Republic of the Philippines

Department of Education
SAN ROQUE NATIONAL HIGH SCHOOL
Laray, San Roque, Talisay City, Cebu

2nd Quarter SUMMATIVE TEST IN TLE 8

Name:______________________________________Grade&Section:_________________Score:___

DIRECTIONS I: Read and answer the following questions carefully. Write the letter of your chosen answer
BEFORE THE NUMBER.

1. What is the standard measuring instrument used in fish processing?

A. Refractometer B. Salinometer C. Thermometer D. All of the above
2. Which device is used to measure the strength of brine solution?
A. Refractometer B. Salinometer C. Thermometer D. Both A and B
3. What type of water is used in calibrating the refractometer?
A. Brackish water B. Distilled water C. Sea water D. Water from the faucet
4. What device is used to measure the temperature of fish/food?
A. Beaker B. Refractometer C. Salinometer D. Thermometer
5. What is the function of the refractometer?
A. measures the sugar content of sap and syrup C. wraps the food/fish for processing
B. measures the temperature of the food/fish D. All of the above
6. What is used in measuring the volume of liquid?
A. Cylinder B. Refractometer C. Salinometer D. Thermometer
7. What device is used to measure the weight of fish/food?
A. Measuring cup B. Measuring spoon C. Thermometer D. Weighing scale
8. What equipment use to seal tin cans with its first and second operation rolls?
A. Can sealer B. Drier smokehouse C. Pressure cooker D. Torry smokehouse
9. Which device is used in treating the fish or meat with smoke?
A. Can sealer B. Pressure cooker C. Smokehouse D. Torry smokehouse
10. Which part of the drier smokehouse where fish are also hanged when drying or smoking?
A. Concrete furnace B. Tunnel or pipe C. Vents D. Wood hooks
11. How many drops of sap or syrup sample are needed in testing the refractometer?
A. One B. Two C. Three D. Four
12. What are some of specifications included by the manufacturer of a certain tools, equipment and utensil?
A. Instructions on caring for tool, equipment and utensil.
B. Instructions on the correct usage of the device.
C. Important basic safety precautions.
D. all of these
13. Why do you need to know the parts and functions of tools, equipment, and utensils?
A. to ensure accurate or proper use
B. to manipulate easy for a food processor
C. to proper maintenance and familiar with the parts
D. all of these
14. If you are a food processor, why do you need to know the parts of tools, equipment, utensils and their functions?
A. to be able to correctly operate a tool, equipment and utensil
B. to easily know the missing part of a tool, equipment and utensil
C. to be able to do some simple repairs a tool, equipment and utensil
D. to appreciate the usefulness of particular tool, equipment and utensil
15. Why are specifications for food processing tool, equipment and utensils necessary?
A. because they provide information to the user how to properly handled
B. because it provide information about the tools, equipment and utensils
C. because it gives information concerning the proper use, care and maintain
D. all of the above
16. Why is there a need of properly interpreting teacher’s/manufacturer’s specifications before operating any food
processing equipment?
A. to be able to determine the correct operation of the equipment
B. to avoid accidents due to faulty operation of equipment
C. to be familiar with their parts and their function
D. all of these
17. If you will choose food processing equipment, why is it better to choose those with parts easy to assemble and
disassemble?
A. to easily put back the parts after dismantling them
B. for easily taking the parts apart if it breakdown
C. because they are cheaper
D. both A and B
18. Why should you check equipment that are electrically operated before using them?
A. to make sure plugs, outlets and electrical insulation are not defective
B. to avoid errors and accidents in their operation
C. to practice using the equipment
D. to prevent accident
19. Your teacher instructed you to use a blender in your activity of preparing mango jam. It is your first time to use
such equipment. Which of these should you do?
A. read the manual containing the manufacturer’s specification
B. ask your classmate to demonstrate it to you
C. practice using the blender
D. not do anything
20. Your can sealer is not sealing properly. Which of these will you do?
A. Request that a new sealer will be bought. C. Undertake simple troubleshooting.
B. Borrow a can sealer from another class D. Do not use it anymore.
21. Why should food contact surfaces of machine or equipment be regularly lubricated?
A. to prevent wear and tear C. both A and B
B. to prevent corrosion D. to make it shiny
22.You noticed that it is difficult to turn the knobs of a pressure cooker, which of these will you do?
A. change the knobs B. apply lubricants C. remove the knobs D. don’t do anything.
23.Why should you operate or use equipment in accordance with manufacturers specifications?
A. to be familiar with their parts and functions and to correctly operate, care and troubleshoot them
B. to be familiar with the necessary safety precautions to observe
C. to determine the cost of equipment
D. to correctly operate them
24. Which construction material for equipment absorbs moisture as well as impart odor and color to the food?
A. metal B. plastic C. stainless steel D. wood
25. What are some of the specifications included by the manufacturer of a certain tool, equipment, or utensil?
