Republic of the Philippines

Department of Education
Region III – Central Luzon
DIVISION OF PAMPANGA
City Of San Fernando
PRE - TEST IN FOOD PROCESSING 9
S.Y. 2021-2022

Name: _______________________ Score: _______________________

Direction: Choose the letter of the correct answer Write the letter on your answer sheet.
1. A written guide on what to do and how to perform appropriate sampling procedures for a particular product.
a. Blueprint c. Sampling Plan
b. Label d. Specification
2. It is one of the numbers of individual containers, or a portion of a fish or primary container examined or
evaluated as a single unit.
a. Sample c. Sample size
b. Sampling Plan d. Sample Unit
3. What consists of taking a clean specimen without contaminating the sample or the surrounding area?
a. aseptic technique c. Inspection
b. Cleaning d. Sanitizing
4. This is a type of receptacle, package, wrapper, or confining band used in packing or marketing fish.
a. Carton c. Jar
b. Container d. Newspaper
5. The final user of the product.
a. Buyer c. Customer
b. Consumer d. Seller
6. A person designated pursuant to Section 17 of the Fish Inspection Act.
a. Inspector c. Supervisor
b. Manager d. Quality Controller
7. What do you call a shipment or part of a shipment of fish that is of the same species, processed in the same
manner by the same producer, packaged in the same size of the container, and bears the same label?
a. Lot c. Product
b. Manufacturing d. Raw Materials
8. A representative of the population or group of products to be tested.
a. Random Sample c. Sampling Plan
b. Sample d. Sample Unit
9. Which of the following refers to the number of units of product in a lot?
a. Lot c. Sample
b. Lot size d. Sample Unit
10. It is one in which all elements in the lot have an equal and independent chance of being included in the sample.
a. Convenience Sample c. Random Sample
b. Purposive Sample d. Quota Sample
11. Which of the following is not the purpose of inspection?
a. To determine the condition of the equipment
b. To calibrate the tools and equipment
c. To buy a new one
d. To ensure safety
12. Which of these statements implies the removal of dirt and organic substances, such as fats and protein particles
from surfaces of walls, floors, tools, and equipment?
a. cleaning c. sanitation
b. inspection d. sorting
13. Which of the following is not a type of sanitizer?
a. acid-based sanitizer
b. ascorbic acid
c. hypochlorite acid
d. quarterly ammonium
14. It refers to tidiness and proper removal of waste.
a. Bookkeeping c. Household services
b. Cleaning d. Housekeeping
15. It is a preventive food quality management system.
a. GMP c. Hazard Analysis
b. HACCP d. Sanitation

