Republic of the Philippines

Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
DIAGNOSTIC TEST
Grade 10 & 12 – Food Processing

Name: ________________________________________________________ Date: _________________

Grade Level & Section: ________________________________________ District: ______________
School: _______________________________________________________ Score: ________________

Directions: Read the questions carefully. Choose the letter of the correct answer. Write
your answers on a separate sheet of paper.

1. What utensil that is used for lifting, flipping of foods?

A. Food Tongs C. Spatula
B. Ladle D. Spoon

2. It is a kitchen utensil that is used as base for cutting, slicing, chopping, or mincing
food products.
A. Chopping board C. Spatula
B. Knife D. Utility trays

3. What tool is used to lift hot jars in and out of boiling water?
A. Food Tongs C. Ladle
B. Jar Lifter D. Spoons

4. What cooking tool consisting of inserts layers with perforations in the bottom that
are assembled together and used to cook food with the use of steam?
A. Casserole C. Saucepan
B. Kettle D. Steamer

5. What equipment is used for freezing perishable foods like meat, fish and poultry?
A. Cooler C. Refrigerator
B. Gas stove D. Steamer

6. What is the process involved in salting when, moisture content of the product
lowers?
A. Curing C. Osmosis
B. Making Brine D. Salt concentration

7. What ingredient that is responsible to stop the growth of bacteria known as

clostridium botulinum?
A. Ascorbic acid C. Emulsifier
B. Binder D. Nitrate

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
8. What method of salting is used if fish is heavily salted?
A. Brine Salting C. Fermenting
B. Dry Salting D. Kench Salting

9. What method of salting is used to produce “una”?

A. Brine Salting C. Fermenting
B. Dry Salting D. Kench Salting

10.What method is usually used as supplementary to salting and drying?

A. Curing C. Frying
B. Freezing D. Smoking

11.Which is the best knife for removing the bones of fish?

A. Boning knife C. Cleaver knife
B. Bread knife D. Paring knife

12.Which of the following equipment provides heat in cooking?

A. Freezer C. Juicer
B. Gas Stove D. Refrigerator

13.Which method in curing that the ingredients is introduced in dry form?

A. Dry cure C. Injection
B. Immersion D. Smoking

14.It is a curing method that the curing mixture is dissolved and soak the meat in the
solution?
A. Dry cure C. Injection
B. Immersion D. Smoking

15.How will you determine the unit cost of certain products?

A. Cost of production plus profit
B. Cost of production minus sales
C. Cost of production divided by number of servings
D. Cost of production divided by number of serving sold

16.Why is it necessary to determine the unit cost of the product?

A. To obtain the unit cost
B. To have plenty of sales
C. To have profit in selling
D. To know the price at which one sells her product

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
17.Which of the following is a product of partial or complete fermentation of the juice
of native fruits?
A. Buro C. Vinegar
B. Pickles wine D. Wine

18.Which of these refers to the decomposition of simple sugars into alcoholic and
carbon dioxide by means of enzymes and yeast?
A. Alcoholic fermentation C. Lactic acid fermentation
B. Acetic acid fermentation D. Pasteurization

19.Which of the following is one of the steps in preparing preserves?

A. Preparing syrup C. Testing pectin content
B. Extracting the juice D. Combining peel and juice

20.How do you select fruits for jelly-making?

A. Only ripe fruits.
B. Only overripe fruits.
C. Only underripe fruits.
D. Only a mixture of slightly underripe and ripe fruit.

21.Why should you operate or use equipment in accordance to manufacturer’s

specification?
A. To check them correctly.
B. To determine the cost of equipment.
C. To be familiar with their part and functions.
D. To be familiar with the necessary precautionary measures.

22.Why do we need to use the proper measuring tool in measuring the ingredient?
A. To get the best taste.
B. It is written in the recipe.
C. To know how to measure ingredients.
D. To get the accurate measurement of ingredients.

23.What do you think will happen if you add too much of nitrate in your cured
products?
A. It attracts the costumers to buy.
B. It gives danger to the consumers.
C. It gives more vitamins to the body.
D. It gives more flavor and taste palatable.

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
24.Which is true in the Osmosis process?
A. It counteracts saltiness.
B. It hardens the meat or fish.
C. It gives flavor to the meat and fish.
D. The blood withdraws from the meat and fish.

25.What items are added to determine the cost of product?

A. Ingredients and sales
B. Ingredients and profit
C. Ingredients and unit cost
D. Ingredients and operating expenses

26.How to use a weighing scale?

A. Clean the pan before weighing.
B. Put the weighing scale in a level surface.
C. Remove the pan and weigh the ingredients.
D. Find a level surface and calibrate before weighing.

27.What process of removing any solid particle from the juice?

