Republic of the Philippines

Department of Education
REGION XIII – CARAGA
SCHOOLS DIVISION OF SURIGAO DEL SUR
SIAGAO INTEGRATED SCHOOL
SIAGAO, SAN MIGUEL, SURIGAO DEL SUR

First Quarter
Summative Test No. 3
TLE 7

I - Directions: Read and understand the following questions. Select the best answer from the choices given and write
it in your answer sheet.

1. What utensil is used to separate coarse particles in the ingredients?

a. Colander
b. Strainer
c. mixing bowl
d. basin

2. Which of the following utensil is used to measure liquid ingredients?

a. glass measuring cup
b. aluminum measuring cup
c. measuring spoons
d. coffee cup

3. It is used to measure small quantity of ingredients

a. measuring spoons
b. measuring cups
c. glass measuring cup
d. coffee cup

4. Which of the tools should not be used to get the exact weight of the raw materials in the Processing of food?
a. Dietetic Weighing scale
b. Heavy Duty Weighing scale
c. Digital weighing scale
d. Measuring Cups

5. What is used to level-off dry ingredients when measuring?

a. knife
b. rubber scraper
c. spatula
d. tongs

6. What is a bowl-shaped kitchen utensil with holes used for draining off liquids and rinsing foods?
a. colander
b. mixing bowl
c. strainer
 d. bowl

7. Why is refrigerator important in food processing?

a. Maintain good quality of food longer.
b. for fast and accurate determination of total dissolved liquids.
c. Used for packing and storing of food.
d. Used for cooking.

8. A deep-burled long-handled spoon used in taking up and conveying liquids.

a. Spoon
b. Cup
c. Ladle
d. Tongs

9. It is used for cutting, slicing, and peeling off the skin of fruits and vegetables.
a. Cutting implements
b. Kitchen shears
c. Peeler
d. Scissors

10. What instrument is used to check the salinity of a solution?

a. salinometer
b. refractometer
c. jelly thermometer
d. centrifuge

II - Direction: Multiple Choice: Read and analyze the questions below. Select the correct answer from the letter
of your choice on your answer sheet.

1. Tools and utensils should be sanitized before using them. What is the purpose of doing it?
a. To avoid accidents
b. To improve the quality of the product
c. To kill bacteria
d. To get rid of dirt
2. Equipment, tools, materials, and utensils are important aspects to consider in food processing. Below are the
steps in preparing equipment ready except one:
a. Calibrating b. Storing c. Sanitizing d. Checking
3. Foods that spoil easily should be placed in the coldest part of the refrigerator. What part of the refrigerator is
the coldest?
a. Bottle racks b. crisper c. butter keeper d. freezer
4. What will be your basis or guide when you sanitize tools/utensils to be used for curing fish?
a. Manufacturer’s specifications
b.Approved specifications by BFAR
c. Product requirement
d.Manufacturer’s requirement
5. What utensils used for cutting, slicing, mincing, dicing, peeling, separating, and other kitchen tasks for fruits,
vegetables, and meat?
 a. Knife b. Cutting board c. Measuring cup d. freezer
6. An instrument used to measure brine strength.
a. Salinometer c. Refractrometer
b.Thermometer d. All of the above