One DepEd… One Pampanga

 16. A kitchen utensil is used primarily to measure the volume of liquid or powder-form cooking ingredients like flour,
water, milk, or juices.
a. cylinder c. salinometer
b. measuring cup d. weighing scale
17. All standard measuring devices must be used in accordance with
a. manual/manufacturer’s specification c. specifications
b. operators experience d. teacher’s direction
18. Type of non-bulk ingredients/additives that can be insoluble in water, but soluble in oil or alcohol
a. antibiotics c. natural antioxidant
c. food colors d. synthetic antioxidants
19. The most common chemical preservative on fish and meat.
a. phosphate c. sodium chloride
b. sodium benzoate d. sodium nitrite
20. In order that oil and water not to separate into layers, food processors use an additive like
a. chemical preservatives c. flavor enhancers
b. emulsifiers/stabilizers d. humectants
21. Which of the following is the most common flavor enhancers used by fish processors?
a. disodium guanylate c. monopotassium glutamate
b. inosinate d. monosodium glutamate
22. Which of the following is not used as thickeners and vegetable gums?
a. Culerpa (Lato) c. Gracilaria(red algae)
b. Eucheuma (guso) d. Sargassum(samo)
23. Which of the following does not belong to the group?
a. Ascorbic Acid c. Sodium benzoate
b. Monosodium glutamate d. Sodium nitrite
24. Which of the following additives prevent rancidity in smoked and dried fish?
a. Acetic Acid c. Benzoic acid
b. Ascorbic acid d. Citric acid
25. Which of the following is extracted from Eucheuma(guso) and used as thickeners and vegetable gums?
a. Agar powder c. Carrageenan
b. Algin d. Gelatin powder
26. An evaluation as a basis of comparison?
a. ingredient c. weigh
b. measure d. raw material
27. To measure off an amount equal in weights
a. ingredient c. weigh
b. measure d. raw material
28. Measuring cup is divided into how many graduations?
a. 4 c. 6
b. 5 d. 8
29. What will you do when your teacher asks you to measure brown sugar?
a. aerate/fluff up c. pack down and level off
b. crouch down level off d. pour directly to the cup and level off
30. In preparing food, the purpose of weighing & measuring ingredients correctly is
a. ensures a quality product every time
b. ensure that the food meets the menu
c. help control cost pattern requirement
d. all of the above
31. Which of the following is not part of the group?
a. packaging c. storing
b. Proper storage conditions for each food d. washing
32. What ingredients should be level with the top of the measuring cup?
a. dry ingredients c. liquid ingredients
c. sauces d. water
33. A tool used to measure a small amount of dry ingredients
a. dietetic scale c. measuring spoon
b. measuring cup d. weighing scale
34. A kind of ingredient can be measured with the use of clear glass measuring cups
a. dry ingredients c. liquid ingredients
b. black pepper d. sugar
35. In a marinated boneless bangus, when the input is 1680 grams and the output is 1200 grams, how much is the
wastage?
a. 240 grams c. 480 grams
b. 408 grams d. 804 grams
36. Practices of food hygiene and safety equals Good Food except one. Which one is not?
a. customer complaint c. prestige and image
b. key to global competitiveness d. profits and growth

One DepEd… One Pampanga

 37. What do you call the set of sanitation guidelines for the handling of raw materials, processing, and storage of
food for human consumption to assure safe, wholesome, and quality control?
a. GMP b. SSOP
b. HACCP d. Sanitation Code of the Philippines
38. Hands are washed to prevent food contamination and to prevent the spread of food-borne illnesses. When should
hands be washed?
a. after using the restroom
b. after sneezing, coughing, or using a tissue
c. before and after handling of food
d. all of the above
39. Food handlers exercise a high level of personal hygiene except one. Which one is not?
a. handwashing c. report to work with dengue fever
b. PPE d. sanitized UTE
40. In a food plant, what is required for new applicants and employees returning to work from illness?
a. barangay clearance c. medical examination
b. clearance from the city health office d. police clearance
41. A zeal seen on the skin of the meat from the slaughterhouse, shows that the raw material is
a. fresh c. inspected
b. free from biological hazards d. not safe
42. Food hazards can be prevented during food preparation. In what process biological hazards can be exterminated?
a. boiling c. manual sorting
b. freezing d. metal detector
43. A disease caused by the toxins emitted by bacteria and other living organisms
a. food-borne infections c. influenza
b. food poisoning or food intoxication d. migraine
44. Parasitic worms can cause a disease due to poor sanitation, which one is not a parasitic worm?
a. earthworm c. hookworm
b. roundworm d. whipworm
45. The most common agent of contamination
a. bacteria c. parasites
b. chemical d. virus
46. The following are typical food contact surfaces except one. Which one?
a. apron c. table
b. knives d. wooden cutting board
47. Diseases caused by poor sanitation through person-to-person contact and contaminated water and food.
a. cancer c. skin allergy
b. dysentery d. typhoid fever
48. Which one of the 5s is considered as the high standard of housekeeping?
a. seiketsu c. seiton
b. seiri d. shitsuke
49. What happens to the food when you prepare it by chopping raw pork on a white chopping board followed by
slicing buko pie using the same chopping board without washing the chopping board on the first use?
a. food contact surface is clean c. there is cross-contamination
b. personal hygiene is best practiced d. there is food safety
50. In the Food Industry, who shall be responsible for the adequacy and proper maintenance of Personal Protective
Equipment (PPE) in the workplace?
a. food processor c. materials supplier
b. immediate supervisor d. owner/employer

One DepEd… One Pampanga