A. dimension as to size, height, capacity, etc. C. proper care and maintenance
B. handling and operating requirements D. all of these
26. Why are specifications for food processing tool, equipment, and utensils necessary?
A. because they provide information to the user how they must be properly handled and operated to avoid
accident.
B. specifications give information concerning the proper use, care and maintenance of the tools, equipment,
and utensils.
C. specifications provide information about the tools, equipment, and utensils.
D. both A and B
27. If you are a food processor, why do you need to know the parts of the equipment, tool and utensil and their
functions?
A. to be able to correctly operate/manipulate a tool, equipment or utensil
B. to appreciate the usefulness of a particular device
C. to be able to do some simple repairs on them
D. to easily determine if a part is missing
28. If you are going to pack processed foods in tin cans, why do you need to seal it with a can sealer?
A. It is the appropriate equipment for attaching the cover to the body of a tin can.
B. Tin cans cannot be sealed manually.
C. Tin cans are difficult to seal.
D. To properly seal them.
29. What will help you determine the kinds of tools, equipment, and utensil you will assemble, sanitize, inspect, or
check?
A. the availability of tools, equipment, and utensils
B. the method of food processing to be done
C. the kind of product to be produced
D. the raw materials to be processed
30. You have already removed the dirt from the tools, equipment, or utensils you will use in processing the food by
washing them with soap and water. Why do you still need to sanitize or disinfect them?
A. to effectively kill or destroy all the germs and microorganisms which remained after washing
B. Washing alone cannot remove the microorganisms and germs.
C. Washing with soap and water only removes the adhering dirt.
D. all of these
31. 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. to check the machine is repairable
32.There is a strong odor of a gas coming from the LPG tank of the gas range in your Food Processing Laboratory
Room, which of these will you conclude?
A. the LPG tank has a leak
B. the hose connected to the LPG might be leaking
C. the LPG regulator is defective
D. the regulator not properly close
33.) To prevent electrocution or fire due to short circuit, which of these should you do before using any
equipment/machine?
A. check electrical outlets
B. check plugs and switch of electrical equipment/machines
C. check electrical cords
D. check the condition of the equipment
34.) Which of these is a manufacturer’s specifications concerning the use of a freezer in the food processing plant?
A. Switch off before unplugging
B. Just unplug even if not switched off
C. Do not defrost regularly
D. Clean it in a proper way
35.) To prevent the metal surface of your gas range, oven and gas stove to corrode, which of these should you do?
A. wash with soap and water
B. wipe off spilled food then wash and wipe thoroughly
C. scrape the surfaces with spilled food then apply lubricants
D. none of these
36.) How do we checked the machine to avoid overheating.
A. Electric insulation
B. Hydraulic fluid
C. Leak detection
D. Machine temperature
37.) What is the best way to checked, minimize wear and tear of parts by washing, drying and lubricating machine
parts.
A. Corrosion
 B. Crack
C. Insulation
D. Vibration
38.) What food processing equipment that easy to dismantle and assemble as compared with the automatic
electrically operated sealing machine.
A. Can Sealer B. Electric Scaler C. Gas Range D. Pressure Cooker
39.) What food processing equipment is an automatic defroster should be thoroughly cleaned every week by wiping
off containers of food and removing all foods that cannot be used.
A. Blender
B. Refrigerator
C. Scaler
D. Vacuum
40.) This must be checked to guarantee that the equipment/machine which is operated by water or other liquids
moving through pipes under pressure will function well.
A. Electric insulation
B. Hydraulic fluid
C. Leak detection
D. Machine temperature
41.) Which of the following should be applied to the equipment or machine to prevent or minimize wear and tear of
rubbing services?
A. Cooking oil
B. Hot or cold water
C. Water with lemon
D. Lubricants like oil and grease
42) Which of the following is NOT a classification of the condition of the machine?
A. Defective
B. Observable
C. Repairable
D. Serviceable

43.) Why is there a need to check that all machine parts are intact?
A. To make the manufacturers or owners satisfied
B. To guarantee that the machine is defective
C. To prevent the equipment to malfunction
D. To prevent the machine from rusting

44.) Which of the following is TRUE as seen on a report on equipment/machine breakdown?

A. A condition of the machine is monitored before, and after operation.
B. The report is reviewed before inspected.
C. The inspection is done once or twice a week.
D. The condition of the machine is monitored before and after operation.

45.) What must we remember about proper maintenance of essential machines?

A. Post operation activities such as cleaning are unimportant.
B. Machines that under preventive maintenance can function less.
C. Proper maintenance starts with regular checking and inspection of their parts.
D. To ensure that there is smooth operation of any equipment, they must be checked every two years.

Preapred by:
Sharmaine Manigos