Summative Test in Food Processing: Exploratory Course in Grade 7 & 8

Republic of the Philippines
DEPARTMENT OF EDUCATION
Region XI
DIVISION OF DAVAO DEL NORTE
MARSMAN NATIONAL HIGH SCHOOL
Batulao Compound, Sto. Tomas, Davao del Norte
SUMMATIVE TEST IN FOOD PROCESSING

Exploratory Course in Grade 7 & 8
NAME _________________________________ SCORE _______________

GRADE & SECTION _______________________ DATE ________________
General Instructions: Write your answer on the test paper. Read and follow instructions very carefully.
TEST I. Directions: Encircle the letter of the correct answer.
1. In what part of the fish to which scissors is applicable?

a. fins of fish c. head of the fish
b. scales of fish d. any part of the fish
2. Which among the following given is an equipment used to retain the freshness of the raw foods?
a. oil drum c. refrigerator
b. wooden vat d. plastic container
3. In mixing or stirring mixture of salt and small fish for salting, what device is being used?
a. wooden vat c. wooden shovel
b. earthen pots d. plastic container
4. How do you check the accuracy of the weighing scale before weighing the food items?
a. see to it that the hand is moving around.
b. see to it that the hand points at any number.
c. checking is not necessary if the hand is moving.
d. see to it that the hand is pointed at zero in an empty weighing food item.
5. What tool is used for picking or handling food?
a. tong c. measuring cup
b. panandok d. wooden shovel or spade
6. Why is it that food contact surfaces of machine or equipment be regularly lubricated?
a. to prevent corrosion c. to remove the knobs
b. to prevent wear and tear d. to prevent malfunction
7. What is the term for a systematic procedure of producing a record for reference?
a. data c. measurement
b. cost d. documentation
8. Your teacher assigned your group to make mango jam in the laboratory room. What is the proportion needed for
the mixture?
a. 1:1 and 1:1/2 c. 1:1 and 1:1/4
b. 1:1 and 1:1/3 d. 1:1 and 1:3/4
9. A table designed for a particular work.
a. dining table c. working table
b. trimming d. sink
10. These are marks with meanings and are used in replacement to words representing an idea.
a. symbols b. layout c. signs d. pictures
11. Why do you process fish for food using different procedure?
a. to add income
b. to explore and discover
c. to ensure food for the family
d. to increase the shelf life of fish for food
12. How do you kill microorganisms that remained after cleaning equipment/machine, tools and utensils?
a. use soap and water for washing
b. wipe and dry with ventilation
c. use detergent solution in washing
d. use physical and chemical sanitizing agent
13. Which of these should you do to prevent the metal surface of your gas range, oven, and gas stove to corrode?
a. wash with soap and water
b. wash with running water
c. wipes off spilled food then wash and wipe thoroughly
d. scrape the surface with spilled food then applies lubricants
14. Why do you still need to sanitize or disinfect the tools, equipment, and utensils after removing and washing the
dirt with soap and water?
a. washing with running water kills microorganisms
b. washing alone can remove the microorganisms and germs
c. washing with soap and water cannot remove the adhering dirt
d. it kills or destroys all the germs and microorganisms which remained after washing
15. What is the sanitizing agent that is inexpensive, most used, and available anywhere which kill germs and
microorganisms?
a. detergent
b. soap and water
c. chlorine solution
d. clean water only then air dry
TEST II. Direction: Arrange the jumbled letters to form the correct words described in each item. Write your
answer on the space provide.
16. Something that enters a process from the outside and is acted upon or integrated in the main body of data.
UPTIN _____________________________
17. A written record showing the input-output relationship in determining the yield from a certain procedure.
DTOONPUCIR ORPTER _____________________________
18. It is anything produced especially through a process, a product, or a yield.
UPTUTO _____________________________
TEST III Direction: Fill the blanks with the appropriate letter that correctly fits in the word being identified.
19. C__ P A C__ T __

It refers to how much a container will hold.
20. __O L _ _M E
It is the amount of space something occupies.
21. K I __ __ G R _ M
The unit used in measuring bigger mass
22. M __A S _ R E __ __N T
A way of comparing certain attribute of an object with some given standard.
23. __ __ TA
A collection of information about a study under investigation.
24. R__ __ OR__I__ G

The process of capturing data or translating information to a recording format stored on some storage
medium.
TEST IV. Directions: Look at the following pictures eagerly. Put a check mark (/) in the tools, equipment,
instruments, and utensils used in food processing and put (X) if it is not. Items 25-30
GOODLUCK AND GOD BLESS US ALL!!!

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Republic of the Philippines

SUMMATIVE TEST IN FOOD PROCESSING

NAME ___________________ SCORE _

1. In what part of the fish to which scissors is applicable?

19. C P A C T __

24. R ORI G

GOODLUCK AND GOD BLESS US ALL!!!

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