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    Ryl Mitch
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    The document appears to be a test on food processing concepts for students. It contains 40 multiple choice questions testing knowledge on topics like: good manufacturing practices (GMP), food curing processes using salt, sugar and nitrates/nitrites, food packaging materials and their properties, food processing tools and equipment, and food preservation methods like canning, smoking and pickling. The questions aim to evaluate understanding of key terms, materials, processes and safety practices in the food processing industry.

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    POST TEST

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    The document appears to be a test on food processing concepts for students. It contains 40 multiple choice questions testing knowledge on topics like: good manufacturing practices (GMP), food curing processes using salt, sugar and nitrates/nitrites, food packaging materials and their properties, food processing tools and equipment, and food preservation methods like canning, smoking and pickling. The questions aim to evaluate understanding of key terms, materials, processes and safety practices in the food processing industry.

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    1K views6 pages

    Pre Post Test Food Processing

    Uploaded by

    Ryl Mitch
    The document appears to be a test on food processing concepts for students. It contains 40 multiple choice questions testing knowledge on topics like: good manufacturing practices (GMP), food curing processes using salt, sugar and nitrates/nitrites, food packaging materials and their properties, food processing tools and equipment, and food preservation methods like canning, smoking and pickling. The questions aim to evaluate understanding of key terms, materials, processes and safety practices in the food processing industry.

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    of 6

    MACANGAO AGRICULTURAL VOCATIONAL HIGH SCHOOL

    ACHIEVEMENT TEST
    FOOD PROCESSING – 12

    Name: _________________________________________________ Score: __________________________

    I. Encircle the letter of the correct answer.

    1. The acronym GMP means?


    a. Good Monitoring Proudct b. Good Manufacture Practices
    c. Good Manufacturing Practice d. Good Manufactures Practice

    2. Helps in ensuring the quality of product?


    a. Good Monitoring Proudct b. Good Manufacture Practices
    c. Good Manufacturing Practice d. Good Manufactures Practice

    3. Why does good personal hygiene and sanitary important in handling food?
    a. for safe keeping b. for easy use
    c. for good habit d. to maintain its neat and clean look

    4. The process of salting is _______________?


    a. prescribing food with salt b. presenting food with salt
    c. the preservation of food with salt d. none of this

    5. Brine solution, is the combination of ________________?


    a. mixture of sugar and water b. mixture of salt and water
    c. mixture of iodized salt and mineral d. all of the above

    6. It is used to measure the salinity of the brine?


    a. iodometer b. salinometer
    c. scalenometer d. all of the above

    7. Curing is the process of _______________?


    a. combining salt, water and sugar b. combination of salt , water and sugar
    c. combination of iodized salt and sugar d. none of the above

    8. What is the primary ingredient in meat curing?


    a. sugar b. salt c. vinegar d. soysauce

    9. What is the other forms of sugar?


    a. honey, corn syrup, solid and maple syrup
    b honey, corn starch and sugar cane
    c. honey, nets, molasses
    d. all of the above

    10. Sugar is also use to _____________?


    a. alleviate the harsh flavor of salt
    b. mixed the flavor with salt
    c. maintain the harsh flavor of salt
    d. none of this

    11. Nitrates or Nitrates are also called _____________?


    a. curing salt b. curing sugar
    c. curing powder d. yeast

    12. Responsible for killing bacteria and also gives meat a pink or red color?
    a. curing salt B. curing sugar
    c. curing powder d. all of the above

    13. Why is it not appropriate use iodized salt in brine, and curing mixtures and
    solution?
    a. may cause possible adverse effects on color and flavor of many food products.
    b. may cause change adverse effects on color and flavor of many food products.
    c. may cause salty adverse effects on color and flavor of many food products.
    d. may cause poor adverse effects on color and flavor of many food products.