A. Boiling C. Pasteurizing
B. Filtering D. Sterilizing

28.To test the fruit’s acidity, compare the fruit juice with the standard acid solution.
How are you going to prepare the standard acid solution?
A. Mix 1 tablespoon calamansi juice to 6 tablespoons water
B. Mix 1 tablespoon calamansi juice to 7 tablespoons water
C. Mix 1 tablespoon calamansi juice to 8 tablespoons water
D. Mix 1 tablespoon calamansi juice to 10 tablespoons water

29.How is alcohol test used to determine the pectin content of fruits?

A. Drop juice in denatured alcohol.
B. Boil juice with denatured alcohol.
C. Mix juice with denatured alcohol.
D. Let juice and alcohol run down the jelmeter tube.

30.How many cups of sugar is added if you have 15 cups water, if the ratio of thin
syrup is 3:1 (3 cups water: to 1 cup sugar )
A. 3 cups sugar C. 5 cups sugar
B. 4 cups sugar D. 6 cups sugar

31.Which one describe as brine solution?

A. Mixture of any solution C. Mixture of pumping pickle
B. Mixture of salt and water

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
D. Mixture of different
solutions
32.What is the purpose of adding curing salt to the cured products?
A. To cure the materials
B. To stop the growth of bacteria
C. To gives flavor to the cured products
D. To enhance the color of the cured products

33.Which fermentation is caused by lactic acid bacteria?

A. Acetobacter xylinum C. Acetic acid fermentation
B. Alcoholic fermentation D. Lactic acid fermentation

34.Which of the following ingredients is used to make sour pickles?

A. Less salt C. Less sugar
B. More salt D. More sugar

35.Which solution is made by heating sugar and liquid together?

A. Brine C. Syrup
B. Pickling D. Saline

36.Which of the following ingredients extracts the juice from the shredded vegetables
and controls the growth of putrefactive and other spoilage bacteria?
A. Salt C. Vinegar
B. Sugar D. Water

37.What are the changes in the fish when it is completely fermented?

A. Rancid odor
B. The fish are still fresh.
C. It develops flavor and aroma of bagoong.
D. Has a microbial sign like presence of worms.

38.What will you do when the fruit lacks in acid in your jelly mixture?
A. Add more fruit. C. Add calamansi juice.
B. Add more sugar. D. Less sugar is added.

39.What will you do when fruit is less in pectin for your jam mixture?
A. Add sugar. C. Add calamansi juice.
B. Add less sugar. D. Add fruit rich in pectin.

40.Which of the following is one of the steps followed in making jams?

A. Boil the sugar syrup until thick.
B. Add the sugar when pulp is completely softened.
C. Cook rapidly without stirring until jellying point is reached.

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
D. The sugar, juice and peel of sliced fruits are boiled to jellying point.
41.What action should you take when there is equipment that are malfunctioning?
A. Ask your teacher on what to do.
B. Make a simple trouble shooting.
C. Ask assistance from your classmate.
D. Proceed with your work even the machine is not in good condition.

42.What is the first thing you will do when you just got home from the market bringing
perishable foods and notice that your refrigerator at home is not functioning?
A. Never mine those things.
B. Buy ice to preserve the perishable foods.
C. Cook everything you bought from the market.
D. Call an expert to repair and wait until functioning.

43.Why is nitrate be very limited in used?

A. So much use of nitrate leads to cancers.
B. So much use will stop the growth of bacteria.
C. So much use will destroy the bacteria in meat.
D. So much use is good ;it will give too much vitamins.

44.What alternative we can give for curing in the absence of ascorbic acid tablet?
A. Apple vinegar C. Cornstarch
B. Calamansi D. Water

45.Which of the following is not important in meat processing?

A. It makes meat more palatable.
B. It provides convenience and variety.
C. Does not enhance marketability of meat.
D. It prolongs product shelf life or stability.

46.How much is the net profit if the total sales is P 275.00 and the cost of the product
is P 264.50?
A. P 10.50 C. P 15.50
B. P 12.50 D. P 20.50

47.What will happen when you missed to dissolve the yeast in the acetic acid
solution/
A. It is okay and good result.
B. Nothing happen to the solution.
C. It does not meet the exact process.
D. The solution becomes sour and vinegar likes.

48.What will you do to have a fastest way of becoming vinegar?

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
A. Add sugar C. Add water
B. Add vinegar D. Add mother vinegar
49.How much salt is added if the ratio is 3 is to 1 in bagoong making?
A. 1 part C. 3 parts
B. 2 parts D. 4 parts

50.How is the fruit pulp prepared for jam making?

A. Boiling C. Paring
B. Chopping D. Squeezing

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE

ANSWER KEY
Grade 10 & 12 – Food Processing

1. A
2. A
3. B 26.D
4. D 27.B
5. C 28.C
6. C 29.C
7. D 30.C
8. D 31.B
9. A 32.B
10.D 33.D
11.A 34.C
12.B 35.C
13.A 36.A
14.B 37.C
15.C 38.C
16.D 39.D
17.D 40.B
18.A 41.A
19.A 42.B
20.D 43.A
21.D 44.B
22.D 45.C
23.B 46.A
24.D 47.C
25.A 48.D
49.A
50.D

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16