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PRE TEST

The document is a pre-test for fish processing that includes multiple-choice questions covering various topics such as measuring devices, food safety, processing techniques, and labeling requirements. It assesses knowledge on equipment used in food preparation, procedures for handling food, and safety regulations. The test consists of 25 questions with options for each question.

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rosalyn ipan
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5 views2 pages

PRE TEST

The document is a pre-test for fish processing that includes multiple-choice questions covering various topics such as measuring devices, food safety, processing techniques, and labeling requirements. It assesses knowledge on equipment used in food preparation, procedures for handling food, and safety regulations. The test consists of 25 questions with options for each question.

Uploaded by

rosalyn ipan
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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NAME: ____________________________

SECTION: __________________________
PRE-TEST ( FISH PROCESSING)
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?
Salinometer B. Thermometer C. Refractometer D.Both A and B
2. What device is used to measure the temperature of food/fish?
Thermometer B. Refractometer C.Salinometer D. Beaker
3. Which of the following is used to remove the skin of the fruits and vegetables?
Knife B. Peeler C. Cutter D. Scissors
4. 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
5. Which of the following is checked to prevent accidental release of gas, water, oil and etc.?
A. Corrosion B. Vibration C. Leak detection D. Electrical Insulation
6. Your teacher instructed you to extract apple. What specific equipment are you going to use?
A. Blender B. Juice extractor C. Grater D. Miller
7.Which of the following options does not belong to the steps in defrosting the refrigerator?
A. Turn off the electric current. C. Remove all ice trays and frozen foods from the freezing unit
B. Remove food from the box. D. Wrap frozen foods in newspaper to keep them from thawing.
8. It is a systematic procedure of producing a record for reference
A. Output B. Documentation C. Production report D. Input
9. Anything produced especially through a process; a product; a yield.
A. Documentation B. Output C. Input D. Production report
10. It is the process of capturing data or translating information to recording format.
A. Documentation B. Production report C. Reporting D. Output
11. How much is the net profit if the total sales is ₱275.00 and the cost of the product is ₱264.50?
A. ₱15.50 B. ₱12.50 C. ₱10.50 D. ₱20.50
12. If the unit cost of a product is ₱12.00, how much is the selling price if 50% is added to the unit cost?
A. ₱15.00 B. ₱17.00 C. ₱16.00 D. ₱18.00
13. This activity involves the final heat treatment during processing.
A. sterilizing B. preparation C. storing D. labeling
14. This activity involves segregating suitable from unsuitable raw materials.
A. grading and sorting B. receiving C. labeling D. preparation
15. It is described as any tag, brand, mark, pictorial, or other descriptive matter.
A. Label B. Manual C. Layout D. Specifications
16. It is the way facilities are placed according to plan.
A. Label B. Manual C. Layout D. Specifications
17. It refers to the removal of the scales from a fish using a blunt knife.
A. Brining B. Grading C. Eviscerating D. Scaling
18. These are the manufacturer’s instructions for preparing the food.
A. Instructions for use B. Product name C. Net quantity D. The list of ingredients
19. Following these instructions makes sure the food will last as long as the date shown if it hasn’t been opened, or that it
remains safe after opening.
A. Barcode B. Open-date marking for specific food C. Food allergens D. Storage condition
20. Which of the following options is acquired by eating contaminated food?
A. Air borne illness B. Skin disease C. Food borne illness D. Lung illness
21. 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. Food safety C. Good grooming D. Good manufacturing product
22. The following options are activities that need to be refrained by the people who are engaged in food handling except.
A. Smoking B. Chewing or eating C. Spitting D. Checking the result
23. For the product to be safe, it must be properly labeled. The following information shall be declared in every label except
one. Which one is not?
A. Net weight B. Name of product C. Name of the consumer D. Name and address of the product 24. Which
of the following refers to rapid oxidation with evolution of light and heat?
A. Flood B. Fire C. Chemical spill D. Red tide
25. Which of the following is an environmental hazard caused by contamination of food with biological and chemical
contaminants?
A. Chemical spill B. Flood C.Fire D. Food poisoning

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