SUMMATIVE TEST TLE -7 FOOD PROCESSING

NAME:
DATE:

Directions: Read the following test items below. Encircle the letter of the correct answer.

1. In order to slow down the bacterial growth of food, we place food items
inside the ____________________.
A. Blender B. Refrigerator C. Oven D. Pressure Cooker
2. Aling Juana wants to drain fruits after washing it, what tool should she
used?
A. Colander B. Oven C. Ladle D. Refrigerator
3. How to check the accuracy of the weighing scale?
A. See to it that the arrow is pointed at zero when it is empty.
B. The arrow must be in zero if there is a food item on top of it.
C. The arrow must not be in zero when the weighing scale is empty.
D. Place the food item on top of it to see if the hand is pointed at zero
4. It is a machine used to seal the can top to the can body in a manner that
is totally water/air proof.
A. Can Sealer B. Oven C. Gas range D. Impluse Sealer
5. These devices are important in food processing to measure the
temperature of the raw material, either in its coldness or freshness or the
degree of high and low pressure.
A. Refractometer B. Salinometer C. Refrigerator D. Thermometer
6. It is also called a vegetable strainer, are essential for various tasks like washing and straining.
A. Ladle B. Oven C. Refrigerator D. Colander
7. It is a tool with long handle and is useful for portioning liquid such as stock, sauces and soups.
A. Ladle B. Oven C. Refrigerator D. Colander
8. It is wooden or plastic board where meat, fruits and vegetables are cut.
A. Board B. Strainer C. Cutting Board D. Ladle
9. It is a tool use to turn or lift foods.
A. Food Thong B. Cutting boards C. Funnel D. Kitchen shears
10. It is used in opening food packages, cutting tapes or strings or simply removing labels or tags
from items.
A. Food Thong B. Cutting boards C. Funnel D. Kitchen shears
11. It is a kitchen tool used to fill jars, made of various sizes of stainless, aluminum, or of plastic.
A. Food Thong B. Cutting boards C. Funnel D. Kitchen shears
12.It is a kitchen tool with thin blade used to remove the outer surface of fruit and vegetables to
prevent waste and loss of nutrients.
A. Vegetable Peeler B. Kitchen shears C. Kitchen knife D. Food Thong
13.It is used to measure the salinity of brine.
A. Refractometer B, Salinometer C. Thermometers D. Weighing Scale
14. It used to measure the sugar concentration of sap and syrup for food.
A. Refractometer B, Salinometer C. Thermometers D. Weighing Scale
15. Are important device in food processing to measure the temperature of the raw material, either
in its coldness or freshness or the degree of high and low pressure.
A. Refractometer B, Salinometer C. Thermometers D. Weighing Scale

IDENTIFICATION
_____________________1. refers to how much a container can hold.
_____________________2. refers to the degree of hotness or coldness of a body.
_____________________3. is the amount of space something occupies.
_____________________4. The basic unit used in measuring the volume of liquid.
_____________________5. is the amount of material an object has.
_____________________6. The basic unit of mass .
_____________________7. For heavier mass, the unit used is
_____________________8. Is an act of gathering the accurate and necessary data for the production
of any processed food including ingredients, tools and equipment needed.
_____________________9. refers to the closeness of a measurement to the accepted value for a
specific physical quantity.
____________________10. is the agreement among several measurements that have been made in
the same way.

FILL IN THE BLANKS

Abbreviation Unit
C _______
Gal _______
___ gram
___ kilogram
lb _______
___ millilitre
___ quart
tbsp. _________
tsp _________
Fl. oz __________
oz _______
____ pint

With the given items below;

1. Compute the production cost of each product.
2. After computing the production cost of each product, compute the selling price of the
product if 60% (Mark up Price) is added to the unit cost?

Compute the selling price of the product if 60% (Mark up Price) is added to the unit cost

1. MARINATED MILKFISH
Ingredients Qty Unit Cost
Fresh milkfish 1 kg. 120.00
Calamansi juice ½ cup 50.00
Salt 5 tbsp. 2.00
Black Pepper 1 tbsp 2.00
Vinegar 1 cup 2.00
Sugar 5 tbsp 5.00
Garlic 1 tbsp 3.00
2. Glaiza wants to prepare Skinless Longganisa. She needs to go to market and buy the
ingredients needed. She needs the following ingredients with estimated cost: 500 grams of
ground pork (110.00), 1 whole garlic (10.00), 1 tbsp of paprika (5.00), 1 tsp of annatto powder
(2.00), 3 tsp of salt (2.00), 2 tbsp of cornstarch (1.00), 2 tbsp of soy sauce (1.00) , 3 tsp of
liquid seasoning (3.00), 2 tsp of crushed black pepper (2.00), 10-11 tbsp of brown sugar
(10.00) and 2 tbsp of water. After buying all the ingredients, Glaiza washed the ground pork
and drained it. Then, she added all the ingredients in a mixing bowl and mixed it thoroughly.
She packaged the Longganisa in ice candy plastic, tied it and refrigerated it.

3. Fermented fish
Data: Item Weight Cost per/kilo Total Cost
Fish or alamang 4 kilo 180.00 _____________
Salt 1 kilo 15.00 _____________

4. Pickled Fish
Data: Item Weight Total Cost
Fresh milkfish 1 kilogram 220.00
Vinegar 1 cup 5.00
Calamansi juice ½ cup 5.00
Soy sauce ½ cup 5.00
Salt 5 tbsp 2.00
Sugar 5 tbsp 5.00
Black pepper 1 tbsp 1.00
Garlic (minced) 1 tbsp 1.00