Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
CATO NATIONAL HIGH SCHOOL
Cato, Infanta, Pangasinan
Email Add: infantacatonhs@gmail.com Mobile: 09093652644/ 09209582563 fb: DepEd Tayo Cato National High school 300189

THIRD QUARTER EXAM IN TLE-FFP 10

Name: __________________________________________ Grade & Sec.: __________ Score: ______

I. MULTIPLE CHOICE

1. It is used for fine chopping of meat, fish.

a. Meat grinder c. Chopping Board
b. Scaler d. Knife

2. What is the function of the refractometer?

a. Getting the salinity of brine and pH content of fermented foods

b. Wrapping the food / fish
c. Measuring the temperature of the food / fish
d. Measuring the sugar content of sap and syrup

3. Which of the following is used to measure small quantities of ingredients?

a. Graduated Cylinder c. Measuring Spoon

b. Measuring Cup d. Weighing Scale

4. What device is used to measure the strength of a brine solution?

a. hydrometer c. salinometer
b. Jelly thermometer d. thermometer

5. Which of the following is used for sealing cans?

a. Can sealer c. Impulse sealer
b. Hair blower d. Vacuum packer

6. Which of the following is used to measuring the volume of liquids?

a. Flask c. Measuring Cup
b. Graduated Cylinder d. Measuring Spoon

7. Which of the following is used to measures the salinity of brine solution?

a. Refractometer c. Salinometer
b. Dial Thermometer d. Weighing Scale

8. Which of the following is used for storing foods like fruits and vegetables in a low temperature (4°C)?
a. Freezer c. Vacuum Packing Machine
b. Refrigerator d. Storage Container

9. Which of the following is used for vacuum packaging where air is removed during sealing?
a. Poly-impulse Sealer c. Vacuum Packing Machine
b. Can Sealer d. Storage Container

10. Which of the following is used for storing foods like fish and raw meat at or above freezing point (0°C and
below)?
a. Freezer c. Vacuum Packing Machine
b. Refrigerator d. Storage Container
11. Which of the following equipment is used to process food/fish packed like canned sardines in a
hermetically sealed container at a high, controlled temperature and pressure for a certain period of time?
a. Smokehouse c. Pressure Cooker
b. Can Sealer d. Poly-impulse Sealer

12. This tool is used for smoking fish and other fishery/food products.
a. Smokehouse c. Pressure Cooker
b. Can Sealer d. Poly-impulse Sealer

13. This is used for mixing foods and preparing food for baking.
a. Meat Grinder c. Electric Mixing
b. Pressure Cooker d. Steamer

14. Which of the following is used to facilitate repetitive tasks in the preparation of food?
a. Food Processor c. Electric Mixing
b. Pressure Cooker d. Steamer

15. For cutting or slicing fish or meat and other food items;
a. Weighing Scale c. Knife
b. Chopping Board d. Peelers

16. Which of the following tools is used to level off ingredients?

a. Ladle c. Spatula
b. Tongs d. Colander

17. Used for serving and holding foods

a. Basin c. Carajay
b. Casserole d. Tray

18. Used to separate solid from liquid materials or sift fine particles of food
a. Sauce Pan c. Strainer
b. Frying Pan d. Tray

19. For frying or sautéing big amounts of food

a. Sauce Pan c. Carajay
b. Frying Pan d. Casserole

20. For frying or sautéing small amounts of food

a. Sauce Pan c. Carajay
b. Frying Pan d. Casserole

21. This is used to measure the temperature of liquid solutions.

a. Weighing Scale c. Measuring cup
c. Refractometer d. Kitchen or dial thermometer

22. This is an object that can extend an individual's ability to modify features of the surrounding environment
or help them accomplish a particular task.
a. Equipment c. Tools
b. Appliance d. gadget

23. These are larger and usually powered by an engine and is used for more complex tasks.
a. Equipment c. Tools
b. instrument d. utensil

24. It is a food processing method in which food is dehydrated or desiccated which inhibits the growth of
bacteria, yeasts, and mold through the removal of water.
a. Salting c. Curing
b. Drying d. Smoking
25. Which of the following food processing methods produces jam, jellies, and marmalades?
a. curing c. canning
b. sugar preservation d. fermentation

