QUEZON NATIONAL HIGH SCHOOL

QUEZON, ISABELA
THIRD PERIODICAL EXAMINATION
TLE GRADE 9 AND 10 FOOD PROCESSING
DIRECTIONS: Read and understand each statement below. Select the correct answer that corresponds to each item.
Write the letter of your choice on your answer sheet.
1. What is the second step in cleaning the fish?
A. gut the fish B. prepare the fish C. remove dorsal fin/bone D. remove head/tail
2. What is the best characteristic of fish for salting and smoking?
A. Gills are gray and covered with clean slime.
B. The flesh is hard and icy.
C. Scales adheres strongly to the skin.
3. The skin of freshwater fish has light colorWhat is the solution used in salting eggs?
A. brine B. salt C. sugar D. syrup
4. What is the third step in cleaning the fish?
A. gut the fish B. prepare the fish C. remove dorsal fin/bones D. remove head/tail
5. What is the best preparation of meat for longanisa making?
A. boil the meat B. cut the meat C. grind the meat D. slice the meat
6. Which is the best quality of poultry for salting, curing and smoking?
A. plump breast and smooth skin C. with plenty of pin feathers
B. old tough birds D. with bruises and discoloration
7. What kind of meat is best for tocino making?
A. back fat B. ham C. kasim D. pork lean
8. Which of the following is the best used for salting?
A. broiler egg B. cull egg C. duck egg D. ostrich egg
9. What is the best preparation of meat for bacon making?
A. boil the meat B. cut the meat C. grind the meat D. slice the mea t
10. Which of the following is NOT included in preparing eggs for salting?
A. Wash the eggs thoroughly.
B. Boil water with salt until salinometer reading is reached.
C. Cool the brine and float the eggs.
D. Collect eggs after required days. Boil and color.
11. Which one describes the best quality egg?
A. rough white shell C. thin egg white
B. broken, scratch shells D. yolk is flat, off center
12. Which is NOT a procedure in preparing meat for curing?
A. trimming and weighing
B. trimming and washing
C. grinding of meat
D. smoking the product
13. Which of the following terms refer to selecting any group of things related by having something in common?
A. grading B. preparing C. scaling D. sorting
14. Baby Joy is a fish vendor in the market. She sells almost 175 kilos per day. If you are a buyer, how do you select
the best quality of fresh fish?
A. clear bright eyes C. bulging eyes
B. undesirable odor D. ruptured belly
15. What is the best curing ingredient used in hastening the color production of due to either a chemical reaction
with nitrate, thereby producing more nitric oxide?
A. ascorbic acid B. emulsifiers C. fillers D. spices
16. Which of the following terms refer the process of preserving meat or fish as by smoking or salting?
A. cure B. ferment C. pickling D. salting
17. What is added for flavor but it also has some antiseptic value and it aids in promoting the shelf life of the
finished product?
A. ascorbic acid B. nitrate C. spices D. vinegar
18. Which of the following is NOT a curing agent?
A. bagoong B. salt C. sugar D. vinegar
19. When the moisture content of the product being salted, what process is involved?
A. salt concentration C. osmosis
B. making brine D. curing
20. What is the most important curing ingredient?
A. nitrate B. salt C. sugar D. vinegar
21. What is the purpose of curing meat?
A. accurate measurement of ingredient C. producing salt
B. ham preparation D. prolong the keeping quality of meat
22. What is the secondary ingredient in curing meat which counteracts saltiness?
A. nitrate B. salt C. sugar D. vinegar
23. Which of following ingredient ingredients are binders that contain water soluble proteins which serves as fillers
for added weight?
A. binders B. fillers C. spices D. vinegar
24. Which of the following kind of salt is NOT locally available in our market?
A. Pangasinan salt B. refined salt C. solar or coarse salt D. liquid salt
25. Which one should be set aside when processing food to avoid contamination?
A. apron B. glove C. hairnet D. jewelries
26. Which of the following solution is used in salting egg?
A. brine B. salt C. sugar D. syrup
27. Which of the following ingredients stabilize the color of cured meat?
A. ascorbic acid B. phosphate C. salt D. spices
28. The Grade 9 students want to perform chicken tocino as their income generating. How do they apply the basic
rules of sanitary food handling practices?
A. Food must not be handled directly during preparation and packing.
B. Food handlers should be properly dressed.
C. Hands should be washed thoroughly with soap and water.
D. Smoking in the preparation, processing, and packing area should be allowed.
29. What method of salting is used by the Cebuanos as “guinamos”?
A. brine salting B. dry salting C. dry salting to make brine D. kench salting
30. What is the method of preserving fish that lowers its moisture content?
A. curing B. injection curing C. salting D. smoking
31. What method of salting is used if fish is heavily salted?
A. brie salting B. dry salting C. fermenting D. kench salting
32. What method of salting is used by the Cebuanos as “tinabal”?
A. brie salting B. dry salting C. dry salting to make brine D. kench salting
33. What carcinogenic substance is formed if nitrate is exposed to high temperature?
A. nitresamines B. nitrosamines C. nitratesamines D. nisamines
34. What method of salting is used to produce “ una”?
A. brie salting B. dry salting C. fermenting D. kench salting
35. What process of salting is used to dissolve out soluble constituents?
A. cure B. dry C. kench D. leach
36. Which of the following is NOT a curing method?
A. dry cure B. immersion/pickle curing C. injection curing D. chilled curing
37. Which of the following curing methods is usually used wherein ingredients are dissolved in water, meat is
soaked in the curing solution?
A. dry cure B. immersion/pickle curing C. injection curing D. chilled curing
38. Which of the following methods of salting is locally called as “binuro”?
A. brine salting B. dry salting C. dry salting to make brine D. kench salting
39. Which is NOT a function of the curing ingredients?
A. improve the water binding capacity
B. improve the taste
C. improve meat color
D. decrease water holding capacity
40. In preparing pickled vegetables, the learners look into if the working area is clean or not. It necessary to
maintain cleanliness in the workplace to –
A. avoid contamination of foods
B. reduce multiplication of microorganisms
C. produce a better, safe and quality product
D. All of these.
41. What is the method of smoking wherein smoke flavor is incorporated in the pumping pickle for ham and bacon?
A. artificial B. cold C. hot D. natural
42. What is the method of cooking cured meat or fish over a slow fire?
A. curing B. frying C. hot smoking D. cold smoking
43. What method is usually used as supplementary to salting and drying?
A. curing B. freezing D. frying D. smoking
44. Which of the following method of smoking is referred to when meat is exposed to wood smoke which causes
the disposition of pyroligneous acid on the meat surface that acts as preservative and flavoring agent?
A. artificial method B. cold method C. hot method D. natural method
45. Which is NOT a reason why HACCP ( Hazard Analysis and Critical Control Point) is important?
A. It is proven effective in instituting food safety.
B. It is monitored critical areas in the selling of unsafe product.
C. It has quality bene4fits to people involved in the operation.
D. It has implementing detect programs to food processing.
46. The learners want to be assessed on February 21, 2019 and they are trying their best to perform well during
their food processing activity. How could they avoid processing malpractices in the food laboratory?
A. appropriate packaging materials
B. provide food safety and precautionary measures
C. roper sugar concentration for food processing
D. use of banned additives
47. Which of the following information in the sale of the finish product should be recorded?
A. daily expenses B. daily production C. daily sales D. weekly sales
48. What items are added to determine the unit cost of product?
A. ingredients and unit cost
B. ingredients and sales
C. ingredients and operating expenses
D. ingredients and profit
49. Which of the following steps is used to determine the unit cost of certain product?
A. cost of production divided by number of serving
B. cost of production divided by number of serving sold
C. cost of production minus sales
D. cost of production plus profit
50. Uncle Sam prepared smoked fish and sell in the market. His total sale is P 875.00 and the cost of the product is P
365.00. How much is the net profit?
A. P 310.00 B. P 410.00 C. P 510.00 D. P 610.00

