Republic of the Philippines

Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan
THIRD QUARTERLY ASSESSMENT
TLE 9-Food Fish Processing
Name: Score:
Parent’s Signature:
Grade & section: Subject Teacher: Date:

Choose the letter of the best answer. Write c.Cold Storage

your answer in your answer sheet. d.Dry Storage

1.A lightweight, transparent plastic bag used 6.Refer to the following statements and
to package processed foods. It is water and choose which of the letters corresponds to
temperature resistant. the nature of the statements:
a.Plastic wrap
b.Egg tray Statement I: There are two kinds of cold
c.Polyethylene bag storage – freezer and refrigerator.
d.Plastic food container
Statement II: Mostly fresh foods and ready-
2.An equipment that seals package by to-eat foods are kept refrigerated.
clamping down the open end of the bag,
removing the air, and applying heat to the Statement III: Food intended for future
sides of the bag. consumption can be kept frozen for 1 to 12
a.Impulse months.
b.Manual
c.Vacuum a.All statements are correct.
d.Electric b.Only Statement III is incorrect.
c.Only Statement I is incorrect.
3.An equipment that seals two layers of d.Only Statement II is incorrect.
plastic together by lifting the sealing arm
and pressing the sides of the plastic against 7.Which of the following is not a purpose of
the “jaw” or the heating element. It converts packaging:
a short burst of electricity to heat, which will Select one:
then flow through the jaw. a.Containment of the product
a.Electric b.Communication of information about the
b.Impulse product
c.Vacuum c.Assessment of the product
d.Band d.Protection of the product

4.Foods stored in this area have low 8.It is a French culinary phrase which means
moisture content and low water activity and “to put everything in place.”
hence do not promote bacteria growth at a.La position
room temperatures. It is where canned b.Mise-en-place
goods and packaged dried products are kept. c.A la carte
a.Dry Storage d.Mise-en-scene
b.Chiller
c.Cabinet 9.All of the following are common
d.Cold Storage ingredients in processing food by curing
except:
a.Yeast
5.It is an area in the processing plant where b.Extenders
temperature is controlled to prevent food c.Seasoning
spoilage. d.Nitrites
a.Chiller
b.Cabinet
10.___________ is the movement of water or c.Type of wood type of smokehouse
other solvent from a region of low solute d.Humidity and rate of combustion
concentration to a region of high solute
concentration. 17.All of the following are indicators of
a.Precipitation doneness of fish in hot smoking, except for:
b.Osmosis a.An internal temperature of 63°C has been
c.Evaporation reached
d.Water Activity b.When the belly fin can be removed easily
c.A fork or knife is inserted into the thickest
11.Which of the following is not a method of part and the flesh flakes when twisted
salting: d.When the belly flesh appears glassy
a.Paste coating
b.Brining 18.True or False: Avoid hardwood trees
c.Curing because they are rich in resin and produce
d.Dry salting low quality, turpentine smoke flavor.
a.True
12.__________ is a method of food processing b.False
that involves the application of nitrates and
nitrites as well as other ingredients to inhibit 19.True or False: Smoke from burning wood
the growth of microorganisms. contains compounds that inhibit bacteria,
Select one: while heat from fire causes drying.
a.Curing Select one:
b.Paste coating a. False
c.Brining b.True
d.Dry salting
20.When burnt, this becomes the source of
13.This curing solution is injected into the the smoke flavor.
meat. a.Fire
a.Pumping Pickle b.Water pan
b.Syringe Pickle c.Wood chippings
c.Cover Pickle d.Burner
d.Dry Cure
21.It is worn on the head to protect from hair
14.This type of curing involves submerging falling to food preparation/processing
the meat in a cure mixture: a. apron
a.Dry curing b. gloves
b.Pumping pickle c. hairnet
c.Cover pickle 3. headband
d.Combination curing
22. A building, place or any construction
15.Refer to the following statements and used for smoking fish or meat with the use of
choose which of the letters corresponds to dense smoke
the nature of the statements: a. smokehouse
b. pressure cooker
Statement I: Cold smoking adds flavor to a c. grill house
product while simultaneously cooking it at a d. salting machine
lower temperature and a longer duration.
Statement II: Hot smoking adds flavor to a 23.What is the used of chopping board?
product while simultaneously cooking it at a a. to place a food material or item for cutting
higher temperature and a shorter duration. b. to store food material for preparing
Statement III: Cold smoking is done at c. to wash food material cooking
temperatures 20 to 30°C. d. to hold food material for storing

