Tvttest4thq.docx

Bataan School of Fisheries T.V.E (Fish Preservation II) Fourth Quarterly Examination Name: ___________________________________ Teacher: Mrs. Loida A. Serandon

II - ______

Score: ______

Read and understand carefully the questions below. Choose the correct answer among the options. Write your answer on a separate sheet. ______1. Your teacher instructed you to wear Personal Protective Equipment. Which is not included among the list? a. Head cap c. Gown b. Boots or shoes d. Make up ______2. Which PPE is used to cover mouth to prevent food contamination? a. Mouth mask c. Hairnet b. Boots d. gloves ______3. Your teacher instructed you to wear Personal Protective Equipment. Which is not included among the lists. a. head caps c. gown b. boots or shoes d. make up ______4. Which of the PPE serves as outside clothing to protect one’s self from dirt during laboratory or processing of foods? a. apron/gown c. head caps b. mouth mask d. gloves ______5. Personal Protective Equipment is checked according to: a. Job requirement c. Manufacturer’s specifications b. DOLE requirement d. BFAD requirement ______6. Which refers to the set of practices, procedures and rules designed for the promotion and maintenance of health and cleanliness on the processing plant? a. HACCP c. GMP b. SSOP d. None of the choices ______7. What is the best standard operating procedure in maintaining the safety of equipment and facilities? a. thorough washing b. subsequent disinfection before and after using c. both a and b d. none of the choices ______8. What is the purpose of applying strict quality control in choosing raw materials for processing? a. to prevent inferior finished products c. to produce sound marketable product b. to produce good finished product d. all of the choices ______9. The process of putting labels on the immediate container. a. labelling c. packing b. sealing d. none of these ______10. How will you ensure the safety of raw materials particularly the quality of fish in processing? a. The condition of fish is fresh b. No presence of foreign materials c. The color and quality of salt and additive are considered d. All of the choices ______11. How will you ensure that the workers can handle food safely during production? a. Workers are not infected with contagious disease b. Workers are not wearing their Personal Protective Equipment c. Workers are smoking during preparation/processing of foods d. Workers hands are thoroughly washed ______12. Which among the choices includes practices and procedures implemented in processing plants to ensure product safety/ product quality and prevention of economic fraud? a. GMP c. HACCP b. SSOP d. None of the choices ______13. Means taking out and disposing unnecessary items. a. sort c. systematize b. sanitize d. self-discipline ______14. Means doing spontaneously without being told. a. sort c. seiri b. self-discipline d. seiton

______15. It refers to regular cleaning schedule to prevent things form having the chance to get dirty. a. seiketsu c. seiso b. seiri d. seiton ______16. Why is installing of firefighting equipment in the work area necessary? a. For emergency purposes b. Alternative to firefighting equipment in case sudden fire blown up due to gas leak c. For personnel and processing plant safety d. All of the above ______17. You are instructed to separate combustible from non-combustible materials. Why do you have to separate then in the work area? a. For safety b. It can easily be caught by fire c. It signals danger when mixed with flammable materials d. All of the above ______18. What piece of cloth is applied to victims in an attempt to stop severe bleeding? a. tourniquet c. latex gloves b. gauze d. surgical masks ______19. What is the correct first aid procedure for first degree burn? a. Remove the child from the heat source b. Remove clothing from the burned area immediately c. Apply cold compress on the burned area for 3-5 minutes d. All of the above ______20. How will you apply mouth to mouth resuscitation? a. Turn the victim on the back of rescuer b. Remove any foreign matter from the mouth c. Tilt the victim’s head and back and push the chin up d. Pinch the victim’s nostrils open ______21. Which of the following is the proper disposal of waste? a. Burn the waste/garbage b. Put all the trash/waste in a dumping pit for composting c. Throw the waste/garbage outside the processing plant d. Throw the waste/garbage in the sea ______22. What Republic Act is concerned to fight against waste which provides that all waste matters be recycled and reused into useful items? a. Republic Act No. 9003 c. Republic Act No. 9030 b. Republic Act No. 3009 d. Republic Act No. 3090 ______23. Which of the following hazards pertains to the presence of bacteria/viruses and other microorganisms? a. chemical hazard c. physical hazard b. biological hazard d. none of the choices ______24. How will you recognize if the hazard in raw materials is a physical hazard? a. if it contains foreign matters b. if it contains metals on glass c. if it contains plastic d. all of the above ______25. The following are beneficial effects of proper waste disposal or proper waste management except one. Which is not included? a. it causes pollution of surroundings b. it becomes the breeding grounds for flies and other disease causing pest c. it can be a source of waste utilizable into the production of by-products d. it can encourage contamination in a processing plant ______26. Which among the list is a biodegradable item? a. dry leaves c. glass b. cans d. plastic ______27. A device used to measure the weight of fish/food? a. thermometer c. measuring cup b. weighing scale d. none of the above ______28. What is used in measuring the volume of the liquids? a. salinometer c. refractometer b. cylinder d. none of the above

