FOURTH PERIODICAL TEST IN TLE 7

1. What device is used to measure the strength of a brine solution? 23. Which is not included in preparing food based on the
a. hydrometer b. jelly thermometer manufacturer ‘s specification.
c. salinometer d. thermometer a. positioning b. handling requirements
2. What is the function of the refractometer? c. operating requirements d. washing requirements
a. Getting the salinity of brine and pH content of fermented foods 24. What does PPE stands for?
b. Wrapping the food / fish a. Protective Personal Equipment c. Physical Protective Equipment
c. Measuring the temperature of the food / fish b. Personal Protective Equipment d. None
d. Measuring the sugar content of sap and syrup 25. Which of the following is not included in PPE?
3. Which of the following is used for sealing cans? a. Face Mask b. Apron c. sandals d. hair net
a. Can sealer b. Hair blower c. Impulse sealer d. Vacuum packer 26. It is important to interpret correctly the manufacturer‘s
4. Which of the following is used to measure small quantities of specifications of equipment before operating them in order ______.
ingredients? a. to know where to return them
a. Graduated Cylinder b. Measuring Cup b. to avoid accidents due to faulty operation of equipment
c. Measuring Spoon d. Weighing Scale c. to be familiar with their parts and their function
5. Which of the following is used to measuring the volume of liquids? d. to be able to determine the correct operation of the equipment
a. Flask b. Graduated Cylinder c. Measuring Cup d. Measuring Spoon 27. In choosing food processing equipment, why is it better to choose
6. Which of the following is used to process food in a hermitically those with parts easy to assemble and disassemble?
sealed container at a controlled temperature and pressure setting? a. for easy storage
a. Can Sealer b. Double Boiler c. Pressure Cooker d. Steamer b. easier dismantling in case the equipment breaks down
7. What type of water is used in calibrating the refractometer? c. because they are cheaper
a. Distilled water b. Lukewarm water d. for easier assembling after dismantling
c. Sea water d. Water from the faucet 28. Why should you check equipment that is electrically operated
8.If a pressure gauge is for a pressure cooker; thermostat is for before using them?
a_____? a. to prevent accidents c. to avoid errors during operation
a. Can Sealer b. Double Boiler c. Meat Grinder d. Refrigerator b. to practice using the equipment
9.Which of the following is not a Personal Protective Equipment? d. to make sure plugs, outlets and electrical insulation are not
a. Hairnet b. Laboratory Gown c. Mask d. Sandals defective
10.How many drops of sap or syrup sample are needed in testing the 29. Your teacher instructed you to use a blender in preparing mango
refractometer? jam. It is your first time to use such equipment. Which of the
a. four b. one to two c. three d. two to three following will you do?
11. It is used for storing foods like fruits and vegetables in a low a. practice using the blender
temperature (4 0C) b. asks your classmate to demonstrate it to you
a. Refrigerator b. pressure cooker c. freezer d. Vacuum Pack Machine c. you will not do anything
12. It is used for storing foods like fish and raw meat at on above d. read the manual containing the manufacturer ‘s specifications
freezing point ( 0 0 C and below) 30. You can sealer is not sealing properly. Which of the following
a. Refrigerator b. pressure cooker c. freezer d. Vacuum Pack Machine will you do?
13. This is used to process food/fish packed like canned sardines in a a. does not use it any more c. undertake simple troubleshooting
hermetically sealed container at a high, controlled temperature and b. request for a new sealer d. borrow a can sealer from another class
pressure for a certain period of time. 31. Why should food contact surfaces of machine or equipment be
a. Refrigerator b. pressure cooker c. freezer d. Vacuum Pack Machine regularly lubricated?
