Republic of the Philippines

Department of Education
Region VI – Western Visayas
SCHOOLS DIVISION OF CAPIZ
Banica, Roxas City
Tel. Number: (036) 620-2371-73, Fax: (036) 621-0974
Website: http://depedcapiz.ph

PRE-TEST IN AGRI-FISHERY ARTS-FOOD PROCESSING NC II

Grade 12 – TVL

Test I. Multiple Choice. Directions:

Choose the correct answer from the given choices. Write the letter only on your answer sheet.

1. It provides the necessary heat for cooking. It differs in sizes and features and are equipped with
surface units for baking and roasting and a broiler.
A. Smokehouse C. microwave oven
B. . range D. griller

2. Which is considered misuse of freezer and refrigerator in storing food?

A. Minimize opening of the door
B. It should be defrosted regularly
C. It should be clean inside and outside
D. Keep always hot food to avoid spoilage

3. Which type of knife is used to trim, chops, cut through bone and dress poultry?
A. boning C. cleaver
B. butcher D. paring

4. Which is not considered good quality fish for food processing?

A. reddish gills C. scales intact
B. objectionable odor D. clear eyes

5. What solution is made in preparing a salted egg?

A. syrup C. fresh juice
B. brine D. curing solution

6. In preparing tocino, what kind of meat is best?

A. pork pigue C. pork belly
B. pork backfat D. lean meat

7. What method of salting is used with the proportion of 1:7 parts of fish and
salt?
A. dry salting C. fermenting
B. brine salting D. kench salting

8. What is the function of curing ingredients to food?

A. to improve the taste and the water binding capacity
B. for desirable odor and meat color
C. to prolong the keeping quality of meat
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 D. all of the above

9. The following techniques in salting should be observed except;

A. Brine should be sterilized if possible
B. Salt should be completely dissolved in water
C. Subject the raw materials for curing temperature standard
D. Check the materials from time to time

10. What is the method of preserving fish that lowers the moisture content?
A. salting C. smoking
B. curing D. drying

11. What ingredient is used in curing that stabilizes the color and retards the
development of rancid Flavor?
A. Salt C. nitrate/nitrite
B. sugar D. MSG

12. What method of food processing imparts a distinctive color and

flavoring to food and are usually supplementary to salting and drying?
A. pickling C. curing
B. smoking D. canning

13. A system which identifies specific hazard and preventive measures for their
control.
A. Control point C. HACCP
B. GMP D. GHS

14. What method of smoking is incorporated in the pumping pickle for ham and
bacon?
A. artificial method C. pickling
B. natural method D. sun drying

15. How much will you add to food cost after determining the selling price?
A. 10-20% C. 15-40%
B. 10-30% D. 20-50%

16. How will you determine the unit cost of a certain product?
A. by knowing the cost of production and sales
B. add cost of production to profit
C. by knowing the cost of number of servings
D. divide cost of production by the number of servings.

17. The following are steps in determining the selling price of the processed product
Except one.
A. List down all the food ingredients purchased
B. Make a list of the operating expenses
C. List down all expenses for ingredients and the operating expenses
D. Determine the profit out of the food prepared

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18. One of these factors is not considered in the selection of fruits and vegetables.
A. free from blemishes C. cleanliness
B. wholesomeness D. varies in shape

19. Which of the qualities of raw materials for fermentation and pickling should be
considered?
A. good quality C. shape
B. cost D. variety

20. What is alcoholic fermentation?

A. the decomposition of simple sugars into alcohol and carbon dioxide
B. sufficient heat will kill most of the bacteria
C. to draw liquid by effort
D. transferring liquid from higher to lower level

21. What step in wine making characterizes the absence of sweet taste?
A. extraction C. ageing
B. fermentation D. clarification

22. What do you call a solution where vinegar, sugar and spices are the main
ingredients?
A. brine solution C. syrup
B. pickling solution D. all of the above

23. It is a combination of fruits and vegetable preserved in vinegar with or

without spices.
A. Jams C. pickles
B. jellies D. marmalade

24. Which of the following is a suitable raw material for bagoong and patis?
A. tilapia C. anchovy
B. bangus D. carp

25. In what provinces does the fish bagoong made completely and partially
fermented with the form of fish still intact?
A. Tagalog Provinces C. Visayan Provinces
B. Ilocano Provinces D. Mindanao Provinces

26. What do you call the process of listing down the expenses incurred in processing
the products to obtain the unit cost in producing the goods?
A. Costing C. Production report
B. Documentation D. financial recording

27. It is a term for the product produced?

A. output C. capital
B. input D. cost

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28. Which is used to level –off dry ingredients when measuring?
A. knife C. spoon
B. foot rule D. spatula

29. Which of the following tools is used to strain liquids?

A. strainer C. jelly bag
B. colander D. piece of cloth

30. What do you call a soluble substance found in some slightly unripe fruits which
causes jelly to set?
A. acid C. pectin
B. sugar D. agar

31. In preparing fruit preserves, which is made by boiling fruit pulp with sugar until it is
thick?
A. marmalade C. jellies
B. jam D. candy

32. What instrument is used to measure the pectin content of fruits?

A. jelly thermometer C. jelmeter
B. candy thermometer D. refractometer

33. How do you know that a fruit is high in pectin content?

A. by boiling a small amount of juice with sugar
B. It is not very firm and broken when tested
C. It runs down the tube during testing
D. It is thick

34. Which of the following should be selected for jelly making?

A. ripe fruit only C. overripe only
B. slightly unripe only D. mix of slightly unripe and ripe only

35. This is the factor presented by a seller as the reason that one product or service
is different from and better than that of the competition.
A. Finding value added C. Unique selling proposition
B. Unique price selling D. Unique selling plan
36. This is generated by examining what goods and services are sold in the
community
A. Business idea C. Business concept
B. business creation D. Business pricing

37. A marketing practice of creating a name, symbol or design that identifies and
differentiates a product from the other product.
A. Tagline C. Unique selling proposition
B. Branding D. Product naming

38. What food packaging is best used for canning?

A. foil pack C. bottle
B. tin can D. thermoplastic

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39. What is the proper storage to be used after salting egg is ready for disposal?
A. trays/boxes C. baskets
B. plastic bag D. crate

40. After packaging the finished product, it should be stored in a place wherein it
suit to the required temperature and humidity. What post packaging procedure
can you make?
A. store in a cool dry place C. keep perishable product frozen
B. store at room temperature D. store in a warm place

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