Bato School of Fisheries

Bato, Leyte
Senior High School Department

3rd Summative Test in Food (Fish) Processing NC II (2nd Quarter)

Name: ____________________Grade & Section: __________Strand: ______Date:_____ Score: ____

Test I. MULTIPLE CHOICE: Carefully read and analyze the questions below. Choose the best answer
from the options given. Write only the letter that corresponds to your
answer before the number.

1.Which of the following mixtures would you use if you are instructed to prepare 10% brine solution?
a.1 part salt, 8 parts water c. 1 part salt, 9 parts water
b.1 part salt, 7 parts water d. 1 part salt, 5 parts water
2.How many grams of salt is applied to 700 grams of fish in Kench salting using the ratio
1:7
by weight?
a.100 grams of salt c. 200 grams of salt
b.150 grams of salt d. 250 grams of salt
3.In preparing curing solution, the following are measured, EXCEPT:
a. vinegar c. sugar
b. salt d. oil
4.How many cups of salt is added to 27 cups of fish for curing using 1:3 ratio?
a.10 cups c. 8 cups
b. 9 cups d. 7 cups
5.If you are asked to prepare a brine with a concentration of 20%, what is its equivalent in terms of ratio?
a.1:4 c. 1:5
b.1:7 d. 1:9
6.Which of the following consists the preparation of a 25% brine solution with a 1:5 ratio?
a.1 part salt, 5parts water c. 1 part water, 5parts fish
b.1 part salt, 5 parts fish d. 1 part fish, 5 parts salt

7.How many volumes of water is added to salt to make a solution of 1:4 if the salt weighs
250
grams/cup?
a.1,000 ml of water c. 500 ml of water
b.800 ml of water d. 900 ml of water
8.Which among the concentration of salt given below is required to kill most species of
unwanted bacteria?
a.10% c. 20%
b.25% d. 15%
9.If the ratio of preparing brine is 1:9, what is the volume of water to dissolve 250 grams of
salt?
a. 2250 ml of water c. 1500 ml of water
b. 2500 ml of water d. 2000 ml of water
10.In using a salinometer to test for brine strength, at what concentration is 20º S brine?
a.250 grams of salt, 800 ml of water
b.200 grams of salt, 800 ml of water
c.250 grams of salt, 750 ml of water
 d.200 grams of salt, 750 ml of water

Test II. MATCHING TYPE: Match column A with column B. Write the letter of your answer on the
blank
before the number.

Column A Column B
_____11. It is the purest form of salt in the world a. kala namak
and is harvested by hand that has color b. koshser
that ranges from off-white to deep pink.

_____12. The most common type of salt and is

harvested from salt deposits found under- c. celtic sea salt
ground.
_____ 13. A type of salt that has large grain size making d. Himalayan pink
it perfect for sprinkling on top of meat,
where it releases a surprising blast of flavor
______14. It is also known as sel gris or grey salt and is
harvested from the bottom of tidal ponds off e. table salt
the coast of France.
______15. It also means “black salt” in Nepalese. This f. flake salt
Himalayan salt that’s been packed in a jar with
charcoal, herbs, seeds and bark, then fired in
a furnace for a full 24 hours before it’s cooled
, stored and aged.
______16. It is one of the most popular forms of meat in g. mutton
the world and classified as red meat that contains
a higher content of thiamine compared to
other meat, and plays an essential role in
glucose metabolism.
______17. It is one of the ‘big three’ popularity- wise h. venison
alongside with beef and pork and classified as
white meat.
______18. It is the meat of an adult sheep. i. pork
______19. It has been an important source of protein j. chicken
and other nutrients for humans from time
immemorial.
______20. It refers to the flesh of a deer, and it is a k. grey salt
traditionally rarer type of meat.

Test III. PERFORMANCE TASK: In a separate sheet of paper, explain the following. (10 pts.)

21-25. How long should you brine fish before smoking?

26-30. Explain the importance of accurate weights and measurements of ingredients for brine solution.
Rubrics:
Content and accuracy ___________3
Clear and concise ___________3
Organization of ideas ___________4
Total ___
10

Prepared by:
AUREA B. PONFERRADA
Subject Teacher