Republic of the Philippines

Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
SANTA FE NATIONAL HIGH SCHOOL

2nd quarter TLE 7 Food Processing

Name: ____________________________________________ Date: ________________
Grade and Section: __________________________________ Score: _______________

Directions: Read and understand carefully the statement or question in each item and select the letter of the best answer
from the given choices. Write your answer on the space provided before the number.
_____1. It is the way facilities are placed according to plan.
A. Label C. Manual
B. Layout D. Specifications
_____2. It refers to the removal of the scales from a fish using a blunt knife.
A. Brining C. Grading
B. Eviscerating D. Scaling
_____3. When descaling a fish like tilapia or bangus, why should you use a blunt knife?
A. To prevent injuring the fish flesh
B. To hasten the removal of scales
C. To maintain firmness of the fish flesh
D. To prevent damaging the scales
_____4. This consists of fish which failed to meet the requirements of Grade III and therefore must be rejected.
A. Grade I C. Grade III
B. Grade II D. Off-grade
_____5. This processing activity involves pre-cooking.
A. Storing C. Preparation
B. Receiving D. Processing
_____6. This activity involves segregating suitable from unsuitable raw materials.
A. Grading and sorting C. Receiving
B. Labeling D. Preparation
_____7. It refers to the removal of the internal organs; gut scaled or unscaled fish.
A. Brining C. Grading
B. Eviscerating D. Scaling
_____8.This activity involves the final heat treatment during processing.
A. Sterilizing C. Preparation
B. Storing D. Labeling
_____9. It is described as any tag, brand, mark, pictorial, or other descriptive matter.
A. Label C. Manual
B. Layout D. Specifications
_____10. It refers to a detailed itemized description of dimension plans, materials, and other equipment.
A. Label C. Manual
B. Layout D. Specifications
_____11. It protects the products from any form of loss, damage, deterioration, or spoilage
and contamination during handling and distribution.
A. Packages C. Preservation
B. Packaging D. Procedures
_____12. The following are soft packaging materials except one:
A. Cellophane C. Metal cans
B. Foils D. Styrophore
_____13. A packaging material that is made out of a rubber hydrochloride and is good for
fresh, smoked and frozen meats, and dairy products.
A. Cling wrap C. Polyethylene
B. Foils D. Polypropylene
_____14. These are mostly steel with tin plating.
A. Cellophane C. Metal cans
B. Foils D. Styrophore
_____15. A packaging container that is an alternative to metal cans and glass containers,
and is used for thermally processed fruit, vegetable, meat and fish products.
A. Cellophane C. Foils
B. Cling Wrap D. Retort able Pouches
_____16. This is the weight or volume of the product without the packaging.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
_____17. Following these instructions makes sure the food will last as long as the date shown if it hasn’t been opened, or
that it remains safe after opening.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
_____19. An article numbering system for increased productivity.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
_____20. A sufficient precise description of the food and of its nature.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
_____21. It may be defined as taking off oxygen from the container during sealing in order to preserve the products.
A. Cling Wrap C. Metal Cans
B. Glass containers D. Vacuum Packaging
_____22. It contains information provided by food businesses about their products.
A. Food Preservation C. Food Labeling
B. Food Handling D. Food Packaging
_____23.The following are the importance of labeling except one:
A. It educates the consumer about the food they buy.
B. It helps consumers to make informed choices.
C. It helps consumers to store and use the food safely.
D. It does not require high energy to production.
_____24.These are the manufacturer’s instructions for preparing the food.
A. Instructions for use B. Net quantity C. Product name D. The list of ingredients
_____25.It is important in helping people with a food allergy, food intolerance or coeliac disease to make safe food choices.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
_____26.On a food label, it must have a heading that includes the word ‘ingredients’.
A. Instructions for use B. Net quantity C. Product name D. The list of ingredients
_____27. Which of the following options is acquired by eating contaminated food?
A. Air borne illness B. Food borne illness C. Skin disease D. Lung illness
_____28. Which of the following options refers to the science of good health that signifies cleanliness and freedom from the
risk of infectious diseases?
A. Hazards C. Hygiene
B. Sanitation D. Cleanliness
_____29. When does the perfect time for the personnel wash their hands to ensure food safety?
A. After handling raw food C. At the start of food handling activities
B. Immediately after using the D. All of the above
_____30. Which of the following options is the concern of personnel hygiene?
A. Wearing of clean hands
B. Freedom from any diseases
C. Observing sanitary habits and clean washable garments
D. All of these
_____31. Which of the following options below defines as the assurance that food will not cause harm to the consumer
when it is prepared?
A. Food hygiene B. Good grooming C. Food safety D. Good manufacturing product

