Department of Education

Region III
Schools Division of Zambales
Botolan District

MAMBOG INTEGRATED SCHOOL

SUMMATIVE TEST
TLE 10 – FOOD PROCESSING

Name: Date:

Directions: Encircle the letter of the correct answer.

1. How will you classify fish, meat, poultry, fruits and vegetable which does not undergo processing and still on
its natural state?
a. ingredients b. raw materials c. product output d. processed food

2. Which of these appears in fruits and vegetables with signs of decay, discoloration, and slightly impaired?

a. firm b. bruise c. molds d. blemishes

3. What is to be considered in selecting good quality of raw materials?

a. kind b. price c. label d. grade

4. Below are the raw materials for pickling. Which one is NOT included?

a. papaya b. mustard c. raddish d. bignay

5. Which of these is a raw material for pickling?

a. katuri b. lipote c. bignay d. cucumber

6. If you are instructed to separate fruits and vegetables into Class A – fresh, Class B- slightly fresh and Class C-
spoiled, you are doing what process?

a. sorting b. grading c. processing d. segregation

7. Shrimps, lobsters, and prawns for export are marketed in headless form. Why the head is removed?

a. it is flavorless b. it is a waste part c. source of bacterial spoilage d. no nutrient found

in the head

8. What market form of fish with scales, internal organs, fins, head, and tail removed?

a. drawn fish b. dressed fish c. split-fish d. butterfly fillet

9. Which of these could rapidly weaken and cause to die of crabs if not properly handled after capture?

a. sun b. wind c. water d. both a and b

10.If oysters and mollusks is protected from direct sunlight and high temperatures, how many days it can be
kept alive?

a. 1-2 days b. 3 days c. 5 days d. 7 days

11. In removing solid particle of juice, what process is applied?

a. boiling b. filtering c. sterilizing d. Pasteurization

12. Why is unripe fruit not considered in winemaking?

a. unripe fruit is sweet b. unripe fruit is expensive c. unripe fruit has off-flavor d. Unripe
fruit gives dull color

13. Which among the following given steps in winemaking uses water?

a. aging b. aqueous method c. extraction method d. clarification

method

14. How is pineapple prepared for winemaking?

a. chop pineapple and measure b. chop pineapple without paring c. choose ripe
pineapple and chop d. pare the pineapple and chop

15. Which part of the coconut fruit is used in winemaking?

a. coconut meat b. coconut husk c. coconut head d. coconut

water

16. Why is proper selection of fruits necessary in wine preparation?

a. fruits give good color b. it will give best flavor c. the yield of wine depend in fruits

d. it will make the wine look appealing

17. Which among the following should be considered in the selection of fruits for wine making?

a. size of fruits b. skin defects c. cost of fruits d. selection is not

necessary

18. Why is size considered in the selection of fruits for winemaking?

a. it is more palatable b. it has an off-flavor c. the color is appealing

d. it usually carries superior flavor and texture

19. What method of juice extraction is applied for flesh and juicy fruits?

a. water method b. boiling method. c. pressure method

d. extraction method

20. What will happen to wine if it is being rocked during aging?

a. it will become clear b. it will become cloudy c. it will become colorful

d. it will become acidic and turn into vinegar

 Department of Education
Region III
Schools Division of Zambales
Botolan District

MAMBOG INTEGRATED SCHOOL

SUMMATIVE TEST
TLE 7 – COOKERY

Name: Date:

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

1. It is solid, slotted or perforated which is used to lift foods as well as spoon liquids over foods.

a. Spoon b. Soup Ladle c. Serving Spoon d. Two-tine Fork

2. It is used to fill jars.

a. Grater b. Emery Board c. Funnel d. Soup Ladle

3. It is a kitchen tool that is specifically designed for pulping garlic for cooking.

a. Flipper b. Funnel c. Garlic Press d. Dredger

4. It is used to grate, shred, slice and separate foods.

a. Dredger b. Flipper c. Colander d. Grater

5. It is a must-for-all types of kitchen tasks, from peeling an onion and slicing carrots; to carving a roast or turkey;
and is often referred to as the cook’s or the chef’s tools.

a. Kitchen Shear b. Kitchen Knives c. Grater d. Scoop/Dipper

6. It is used to measure solids and dry ingredients.

a. Measuring Cups b. Measuring Spoons c. Measuring Glass d. Scoop/Dipper

7. These are used to measure smaller quantities of ingredients.

a. Measuring Cups b. Measuring Spoons c. Measuring Glass d. Scoop/Dipper

8. It is a rubber or silicon tool used to blend or scrape the food from the bowl.

a. Scraper b. Paste Spoon c. Potato Masher d. Spoon

9. It is a wooden or plastic board where meat and vegetable can be placed then cut into smaller pieces.

a. Grater b. Cutting Board c. Funnel d. Emery Board

10.It is a kitchen essential which is used for creaming, stirring and mixing and is usually made of hard wood.

a. Serving Spoon b. Measuring Spoon c. Pasta Spoon d. Wooden Spoon

Directions: Identify what is being defined by choosing the letter of the correct answer inside the box. Write your
answers on a separate sheet of paper.

