PRE-TEST

MULTIPLE CHOICE. Choose the letter of the correct answer. Write the letter of your choice on your answer
sheet.

1. What is a multidisciplinary field concerned with the safety, health and welfare of people at work?
A. Hazard B. Occupational Health and safety C. Risk D. Safety
2. What introduces the potential for unsafe condition, possibly leading to an accident?
A. Hazard B. Occupational Health and Safety C. Risk D. Safety
3. What is the condition of being safe from undergoing and causing hurt, injury or loss?
A. Hazard B. Occupational Health and Safety C. Risk D. Safety
4. This include actions that can be taken to reduce the potential of exposure to the hazard or to reduce the
likelihood of the risk of the exposure to that hazard being realized?
A. Administrative controls B. Eliminate hazards C. Engineering controls
D. Control measures
5. What are 4P’s to control hazard and risk?
A. Promotion and Maintenance, Prevention, Protection and placing and maintenance
B. Performance, Protection, Product and Promotion
C. Promotion and Maintenance, Performance, Protection and Product
D. Promotion and Maintenance, Prevention, Protection and Personal Equipment
6. It is the technique to prevent spoilage, food poisoning, and microbial contamination in food.
A. Food Preservation B. Cross- Contamination C. Curing D. Binder
7. Preventing the growth of pathogens in food.
A. Food preservation C. Shelf life
B. Cross-contamination D. Ascorbic acid
8. The reason for food spoilage is?
A. Growth of microorganism like bacteria, fungus, etc.
B. Autolysis
C. Oxidation by air that causes rancidity or color changes
D. All of the above
9. Personal Hygiene means:
A. To eliminate odors and perspiration from a person
B. How a person maintains health, appearance and cleanliness
C. Prevent contamination from one food to another
D. Medical record of a personnel

10. Hand washing must be done in:

A. The three compartments ink
B. Sink for washing vegetable
C. Hand wash basin only
D. Sink for washing dishes
11. Salt is used as;
A. Preservative B. Binder C. Extender D. Additives
12. Spreading pathogens from one surface to another
A. Autoclaving D. Cross-contamination
B. Sulfuring C. Food preservation