26. Which of the following food processing methods produces alcoholic drinks?
a. curing c. canning
b. sugar preservation d. fermentation

27. Which of the following food processing methods produces ham, sausages, and bacon?
a. curing c. canning
b. sugar preservation d. fermentation

28. Zymology is the science of________________.

a. curing c. canning
b. sugar preservation d. fermentation

29. This is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in
brine or immersion in vinegar.
a. Smoking c. Fermentation
b. Pickling d. Salting

30. Which of the following processes produces cheese and yogurt?

a. Salting c. Fermentation
b. Pickling d. Smoking

31. Curing salt contributes to what characteristic of processed product?

a. sweet flavor c. pink color
b. rough texture d. salty flavor

32. Which of the following methods uses smoke as a food preservation and flavoring agent?
a. Salting c. Fermentation
b. Pickling d. Smoking

33. Which of the following uses chemicals to kill microbes on surfaces?

a. Cleaning c. Disinfection
b. Washing d. none of the above

34. This is the most common and readily available disinfecting chemical that can be used in food processing.
a. Sodium Chloride c. Calcium Chloride
b. Sodium disaccharide d. Sodium Hypochlorite

35. Which of the following concentration is used in disinfecting tools and utensils in food processing?
a. 5.0% c. 0.05%
b. 0.5% d. 5.5%

36. You are about to start your food processing activity, which of the following steps should you do first?
a. Check your equipment if properly working.
b. Wear your PPE.
c. Wash and disinfect your tools and utensils.
d. Prepare your disinfecting solution.

37. Which of the following pH range of chlorine solution allows optimum antimicrobial activity?
a. 4.0-5.0 c. 6.5-7.0
b. 5.0-5.5 d. 7.0-7.5

38. It is the recommended chlorine concentration for food processing disinfection.

a. 65 – 100 ppm c. 100 – 400 ppm
b. 50 – 200 ppm d. 500 – 600 ppm

39. Which of the following is the ideal time of disinfection in chlorine solution?
a. 30 mins. – 1 hr. c. 1 min. – 5 mins.
b. 1 hr. – 3 hr. d. 5 mins – 30 mins.
40. One gallon of water is equal to __________.
a. 1.87 liters c. 16 cups
b. 168 oz d. 3.87 liters

41. When making a 0.5% sodium hypochlorite solution, what is the ratio of bleach to water?
a. 1:10 c. 1:100
b. 5:100 d. 10:100

42. When making a 0.05% sodium hypochlorite solution, what is the ratio of bleach to water?
a. 1:10 c. 1:100
b. 5:100 d. 10:100

43. When making a 65ppm sodium hypochlorite solution, how many teaspoons of liquid bleach should you put
in the water?
a. 1 tablespoon to 1 gallon of water c. 1 teaspoon to 16 cups of water
b. 1 teaspoon to 1 gallon of water d. ½ teaspoon to 1 gallon of water

44. When making a 200ppm sodium hypochlorite solution, how many tablespoons of liquid bleach should you
put in 2 gallons of water?
a. 1 tablespoon c. 2 tablespoons
c. 1 teaspoon d. 2 teaspoons

45. After immersion in a 400ppm sodium hypochlorite solution for 3 – 5 minutes, which of the following steps
should be followed?
a. Air dry the tools and utensils c. Wipe dry the tools and utensils
b. Rinse the tools and utensils d. None of the above

46. Which of the following personal protective equipment protects our clothes and also prevents
contamination?
a. apron c. hair net
b. gloves d. face mask

47. What foot wear is appropriate to wear inside the food processing facility?
a. Slippers c. Rubber shoes
b. Sandals d. heels

48. This PPE is necessary to prevent contamination when you accidentally sneeze, cough, or talk while handling
food.
a. Gloves c. Hair net
b. Face mask d. Rubber shoes

49. Which of the following PPE is used to prevent contamination of food from our hands?
a. Gloves c. Hair net
b. Face mask d. Rubber shoes

50. Which of the following PPE prevents hair from contaminating our food?
a. Gloves c. Hair net
b. Face mask d. Rubber shoes

∞∞∞ Enjoy your studies! ∞∞∞

Prepared by:

FELY M. MARY
Subject Teacher
Checked by: Approved by:

JOSEPHINE B. RIVERA RUBEN E. LAO

Master Teacher I Principal IV