TECHNOLOGY AND LIVELIHOOD

EDUCATION
(FOOD FISH PROCESSING)
DIAGNOSTIC TEST
1.A device used to measure the
strength of brine solution is
a) salinometer
b) thermometer
c) both a and b
d) refractometer
2. What is used in measuring the
volume of liquid?
a)Salinometer
b)Cylinder
c)Refractometer
d)Thermometer
3. What type of equipment is used in
maintaining the freshness of raw materials
in food (fish) processing
a) Smoke house
b) Pressure cooker
c) Can sealer
d) Refregerator
4. A device used to measure the
temperature of fish / food is
a) Thermometer
b) Salinometer
c) Refractometer
d) Baker
5. A device used to measure the
weight of fish / food is
a) Thermometer
b) Weighing scale
c) Measuring cup
d) Measuring spoon
6. Which of the following salting
equipment used us container to keep
salted fish during the process?
a) Earthen pots
b) Oil drum
c) Bistay
d) Panakip
7. Why do you need to inspect and check
equipment/machines before, during and after
using them?
a) to make sure they are in good condition
b) to determine defective machine parts
c) to determine trouble shooting activities to
perform
d)all of these
8. How many g is 5Kg?

a) 500 g
b) 5000 g
c) 50000 g
d) 500000 g
9. What is the degree point of boiling
water?
a) 0 degree Celsius
b) 100 degree Celsius
c) 213 degree Fahrenheit
d) 200 degree Fahrenheit
•10. Mr. Jay bought a 2 kilo of fish in the
market to make a salted fish product. How
many grams did Mr. Jay Bought?
a) 1000 g
b) 10000 g
c) 100000 g
d) None of the above
11. When we wrap and enclose our products
in attractive and colorful materials for the
purpose of protection and preservation of
products we called it _____?
a) Labeling
b) Packing
c) Designing
d) Handling
12. This processing activity involves
pre-cooking.
a) storing
b) preparation
c) Receiving
d) processing
13. What illness is acquired by eating
contaminated food?
a) Air borne illness
b) Skin disease
c) Food borne illness
d) Lung illness
• 14. When do personnel wash their hands
wherein personal cleanliness may affect food
safety?
a) at the start of food handling activities
b) immediately after using the toilet
c) after handling raw food or any
contaminated material
d) all of the above
•15. Why do you need to inspect and check
equipment/machines before, during and
after using them?
a) to make sure they are in good condition
b) to determine defective machine parts
c) to determine trouble shooting activities
to perform
d) all of these
16. In summarizing and tabulating all
the data gathered in a form of text is
called____.
a) Tabular data
b) Texted data
c) Transparent data
d) Textual data
• 17. Which of the following skills in recording
refers to the closeness of a measurement to
the accepted value for a specific physical
quantity?
a) Measurement
b) Precision
c) Accuracy
d) Relevant
18. This activity involves the final heat
treatment during processing.
a. sterilizing
b. storing
c. preparation
d. labeling
•19. Which of the following refers to the
science of good health that signifies
cleanliness and freedom from the risk of
infectious diseases?
a) hazards
b) hygiene
c) sanitation
d) cleanliness
20. What is referred to as a rapid oxidation
with evolution of light and heat?

a) flood
b) chemical spill
c) Fire
d) All of these
21. This apparatus is used to measure liquid
ingredients.
a. Measuring glass
b. Graduated cylinder
c. Measuring spoon
d. Measuring cup
22. This Food Processing Industry Personnel
inspects whether products meet the standard
specifications and quality parameters.
a. Food Production Worker
b. Packaging Staff
c. Quality Control Staff
d. Supplier
23. This hand tool has holes through which
liquid candrain.
a. Colander
b. Funnel
c. Bowl
d. Squeezer
24. This equipment is used to cure meat,
sausage, or fish with smoke.
a. Sausage Stuffer
b. Smokehouse
c. Sterilizer
d. Burner Stove
25. This equipment has a dial that indicates the
pressure inside the canner and a weighted
gauge that allows steam to come in and out.
a. Pressure Cooker
b. Water Bath Canner
c. Sterilizer
d. Pressure Canner