13. Food additive that prevent color and flavor loss:

A. Fruit butter B. Yeast C. Enzyme D. Ascorbic acid
14. A fruit prepared by cooking the juice extracted from the boiled fruit with sugar until it reaches a
consistency.
A. Jelly B. Conserves C. Jams D. Fruit preserves
15. Clear Jelly in which slices of fruits and/or peels are suspended in the gelled mixture.
A. Marmalade B. Jellies C. Jams D. Fruit preserves
16. A fruit beverage base made from a mixture of fruit extract flavors or essences acidulant and syrup
A. Fruit juice B. Fruit Drinks C. Concentrate D. None of the above
17. Is a sugar concentrate product made from crushed fruits.
A. Jam B. Jelly C. Marmalade D. Fruit juice concentrate
18. Sanitizing solution, 1 tsp chlorine + 1 gal water is equivalent of how many ppm chlorine concentration?
A. 50ppm B. 100ppm C. 150ppm D. 200ppm
19. What instrument should be you use to determine the salinity of water?
A. Salinometer B. Refractometer C. PH meter D. Thermometer
20. What instrument should be you use to determine the total soluble solids (tss)?
A. Salinometer B. Refractometer C. PH meter D. Thermometer
21. What tools should be prepared in fish deboning?
A. Chopping board, knife, spatula C. Chopping board, knife, grater
B. Chopping board, knife, forcep D. Chopping board, knife, peeler
22. It is a physical preservation method that uses osmosis as a means of reducing the water content of a
food materials.
A. Salting B. Curing C. Smoking D. Rinsing
23. It is a combination of physical and chemical preservation method.
A. Salting B. Curing C. Smoking D. Rinsing
24. It is a chemical preservation method that uses the action of chemical compounds to prevent the growth
of microorganism.
A. Salting B. Curing C. Smoking D. Rinsing
25. Why do we process meat?
A. To make meat available all year round
B. To improve the texture, flavor and appearance of meat
C. To reduce the inhibit bacterial and other spoilage of meat
D. All of the above
26. Factor affecting the growth of microorganism that cause meat spoilage:
A. Temperature B. Oxidation C. Fat D. Color
27. These substances develop the proper color in cured meat product.
A. Salt B. Sugar C. Nitrates/ Nitrites D. Ascorbates
28. These are common ingredients used in meat products, EXCEPT:
A. Salt B. Sugar C. Phosphate D. Baking powder
29. It is a process to removes some moisture from the fish and allows absorption of salt.
A. Butchering B. Brining C. Drying D. Rinsing
30. What temperatures can be minimize or prevent the growth of bacteria or microorganism?
A. Between 15°C to 40°C C. Below15°C and above 40°C
B. Between 0°C and 45°C D. Above 15°C to 40°C
31. What is the ideal pH value for successful gel formation?
A. 3.2 B. 4.2 C. 5.2 D. 6.2
32. A type of alcohol from wood that is used to determine the pectin content of fruit/ vegetable juice.
A. Denatured B. Ethyl C. Isopropyl D. Rubbing
33. A substance that makes the structure jelly is firm and rigid.
A. Gel B. Acid C. Pectin D. Sugar
34. What is the process of putting processes foods into containers?
 A. Canning B. Packing C. Packaging D. wrapping
35. Which of the following is NOT a reason for packaging finished products?
A. Protect processed foods against contamination
B. Make distribution to products to various market outlet easier.
C. Minimize damage product while in transit.
D. Identify the products.
36. Which of the following is a packaging tools?
A. Glass B. Flexible C. Plastic sealer D. Plastic protect cap sealer
37. Which of the following is a packaging materials?
A. Can sealer B. Cap seal C. Plastic sealer D. plastic protect cap Sealer
38. What packaging material is appropriate for ham and bacon?
A. Cryovac film B. PVC wraps C. PVDC- coated film D. P.E bags
39. What is the visible part of a package?
A. Container B. Label C. Cover D. Wrapper
40. Which of the following is indigenous packaging materials?
A. Paper and paperboard C. Plastic and paper
B. Plastic and paperboard D. Plastic jar
41. It is the single–cell organism, called saccharomyces cerevisiae?
A. Salt B. Sugar C. Yeast D. flour
42. It is a metabolic process that produces chemical changes in organic substances through the action of
enzymes.
A. Fermentation B. Curing C. Salting D. Smoking
43. What temperature needs for pasteurization in alcoholic fermentation?
A. 55°c B. 60°c C. 65°c D. 70°c
44. What is the preservatives used in pickling?
A. Salt B. Sugar C. Vinegar D. Pepper
45. What does acetic acid fermentation produce which has been allowed to sour?
A. Atsara B. Vinegar C. Kesong Puti D. bagoong
46. It is a method of removing moisture from food under natural condition.
A. Drying B. Dehydration C. Curing D. Salting
47. It is a process of removing moisture by artificial heat under controlled condition.
A. Drying B. Dehydration C. Curing D. Salting
48. The process of placing food in jars or cans and heating properly to a specified temperature.
A. Drying B. Dehydration C. Canning D. Salting
49. It is a sterilization technique in which the food is heated at a temperature high enough to destroy
microbes and enzymes.
A. Drying B. Dehydration C. Canning D. Thermal processing
50. It is involves heating liquids at high temperatures for short amount of time.
A. pasteurization B. Dehydration C. Canning D. Thermal processing
 Answer key

1. B 16. A 31. A 41. C

2. A 17. A 32. A 42. A
3. C 18. A 33. C 43. C
4. D 19. A 34. C 44. C
5. A 20. B 35. C 45. B
6. A 21. B 36. C 46. A
7. D 22. A 37. B 47. B
8. D 23. C 38. C 48. C
9. B 24. B 39. B 49. D
10. C 25. D 40. A 50. A
11. A 26. A
12. D 27. C
13. D 28. D
14. D 29. B
15. B 30. C
QUIZ.

1. What’s the difference between cleaning and sanitizing?

2. Four steps of effective cleaning and sanitizing
3.
4.
5.
6. Classification of Appetizer
7.
8.
9. It is a flavorful liquid that is made by gently cooking bones and other ingredients such as vegetable
in a liquid.
10. What are the different types of stock in cooking?
11. Give the two categories of soups.
12.
13. It is usually cold dishes: such as raw greens (such as lettuce) often combined with other vegetables
and toppings and served especially with dressing.
14. Give the four basic parts of salad.
15. What are the two types of dressing?
16.
17.what
18.