Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
JUSTINO SEVILLA HIGH SCHOOL
CLUSTER I
ARAYAT, PAMPANGA

First Periodical Test in TLE 9

Food Processing
Name: _______________ Date:___________
Grade and Section: ______________ Score:__________
Directions: Read and understand the questions below. Choose the letter
only that corresponds to the correct answer.

1. Which of the following devices used to measure the strength of brine

solution?
A. Refractometer C. Thermometer
B. Salinometer D. None of the above
2. What is the function of the refractometer?
A. Wraps the food/fish for processing
B. Measures the temperature of the food/fish
C. Measures the sugar content of sap and syrup
D. All of the above
3. Which of the following standard measuring instruments used in fish
processing?
A. Refractometer C. Thermometer
B. Salinometer D. All of the above
4. Which of the following devices used to measure the weight of food/fish?
A. Refractometer C. Thermometer
B. Salinometer D. Weighing scale
5. What type of water is used in calibrating the refractometer?
A. Brackish water C. Sea water
B. Distilled water D. Water from the faucet
6. How many drops of sap or syrup sample are needed in testing the
refractometer?
A. One B. Two C. Three D. Four
7. What measuring device will you use to measure the amount of liquid of
large capacity?
A. Beaker or graduated cylinder C. Measuring spoons
B. Measuring cups D. Weighing scale
8. Which of the following is used to measure large amount of dry
ingredients?
A. Dry Measuring cups C. Measuring spoons
B. Liquid Measuring cups D. Weighing scale
9. Which of the following is used to remove the skin of the fruits and
vegetables?
A. Cutter B. Knife C. Peeler D. Scissors
10. Which of the following options is used to lift hot objects?
A. Food tong B. Knife C. Ladle D. Scraper
11. What is the transformation of agricultural products into food or into
forms is called?
A. Food processor C. Food keeper
B. Food processing D. Processed food
12. What would happen if you failed to follow the correct procedure in
measuring liquid?
A. The work is not properly done C. Both a and b
B. The obtained measurement is inaccurate D. None of these
13. Each element in the population has an equal chance of occurring.
A. Convenience sampling C. Random sampling
B. Cluster sampling D. Systematic sampling
14. A process to examine the specified characteristics of a sample
A. Coded sample C. Sampling
B. Food sampling D. Sampling plan
15. A management system that focused on assessing the food safety
hazard and its can be applied.
A. Good Manufacturing Practices
B. Hazard Analysis in Critical Control Point
C. Occupational Health and Safety
D. Sanitation Standard Operating Procedures
16. A practice that helps to ensure the consistent quality and safety of
food products.
A. Good Manufacturing Practices
B. Hazard analysis in Critical Control Point
C. Occupational Health and Safety
D. Sanitation Standard Operating Procedures
17. A condensed version of the data appearing in worksheets and
laboratory notebooks.
A. Record book B. Documentation C. Logbook D. Journal
18. It a test analyzing the presence of pathogens and microbiological
components of food.
A. Chemical analysis C. Organoleptic analysis
B. Microbiological analysis D. Physical analysis
19. A test analyzing the presence of chemical in a sample.
A. Chemical analysis C. Organoleptic analysis
B. Microbiological analysis D. Physical analysis
20. A test in sampling for analyzing the presence of extraneous materials
in the sample.
A. Chemical analysis C. Organoleptic analysis
B. Microbiological analysis D. Physical analysis
21. A test in sampling where senses are used.
A. Chemical analysis C. Organoleptic analysis
B. Microbiological analysis D. Physical analysis
22. Sensory evaluation is a scientific approach where the food is evaluated
using the senses
A. Sense of smell C. Sense of taste
B. Sense of sight D. All of the above
23. A method sampling in a food manufacturing industry
A. Attributes sampling C. Random sampling
B. Lot sampling D. Variables sampling
24. A task that is performed in accordance with appropriate standards
related to the commodity
A. Good manufacturing practices C. Sanitation procedure
B. Sampling procedures D. None of the above
25. It is a system to ensure that product meets food safety and quality of
legal requirements.
A. Good Manufacturing Practices
B. Hazard Analysis in Critical Control Point
C. International Organization Standardization
D. Sanitation Standard Operating Procedures