_____32. Which of the following describes the origin and a development of particular disease?
A. Food safety B. Disasters C. Food borne illness D. Epidemiological
_____33. Which of the following options does not belong to the group?
A. Abrasions C. Lesions
B. Scarlet fever D. Sever rashes
_____34. Which of the following does not belong to the group?
A. Dysentery B. Typhoid fever C. Pneumonia D. Hepatitis
_____35. The following options are diseases of respiratory tract except.
A. Infected ears B. Common cold C. Sore throat D. Trench mouth
_____36. The following options are activities that need to be refrained by the people who are engaged in food handling
except.
A. Smoking B. Spitting C. Chewing or eating D. Checking the result
_____37. What shall visitors do in food manufacturing, processing or handling areas?
A. Sexy clothes C. High heels
B. Jagger D. Personal Protective Equipment
_____38. Which of the following options possess a level of threat to life?
A. Hazard Analysis B. Hazard C. Debris D. Illness
_____39. Which of the following signifies cleanliness and freedom from risk of infectious disease?
A. Hygiene B. Safety C. Grooming D. Sanitation
_____40. What is the fifth step in handwashing techniques?
A. Rub hands together C. Scrub thoroughly your hands
B. Use disinfectant D. Rinse thoroughly
_____41. Which of the following is not a GMP requirement on personnel hygiene?
A. Hazard analysis C. Health
B. Health status D. Personal cleanliness
_____42. How will you ensure the safety of raw materials particularly the quality of fish in processing especially during
handling?
A. By checking the source of supplies
B. By checking on the quality of the fish
C. By monitoring regularly, the preparation of fish
D. All of these
_____43. What is the purpose of applying strict quality control in choosing raw materials for processing?
A. To produce well finished product
B. To prevent inferior finished products
C. To produce sound marketable product
D. All of the choices
_____44. How will you ensure that the workers can handle food safely during production?
A. Worker’s hands are not thoroughly washed.
B. Workers are not infected with contagious disease
C. Workers are smoking during preparation/processing of food.
D. Workers are not wearing their Personal Protective Equipment
_____45. In keeping equipment and facilities safe and sanitary, what must be considered?
A. Processing facilities must be well-ventilated
B. Processing facilities should be adequately lighted and properly maintained
C. Processing equipment/facilities should be cleaned and disinfected before and after using
D. All of the choices
_____46. Which among the choices includes practices and procedures implemented in processing plants to ensure product
safety, product quality and prevention of economic fraud?
A. GMP B. HACCP C. SSOP D. BFAR
_____47. HACCP means
A. Hazard Analysis Critical Control Point
B. Hazard Applicable Control Critical Point
C. Hazard Approach Critical Control Point
D. Hazard Acceptable Critical Control Point
_____48. What is the best standard operating procedure in maintaining the safety of equipment and facilities?
A. Thorough washing
B. Subsequent disinfection before and after using
C. Both a and b
D. None of the choices
_____49. For the product to be safe, it must be properly labeled. The following information shall be declared in every label
except one. Which one is not?
A. Net weight
B. Name of product
C. Name of the consumer
D. Name and address of the product
_____50. Which of the following is the legal basis of waste management?
A. R.A. 9003 B. R.A. 9155 C. R.A. 9503 D. R.A. 8550

Prepared by: Checked: Noted:

DOLLY A. PARAGUAS ERNESTO R. FAYTON RONALDO G. JAMES

Subject Teacher Department Head Secondary School Principal III