Teachers Table c. Toilet d. Trimming Area
3. It indicates a door intended for one’s entry.
a. Board b. Entrance c. Processing Area d. Teachers Table
4. This area is intended for lecture or contextualized learning of students.
a. Lecture Area b. Processing Area c. Processing Area d. Working Area
5. What symbol it indicates a temporary delay in the process?

a. b. c. d.
6. What symbol it indicates that the process in one page of a flowchart is connected to a process on
another page.

a. b. c. d.
7. It indicates the direction of the steps in the process.
a. Arrow Lines b. Connector c. Delay d. Process
8. It indicates an inspection point.
a. Arrow Lines b. Connector c. Delay d. Process
9. It refers to an action or a step to be taken in a business process.
a. Arrow Lines b. Connector c. Delay d. Process
10. Which of the following is used to add a distinct flavor and odor to the fish or meat by treating it with
smoke?
a. Can sealer b. Pressure cooker c. Refrigerator d. Smokehouse
11. It is an equipment used to seal cans completely through its 1st operation roll and its 2nd operation roll.
a. Can sealer b. Pressure cooker c. Refrigerator d. Smokehouse
12. They are used to measure dry or liquid ingredients for food processing. Measuring spoons are either
made of plastic or metal.
a. Check Weigher Scale c. Measuring spoon
b. Measuring cups d. Triple beam balance
13. It is used to measure the volume of liquid ingredients like oil or water. It is also used to measure the
amount of ingredients that are in powder-form.
a. Check Weigher Scale c. Measuring spoon
b. Measuring cups d. Triple beam balance
14. Which of the following is used to measure the speed and direction of the wind when sun drying?
a. Anemometer b. Refractometer c. Salinometer d. Thermometer
15. It is used to measure the temperature or the degree of hotness or coldness of a body or thing. It is used
in food processing to ensure food is properly cooked.
a. Anemometer b. Refractometer c. Salinometer d. Thermometer
16. Which of the following is used for easy removal of the scales of fish?
a. Filleting Knife b. Scalers c. Knives d. Scissors
17. It is used to stir or mix small fish and salt during salting.
a. Earthen pots b. Oil drum c. Wooden shovel d. Wooden vats
18. Which of the following is used to store salted fish products?
a. Earthen pots b. Oil drum c. Wooden shovel d. Wooden vats
19. What methods of salting is the fish is covered with salt and are packed in watertight containers. The
pickle or the liquid that formed serves as the brine solution that covers the fish completely.
a. Brine Salting b. Dry Salting c. Kench Salting d. Pickle Salting
20. Which of the following is a method of salting is granular salt is rub onto the outer and inner surfaces of
the fish?
a. Brine Salting b. Dry Salting c. Kench Salting d. Pickle Salting

TEST II. MATCHING TYPE

Direction: Match column A to column B. Choose the letter of the correct answer.

COLUMN A
COLUMN B.
21. A process wherein fish soaked in brine solution
A. Canning
undergo a chemical reaction. Bagoong is the best
B. Salting
example of fermented product in the Philippines.
C. Drying
22. Processing of fish packed in airtight containers such D. Smoking
as cans or jars cooked at a very high and controlled E. Fermentation
temperature and pressure over a period of time. F. Curing
G. Pickling
23. A food processing method that uses brine or vinegar H. Packaging
to preserve food. It can be done with or without the aid of I. Receiving
bacterial fermentation. J. Labeling

24. This process involves using chemical preservatives,

may also use vinegar, salt, smoke and other physical
factors to reduce moisture or water content of the fish.
Cured fish possess flavor and texture that is completely
different from those of the fresh fish.

25. This method combines with salting and drying, and

the last process is treating the fish with smoke. The heat
in the smokehouse also dries the fish. Smoking also adds
a golden brown color and unique flavor to the fish.

26. It is also known as natural dehydration. Like salting,

drying also lowers the moisture or water content of the
fish such that microorganisms cannot grow and multiply.

27. A method in which salt is applied to fish or fish is

soaked in a brine solution.

28. Any form of attachment to the products that gives the

correct information regarding it. It maybe a tag, picture,
brand, trademark or other description that tells about
what the product can offer.

29. This is when the raw materials are sorted and graded
according to their size, species, and quality. Segregation
of suitable raw materials from unsuitable ones are done
in this activity.

30. This activity involves the wrapping or enclosing

processed food and fish products either in bottles or in
cans in order to protect and preserve the finished
products.
 TEST III.
Direction: Give the following Abbreviation.

Long Abbreviation Long Abbreviation

31.Cup 36.Quart
32.Milliliter 37.Fluid ounce
33.Gallon 38.Pint
34.Pound 39.Table Spoon
35.Gram 40.Teaspoon

TEST IV.
Direction: Convert the following.

41. 200 grams to ounces=________

42. 150 grams to pounds=________
43. 300 grams to kilograms=_______
44. 120 kilogram to pounds=_______
45. 210 kilogram to prams=________

FORMULA:

To get °C to °F To get °F to °C

°F = °C X 1.8 + 32 °C =°F -32

1.8

46. 100 °C to °F =_______

47.110 °F to °C=________
48.150 °F to °C=________
49.220 °F to °C=________
50.320 °C to°F=________

“Good luck and God Bless!”

Prepared by: Checked by: Approved by:

JEMIMAH B. BUENVENIDA MARIA LORLINE D. ALOVERA ESTER F.

DAMASO
Teacher Master Teacher I Principal III