WorksheetsQuiz 1
Total questions: 15
Worksheet time: 8mins
1. A device used to measure the strength of brine solution is.
A. Salimometer
B. Thermometer
C. Both A and B
D. Refractometer
2. What is the function of the refractometer?
A. Measures the sugar content of sap and syrup
B. Measures the temperature of the food/fish
C. Wraps the food/fish for processing
D. All of the above
3. What is used in measuring the volume of liquid?
A. Salinometer
B. Cylinder
C. Refractometer
D. Thermometer
4. A standard measuring instrument used in fish processing is
A. Salinometer
B. Refractometer
C. Thermometer
D. All of the above
5. What type of water is used in calibrating the refractometer?
A. Distilled water
B. Sea water
C. Water from the faucet
D. Brackish water
6. A device to measure the temperature of fish/food is
A. Thermometer
B. Salimometer
C. Refractometer
D. Beaker
7. A device used to measure the weight of fish/food is
A. Thermometer
B. Weighing scale
C. Measuring cup
D. Measuring spoon
8. How many drop of sap or syrup sample are needed in testing the refractometer?
A. One
B. Two
C. Three
D. Four
9. Why should you check equipment that are electrically operated before using them?
A. To make sure plugs, outlets and electrical insulation are not defective
B. To prevent accident
C. To practice using the equipment
D. To avoid errors and accidents in their operation
10. Why should food contact surfaces of machine or equipment be regularly lubricated?
A. To prevent wear and tear
B. To prevent corrosion
C. Both A and B
D. None of the above
11. Why should you operate or use equipment in accordance with manufacturers specifications?
A. To correctly operate them
B. To be familiar with their parts and functions and to correctly operate, care and troubleshoot them
C. To determine cost of equipment
D. To be familiar with the necessary safety precautions to observe
12. Which construction materials for equipment porous to bacteria and absorbs moisture as well as impart odor and color to the food?
A. Plastic
B. Metal
C. Stainless steel
D. Wood
13. How many teaspoons are there in one tablespoon?
A. 2
B. 3
C. 4
D. 5
14. How many tablespoons are there in one cup?
A. 13
B. 14
C. 15
D. 16
15. Which of the following is equivalent to one kilogram?
A. 1500g
B. 1000g
C. 2000g
D. 2500g
