Republic of the Philippines

Department of Education
REGION XII
DIVISION OF GENERAL SANTOS CITY
APOPONG DISTRICT
NEW SOCIETY NATIONAL HIGH SCHOOL
Sinawal, General Santos City

Score: _____/40
SECOND QUARTER EXAMINATION IN T.L.E.8 (FOOD PRO)
SY: 2024-2025 ____________________
Parents Signature Over
Name: __________________________________________________ Printed Name
Grade and Section: ___________________ Date: _______________

Test I. Multiple Choice

Direction: Read the statements that follow and encircle the letter of the word or
group of words that best complete the statement or are being described in the
statement.
1. What is the primary use of a Drum in salting equipment?
A. to pickle fish in brine
B. to store salted fish
C. to smoke fish
D. to blend ingredients
2. What is a Wooden Vat used for in the salting process?
A. storing salted fish
B. smoking fish
C. pickling and salting fish in brine
D. collecting sun-dried fish
3. What material is a Bistay typically made from?
A. plastic B. bamboo C. wood D. metal
4. What is the Bistay used for in food preservation?
A. storing salted fish
B. collecting sun-dried fish and preserved products
C. smoking fish
D. blending ingredients
5. What type of weighing scale is a Triple Beam Balance?
A. a a digital scale used for heavy items
B. b a manual scale used for light ingredients, seasoning, and extenders
C. c a scale used for large quantities of raw materials
D. d a machine used for temperature measurement
6. What is the function of a Check-Weigher Scale?
A. to measure the temperature of raw materials
B. to weigh raw materials such as meat, fish, and vegetables
C. to blend ingredients
D. to store raw materials in cold conditions
7. What does a Thermometer measure in food processing?
A. the weight of raw materials
B. the humidity of the storage area
C. the temperature of raw materials, including their freshness or coldness
D. the texture of food products
8. What is the main function of Knives in food processing?
A. to weigh raw materials
B. to blend ingredients
C. to cut, slice, or scale raw materials such as fish, meat, and vegetables
D. to store food at low temperatures
9. What type of equipment is a Gas Stove used for in food processing?
A. to store raw materials
B. to cook raw materials
C. to measure temperature
D. to blend ingredients
10. How does freezing affect fish during the processing procedure?
A. it improves the flavor and quality while reducing biochemical reactions
B. it increases the growth of microorganisms
C. it enhances the color and appearance of the fish
D. it makes the fish more tender and easier to cook
11. Which processing method is most commonly used to reduce water activity in fish and
prevent microbial growth?
A. heating B. freezing C. drying D. smoking
12. Which of the following best explains the effect of heating on fish during cooking or
canning?
A. it preserves the fish’s nutritional value
B. it slows down biochemical reactions
C. it alters the quality and reduces the nutritional value
D. it prevents the growth of microorganisms
13. Why is it important to impose safety precautions when using equipment for fish
processing?
A. to extend the service life of the equipment
B. to ensure that the equipment works efficiently
C. to prevent accidents and protect users from harm
D. to improve the quality of the fish product
14. What is the role of instruments in food processing?
A. to reduce microbial growth
B. to display accurate measurements, weight, and temperature of raw materials
C. to store ingredients
D. to cook the fish
15. If a fish processing manual indicates that the equipment should be stored in a dry,
cool place, why is this instruction important?
A. to ensure the safety of the operator
B. to extend the service life of the equipment
C. to improve the quality of the fish
D. to increase the efficiency of the processing procedure
16. How would you assess the importance of using warning labels on fish processing
equipment?
A. they are unnecessary for most equipment
B. they help inform users of potential risks and safe handling practices
C. they only provide basic instructions for use
D. they are useful for troubleshooting equipment problems
17. You are instructed to buy 1 kilogram of fish. What is its equivalent in grams?
A. 1000 g B. 1500 g C. 2000 g D. 2500 g
18. Why is it important to weigh or measure all ingredients accurately, especially for
beginners?
A. to save time in the cooking process
B. to ensure consistency and precision in the final result
C. to make the cooking process more enjoyable
D. to reduce the cost of ingredients
19. How many pounds are equivalent to 1 kilogram (kg)?
A. 1.1 pounds B. 2.21 pounds C. 10 pounds D. 0.5 pounds
20. If you have 1 pound of an ingredient, how many ounces would that be equivalent to?
A. 8 ounces B. 16 ounces C. 10 ounces D. 12 ounces
21. How many grams are there in 1 ounce (oz)?
A. 10 grams B. 28.3 grams C. 50 grams D. 100 grams
