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3 Periodical Test: Tle 9-Food Processing

The document is a test for students on food processing topics. It contains 24 multiple choice questions testing knowledge of measurements, food safety practices, and cost calculations related to food production.

Uploaded by

Lea Cardinez
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
2K views

3 Periodical Test: Tle 9-Food Processing

The document is a test for students on food processing topics. It contains 24 multiple choice questions testing knowledge of measurements, food safety practices, and cost calculations related to food production.

Uploaded by

Lea Cardinez
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE URDANETA CITY
PALINA WEST NATIONAL HIGH SCHOOL
Urdaneta City Pangasinan

Name:__________________________________________________________ School:__________________________

3RD PERIODICAL TEST


TLE 9- FOOD PROCESSING

Directions: Carefully read the questions and choose your answer from the options given. Write your answers before the number.

1. How many teaspoons are there in one tablespoon?


a. 2 b. 3
c. 4 d. 5

2. How many tablespoons are there in one cup?


a. 13 b. 14
c. 15 d. 16

3. Which of the following is equal to one kilogram?


a.1500 g b. 1000 g
c. 2000 g d. 2500 g

4. What is the equivalent of 320F in Centigrade?


a. 00C b. 20C
c. 10C d. 30C

5. What do you call a form where only few data are presented?
a. tabular form b. textual form
c. graphical form d. none of the above

6. What solution has a uniform composition and property?


a. heterogonous c. concentration
b. homogenous d. mixture

7. Which factor is NOT included when computing for the selling price?
a. raw food cost c. overhead expenditure
b. labor cost d. food cost percentage

8. In the food industry, how is the selling price commonly determined?


a. raw food cost c. overhead expenditure
b. labor cost d. food cost percentage

9. What normally is the percentage of food cost?


a. 20 to 60% c. 30 to 50%
b. 10 to 40% d. 40 to 60%

10. What is the ratio needed in brine cooking when smoking fish?
a. 150g to 700ml c. 200g to 750ml
b. 250g to 800ml d. 300g to 850ml

11. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams?
a. 250 g b. 270 g
c. 260 g d. 280 g

12. What is the ratio by weight of salt to fish in fermentation?


a. 1:4 b. 1:5
c. 1:6 d. 1:7

13. How many grams compose 1 cup of salt?


a. 250 g b. 270 g
c. 260 g d. 280 g

14. What proportion should you apply when preparing the mixture of mango jam?
a. 1:1 b. 1:3/4
c. 1:2 d. 1:1/2
15. Using 1:3 ratio in salting fish, how many grams of salt is needed for the fish, which weighs 900 grams?
a. 300 g b. 400 g
c. 500 g d. 200 g

16. What are the incurred expenses of raw materials used?


a. Cost of Ingredients b. Market List
b. Market List d. Cost of Labor

17. What is the total of expenses incurred in processing a product?


a. Cost of Ingredients b. Market List
b. Cost of Production d. Cost of Labor

18. What is the cost added to the cost of ingredients to find the total of production cost?
a. Cost of Ingredients c. Operating Expenses
b. Market List d. Cost of Labor

19. What is the wages cost of workers


a. Cost of Ingredients c. Operating Expenses
b. Market List d. Cost of Labor

20. What is important to prepare for computing the production cost?


a. Cost of Ingredients c. Operating Expenses
b. Market List d. All of these

21. How many teaspoons are there in one tablespoon?


a. 2 b. 3
c. 4 d. 5

22. How many tablespoons are there in one cup?


a. 13 b. 14
c. 15 d. 16

23. Which of the following is equal to one kilogram?


a. 1500 g b. 1000 g
c. 2000 g d. 2500 g

24. What is the equivalent of 320F in Centigrade?


a. 00C b. 20C
c. 10C d. 30C

II. Convert the following. Choose your answer from the box.

a. 24.10 b. 80.00 c. 43.51 d. 24.28 e. 70.263 f. 10.34 g. 62.132

h. 54.30 i. 41236 j. 65500 k. 50010 l. 82800 m. 27890 n. 35200

o. 70430 p. 13000 q. 4351

TEST III. RETURN DEMONSTRATION (10 points)

Prepared by:
NOTED:
LEA C. CARDINEZ
Subject Teacher GINO T. ASPIRAS
School Principal

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