______29. What type of water is used in calibrating the refractometer? a. distilled water c. water from the faucet b. sea water d. none of the above ______30. What is the cheapest and most easily available sanitizer in the market? a. bar soap c. chlorine b. powdered soap d. none of the above ______31. A device used to measure the strength of brine solution is: a. salinometer c. both a and b b. thermometer d. none of the above ______32. Why is cleaning and sanitizing the equipment important in fish processing? a. It lengthens the shelf-life of the product b. Zero involvement in the outbreak of food poisoning c. Reduces the risk of contamination d. All of the above ______33. What is the function of the refractometer? a. Measures the sugar content of sap and syrup b. Measures the temperature of food/fish c. Used in wrapping the food/fish d. None of the above ______34. Why is it important to review all procedures on using standard measuring devices? a. To ensure proper use of standard measuring devices b. To enable a food processor to use the appropriate measuring device c. To enable a food processor to work systematically and accurately d. All of the above ______35. Where will you keep measuring devices? a. Inside a wet or moist cabinet c. In plastic bags b. Inside a clean dry cabinet d. On top of the table ______36. How will you properly use a weighing scale? a. Calibrate the weighing scale b. Put the food to be weighed on the plate of the weighing scale c. Record the obtained weight d. All of these ______37. If you measure sugar and other dry ingredients, what will you use? a. Measuring spoon c. Weighing scale b. Measuring cup d. Spatula ______38. When recording the weight measured with a weighing scale, what unit of measurement is used? a. Pound b. Gram c. Kilogram d. both b and c ______39. It is an important canning equipment used to process fish packed in a hermetically sealed container at a higher temperature and pressure. a. pressure cooker c. casserole b. can sealer d. none of the above ______40. Part of the pressure cooker where the steam comes out. a. pressure gauge c. pet cock b. bakelite knob d. cover ______41. It is used to open and closed the cooker. a. bakelite knob c. cover b. pressure gauge d. handle ______42. What is the main preservative present in smoke? a. creosote c. vinegar b. salt d. sugar ______43. Type of smoking where in the fish is placed close proximity to the fire. a. hot smoking c. both a and b b. cold smoking d. none of the choices ______44. You noticed that it is difficult to turn the knobs of a pressure cooker, which of these will you do? a. change the knobs b. apply lubricants like grease or oil at the screws

c. remove the knobs d. don’t do anything ______45. The following are the steps in preparing equipment ready for processing except one. Which one is not included? a. checking c. calibrating b. sanitizing d. storing ______46. How will you classify a fish with bulging eyes, red gills, form body, etc? a. the fish is fresh c. the fish is partially fresh b. the fish is stale d. the fish is undergoing rigor mortis ______47. If you are assigned to debone a fish like bangus, which of these will you do first? a. remove the backbone b. split fish along its dorsal side c. make superficial cuts along the dorsal side of the fish d. remove the rib bones ______48. It is a tool used for removing the spines and other nuisance bones in the fish. a. forcep c. scissors b. tweezor d. none of the above ______49. In preparing a brine solution, you are instructed to prepare 10% brine solution. How will you measure it? a. 1 part salt, 8 parts water c. 1 part salt, 7 parts water b. 1 part salt, 9 parts water d. 1 part salt, 5 parts water ______50. A systematic procedure of keeping a record for reference. a. presentation c. documentation b. input d. none of the above

Prepared by: Mrs. Loida A. Serandon

Bataan School of Fisheries T.V.E (Fish Preservation III) Fourth Quarterly Examination Name: _____________________________________ Teacher: Mrs. Loida A. Serandon

III - _____

Score: _______

I. Carefully read the questions and select the best answer from the options given. Write the letter only of your answer on the answer sheet. ______1. Why is there a need to sanitize equipment, tools and utensils before using for fermenting and pickling fruits and vegetables? a. for comfort and convenience c. to avoid heavy microbial contamination b. to enhance the quality of the products d. to hasten the process ______2. What will you do to maintain proper condition of equipment, tools and utensils? a. provide favorable storage c. disinfect b. apply lubricant d. all of the above ______3. Which is not included as cutting utensil? a. knife c. peeler b. extractor d. slicer ______4. Part of the refrigerator which maintains temperature. a. lightning c. thermostat b. ice maker d. freezer ______5. Which precautionary measure is correct in operating equipment? a. never ask assistance in operating b. play with classmates while the equipment is in operation c. electrically operated must be turned off and unplug form outlet when not in use d. none of these ______6. What do you call the process of transformation of carbohydrates into alcohol or acid through the action of microorganisms? a. dessication c. fermentation b. decomposition d. adulteration ______7. Which of the following is the product of alcoholic fermentation? a. vinegar c. sauces b. wine juices ______8. What product is made from sugary and starchy materials obtained by alcoholic and acetous fermentation? a. vinegar c. juices b. wine d. sauces ______9. Which of the following types of fermentation is carried out in a sugary medium? a. lactic acid fermentation c. alcoholic fermentation b. acetous fermentation d. all of these ______10. What type of fermentation occurs in a salt medium? a. alcoholic fermentation c. acetous fermentation b. lactic fermentation d. A and C ______11. In fermentation, what is the first and foremost factor to consider? a. rate of fermentation c. kinds of salt b. temperature d. scum formation ______12. Why is proper temperature important in fermentation? a. for the activity of enzymes b. for the growth of lactic acid bacteria c. for the prevention of scum formation d. for the prevention of proper acid formation

