Assessment Tle 7

Republic of the Philippines
Region VII, Central Visayas

Division of Cebu Province
Department of Education
San Miguel National High School
San Miguel, San Remigio, Cebu
ASSESSMENT IN TLE 7
Name:_____________________________________________ Date:_____________________
Grade &Section:_____________________________________ Score:____________________
A. Directions: Read the questions carefully. Write your answer on the space provided before the
number.
__________1. What type of water is used in calibrating the refractometer?
a. Brackish water b. Distilled water c. Sea water d. Water from the faucet
__________2. How do you call the standard measuring instruments used in fish processing ?
a. Salinometer b. Refractometer c. Thermometer d. All of the above
__________3. What is used in measuring the volume of liquid?
a. Graduated Cylinder b. Salinometer c. Refractometer d. Thermometer
__________4. What is the function of the refractometer ?
a. Measures the sugar content of sap and syrup b. Measures the temperature of the food/fish c. Wraps the
food/fish for processing d. All of the above
__________5. What device is used to measure the strength of brine solution is.
a. Salinometer b. Refractometer c. Thermometer d. Both a and b
__________6. How do you call the device used to measure the temperature of fish/food ?
a. Beaker b. Salinometer c. Refractometer d. Thermometer
__________7. What device is used to measure the weight of fish/food ?
a. Measuring cup b. Measuring spoon c. Thermometer d. Weighing Scale
__________8. How many drops of sap or syrup sample are needed in testing the refractometer?
a. One b. Two c. Three d. Four
__________9. Why is it important to review all procedures in using standard measuring devices?
a. To ensure proper use of standard measuring devices
b. To enable a food processor to use the appropriate measuring device
c. To enable a food processor to work systematically and accurately
d. All of the above
__________10. These are things which are used to provide specific service or function. What is it?
a. Equipment b. Tools c. Utensils d. All of the above
__________11. Which of the items below is used for brine salting large quantities of fish?
a. Oil drum b. Wooden shovel c. Wooden vat d. All of the above
__________12. Which of the following equipment is used for smoking fish and other fishery / food products?
a. Freezer b. Refrigerator c. Smoke house Vacuum d. Pack Machine
__________13. What equipment is used for storing foods like fish and raw meat at or above freezing point ( 0
degrees Celsius and below ) ?
a. Freezer b. Refrigerator c. Smoke house Vacuum d. Pack Machine
__________14. Which of the following is used to process food in a hermitically sealed container at a
controlled temperature and pressure setting?
a. Can sealer b. Double boiler c. Pressure cooker d. Steamer
__________15. Which of the following is used for sealing cans?
a. Can sealer b. Can opener c. Hair blower d. Vacuum packer
__________16. What will help you determine the kinds of tools, equipment and utensil you will assemble,
sanitize, inspect or check?
a. the kind of product to be produced c. the raw materials to be processed
b. the method of food processing to be done d. the availability of tools, equipment and utensils
__________17. If you are going to pack processed foods in tin cans, why do you need to seal it with a can
sealer?
a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the cover to the body of a tin can with is first and
second operation rolls
__________18. If you are a food processor, why do you need to know the parts of the equipment, tool and
utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing
__________19. Why are specifications for food processing tool, equipment and utensils necessary?
a. because they provide information to the user as to how they must be properly handled and operated in
order to avoid accident
b. specifications give information concerning the proper use, care and maintenance of the tools, equipment
and utensils c. both a and b
d. specifications provide information about the tools, equipment and utensils
__________20. What are some of the specifications included by the manufacturer of a certain tool, equipment
or utensil?
a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these
__________21. You have already removed the dirt from the tools, equipment or utensils you will use in
processing the food by washing them with soap and water. Why do you still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which remained after washing
d. all of these
__________22. Which of these is a sanitizing agent you can use for killing the germs and Microorganisms
present in tools, equipment and utensils?
a. sodium chloride c. magnesium sulfate b. sodium hypochloride d. calcium chloride
__________23. How will you properly store tools, equipment and utensils after using them?
a. wipe dry all tools, equipment and utensils which were washed with water before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent wear and tear
d. all of these
__________24. Why do you need to inspect and check the condition of equipment and machines before
operating them?
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
c. both and b
d. to see if they are old or new ones
__________25. Which of this preventive machine maintenance will you check before using equipment or a
machine?
a. machine temperature and hydraulic fluid c. crack and leak detection and electric insulation
b. wear and surface condition d. all of these
__________26. What illness is acquired by eating contaminated food?
a. Air borne illness c. skin illness b. Food borne illness d. lung illness
__________27. Which of the following refers to the science of good health that signifies cleanliness and
freedom from the risk of infectious diseases?
a. Hazards c. hygiene b. Sanitation d. cleanliness
__________28. When do personnel wash their hands wherein personal cleanliness may affect food safety?
a. At the start of food handling activities b. Immediately after using the toilet c. After handling raw food or any
contaminated material d. All of the above
__________29. Which of the following is the concern of personnel hygiene?
a. Freedom from any diseases b. Wearing of clean washable garments c. Observing sanitary habits and clean
hands d. All of the above
__________30. Which of the following is not a GMP requirement on personnel hygiene?
a. hazard analysis c. illness and injuries b. health status d. personal cleanliness
__________31.Which of the following is the first step in proper handwashing?
a. Apply enough soap to build up a good lather. b. Rub hands together for at least 20 seconds c. Wet hands
with running potable water. d. Rinse hands thoroughly under running water.
__________32. How will you ensure that the workers can handle food safely during production?
a. Workers are not infected with contagious disease b. Workers are not wearing their personal protective
equipment c. Workers are smoking during preparation/processing food. d. Workers hands are not thoroughly
washed.
__________33. Cleaning is to detergents; sanitizing is to:
a. Contaminants c. Disinfectants b. Deodorants d. Emulsifier
34. Which of the following serves as a barrier to airborne contamination of food during sneezing, coughing and
talking. a. Apron c. head covering b. Facial mask d. gloves
__________35. It refers to protective coverings worn by food handlers to prevent contamination of the food
form foreign materials. a. Personal protection equipment c. personal protective equipment b. Personal
property equipment d. professional protective equipment
__________36. It is device used in treating the fish or meat with smoke.
a. Pressure Cooker b. Smokehouse c. Can Sealer d. Freezer
__________37. It is used for storing foods like fruits and vegetables in a low temperature ( 4C ).
a. Refrigerator b. Freezer c. Smokehouse d. Pressure Cooker
__________38. It is an equipment used to seal tin cans with its first and second operation rolls.
a. Smokehouse b. Pressure Cooker c. . Freezer d. Can Sealer
B. Directions: Write the meaning of the acronym below. Write your answer in the space provided before
the number.
__________1.cm __________6.lb
__________2.m __________7.ml
__________3.kg __________8.gal
__________4.tbsp __________ 9.g
__________5.tsp __________10.oz
_____________________
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Republic of the Philippines

Region VII, Central Visayas

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