14. These are used for measuring liquid ingredients. a. for easy operation b. to prevent corrosion
a. Measuring cup c. measuring cups for dry ingredients c. to prevent cracks d. to prevent wear and tear
b. measuring cups for liquid ingredients d. Graduated cylinder 32. You find difficulty in turning the knobs of the pressure cooker
15. It is used for measuring the volume of liquids. you are using, which of the following will you do?
a. Measuring cup c. measuring cups for dry ingredients a. changes the knobs b. remove the knobs
b. measuring cups for liquid ingredients d. Graduated cylinder c. don‘t do anything
16. It is used to measure the temperature of a sugar mixture and used d. applies lubricants like grease or oil to the screws
during pasteurization of vinegar. 33. Your teacher instructed you to check and inspect all the food
a. graduated cylinder b. kitchen thermometer processing equipment in your laboratory room. Which of the
c. salinometer d. refractometer following will you do after the inspection?
17. These are used to measure small quantities of ingredients. a. makes an oral report b. store the food processing equipment
a. Measuring spoon c. measuring cups for dry ingredients c. makes a checklist of the tools and equipment inspected
b. measuring cups for liquid ingredients d. Graduated cylinder d. prepares a written report following the standard format
18. These are used for measuring dry ingredients. 34. Why should you operate or use equipment in according to the
a. Measuring spoon c. measuring cups for dry ingredients manufacturer ‘s specifications?
b. measuring cups for liquid ingredients d. Graduated cylinder a. to correctly operate them b. to determine cost of equipment
19. For cutting or slicing fish or meat ant other food items; for scaling c. to be familiar with the necessary safety precautions
fish. d. to be familiar with their parts and functions
a. knives b. slicers c. kitchen shears d. none of the choices 35. Which of the following equipment/ materials are porous to
20. For slicing fruits and vegetables. bacteria, absorb moisture and impart odor and color to the food?
a. knives b. slicers c. kitchen shears d. none of the choices a. metal b. plastic c. stainless steel ` d. wood
21. For trimmings the fins of fish 36. It serves as a barrier to airborne contamination of food during
a. knives b. slicers c. kitchen shears d. none of the choices sneezing, coughing and talking.
22. For levelling of ingredients a. Hairnet b. Face Mask c. Shoes d. Apron
a. knives b. slicers c. kitchen shears d. spatula 37. It reduces the risk of contamination from hands
a. Laboratory gown b. Face Mask c. gloves d. Apron
38. It helps avoid slippage and reduces the risk of contamination.
a. Hairnet b. Face Mask c. Shoes d. Apron
39. It reduces the risk of contamination and helps maintain
cleanliness.
a. Hairnet b. Face Mask c. Shoes d. Apron
40. It prevents hair from falling into the food product.
a. Hairnet b. Face Mask c. Shoes d. Apron
41. What is used to measure dry and liquid ingredients in small
quantity?
a. glass measuring cap b. measuring cup
c. measuring spoon d. weighing scale
42. Which of the following is used to strain liquids?
a. colander b. jelly bag
c. strainer d. sieve
43. Which of the following is used for slicing fruits and vegetables
into different sizes?
a. French knife b. food slicer
c. paring knife d. table knife
44. How are processing tools, utensils, and equipment sanitized?
a. rinsing thoroughly in tap water b. drying under the sun water
c. rinsing thoroughly d. soaking in chlorinated water e. soaking in
water with detergent
45. What is the step-in preparing equipment that covers the checking
the accuracy of its certain measurement?
a. calibration b. inventory
c. sanitation d. repair
46. A water soluble substance found in some slightly under ripe fruits
that cause jellies to set.
a. jelly b. jam
c. marmalade d. pectin
47. It makes the jelly firm and rigid in structure and is essential for
flavor and gel formation.
a. acid b. sugar
c. pectin d. sucrose
48. Like acid, it also controls the rigidity, strength of the
jelly while acting as preservative at the same time.
a. acid b. sugar
c. pectin d. sucrose
49. Like soft, elastic, transparent food made from fruit juice boiled
with sugar.
a. jelly b. jam
c. marmalade d. pectin
50. A food made by boiling fruit pulp with sugar until thick.
a. jelly b. jam
c. marmalade d. pectin