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Long-Quiz-Food-Processing-4th-quarter

The document is a long test for TLE 7 Food Processing, consisting of multiple-choice questions, true or false statements, and identification tasks related to food processing tools, poultry meat market forms, and ingredients used in salting, curing, and smoking. Students are required to identify tools, assess statements for correctness, and recognize various forms of poultry and ingredients. The test aims to evaluate knowledge and understanding of food processing concepts.

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Hannaeunice Leaño03
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14 views2 pages

Long-Quiz-Food-Processing-4th-quarter

The document is a long test for TLE 7 Food Processing, consisting of multiple-choice questions, true or false statements, and identification tasks related to food processing tools, poultry meat market forms, and ingredients used in salting, curing, and smoking. Students are required to identify tools, assess statements for correctness, and recognize various forms of poultry and ingredients. The test aims to evaluate knowledge and understanding of food processing concepts.

Uploaded by

Hannaeunice Leaño03
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TLE 7 Food Processing- Long Test

Name: _____________________________________ Score: _________________________


Grade and Section: ____________________________ Date: _______________________

A. Identify the name of the following tools and utensils being described in the
sentence. Choose answer from the box. Write the letter of your answer on the space
provided for before each number.

A. Food thermometer B. Scaler C. Earthen pots D. Bakol


E. Tongs
____1. It is used to transport smoked products like fish or meat.
____2. It is used to remove scales of the fish.
____3. It is used to grip and lift objects instead of holding them directly with hands.
____4. It is used to measure the internal temperature of meat to know how done it
is, especially roasts and steaks, and other cooked or processed foods. It is inserted
into the center of the meat away from the bone.
____5. It is used for storing salted products.

B. Write True if the sentence is correct and False if it is not. Write your answer on
the space provided for before each number.
______6. Checking or inspecting of tools, equipment and utensils is a must before
using them in processing fish or other food by salting, curing and smoking.
______7. You have good quality egg if its shell is strong and intact, yolk is well-
centered and has a high percentage of thick chalazae (thick jelly-like white).
______8. Fish is a food rich in protein and is a good alternative to meat. It is
preferred by health-conscious people because of its low-fat content.
______9. Salt is the most important curing ingredient. It makes up the bulk of the
curing mixture because it is not only a good preservative but it provides the most
desirable flavor.
______10. Salting is a method of preserving food by lowering its moisture content.
Salt penetrates the food as it draws out moisture from its cell membrane.
______11. Cold smoking fish is subjected to smoke temperature ranging from 66⁰C to
88⁰C. The source of heat/smoke is close to the product being smoked.
______12. Hot smoking fish is placed in a cold smokehouse where temperature
ranges from 32⁰C to
43⁰C.
______13. In injection curing, ingredients are dissolved in water and are introduced
to meat through artery pumping or injection in meat muscles.
______14. In immersion/pickle curing, ingredients are dissolved in water; soaked in
the curing solution.
______15. Sugar dehydrates the meat that inhibits bacteria action and subsequent
spoilage.

C. Identify the market forms of poultry meat. Choose answer from the box. Write
only the letter of your answer on the space provided for.

A. Live poultry B. Whole poultry C. Dressed poultry


D. Drawn poultry E. Ready to cook

___16. These are slaughtered birds or chicken that have been de-feathered, visceral
organs, feet, head removed and ready for cooking usually in several pieces poultry
parts that is packed separately and chilled.
___17. These are birds/ chickens that are being slaughtered with head, feet and
viscera intact but blood and feathers are removed.
___18. Dressed poultry which is either chilled or frozen.
___19. These are hunted birds similar to the form of live poultry but no longer alive.
___20. Alert, healthy, well -feathered and well -formed with good fat covering and
free from broken bones.

D. Identify the ingredients and adjuncts used for salting, curing, and smoking.
Choose answer from the box. Write the letter of your answer on the space provided

A. Sugar B. Vinegar C. Spices D. Binders E.


Emulsifiers
for.

____21. These are additives which when dissolved bind meat particles together and
hold moisture during processing and or subsequent reheating. Examples of these
are dried skim milk, cereal flour, starch, and carrot flour.
____22. These are aromatic vegetable substances used for seasoning of food.
Usually these consist of leaves buds, flower, fruits and seeds.
____23. These are binders that contain water soluble proteins which aid in the
emulsification of ingredients. Example is dried whey.
____24. It is added for flavor but it also has some antiseptic value. It aids in
promoting the shelf life of the finished product.
____25. It is a secondary ingredient in curing formula which counteracts saltiness. It
enhances the flavor of the product and aids in lowering the PH of the cure.

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