a.Only Statement III is incorrect. 24.. A cooking utensil used for cooking,
b.Only Statement I is incorrect. stewing food and in cooking sugar
c.Only Statement II is incorrect. concentrates.
d.All statements are correct. a. casserole pot
b. pan
16.The strength of a smoke flavor depends c. basin
on its ________ and _______ d. mixing bowl.
a.Density and duration
b.Fuel and supply of oxygen
25.Carla needs to drain food items meat and V. Soak in 18 days.
vegetables for the preparation of embutido.
What utensil should she used? a.V, IV, III, II, and I b. I, II, III, IV, and V
a. mixing bowl c. II, I, III,V and IV d. III, II, I, IV, and V
b. chopping board
c. strainer 34. These are prepared by making a full
d. spatula length back and breast split of the carcass to
produce approximately equal right and left
26. Which of the following is NOT the factor side.
to be considered in cleaning? a. front poultry halves
a. function of various chemicals in cleaning b. quarters
process c. poultry halves
b. types of soil d. breast
c. impact of heat
d. condition of the plant water 35. Which of the following is a part of a le
quarter?
27. True or False. It is very important that a. thigh
every worker practice proper handling b. breast
technique during the preparation, handling, c. tenderloins
and processing food. d. wing
a. True
b. False 36. What part of the wing consist of the
humerus with adhering skin?
28. Which of the following is the exterior a. leg
grading of egg? b. wing drumettes
a. checking the quality of the shell c. drumstick
b. examining the aircell d. wing tip
c. checking the spots
d. looking for a clear foreign matter 37. Which of the following is NOT a market
form a poultry?
29. It is the white of an egg. a. wing
a. albumen b. leg
b. yolk c. breast
c. aircell d. feather
d. shell
38. Where the fat of a poultry accumulates?
30. What is the good quality of the yolk? a. along the skin
a. surrounded by dense layer of albumen. b. over the skin
b. with spots and blemishes c. under the skin
c. size has no distinction. d. around the skin
d. discoloration
39. What factor of the carcass poultry
31. Which of the following is the AA quality of determine the shape of a chicken?
an egg for the aircell depth? a. fleshing
a. doesn’t apply b. conformation
b. more than 3/16 inch c. feather
c. 3/16 inch or less d. fat covering
d. 1/18 inch or less
40. What is the third step in making of
32. Pee wee, small, medium, large, extra longanisa?
large and jumbo are the _________ of an egg. a. Prepare all the ingredients.
a. shape b. Cook and serve hot.
b. size c. Mix all the ingredients.
c. color d. Pack the mixture.
d. spots
41. In what part of the poultry carry the bulk
33. What is the step-by-step procedure of of the meat?
making salted egg? a. wing
I. Mix salt, water and clay mud. b. tenderloin
II. Prepare the ingredients. c. feet
III. Put egg on the mixture. d. leg
IV. Boil the egg.
42. It is where fish or meat is exposed to b. lower
smoke from burning woods. c. lesser
a. Pickling d. more
b. Curing
c. Salting 47.What is a chemical reaction between
d. Smoking oxygen, fuel, and ignition source?
a. oxygen
43. In what degree Celsius is hot smoking b. combustion
done? c. density
a. 63 to 104 degree Celsius d. fuel
b. 18 to 25 degree Celsius
c. 20 to 30 degree Celsius 48. Which of the following is the type of
d. 145 to 350 degree Celsius smokehouse that is look like a vault?
a. smokehouse (outdoor)
44. What is recommended for col smoked b. rectangular smoker
items to ensure microbial death even if it c. box smoker
comes out cooked? d. smoker oil drum
a. drying
b. salting 49. What is the first step of cleaning and
c. curing eviscerating of fish?
d. smoking a. Remove the gills and fins.
b. Cut off the tail and head.
45.What is the major smoking processing c. Scale the fish.
enterprise product in the Philippines? d. Make a slit on the belly cavity.
a. salted egg
b. chicken longganisa 50. Which of the following is NOT a market
c. tinapa form of fish?
d. ham a. live
b. dressed
46.The more air available to wood for c. fillet
smoking, the ______ temperature. d. fin
a. higher

Prepared by: Checked by:

MYRA T. DE JESUS EVANGELINE F. CORAŇES
Teacher II, TLE Head Teacher IV