TECHNOLOGY AND LIVELIHOOD EDUCATION
TLE 9 – FOOD PROCESSING
FOURTH QUARTER EXAMINATION
STUDENT’S NAME: __________________________GRADE & SECTION: ________________
SUBJECT: _________________________QUARTER ______________SCORE _____________
Directions: Read the following questions carefully and choose the letter of the correct answer. Write
your answer on the space provided before the number.
___ 1. What utensils are used in measuring liquid ingredients?
a. aluminum measuring cup c. plastic measuring cup
b. glass measuring cup d. wood measuring cup
___ 2. Which of the following is one of the steps in cleaning and sanitizing utensils?
a. rinse thoroughly with tap water c. dry under the sun after washing
b. pour hot water into the utensils d. wipe the utensils with clean cloth
___ 3. What is the decomposition of simple sugar into alcohol and carbon dioxide by means of
enzymes and yeast?
a. acetic fermentation c. alcoholic fermentation
b. lactic acid fermentation d. all of the above
___ 4. What utensils are used in measuring small quantities of ingredients?
a. wood measuring spoons c. measuring spoons
b. glass measuring cup d. plastic measuring cup
___ 5. What utensils are used to separate coarse particles in the ingredients by passing
through a sieve?
a. colanders b. strainer c. mixing bowl d. basin
___ 6. What do you call the transformation of carbohydrates into alcohol or acids through the action
of microorganisms?
a. pasteurizing b. fermenting c. preserving d. processing
___ 7. Which of the following is a product of partial or complete fermentation of the juice of native
fruits?
a. buro b. pickles c. wine d. vinegar
___ 8. What is the method of processing foods in brine or vinegar with or without bacterial
fermentation?
a. pickling b. salting c. smoking d. drying
___ 9. What do you call the method of removing the outer skin of fruit by hand?
a. paring b. cutting c. chopping d. peeling
___10. What product is made from sugary or starchy materials by alcoholic fermentation followed by
an acetous one?
a. bagoong b. patis c. wine d. vinegar
___11. What method is used by adding ingredients to food and using the process of lactic-acid
fermentation within
one week?
a. fermentable pickling b. simple pickling c. smoking d. salting
___ 12. Which of these terms is applied to removing the outer skin of the fruit by hand?
a. peeling b. paring c. scraping d. blanching
Doc. Ref. Code PAWIM-F-021 Rev 00
___ 13. In making coconut water vinegar, how many cups of sugar are added for every 16 cups of
coconut water?
a. 4 cups sugar b. 3 cups sugar c. 2 cups sugar d. 1 cup sugar
___ 14. What tool should be used to get the exact weight of the raw materials for pickling?
a. weighing scale b. measuring spoon c. measuring cup d. all of the above
___15. Which of these ingredients is added to make sour pickles?
a. less sugar b. less salt c. more sugar d. more salt
___16. In selecting good-quality raw materials, what is to be considered?
a. price b. kind c. grade d. label
___17. What is a white gummy mass that usually forms in vinegar?
a. acetic acid b. mother vinegar c. native vinegar d. lactic acid
___18. Which of these is an anaerobic oxidation of carbohydrates by microbial enzymes?
a. alcoholic fermentation c. acetic acid fermentation
b. lactic acid fermentation d. pasteurization
___19. In making coconut water into wine, how many parts of sugar are added for every 5 parts of
coconut water?
a. 5 ½ parts sugar b. 4 ½ parts sugar c. 2 parts sugar d. 1 ½ parts sugar
___20. How do you described the decomposition of simple sugars into alcohol and carbon dioxide by
means of enzymes
and yeast?
a.fermentation c. alcoholic fermentation
b. acetic-acetic fermentation d. lactic –acetic fermentation
___21. Which of the following can be used to clarify wines?
a. egg yolk b. egg white c. juice d. yeast
___22. What report do you complete after disposing of all your products?
a. production report .. individual cost of the product c. depreciation cost d.
total expenses
___23. Which of these is the product produced?
a. output b. cost c. input d. capital
___24. What fish product is commonly used as a condiment in various vegetable and fish
preparations for the Filipino
low- income group?
a. tinapa b. smoked fish c. bagoong d. daing
___25. What do you call the process of listing down all expenses incurred in the processing of
products to obtain the unit
cost of producing goods?
a. input b. costing c. output d. all of the above
___26. What kind of water should be used for pickling fruits and vegetables?
a. soft water b. semi-soft water c. hard water d. semi-hard water
___27. What ingredients give flavor to the pickles?
a. salt b. spices c. sugar d. curing salt
___28. What do you call the materials, substances, or chemicals used in the production of
processed food?
a. input b. data c. output d. cost
___29. What is the most common preservative used in fish fermentation?
a. salt b. curing salt c. salt pepper d. phosphate
___30. What fermentation is caused by lactic acid bacteria?
a. alcohol fermentation c. acetic acid fermentation
Doc. Ref. Code PAWIM-F-021 Rev 00
b. lactic acid fermentation d. acetobacter xylinum
___31. Which of these is present in vinegar?
a. Acetic-acid b. molds c. sugar d. bacteria
___32. Which of these ingredients extracts the juice from the shredded vegetable and controls the
growth of putrefactive
and other spoilage bacteria?
a. salt b. sugar c. vinegar d. water
___33. Which of these solution is made by dissolving salt and water?
a. brine solution b. syrup solution c. pickling solution d. all of the these
___34. What do you call the combination of fruits and vegetables preserved in vinegar with or
without spices?
a. pickles b. jams c. marmalade d. jellies
___35. Which solution is made by heating sugar and liquid together?
a. syrup solution b. pickling solution c. brine solution d. all of the these
___36. What solution has vinegar, sugar, and spices as main ingredients?
a. pickling solution b. brine solution c. syrup solution d. all of the these
___37. What fruits are best used for making vinegar?
a. fruits rich in acid b. fruits rich in sugar c. fruits are rich in Vitamin A d. all of
these
___38. Which is the most important phase of wine making?
a. ageing b. fermenting c. extracting d. boiling
___39. How many percents of acetic acid does vinegar contain?
a. 4 – 6% b.7 – 8% c. 9 -10% d. 12 -14%
___40. What do you call the process of pouring a processed product from one container into
another?
a. process b. decant c. clarify d. filter
Doc. Ref. Code PAWIM-F-021 Rev 00
