SUMMATIVE – TLE 8

NAME: _____________________________________
SECTION: ___________________________________

1. Which of the following devices used to measure the strength of brine solution?
A. Salinometer B. Thermometer C. Refractometer D. Both A and B
2. What is the function of the refractometer?
A. Wraps the food/fish for processing B. Measures the temperature of the food/fish
C. Measures the sugar content of sap and syrup D. All of the above
3. What type of water is used in calibrating the refractometer?
A. Distilled water B. Sea water C. Brackish water D. Water from the faucet
4. Which of the following devices used to measure the weight of food/fish?
A. Thermometer B. Weighing scale C. Measuring cup D. Measuring spoon
5. How many drops of sap or syrup sample are needed in testing the refractometer?
A. One B. Two C. Three D. Four
6. What measuring device will you use to measure the amount of liquid of large capacity?
A. Measuring spoons B. Measuring cups
C. Weighing scale D. Beaker or graduated cylinder
7. Which of the following is used to measure large amount of dry ingredients?
A. Liquid measuring cup B. Dry measuring cup
C. Measuring spoon D. Weighing scale
8. How many teaspoons are there in two tablespoons?
A. 2 B. 4 C. 6 D. 8
9. Which of the following is equivalent to two kilograms?
A. 1500g B. 1000g C. 2000g D. 2500g
10. What is the equivalent of 320F to Centigrade?
A. 00C B. 200C C. 100C D. 300C
11. What do you call a form with only a few data presented?
A. Tabular form B. Textual form C. Graphical form D. None of the above
12. It is a systematic procedure of producing a record for reference
A. Output B. Documentation C. Production report D. Input
13. Anything produced especially through a process; a product; a yield.
A. Documentation B. Output C. Input D. Production report
14. Why is it necessary to determine the unit cost of the product?
A. To have plenty of sales B. To obtain the unit cost
C. To have profit in selling D. To know the price at which one sells her product
15. How will you determine the unit cost of certain product?
A. Cost of production plus profit
B. Cost of production minus sales
C. Cost of production divided by number of servings
D. Cost of production divided by number of serving sold
16. What items are added to determine the cost of product?
A. Ingredients and profit B. Ingredients and sales
C. Ingredients and unit cost D. Ingredients and operating expenses
17. How much is the net profit if the total sales is ₱275.00 and the cost of the product is ₱264.50?
A. ₱15.50 B. ₱12.50 C. ₱10.50 D. ₱20.50
18. If the unit cost of a product is ₱12.00, how much is the selling price if 50% is added to the unit cost?
A. ₱15.00 B. ₱17.00 C. ₱16.00 D. ₱18.00
19. How much is the net profit if the total sales is ₱150 and the cost of the product is ₱145.50?
A. ₱4.50 B. ₱5.50 C. ₱6.50 D. ₱7.50
20. If the unit cost of the product is ₱35.00, how much is the selling price if 75% is added to the unit cost?
A. ₱61.25 B. ₱62.25 C. ₱60.25 D. ₱63.25
21. How much is the net profit if the total sale is ₱350.00 and the cost of the product is ₱312.00?
A. ₱338.00 B. ₱337.00 C. ₱336.00 D. ₱339.00
22. If the unit cost of the product is P360.00. How much is the selling price if 10% is added to the unit cost?
A. ₱396.00 B. ₱406.00 C. ₱386.00 D. ₱376.00
23. If the unit cost of the product is P110.00. How much is the selling price if 60% is added to the unit cost?
A. ₱176.00 B. ₱166.00 C. ₱156.00 D. ₱186.00
24. This activity involves segregating suitable from unsuitable raw materials.
A. grading and sorting B. labeling C. receiving D. preparation
25. Fish has bulging eyes, red gills and a firm body. What can you say about the fish?
A. The fish is fresh B. The fish is stale
C. The fish is partially fresh D. The fish is undergoing rigor mortis
26. The fishes you graded have slightly sunken eyes with grayish pupil; the flesh and backbone are slightly soft and
with a slightly sour odor. To what grade will you assign them?
A. Grade I B. Grade II C. Grade III D. Off-grade
27. Why must raw materials like fishes be gutted before salting, curing or smokingthem?
A. To thoroughly clean the fish
B. To prevent spoilage of the fish
C. To improve the odor of the fish
D. To remove the internal organs which contain spoilage organisms
28. When descaling a fish like tilapia or bangus, why should you use a blunt knife?
A. To prevent injuring the fish flesh B. To hasten the removal of scales
C. To prevent damaging the scales D. To maintain firmness of the fish flesh
[Link] consists of fish which failed to meet the requirements of Grade III and therefore must be rejected.
A. Grade I B. Grade II C. Grade III D. Off-grade
30. It protects the products from any form of loss, damage, deterioration, or spoilage and contamination during
handling and distribution.
A. Packages B. Packaging C. Preservation D. Procedures
31. The following are soft packaging materials except one:
A. Cellophane B. Foils C. Metal cans D. Styrophore
32. A packaging material that is made out of a rubber hydrochloride and is good for fresh, smoked and frozen
meats, and dairy products.
A. Cling wrap B. Foils C. Polyethylene D. Polypropylene
33. These are mostly steel with tin plating.
A. Cellophane B. Foils C. Metal cans D. Styrophore
34. A packaging container that is an alternative to metal cans and glass containers, and is used for thermally
processed fruit, vegetable, meat and fish products.
A. Cellophane B. Cling Wrap C. Foils D. Retortable Pouches
35. It may be defined as taking off oxygen from the container during sealing in order
to preserve the products.
A. Cling Wrap B. Glass containers C. Metal Cans D. Vacuum Packaging
36. It contains information provided by food businesses about their products.
A. Food Preservation B. Food Handling C. Food Labeling D. Food Packaging
37. The following are the importance of labeling except one:
A. It educates the consumer about the food they buy.
B. It helps consumers to make informed choices.
C. It helps consumers to store and use the food safely.
D. It does not require high energy to production.
38. This is the weight or volume of the product without the packaging.
A. Instructions for use B. Net quantity
C. Product name D. The list of ingredients
[Link] these instructions makes sure the food will last as long as the date shown if it hasn’t been opened, or
that it remains safe after opening.
A. Barcode B. Food allergens
C. Open-date marking for specific food D. Storage condition
40.A sufficient precise description of the food and of its nature.
A. Instructions for use B. Net quantity
C. Product name D. The list of ingredients