22. How many grams are in 1 kilogram (kg)?
A. 500 grams B. 1000 grams C. 2000 grams D. 1500 grams
23. What is the first step when measuring flour for a recipe?
A. sift the flour
B. spoon flour into the measuring cup without overflowing
C. fill the measuring cup to overflowing
D. pack the flour tightly into the cup
24. Why is it important not to pack or tap refined sugar when measuring it?
A. it can alter the texture of the sugar
B. it could result in an inaccurate measurement
C. it makes the sugar easier to dissolve in liquids
D. it helps to prevent sugar from clumping
25. Which of the following is the correct procedure for measuring sifted flour?
A. spoon it directly into the measuring cup and level it off
B. sift it once and pack it into the cup
C. sift the flour, spoon it into the measuring cup until overflowing, and level it off
D. scoop it directly from the bag without sifting
26. If you are measuring brown sugar and it does not hold its shape when turned out of
the cup, what does this likely indicate?
A. the sugar was packed too tightly
B. the sugar is too fine
C. the sugar was not packed enough
D. the sugar is clumpy
27. Why should powdered milk be measured by lightly scooping and not shaking it in the
cup?
A. to prevent lumps in the milk
B. to ensure an accurate measurement without compacting the powder
C. to make it easier to dissolve in liquids
D. to prevent the milk from spilling out of the measuring cup
28. You are baking a cake that requires both sifted flour and refined sugar. Which of the
following steps will ensure that both ingredients are measured accurately?
A. Sift the flour, spoon both flour and sugar into the cup, and tap it down to
level.
B. Sift the flour 2-3 times, spoon both sugar and flour into their respective cups,
and level both with a straightedge knife.
C. Spoon the sugar and flour into the cup without sifting, and level both with a
knife.
D. Spoon flour and sugar directly into the measuring cup and shake until
compacted.
29. What is considered spoilage in the production of mango jam?
A. the mango pulp
B. the mango peel and seeds
C. the mango juice
D. the mango skin only
30. In pickled fish production, which of the following is classified as spoilage?
A. garlic and vinegar b) the skin of the calamansi
B. the fish scales d) the fish skin and bones
31. If you are calculating the actual spoilage in a batch of fermented fish, which of the
following materials would you consider as spoilage?
A. fish bones
B. seaweed, small stones, and seashells
C. salt used for preservation
D. garlic and soy sauce
32. You are given the following data for a batch of pickled fish production: Fresh milkfish
– 1 kilogram, Vinegar – 1 cup, Calamansi juice – 1/2 cup, Soy sauce – 1/2 cup, Salt – 5
tbsp, Sugar – 5 tbsp, Black pepper – 1 tbsp, Garlic – 1 tbsp. What is most likely to be
considered spoilage in this process?
A. soy sauce and vinegar
B. garlic and sugar
C. the skin of the fish and the intestines
D. the calamansi juice and black pepper
33. Which of the following best explains why spoilage is important to track in food
processing?
A. to improve the taste of the final product
B. to calculate the financial loss and improve the efficiency of the production
process
C. to ensure the product is stored correctly
D. to increase the shelf life of the product
34. If you are calculating the percentage of yield for a fish processing operation, you are
given the following information: Production output = 10 kilograms of processed fish,
Production input = 12 kilograms of raw fish. What is the percentage yield ?
Pecentage of yield = output x 100 %
input
A. 80% B. 83% C. 93% D. 100%
35. Which of the following materials is considered spoilage in the production of smoked
fish?
A. fish scales B. intestinal organs C. fish bones D. garlic and pepper
36. In the formula for calculating actual spoilage, what does the "total number of spoiled
units" represent?
A. the total weight of ingredients used in production
B. the total number of units that did not meet the quality standard
C. the total amount of raw materials used in production
D. the total number of finished products
37. If you have a batch of fermented fish weighing 5 kilograms of fish and 1 kilogram of
salt, and after processing, you have 4 kilograms of finished product, what would the
actual spoilage percentage be?
A. 13% B. 23% C. 23% D. 33%
38. Given the data for pickled fish production, if you wanted to reduce the spoilage,
which step would be most effective?
A. increase the amount of soy sauce used
B. remove the fish skin and intestines more carefully
C. add more sugar to the recipe
D. use a different type of vinegar
39. What is the term referring to the combined cost of raw materials and labor incurred in
producing goods?
A. cost B. output C. input D. production cost
40.What term refers to the number of finished products after computing for the
production output and input?
A. input B. product C. output D. yield