______13. How will you intensify the color and crispness of pickled product? a. use high concentration of vinegar

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b. add alum and turmeric in the final wash water c. prolong soaking in the brine d. use low grain of vinegar The following are the preventions of scum formation, except – a. keeping in a dark area b. store in the open sunlight c. pour a thin layer of neutral mineral oil on the surface of the brine solution d. none of these To control alcoholic fermentation, what must be used? a. lactic acid c. true wine yeast b. acetic bacteria d. salt Which is considered as one kilogram? a. 1500 g c. 2000 g b. 1000 g d. 2500 g How many teaspoons are there in one tablespoon? a. 2 c. 4 b. 3 d. 5 How many tablespoons are there in one cup? a. 13 c. 14 b. 15 d. 16 What is the equivalent of 32°F to centigrade? a. 0°C c. 1°C b. 2°C d. 3°C In smoking fish, what ingredients and materials will you prepare? a. salt and water c. both a and b b. fish d. none of these If you buy ¼ kilo of sugar to be used in pickling, how much is this in gram? a. 250 g c. 270 g b. 260 g d. 280 g You are instructed to process fermented fish, what is the ratio needed to ferment fish and salt by weight? a. 1:4 c. 1:5 b. 1:6 d. 1:7 What will you do so that equipment, tools, and utensils are ready to use? a. lubricate the parts c. calibrate b. check the condition d. both b and c When are you going to sanitize the equipment and utensils? a. during the performance c. before the performance b. after the performance d. during storage These are containers or receptacles for preparing brine solution and where fish are soaked for required period of time. a. mixing bowls c. fermentation vats b. soaking vats d. basin An instrument used for measuring the salt concentration of the brine. a. anemometer c. psychrometer b. salinometer d. barometer A white crystalline compound chemically known as sodium chloride occurring abundantly in nature both in solid and in solution. a. salt b. sugar c. smoke d. vinegar

______28. The utensil needed in mixing ferment fish and other fishery product is __? a. jar c. salinometer b. turner d. wooden ladle

______29. The number of days to ferment fish and other fishery product is ___? a. 3-4 days c. one month to a year b. one week to 6 months d. both b and c ______30. Which utensil is not needed in fermentation process? a. knife c. measuring cup b. chopping board d. measuring spoon ______31. Which process is not suitable in fermenting fish and other fishery product? a. washing c. straining b. sorting d. drying ______32. Which of these is an ideal receptacle for fermented fish? a. earthen jars c. glass jars b. plastic containers d. plastic box ______33. You were assigned to mix fish and salt. What sanitary practice will you do? a. wear personal protective equipment b. sanitize all equipment and utensils c. maintain cleanliness and orderliness before and after the process d. all of these ______34. You are fermenting fish which will be sold after 6 months. Why will you mix papain? a. to improve the taste c. to improve the color b. to hasten the fermentation process d. to improve the odor ______35. Fermented fish undergo hydrolysis resulting to two by products, the fish sauce and fish paste. Which process will you do to separate them? a. decantation c. straining and filtering b. precipitation d. none of these ______36. Which of these is a BFAR standard for fermented fishery products? a. fish sauce must be clear with straw yellow or amber color b. cloudy and red in color c. clear and well hydrolyzed d. none of these ______37. Type of pickle which is caused by the formation of iron sulfide as a result of using utensils made up of iron. a. slimy pickle c. slippery pickle b. discoloration d. soft pickles ______38. Type of pickles which are placed immediately in heavy syrup. a. slimy brine c. slippery pickle b. discoloration d. soft pickles ______39. The main preservative present in vinegar. a. acetic acid c. hydrochloric acid b. citric acid d. none of these ______40. Removing the scales, head, viscera, fins of fish a. dressing c. gutting b. grading d. paring ______41. Sorting fish according to species, freshness and size. a. grading c. precooking b. chilling d. paring ______42. Cooling the raw materials to temperature of melting ice at 0°C. a. chilling c. slicing b. freezing d. sorting ______43. Partial cooking of raw materials. a. brining b. freezing c. slicing d. chopping

______44. Something that enters a process from the outside and acted upon and integrated to become an end product. a. reject c. input b. output d. production report ______45. To discard or throw out as worthless or useless.

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a. spoilage c. excess b. reject d. variance Anything produced especially through a process. a. input c. reject b. output d. production report A white gummy mass that usually form in vinegar a. mother vinegar c. yeast b. scum d. mold The science of fermentation a. biology c. oenology b. zymology d. phycology A process used in winemaking to reduce tartrate crystals in wine. a. heat stabilization c. Fermentation b. cold stabilization d. Alcoholic Fermentation Internal organs of fish such as liver, intestine, stomach, gall bladder and gills. a. entrails c. viscera b. fish offals d. all of these

Prepared by: Mrs. Loida A. Serandon