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FOOD-PROCESSING-8-PRE-TEST-WITH-ANSWER-KEY.pptx

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Clark Bautista

Food processing 8 Pre Test

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FOOD PROCESSING 8 PRE – TEST
DIRECTION: READ THE QUESTIONS CAREFULLLY AND CHOOSE THE BEST ANSWER FROM THE OPTIONS GIVEN.
1. Which of the following is not a measuring tool? A. Weighing scale B. Ladle C. Salinometer D. Refractometer
2. It is used to hold food and other raw materials. A. Trays B. Chopping board C. Mixing bowls D. Strainer
3. Which of the following is NOT a cutting tool? A. Kitchen scissors B. Slicer C. Peeler D. Knife
4. This equipment is used as a source of heat usually used for cooking. A. Gas stove B. Pressure cooker C. Double boiler D. Vacuum pack machine
5. It is used to facilitate repetitive tasks in the preparation of food. A. Blender B. Food processor C. Electric mixer D. Grinder
6. It is used for storing foods like fruits and vegetables in a low temperature (4°C). A. Freezer B. Chiller C. Cooler D. Refrigerator
7. Which of the following is used to measuring the volume of liquids? A. Flask B. Graduated cylinder C. Measuring cup D. Measuring spoon
8. Which of the following is used to measure small quantities of ingredients? A. Graduated cylinder B. Measuring cup C. Measuring spoon D. Weighing scale
9. These are the essential machine that is used in processing fish or meat. A. Utensils B. Equipment C. Instruments D. Tools
10. This is checked to avoid overheating. A. Leak B. Crack C. Corrosion D. Temperature
11. In order to prevent electrocution or fire due to short circuits, 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. All of these
12. Why do we need to clean, sanitized and store properly the different tools, utensils, equipment in fish processing? A. To make it last long B. To determine defective parts C. To determine trouble shooting perform D. All of the above
13. This must be checked to guarantee that there are no livewires exposed during the operation of an equipment which may result to short circuits or electrocution and even fire. A. Corrosion B. Electric insulation C. Leak D. Vibration
14. Which of the following is NOT a process to clean or sanitize a can cleaner? A. Check all the parts presents B. Install defective parts C. Store in dry clean space D. Replace all damage parts
15. Which of the following you should NOT DO when defrosting a freezer? A. Wet your hands when unplugging B. Use the freezer in accordance with purpose described in the user’s manual C. Properly install the freezer in accordance with installation requirements
16. It is used as a source of heat usually used for cooking. A. Freezer B. Oven C. Refrigerator D. Gas stove
17. Which is not necessary in cleaning a gas range and gas stove? A. Remove the burners and the rack and scrub them with warm, soapy water and scouring pad. B. Use a toothpick to clean the holes of a gas range C. Rinse with clear, hot water, and dry the rack; turn the burners of the oven upside down. D. Return the burners and the rack to the
18. How will you properly store tools, equipment and utensils after using them? A. Wipe dry all tools, equipment and utensils which were washed with water before keeping them B. Store them in a clean dry place with a good ventilation C. Apply lubricant to parts of equipment that undergo friction to prevent wear and tear D. All of these
19. Why do you need to inspect and check the condition of equipment and machines before operating them? A. To check if no parts are defective or missing B. To check if electrical plugs are in good condition C. Both a and b D. To see if they are old or new ones
20. A device used to measure the temperature of fish/food is? A. Thermometer B. Salinometer C. Refractometer D. Beaker
ANSWER KEY
1. B 2. A 3. C 4. A 5. B 6. D 7. C 8. C 9. B 10.D 11.D 12.D 13.B 14.B 15.A 16.D 17.C 18.D 19.C 20.A

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FOOD-PROCESSING-8-PRE-TEST-WITH-ANSWER-KEY.pptx

  • 2. DIRECTION: READ THE QUESTIONS CAREFULLLY AND CHOOSE THE BEST ANSWER FROM THE OPTIONS GIVEN.
  • 3. 1. Which of the following is not a measuring tool? A. Weighing scale B. Ladle C. Salinometer D. Refractometer
  • 4. 2. It is used to hold food and other raw materials. A. Trays B. Chopping board C. Mixing bowls D. Strainer
  • 5. 3. Which of the following is NOT a cutting tool? A. Kitchen scissors B. Slicer C. Peeler D. Knife
  • 6. 4. This equipment is used as a source of heat usually used for cooking. A. Gas stove B. Pressure cooker C. Double boiler D. Vacuum pack machine
  • 7. 5. It is used to facilitate repetitive tasks in the preparation of food. A. Blender B. Food processor C. Electric mixer D. Grinder
  • 8. 6. It is used for storing foods like fruits and vegetables in a low temperature (4°C). A. Freezer B. Chiller C. Cooler D. Refrigerator
  • 9. 7. Which of the following is used to measuring the volume of liquids? A. Flask B. Graduated cylinder C. Measuring cup D. Measuring spoon
  • 10. 8. Which of the following is used to measure small quantities of ingredients? A. Graduated cylinder B. Measuring cup C. Measuring spoon D. Weighing scale
  • 11. 9. These are the essential machine that is used in processing fish or meat. A. Utensils B. Equipment C. Instruments D. Tools
  • 12. 10. This is checked to avoid overheating. A. Leak B. Crack C. Corrosion D. Temperature
  • 13. 11. In order to prevent electrocution or fire due to short circuits, 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. All of these
  • 14. 12. Why do we need to clean, sanitized and store properly the different tools, utensils, equipment in fish processing? A. To make it last long B. To determine defective parts C. To determine trouble shooting perform D. All of the above
  • 15. 13. This must be checked to guarantee that there are no livewires exposed during the operation of an equipment which may result to short circuits or electrocution and even fire. A. Corrosion B. Electric insulation C. Leak D. Vibration
  • 16. 14. Which of the following is NOT a process to clean or sanitize a can cleaner? A. Check all the parts presents B. Install defective parts C. Store in dry clean space D. Replace all damage parts
  • 17. 15. Which of the following you should NOT DO when defrosting a freezer? A. Wet your hands when unplugging B. Use the freezer in accordance with purpose described in the user’s manual C. Properly install the freezer in accordance with installation requirements
  • 18. 16. It is used as a source of heat usually used for cooking. A. Freezer B. Oven C. Refrigerator D. Gas stove
  • 19. 17. Which is not necessary in cleaning a gas range and gas stove? A. Remove the burners and the rack and scrub them with warm, soapy water and scouring pad. B. Use a toothpick to clean the holes of a gas range C. Rinse with clear, hot water, and dry the rack; turn the burners of the oven upside down. D. Return the burners and the rack to the
  • 20. 18. How will you properly store tools, equipment and utensils after using them? A. Wipe dry all tools, equipment and utensils which were washed with water before keeping them B. Store them in a clean dry place with a good ventilation C. Apply lubricant to parts of equipment that undergo friction to prevent wear and tear D. All of these
  • 21. 19. Why do you need to inspect and check the condition of equipment and machines before operating them? A. To check if no parts are defective or missing B. To check if electrical plugs are in good condition C. Both a and b D. To see if they are old or new ones
  • 22. 20. A device used to measure the temperature of fish/food is? A. Thermometer B. Salinometer C. Refractometer D. Beaker
  • 24. 1. B 2. A 3. C 4. A 5. B 6. D 7. C 8. C 9. B 10.D 11.D 12.D 13.B 14.B 15.A 16.D 17.C 18.D 19.C 20.A