Republic of the Philippines

Department of Education
Region 02
Division of Isabela
NUEVA ERA NATIONAL HIGH SCHOOL
Nueva Era, San Manuel, Isabela

SECOND SUMMATIVE TEST- 2nd Quarter

TLE 8
S.Y. 2021-2022

Directions: Read and understand the following statements and choose the best answer from the given
choices lettered a, b, c, and d. Shade the circle of the correct answer.

ABCD
O O O O 1. What do you call to a process in which microorganisms activity creates a desirable change in food
and beverages, whether its increasing flavor, preserving food stuffs, providing health benefits or
more?
a. Sorting b. Pickling c. Fermentation d. Salting
O O O O 2. Before sorting and grading, what type of area should the harvest fruits and vegetables must be
brought?
a. Shaded area b. Wide area c. Exposed area d. Sunny area
O O O O 3. What is the last method in manufacturing fish and other marine products?
a. Ferment in jars c. Drain off
b. Washed and drained d. Mixed with salt
O O O O 4. What type of cutting techniques is shown on the picture?
a. Roundell c. Chop
b. Slice d. Cubes

O O O O 5. What type of cutting techniques is shown on the picture?

a. Roundell c. Chop
b. Slice d. Cubes

O O O O 6. What do you call to yellow frothy substance consisting of a mass of minute fungi which germinate
and multiply in the presence of starch and sugar?
a. Filter b. Decant c. Yeast d. Wine
O O O O 7. What is the third step in wine making?
a. Extraction b. Fermentation c. Ageing d. Clarification
O O O O 8. In making Bignay wine, how many months you will do the process of fermentation?
a. 1 b. 2 c. 3 d. 4
O O O O 9. In every 30 liters of wine, how many egg whites are needed?
a. 2 b. 4 c. 6 d. 8
O O O O 10. What is the 4th step in making banana wine?
a. Peel the ripe banana and slice thinly.
b. Boil for 30 minutes or longer depending upon the quality of pulp.
c. Add sugar to the extract.
d. Allow to cool. Place in clean glass containers.
O O O O 11. What chemical reaction are present in fermentation of Acetic acid?
a. Hexose c. Fluoride
b. Acetobacter Aceti d. Hydrogen Oxide

O O O O 12. In preparing coco vinegar, how many cups of coconut water is needed?
a. 8 b. 7 c. 6 d. 5
O O O O 13. What is the 3rd step in making chayote mixed pickles?
a. Pour the hot pickling solution, remove air bubbles and seal tightly.
b. Mix the vegetables and pack in a clean dry glass jar.
c. Press to remove part of the juice.
d. Wash, peel and cut the vegetables into long, thin strips.
O O O O 14. Which of the following is an example of fermentation of Lactic acid?
a. Buro b. Pickles c. Acharas d. Wine
O O O O 15. What type of cabbage is needed in Korean Kimchi?
a. Red Cabbage b. Savoy Cabbage c. Nappa Cabbage d. Bok Choy
O O O O 16. What is the other term for patis?
a. Fish paste b. Fish Sauce c. Alamang d. Porgy
O O O O 17. In making bagoong, what is the exact duration to develop its characteristics aroma and flavor?
a. 3 weeks to 8 months c. 4 weeks to 2 years
b. 1 week to 1 year d. 2 weeks to 1 year
O O O O 18. What is the liquid formed from bagoong?
a. Anchovy b. Patis c. Bagoong d. Buro
O O O O 19. What is the 3rd procedure in making fish paste?
a. Cover the containers tightly to keep flies and other insects away.
b. Place the fish and salt mixture in earthenware pots.
c. To every 3 cups of fish, add 1 cup of salt and mix well.
d. Wash the fish with clean fresh water.
O O O O 20. What is the local term for fermented shrimps with rice?
a. Burong isda b. Burong alamang c. Bagoong d. Patis

Prepared by: Checked by:

REA BELL G. PISCO ANDREA E. DESCARGAR

Teacher Head Teacher III