G10 Summative Test

FOOD PROCESSING GRADE 10
SUMMATIVE TEST
QUARTER I
Name:_______________________________________________ Grade & Section_______________________
Multiple Choice: Directions: Read and analyze the questions carefully. Write the letter that
corresponds to your answer.
1. What is the step in preparing equipment that covers the checking the accuracy of its certain
measurement?
a. Calibration b. inventory c. sanitation d. repair
2. Which of the following utensils is a bowl-shaped with holes used for draining liquids or rinsing
foods?
a. Mixing bowl b. Colander c. Glass bowl d. Strainer
3. Which of the following is used to test the jellying point of a jam?

a. Refractometer c. Jelly thermometer/Jelmeter
b. Pectin Meter d. Salinometer
4. Which of the following statements is the correct function of a jelmeter?
a. is used to measure the sugar level of fruit juice/s
b. It is used to measure the acidity level of fruit juice/s
c. It is used to measure pectin content of fruit juice/s
d. It is used to measure consistency of fruit juice/s
5. Which of the following utensils is used to level-off dry ingredients while measuring?
a. blunt edge of a knife c. spatula
b. food tong d. rubber scrapper
6. What tool is used to measure dry ingredients in medium quantity, like 3 grams of sugar that
could be converted into its unit?
a. glass measuring cup c. dry measuring cup

b. pirex d. measuring spoon
7. Mara needs to measure ¼ teaspoon of acid in the fruit juice to make a jam. Which of the
following measuring tool is the best for her to use?
a. glass measuring cup c. dry measuring cup
b. weighing scale d. measuring spoon
8. How are processing tools, utensils and equipment being sanitized?
a. Rinsing thoroughly in tap water
b. Drying under the sun
c. Rinsing thoroughly with dishwashing detergent
d. Soaking in chlorinated water
9. Which of the following statements is the function of a jelly bag?
a. Strain juice from softened fruit pulp
b. Remove lumps in the fruit and pulp
c. Separate pulp and juice of the fruit
d. Remove dirt/impurities in the mixture
10. Which of the following tools is used in peeling fruits and silvering nuts?
a. french knife c. kitchen shear
b. paring knife d. table knife
11. What substance makes jelly firm and rigid in structure?
a. acid b. pectin c. sugar d. fruit juice
12. What instrument is used to measure the pectin content of fruits?

a. graduated pipette c. thermometer
b. jelmeter d. refractometer
13. How is alcohol test used to determine the pectin content of fruits?
a. boil juice with denatured alcohol
b. drop juice in the denatured alcohol
c. mix fruit juice with denatured alcohol
d. let fruit juice and alcohol run down the jelmeter tube
14. To test the fruits acidity, compare the fruit juice with the standard acid solution. How are
you going prepare the standard acid solution?
a. mix 1 tablespoon of calamansi juice to 6 tablespoons of water
b. mix 1 tablespoon of calamansi juice to 7 tablespoons of water
c. mix 1 tablespoon calamansi juice to 8 tablespoons of water
d. mix 1 tablespoon of calamansi juice to 10 tablespoons of water
15. What content of fruit juice determined the amount of sugar needed in jellies, jams,
marmalade and preserves?
a. fruit and pectin c. fruit and acid
b. pectin and acid d. fruit and sugar
16. Why is it important to test the pectin and acid content of fruits in making jam, jellies,
marmalade or preserves?
a. to easily identify the consistency of the finished product
b. to determine the amount of sugar to be added
c. to know the exact taste of the jellies, jams, marmalade or preserves
d. to utilize all the fruit juice available in the locality
17. Which of the following statement is correct in alcohol test?

