Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
PAQUITO S. YU MEMORIAL NATIONAL HIGH SCHOOL
Lo. Timonan, Dumingag, Zamboanga Del Sur

SECOND GRADING EXAMINATION

Name:__________________________ Grade&Section:__________ Date:________Score:____

Directions: Read the questions carefully and encircle the letter of your answer.

1. Your teacher instructed you to check and inspect all the food processing equipment in
your laboratory room. Which of the following will you do after the inspection?
a. Make an oral report
b. Store the food processing inspected
c. Make a checklist of the tools and equipment inspected
d. Prepare a written report following the standard format
2. Why should you check the equipment that is electrically operated before using them?
a. To prevent accidents
b. To practice using the equipment
c. To avid errors during operation
d. To make sure plugs, outlets and electrical insulation are not defective
3. Is it important to conduct a pre-operational check-up on equipment before operating
them in order____________.
a. To know where to return them
b. To be familiar with their parts and their function
c. To avoid accidents due to faulty operation of equipment
d. To be able to determine the correct operation of the equipment
4. In choosing food processing equipment, why is it better to choose those with parts easy
to assemble and disassemble?
a. For easy storage
b. Because they are cheaper
c. Easier dismantling in case the equipment breaks down
d. For easier assembling after dismantling
5. What will help you determine the kinds of tools, equipment, and utensils you will
assemble, sanitize, inspect, or check?
a. The kind of product to be produced
b. The method of food processing to be done
c. The raw materials to be processed
d. The availability of tools, equipment and utensils
6. Checking this preventive maintenance activity is done to avoid overheating.
a. Crack b. leak c. machine temperature d. vibration
7. This is one of the oldest food preservation methods. A process where the common salt
(NaCI), sodium chloride, is used a preservative that penetrates the tissue.
a. Baking b. curing c. frying d. salting
8. It is often regarded as including the process of adjusting the output or indication on a
measurement instrument to agree with the value of the applied standard within a
specified accuracy.
a. Calibration b. canning c. salting d. sanitizing
9. This process is the reduction of bacteria to safe levels to decrease the risk of infection; it
may not kill all viruses.
a. Curing b. sanitizing c. salting d. smoking
10. It is the process of preserving or extending the shelf life of food in brine or immersion in
vinegar.
a. Cleaning b. cooking c. pickling d. washing
11. It is the amount of material an object has.
a. Capacity b. mass c. temperature d. volume
12. Which measurement is refers to how much a container can hold?
a. Capacity b. mass c. temperature d. volume
 13. What unit measurements are used to measure the volume of the ingredients?
a. dozen/pieces b. liter c. kilogram d. C and F
14. What is the unit measurement for Mass?
a. dozen/pieces b. liter c. kilogram d. C and F
15. I refers to the degree of hotness or coldness of a body.
a. capacity b. temperature c.mass d. volume
16. What is the temperature degree of 100 C if we convert it to F?
a. 214 F b. 212 F c. 320 F d. 120 F
17. If we convert 200 F to C, what is the answer?
a. 78 C b. 34 C c. 94 C d. 12 C
18. Your range, oven, microwave, and smaller appliances are found in this area.
a. food storage section
b. preparation/cooking section
c. living room
d. clean-up station
19. Options like wine racks, spice racks, and roll-out trays help to organize your groceries.
a. food storage section
b. preparation/cooking section
c. living room
d. clean-up station
20. Everyone’s least favourite activity is one of the kitchen’s most important- clean up. This area
is home to the sink, waste disposal, and dishwasher.
a. food storage section
b. preparation/cooking section
c. living room
d. clean-up station
21. Named for the “U” shape it resembles, this is popular in the large and small working area.
a. The U-Shaped b. The L- Shaped c. The Island Option d. The G-Shaped
22. This shape is one of the most flexible an most popular, providing a compact triangle.
a. The U-Shaped b. The L- Shaped c. The Island Option d. The G-Shaped
23. Islands are extremely popular, especially in homes today, and are most often seen in the L-
Shaped working area.
a. The U-Shaped b. The L- Shaped c. The Island Option d. The G-Shaped
24. Built very much like the U-shaped with the addition of an elongated partial wall.
a. The Single Wall b. The L- Shaped c. The Island Option d. The G-Shaped
25. This style makes the most out of a smaller space.
a. The Single Wall b. The Corridor c. The Island Option d. The G-Shaped
26. It offers a very open and airy feel.
a. The Single Wall b. The Corridor c. The Island Option d. The G-Shaped
27. What unit measurement is used when measuring a Calamansi juice?
a. cup b. gram c. kilogram d. liter
28. If you will measure salt, what unit of measure will be used?
a. tablespoon b. gram c. kilogram d. liter
29. The abbreviation “tbsp.” means
a. tablespoon b. gram c. kilogram d. liter
30. What is the abbreviation for gram?
a. ml b. L c. gm/g d. C/c
31. Prevents your clothes form coming in contact with the food, hence any germs, dust, hair,
etc., stay within the apron and off your plate.
a. gloves b. hair net c. hand towel d. apron
32. This keep hair from contacting exposed food
a. hair net b. apron c. hand towel d. gloves
33. When do personnel wash their hands wherein personal cleanliness may affect food safety?
a. at the start of food handling activities
b. immediately after the toilet
c. after handling raw food or any contaminated material toilet
d. all of the above
34. Which of the following is the concern of personal hygiene?
a. freedom from any diseases
b. wearing of clean washable garments
c. observing sanitary habits and clean hands
d. all of these
35. which of the following is not requirement on personnel hygiene?
 a. hazard analysis
b. health status
c. illness and injuries
d. personal cleanliness
36. What should be done every day to prevent tooth decay?
a. brush your hair after taking a bath
b. cut your nails
c. take a bath everyday
d. Brush your teeth after every meal
37. Why do we need to observe personal hygiene?
a. to prevent from any diseases
b. to look good
c. to stay fit and healthy
d. all of the above
38. What is the result of poor personal hygiene?
a. sickness b. healthy body c. healthy minds d. clean look
39. Why do we need to hang our clothes in the sun to dry?
a. the sun rays will kill some disease-causing germs and parasites
b. it makes the white clothes more whiten
c. to eliminate odor
d. all of the above
40. What should be used in cutting our nails?
a. scissors b. knife c, nail cutter d. hair puller