LONG QUIZ IN TLE 7 FOOD PROCESING

1.A measuring device that is used to measure any food item.

a. triple beam balance b. thermometer c. clock type weighing scale d. measuring cup
2.It is used to measure liquid and powdered form of ingredients like flour and sugar.
a. scissors b. measuring spoon c. check weight scale d. measuring cup
3.Used as indicator to show the temperature level of heat and cold of a certain food.
a. thermometer b. descaler or scalers c. measuring spoon d. knives
4.Cutting implements that is used for cutting fins and backbones of fish.
a. knives b. scissors c. tongs d. thermometer
5.Used for cutting, peeling and slicing of food.
a. descaler b. clock type weighing scale c. scissors d. knives
6.Salting equipment that is used as a storage where salted products are kept.
a. earthen pots b. wooden vat c. oil drum d. wooden shovel
7.It is used as a container in storing salted fish.
a. wooden shovel/spade b. wooden vat c. earthen pots d. oil drum
8.A container for pickling and salting fish in brine.
a. oil drum b. wooden vat c. earthen pots d. wooden shovel
9.Smoking tools and utensils that is used for drying the fish.
a. bakol b. baklad c. dinarayan d. panakip
10.Used to facilitate lifting of different finished product of salting, curing and smoking.
a. bakol b. baklad c. dinarayn d. panandok
11. A heat source using wood for heating and pre – cooking of fishery product.
a. pugon b. bistay c. baklad d. panakip
12.A container for transporting finish product like dried fish, smoke fish etc.
a. bistay b. bakol c. panandok d. baklad
13.This is used for drying fish and other fishery products.
a. dinarayan b. baklad c. panakip d.pugon
14.It is used for holding and picking of salted and dried fish.
a.chopping board b. tong c. oil drum d.scissors
15.It is where the fish are cut and slice, it protects the table while doing the process.
a. pugon b. knives c. scissors d. chopping board
16.What is the device used for measuring small quantities like spices and preservatives?
a. thermometer b. heavy duty scale c. triple beam balance d. clock type weighing scale
17. What is the function of the scissors?
a. trim the fins of the fish b. chop the fins of fish into small pieces
c. remove the scales of the fish d. open the cover of the processed product
18. Which of the following is used as a container to keep salted fish during the process?
a. Bistay b. oil drum c. mixing bowl d. earthen pots
19. What is the purpose of using Panakip?
a. to keep fish submerged b. to keep salted products
c. to store the salted products d. to cover the fish submerged in a brine
20. What tools or utensils are used for storing salted fish products?
a. Freezer b. refrigerator c. mixing bowl d. earthen pots
21. What device is used to measure the temperature of the fish?
a. Beaker b. salinometer c. thermometer d. refractometer
22.. What device is used to measure the weight of the food?
a. Thermometer b. weighing scale c. measuring cup d. measuring spoon
23. Which of the following is an advantage of food processing?
a. availability of seasonal food throughout the year b. expensive food are avoided
c. fresh food are cooked immediately d. food is consumed until the expiration date
24. What equipment is used to remove the scales of the fish?
a. Knife b. scissors c. chopping board d. descalers and scalers
25. Which of the following is the disadvantage of food processing?
a. preparation consumes a lot of time b. needs a lot of food processing resources
c. proportioning of ingredients is not followed d. added empty calories to food constituting junk
26. If Mr. Francisco used pugon in preserving the Hito fish he caught in fishpond, what fish processing procedure is it?
a. heating b. freezing c. smoking d. canning
27. Kardo prepares escabeche for his Aunt Ludi who will come to visit their home tomorrow. He wants to preserve and maintain its flavor, what fish processing
procedure did he apply?
a. Heating b. freezing c. smoking d. canning
28. When you buy small amount of spices and liquid preservatives in the market, how can you assure the accuracy of its weight?
a. heavy duty scale is used b. check weigher scale is used
c. clock type weighing scale is used d. calibrated triple beam balance is used
29. How do you kill germs and microorganism in a tools, utensils and equipment?
a. wash with soap and rinse with clean water
b. wash with soap and wipe with dry cloth
c. wash with soap, rinse with clean water and sanitize then air dry
d. wash with detergent solution, rinse with clean water, wipe with clean cloth and keep in the cabinet.
30. You are instructed to buy 1 kilogram of fish. What is its equivalent in grams?
a. 1000 g b. 1500 g c. 2000 g d. 2500 g