    14. The following are the safety precautionary measures used in curing salt, EXCEPT?
    a. keep out of reach of children b. use it always as a recipe calls for
    c. coloring it pink, helps in identifying to prevent accident
    d. handling with care not to be ingested directly

    15. How can spoilage and molds development in salted product be avoided?
    a. rub down the meat or fish with salt-based cure
    b. rub down the meat or fish with white or brown sugar as mix
    c. wash the curing ingredient and set it dry
    d. all of the above

    16. A process of exposing the meat or fish to smoke from burning or smoldering
    Wood.
    a. burning process b. smoking process
    c. heat process d. steaming process

    17. Which of the following is an importance of packaging?


    a. serves as a means of protecting the
    b. goods for transport
    b. enhances product market appeal
    c. both a and b
    d. advertise the product

    18. What is the best packaging material for fish processed through canning?
    a. tin can
    c. thermo-plastics
    b. polyethylene bag
    d. paper board

    19. . If you are assigned to select packaging materials, which of these factors will you consider?
    a. appearance
    c. composition
    b. reliability
    d. all of these

    20. Which of the following makes packaging material ideal for packaging finished/processed products?
    a. ability to reduce bacterial spoilage
    b. can prevent odor formation
    c. cheap and recyclable
    d. both a and b

    21. If you process food by canning but you don’t have can sealer in the school, will you use tin cans?
    a. No, because they must be sealed with a can sealer.
    b. Yes.
    c. Maybe.
    d. I don’t know.

    22. Which of the following methods is involved in packaging finished/processed products


    a. storing in corrugated fiberboard
    b. storing in wooden boxes
    c. both a and b
    d. none of these

    23. If you are assigned to pack smoked fish, which of these will you do?

    a. pack in tin cans


    b. pack in glass jars
    c. pack in plastic bags
    d. pack in bamboo baskets or wooden boxes

    24. When selecting packaging materials, which of these characteristics will you consider?
    a. odor and gas proof
    b. sturdy
    c. inert
    d. all of these
    25. If you are to pack fermented products, what do you think is the most ideal packaging material?
    a. plastic bottles
    b. plastic bottles with caps
    c. tin cans
    d. plastic laminates

    26. What is the best packaging material for pickled products?


    a. glass bottles b. tin cans
    c. glass jars d. plastic bottles

    27. Identifying a product by placing printed materials on a container or wrapper.


    a. Label
    b. Labeling
    c. Net content
    d. Weight of package

    28. Products stored in the refrigerator.


    a. Jams and jellies
    b. Tocino
    c. longganisa
    d. fruits

    29. What is used to measure dry and liquid ingredients in small quantity?
    a. glass measuring cup b. measuring cup
    c. measuring spoon d. weighing scale

    30. Which of the following is used to strain liquids?


    a. colander b. jelly bag c. strainer d. sieve

    31. Which of the following is used for slicing fruits and vegetables into different sizes?
    a. french knife b. food slicer c. paring knife d. table knife

    32. How are processing tools, utensils, and equipment be sanitized?


    a. rinsing thoroughly in tap water
    b. drying under the sun
    c. soaking in chlorinated water
    d. soaking in water with detergent

    33. What is the step in preparing equipment that checks the accuracy of measurement?
    a. calibration b. inventory
    c. sanitation d. repair

    34. What is bowl-shaped kitchen utensils with holes used for draining off liquids and rinsing foods?
    a. colander b. mixing bowl c. strainer d. bowl

    35. Which of the following is used to strain liquids?


    a. colander b. jelly bag c. strainer d. a piece of cloth
    36. What instrument is used to measure the pectin contents of fruits?
    a. jelmeter b. jelly thermometer c. refractometer d. candy thermometer

    37. How is processing tools, utensils and equipment sanitized?


    a.rinsing thoroughly in tap water b.soaking in water with detergent
    c. soaking in 150-200 ppm chlorinated water d.Drying under the sun

    38. What water-soluble substance is found in some slightly underripe fruits that causes jellies to set?
    a. acid b. pectin c. pulp d. sugar

    40. Which of the following is made from fruit juice and pulp?
    a. jam b. jelly c. marmalade d. preserve

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