DepEd – MAGALLANES NATIONAL HIGH SCHOOL

Brgy. Magallanes Lopez, Quezon

Cell # 09471523964
Email: sdo.quezonmagallanesnhs.lopez@gmail.com
"SA P AARALANG ITO UNA ANG DISIP LINA"

Technology and Livelihood Education

Food (Fish) Processing
Exploratory Course 7
Quarter 2 – Module 1

ANSWER SHEET WEEK 7 & 8

NAME: ____________________________________ SECTION: ________________________

DIRECTION: Read and understand the questions below. Select the best answer for each item and write the
letter on the blank before the number.
______ 1. 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.
______ 2. A device used to measure the strength of brine solution is
a. refractometer c. thermometer
b. thermometer d. both band c
______ 3. What is used in measuring the volume of liquid?
a. Cylinder c. salinometer
b. Refractometer d. thermometer
______ 4. One tablespoon is equivalent to ____ teaspoons.
a. 1 b. 2 c. 3 d. 4
______ 5. How many tablespoon are there in one cup?
a. 10 b. 12 c. 14 d. 16
______ 6. It is a systematic procedure of producing a record for reference.
a. Output c. documentation
b. Production report d. input
______ 7. It is something that enters a process from the outside and is acted upon or integrated in the main
body of data.
a. Production report c. input
b. Output d. documentation
______ 8. The way facilitates are placed according to a plan.
a. Plan b.layout c. sketch d. specs
______ 9. Why is there a need of properly interpreting teacher’s/manufacturer’s specifications before
operating any food processing equipment?
a. To be able to determine the correct operation of the equipment
b. To avoid accidents due to faulty operation of the equipment
c. To be familiar with their parts and their function
d. All of these
______ 10. If you will choose food processing equipment, why is it better those with parts easy to assemble
and disassemble?
a. For easily taking the parts apart if it breakdown
b. To easily put back the parts after dismantling them
c. Both a and b
d. Because they are cheaper
______ 11. 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 these
______ 12. Your teacher instructed you to measure the salinity of brine you will use in curing fish. Which of
these will you do?
a. Recall and master the procedure in using a salinometer
b. Review and master the procedure in using the thermometer
c. Review the procedure in using a psychrometer
d. Review the procedure in using a refractometer
______ 13. Why accuracy in measurement of ingredients important?
a. Is is an art
b. It is required to obtain precision
c. In order to make a quality product and be profitable
d. All of the above
______ 14. Which of the following are used when data presented are few?
a. Graphical b. tabular c. textual d. none of these
______ 15. It is the process of capturing data or translating information to recording format.
a. Documentation c. production report
b. Reporting d. output

ANSWER THE FOLLOWING:

HACCP-______________________________________________________________

What are the processors outfit as part of personal hygiene?

1. ___________________________

2. ___________________________

3. ___________________________

4. ___________________________

What are the methods of food processing applied in fish?

1. ___________________________

2. ___________________________

3. ___________________________

4. ___________________________

5. ___________________________

6. ___________________________