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2nd quarter exam

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jesabel estrada-egana
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2nd quarter exam

Uploaded by

jesabel estrada-egana
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
REGION III-CENTRAL LUZON
SCHOOLS DIVISION OF ZAMBALES
MASINLOC, ZAMBALES
COLLAT INTEGRATED SCHOOL
2nd Quarter Exam in TLE 8

Name: Date:
Grade & Section : Score:

I. Read the questions carefully and select the best answer by writing
only the letter of your choice on a separate sheet of paper.

1. It can be defined as the use of methods and techniques to transform agricultural products
into food ingredients or processed food products.
A. Food Processing B. Food Preservation C. Food Production D. Food

2. It means to clean by disinfecting or sterilizing to make it free from germs or


microorganisms.
A. Standard B. Operate C. Sanitize D. Breakdown

3.. Brine solution is a mixture of water and .


A. Sugar B. oil C. herbs D. salt

4. It means to set or determine the accuracy of the measuring device.


A. Calibrate B. Standard C. Check D. Operate

5. A device used to measure the strength of brine solution is


A. Salinometer B. thermometer C. refractometer D. anemometer

6. What is the function of the refractometer?


A. Measures the sugar content of sap and syrup C. Wraps the food / fish for processing
B. Measures the temperature of the food / fish D. All of the above

7. What is used in measuring the volume of liquid?


A. Salinometer B. Cylinder C. Refractometer D. Thermometer

8. A standard measuring instrument used in fish processing is .


A. Salinometer B. Refractometer C. Thermometer D. All of the above

9. What type of water is used in calibrating the refractometer?


A. Distilled water B. Sea waterWater C. from the faucet D. Brackish water

10. A device used to measure the temperature of fish / food is .


A. Thermometer B. Salinometer C. Refractometer D. Beaker

11. A device used to measure the weight of fish / food is .


A. Thermometer B. Weighing scale C. Measuring cup D. Measuring spoon

12. How many drops of sap or syrup sample are needed in testing the refractometer?
A. One B. two C. three D. four

13. It is used in maintaining the freshness of raw materials and in providing an ideal
low or ambient temperature for storing processed foods.
A. Cooler B. ice box C. refrigerator D. chiller
14. An equipment used to seal tin cans.
A. Can opener B. can sealer C. can molder D. Can operator

15. An important canning equipment used to process fish packed in a hermetically


sealed container at a high controlled temperature and pressure for a certain period of
time.
A. Steamer B. kettle C. Pressure cooker D. Frying pan

16. It is use for cutting or slicing fish or meat; for scaling fish.
A. Scissors B. knife C. Peeler D. all of them

17. A tool used for picking up or handling food.


A. Tong B. fork C. spoon D. knife

18. A .is a device used in treating the fish or meat with smoke.
A. smokehouse B. dinarayan C. bistay D. none of them

19. It is the best example of liquid ingredients.


A. oil B. water C. vinegar D. soy sauce

20. A bamboo basket for collecting sun dried fish.


A. Bistay B. Dinarayan C. bakol D. all of them

II. Fill in the blank. Complete the answer by supplying the missing
letters.

1. This fastens the sealer on the table or arm chair and holds it tightly in place, especially
during operation. _ _ _ am _
2. It is used to hold the cover of the can while sealing is going on. Ch _ _ k
3. The triple beam balance is for measuring small quantities like _ _ ic _ _,
preservatives, etc.
4. It is used to determine the velocity of the wind in sun drying. A _ _ _ _ _ _ _ e r
5. Used as a container to keep salted fish during the process. _ _ l _ _ _ m
6. It is the cheapest and most easily available sanitizer in the market. _ _ lo _ _ _
7. In cleaning and sanitizing equipment and instruments, wash the equipment / instruments
with s_ _ _.
8. Measure dry ingredients over a or bowl so you can catch the excess and put
it back in the container.
9. ½ cup + ½ cup is equal to cup.
10. Boiling point for water is °C

III. Convert the following.

1. 1 cup = T 6. 4 T = cup

2. 1/2 cup = T 7. 212 °F = °C

3. 32 °F = °C 8. 40 °C = °F

4. 4 cups = quart 9. 50°F = °C

5. 10 °C = °F 10. 0 °C = °F
IV. Draw each tool and equipment correctly. (2 pts each)

1. Measuring spoon 2. Knife

3. Oil drum 4. Tong

5. blender

“In everything you do, put God first, and He will direct you
And crown your efforts with success,”- Proverbs 3:6

Prepared by:
JESABEL E. EGANA Noted by:
Subject Teacher GRACE M. BERNAL
Principal III

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