26. It can be part of GMP and is systematic program to assure food safety
A. Good Manufacturing Practices
B. Hazard Analysis in Critical Control Point
C. International Organization Standardization
D. Sanitation Standard Operating Procedures
27. This is a prerequisite in HACCP; written practices and procedures of
how an establishments produces a safe food and a key components of
overall food safety program.
A. Good Manufacturing Practices
B. Hazard Analysis in Critical Control Point
C. International Organization Standardization
D. Standard Operating Procedures
28. This is an action taken when the results monitoring at the critical
control point indicate the limit is exceeded.
A. Corrective actions C. Hazard analysis
B. Critical control points D. None of the above
29. It is used to label the food sample after it is being collected from the
population
A. Jar B. Plastic C. Tags D. All of the above
30. It refers to the equipment used by the food worker to protect them
against hazards in the workplace such as helmet, boots, etc.
A. Hazard Analysis in Critical Control Point
B. Personal Protective Equipment
C. Sanitation Standard Operating Procedures
D. All of the above
31. A minimum weight requirement of the sample for each used to be
analyzed from the laboratory.
A. 100 grams B. 200 grams C. 500 grams D. All of the
above
32. It is often used for dry and unfrozen sample used as a container of the
sample unit in a processing line.
A. Glass jar C. Plastic drum
B. Plastic bag and bottles D. All of the above
33. In the event that there is no available label to be used for the samples,
what is the best thing you can do?
A. Directly write on the container of the samples
B. Ignore writing the information from the samples, since there are no
available tags or label to use
C. Use masking tape in marking
D. None of the above
34. This is when lots are found to be contaminated, adulterated, and
defective after examination of the lot
A. Collecting samples C. Preparing samples
B. Handling samples D. Reporting defected samples
35. This procedure is established to monitor and control every aspect of
production that could result harm to a consumer or loss of production
quality.
A. Collecting samples
B. Handling samples
C. Maintaining clean and safe workplace
D. Reporting defected samples
36. Samples should be collected following a particular plan or sample plan
and procedure
A. Collecting samples
B. Handling samples
C. Maintaining clean and safe workplace
D. Reporting defected samples
37. These are pests or nuisance animals, especially those that threaten
human society by spreading diseases.
A. Cat B. Dog C. Rat D. Vermin
38. This refers to disgusting dirt, not pure in nature.
A. acid B. Filth C Sediment D. Stain
39. This is a batch of goods destined to be delivered to someone.
A. Consignment B. Consumer C. Proprietor D. Supplier
40.This contain the code number of the samples, name of supplies, date
and place of collection, nature of articles being sent for analysis.
A. Bottle B. Carton C. Label D. Samples
41. It must be clean and dry when used to collect the samples
A. Bottle C. Retort
B. Plastic D. Sampling equipment
42. It is the highest quality of beef available.
A. Choice B. Standard C. Prime D. Select
43. It is the white pieces of fat that are seen inside the lean of the beef.
A. Standard B. Choice C. Prime D. Marbling
44. They are any strip of breast meat of the chicken.
A. Tenders B. Legs C. Breast D. Neck
45. They are the inner pectoral muscle which lies alongside the sternum of
the Chicken
A. Breast B. Tenderloin C. Wings D. Tendons
46. Body part of the chicken that include the entire wing with all muscle
and skin tissue intact.
A. Breast B. Thigh C. Legs D. Wings
47. They are separated from the thigh and hock by cuts through the knee
joint of the Chicken
A. Wings B. Thigh C. Drumstick D. Breast
48. They are eggs that are considered as the best sellers.
A. Extra large B. Medium C. Small D. Large
49. They are the eggs are nearly perfect.
A. AAA B. AA C. A d. B
50. It is a method of grading the interior of the eggs
A. Candling B. Grading C. Sizing D. Sorting

Address: Mangga Cacutud, Arayat, Pampanga

Telephone No: (045) 981-4529
 Email Address: [email protected]

Answer Key
1. B
2. C
3. B
4. D
5. B
6. B
7. A
8. D
9. C
10. A
11. A
12. C
13. C
14. D
15. B
16. A
17. B
18. B
19. A
20. D
21. C
22. D
23. B
24. B
25. C
26. B
27. D
28. A
29. C
30. B
31. A
32. B
33. C
34. D
35. C
36. A
37. C
38. B
39. A
40. C
41. A
42. C
43. D
44. A
45. B
46. A
47. C
48. A
49. B
50. C