a. Boil small amount of the fruit juice with any acid or alcohol.
b. Place small amount of fruit juice in the plate and add acid or alcohol.
c. Mix one tablespoon of fruit juice and two tablespoons of denatured wood alcohol.
d. Fruit juice is run down in a plate with denatured wood alcohol wait for one
minute.
18. Which of the following statements best define the word gel?
a. Shapeless mass of inert matter that coagulates.
b. Substance that makes a mixture solidify.
c. Semi-solid and of a jelly-like consistency.
d. Solid matter that separates and falls at the bottom of the liquids.
19. Which of the following statement is a general rule in making jellies, jams, marmalade or
preserves?
a. The higher the acid content, the less sugar. The higher the pectin content, the
more sugar to be added.
b. The higher the acid content, the more sugar. The higher the pectin content, the
less sugar to be added.
c. The lower the acid content the less sugar. The higher the pectin content, the
more denatured alcohol to be added.
d. The lower the acid content the more sugar. The lower pectin content, the less
denatured alcohol to be added.
20. Fruit juices with small pectin content should not be utilized for jelly making unless you add
with a specific ingredient. What ingredient is needed to be added?
a. lemon c. sugar
b. vinegar d. commercial pectin
21. What is used to measure dry and liquid ingredients in small quantity?
a. glass measuring cups d. measuring spoons
c. measuring cups d. weighing scale
22. What is used to level-off dry ingredients when measuring?
a. knife c. spatula
b. rubber scraper d. tongs
23. What is a bowl-shaped kitchen utensils with holes used for draining off liquids and rinsing
foods?
a. colander b. strainer
c. mixing bowl d. bowl
24. Which of the following is used to strain liquids?

a. colander b. jelly bag
c. strainer d. a piece of cloth
25. What equipment is used to filter the juices to a finer texture?

a. hydraulic press b. centrifuge
c. juice extractor d. blender
26. What instrument is used to measure the pectin contents of fruits?

a. jelmeter c. refractometer
b. jelly thermometer d. candy thermometer
27. What water-soluble substance is found in some slightly under ripe fruits that causes jellies
to set?
a. acid b. pulp
c. pectin d. sugar
28. Which of the following is made from fruit juice and pulp?
a. jam b. marmalade
c. jelly d. preserve
29. If ¾ cup of sugar is needed per cup of juice, how many cups of sugar are added if you will
prepare 6 cups fruit juice?
a. 3 ½ cup b. 5 ½ cups
c. 4 ½ cups d. 6 ½ cups
30. What product is made from fruit juices?

a. jam b. marmalade
c. jelly d. preserve
31. Which of the following should be selected for jelly making?

a. ripe fruits d. mixture of slightly under ripe and ripe fruit
c. slightly under ripe d. overripe fruit
32. Which of the following is used in testing the jellying point?

a. alcohol test b. cooking test
c. bubble formation d. pectin test
33. Which of the following is used in determining the pectin contents of fruits?
a. flake test b. temperature test
c. jelmeter test d. acid test
34. What is a clear, jelly-like mixture in which shreds or thin slices of fruits or peel are
suspended?
a. marmalade b. preserve
c. paste d. jelly

a. acid b. sugar
c. pectin d. salt
36. Which of the following is a form of sugar concentrates?
a. marmalade b. sausage
c. pickles d. wines

a. acid c. sugar
b. pectin d. fruit
38. What instrument is used to measure the pectin content of fruits?

a. graduated pipette d. thermometer
c. jelmeter d. refractometer
39. How is alcohol test used to determine the pectin content of fruits?
a. boil juice with denatured alcohol
b. drop juice in denatured alcohol
c. mix juice with denatured alcohol
d. let juice and alcohol run down the jelmeter tube
40. To test the fruit’s acidity, compare the fruit juice with the standard acid solution. How are
you going to prepare the standard acid solution?
a. mix 1 tablespoon calamansi juice to 6 tablespoons water
b. mix 1 tablespoon calamansi juice to 7 tablespoons water
c. mix 1 tablespoon calamansi juice to 8 tablespoons water
d. mix 1 tablespoon calamansi juice to 10 tablespoons water

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FOOD PROCESSING GRADE 10

Name:_________________________ Grade & Section_

a. Mixing bowl b. Colander c. Glass bowl d. Strainer

3. Which of the following is used to test the jellying point of a jam?

b. food tong d. rubber scrapper

a. glass measuring cup c. dry measuring cup

12. What instrument is used to measure the pectin content of fruits?

17. Which of the following statement is correct in alcohol test?

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

25. What equipment is used to filter the juices to a finer texture?

26. What instrument is used to measure the pectin contents of fruits?

30. What product is made from fruit juices?

31. Which of the following should be selected for jelly making?

32. Which of the following is used in testing the jellying point?

35. What substance makes jelly firm and rigid in structure?

37. What substance makes jelly firm and rigid in structure?

38. What instrument is used to measure the pectin content of fruits?

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