A. Cleaning F. Damp Washcloth

B. Sanitizer G. Cleaning Agent

C. Abrasive Cleaner H. Sanitizing

D. Dry I. Test Kit

E. Washing, sanitizing, drying J. Broom, cleaning rag, bucket

1. It is the process of removing food and other types of soil from a surface, such dish, glass and cutting board.

2. It is used to get rid of heavy accumulations of soil that are difficult to remove by using detergents.

3. These are the things needed for cleaning the kitchen premises.

4. It is the process of reducing the number of harmful organisms down to a safe level on food services.

5. It is a chemical agent used for cleaning and sanitizing kitchen surfaces and equipment.

6. These are the steps to effectively clean and sanitize kitchen utensils.

7. It is used to wipe off cake mix splatter from the mixer.

8. This is the process which needs to be accomplished before storing wooden spoons and other accessories in the
kitchen.

9. It is used to remove food, soil or other substances.

10. It is a device used to measure the concentration of a chemical sanitizer that is appropriate enough to last for a
day.
 Department of Education
Region III
Schools Division of Zambales
Botolan District

MAMBOG INTEGRATED SCHOOL

SUMMATIVE TEST
TLE 8 – AGRICULTURAL CROP PRODUCTION
WEEK 3&4

Name: Date:
Choose the letter of the best answer. Write the chosen letter on your answer sheet.

1. Why do farm tools consider very important in agricultural crop production?

a. They make work easier. B. They make work faster. C. They save time and effort. d. All of the above.

2. Which of the following is an example of digging tool?

a. Pruning shear b. Bolo c. Crowbar d. Grub Hoe

3. Which of the following is the correct storing of tools?

a. store in a wet place b. store near the playground c. store in a clean and dry area d. leave it in the
garden

4. Which among the tools resembles the appearance of spoon and use for transferring soil?

a. Shovel b. Spading fork c. Spade d. Grub hoe

5. Which tool is used for spraying insecticides, foliar fertilizers, fungicides and herbicides?

a. Pail b. Dipper c. Sprinkler d. Sprayer

6. Which of the following is the importance of storing tools and equipment?

a. Improves appearance of working areas c. Improves the community

b. It improves one self d. It improves your tools

7. Which of the following should you properly store tools?

a. in a jar b. in their original cases c. in a pail d. in the garden

8. Which of the following tools is used for inter row cultivation?

a. Hand fork b. Pruning shear c. Spading fork d. Rake

9. Which of the following is used for cutting bigger size post?

a. Knife b. Axe c. Pruning shear d. Hand cultivator

10. Why is it important to put oil to your tools and equipment?

a. to prevent from rusting b. to make it shiny c. to make it sharp d. to make it dull

11. Which of the following should you store your tools?

a. in a jar b. in their original cases c. in a pail d. in the garden

12. Which of the following is used for cutting bigger size post?

a. Knife b. Axe c. Pruning shear d. Hand cultivator

13. Which of the following is the importance of storing your tools and equipment?

a. Improves appearance of working areas c. It improves one self

b. Improves the community d. Improve your tools

14. Why is it important to put oil to your tools and equipment?

a. to prevent from rusting b. to make it shiny c. to make it sharp d. to make it dull

15. Which of the following tools is used for inter row cultivation?

a. Hand fork b. Pruning shear c. Spading fork d. Rake

16. Which of the following is an example of digging tool?

a. Pruning shear b. Bolo c. Crowbar d. Grub Hoe

17. Why do farm tools consider very important in agricultural crop production?

a. They make work easier. c. They make work faster.

b. They save time and effort. d. All of the above.

18. Which of the following is the correct storing of tools?

a. store in a wet place c. store near the playground

b. store in a clean and dry area d. leave it in the garden

19. Which tool is used for spraying insecticides, foliar fertilizers, fungicides and herbicides?

a. Pail b. Dipper c. Sprinkler d. Sprayer

20. Which among the tools resembles the appearance of spoon and use for transferring soil?

a. Shovel b. Spading fork c. Spade d. Grub hoe