Prepared by:

NORMA LUISA V. CARIAZO

TLE Teacher
 QUEZON NATIONAL HIGH SCHOOL
QUEZON, ISABELA
TABLE OF SPECIFICATION
GRADE 9 AND 10 TLE FOOD PROCESSING
THIRD PERIODICAL EXAMINATION

LEARNING NO. OF DAYS NO. OF ITEMS REMEMBERING/ APPLICATION/ EVALUATING/

COMPETENCIES TAUGHT UNDERSTANDING ANALYSIS CREATING
60% 30% 10%
Processing
Food by
Salting, Curing
and Smoking
1.Prepare the 8 14 9 (1-9) 4 ( 10-13) 1 ( 14)
Raw Materials
2.Prepare
Salting and
Curing 6 14 9 (15-23) 4 (24-27) 1 (28)
Solutions and
Mixtures
3.Cure the
Materials 5 12 7 (29-35) 4 (36-39) 1 (40)
4. Finish the
Cured 4 6 3 ( 41-43) 2 (44-45) 1 (46)
Materials
5. Prepare the
production 2 4 2 ( 47-48) 1 ( 49) 1 ( 50)
Report

25 50 30 15 5

Prepared by: Checked by:

NORMA LUISA V. CARIAZO MAXIMINA C. CUARESMA

TLE Teacher Head Teacher III

Noted by:

JOEL R. ANTIPOLO
Principal III