Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY

DIAGNOSTIC TEST IN TLE-FOOD PROCESSING-8

Name:________________________ Date:____________
Year & Section:__________________ Score:___________

I. MULTIPLE CHOICE
DIRECTION: Read carefully the following statement below. Write the letter of the correct answer
on the space before the number.
_____ 1. It is used to measure the internal temperature of meat, especially roasts and steaks, and other
cooked foods.
a. refractometer b. salinometer c. food thermometer d. scaler
_____ 2. It is used to measure salinity or dissolved salt content.
a. can sealer b. salinometer c. refractometer d. dinarayan
_____ 3. It is used to remove scales of the fish.

a. bistay b. salinometer c. refractometer d. descaler /scaler

_____ 4. It is used to transfer goods. It can be carried on the head

a. bakol b. oil drum c. baklad d. can sealer

_____ 5. It is used for covering to make the fish submerged in salt while boiling.

a. bakol b. panakaip c. baklad d. dinarayan

_____ 6. Your mother is cooking in the kitchen. She asks you to scoop up the heated salted fish from
boiling. Which kitchen tool are you going to use?

a. bakol b. panandok c. bistay d. chopping board

_____ 7. Vince is going to separate large and smaller objects. He is going to use____
a. can sealer b. bistay c. baklad d. dinarayan

_____ 8. Sandra is trying to calibrate the food thermometer. She puts the food thermometer in hot
food. The food thermometer is working properly when _________

a. the temperature goes down c. nothing happens

b. the temperature rises d. none of the above

_____ 9. It is used to prevent bare hand contact while preparing food.

a. gloves b. face mask c. apron d. hair net

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_____ 10. It is used to protect one’s clothes and skin from stains and marks.

a. gloves b. face mask c. apron d. hair net

_____ 11. If you want to make sure that both bacteria and viruses are being eliminated, the most
reliable way is through _______

a. cleaning b. sanitizing c. disinfecting d. none of the above

_____ 12. To check the accuracy of an empty weighing scale make sure that the hand is pointed at

a. three b. zero c. twelve d. seven

_____ 13. It is the most common salt that is highly refined and finely ground.

a. Himalayan Pink salt c. Kosher Salt

b. Sea Salt d. Table Salt
_____ 14. What do you call a drumstick?

a. are separated from the thigh and hock by cuts through the knee joint (femorotibial and patellar
joint) and the hock joint (tarsal joint), respectively.

b. include the entire wing with all muscle and skin tissue intact, except that the wing tip may be
removed.

c. consist of the humerus (first portion) of a wing with adhering skin and meat attached.

d. is free of tendons, cartilage, bone pieces, blood clots, discolorations, and muscle mutilation

_____ 15. Your mother told you to buy meat at the market because she will cook Tinola for your
lunch. What type of meat are you going to buy?

a. beef b. chicken c. lamb d. pork

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KEY TO CORRECTION
1. c
2. b
3. d
4. a
5. b
6. b
7. b
8. b
9. a
10. c
11. c
12. b
13. d
14. a
15. b