_____2. The fishes you graded have slightly sunken eyes with grayish pupil; the flesh and backbone are slightly soft and with a slightly sour odor. To what grade will you assign them?

A. Grade I C. Grade III

B. Grade II D. Off-grade

_____3. Why must raw materials like fishes be eviscerated before salting, curing or smoking them?

A. To thoroughly clean the fish

B. To prevent spoilage of the fish

C. To improve the odor of the fish

D. To remove the internal organs which contain spoilage organisms

_____4. The purpose of this activity is to give the correct information about the product

A. Storing C. Processing

B. Labeling D. Receiving

_____5. One purpose of this processing activity is to prolong the keeping quality of the finished product.

A. Labeling C. processing

B. Storing D. preparation

_____6. It is the way facilities are placed according to plan.

A. Label C. Manual

B. Layout D. Specifications

_____7. It refers to the removal of the scales from a fish using a blunt knife.

A. Brining C. Grading

B. Eviscerating D. Scaling

_____8. When descaling a fish like tilapia or bangus, why should you use a blunt knife?

A. To prevent injuring the fish flesh

B. To hasten the removal of scales

C. To maintain firmness of the fish flesh

D. To prevent damaging the scales

_____9. This consists of fish which failed to meet the requirements of Grade III and therefore must be rejected.

A. Grade I C. Grade III

B. Grade II D. Off-grade

_____10. This processing activity involves pre-cooking.

A. Storing C. Preparation

B. Receiving D. Processing

_____11. This is the weight or volume of the product without the packaging.

A. Instructions for use C. Product name

B. Net quantity D. The list of ingredients

_____12. Following these instructions makes sure the food will last as long as the date shown if it hasn’t been opened, or that it remains safe after opening.

A. Barcode C. Open-date marking for specific food

B. Food allergens D. Storage condition

_____13. A packaging container that is an alternative to metal cans and glass containers, and is used for thermally processed fruit, vegetable, meat and fish products.

A. Cellophane C. Foils

B. Cling Wrap D. Retort able Pouches

_____14. An article numbering system for increased productivity.

A. Barcode C. Open-date marking for specific food

B. Food allergens D. Storage condition

_____15. A sufficient precise description of the food and of its nature.

A. Instructions for use C. Product name

B. Net quantity D. The list of ingredients

_____16. It may be defined as taking off oxygen from the container during sealing in order to preserve the products.

A. Cling Wrap C. Metal Cans

B. Glass containers D. Vacuum Packaging

_____17. It protects the products from any form of loss, damage, deterioration, or spoilage and contamination during handling and distribution.

A. Packages C. Preservation

B. Packaging D. Procedures

_____18. The following are soft packaging materials except one:

A. Cellophane C. Metal cans

B. Foils D. Styrophore

_____19. It contains information provided by food businesses about their products.

A. Food Preservation C. Food Labeling

B. Food Handling D. Food Packaging

_____20. The following are the importance of labeling except one:

A. It educates the consumer about the food they buy.

B. It helps consumers to make informed choices.

C. It helps consumers to store and use the food safely.

D. It does not require high energy to production.

______ 21. You already have removed the dirt from the tools, equipment or utensils you used in processing the food by washing them with soap and water. Why do you still need to sanitize or disinfect them?

A. Washing with soap and water only removes the adhering dirt

B. Washing alone cannot remove the microorganisms and germs

C. To effectively kill or destroy all the germs and microorganisms which remained after washing

D. All of these

_______ 22. Which of these is a sanitizing agent you can use for killing the germs and microorganisms present in tools, equipment and utensils?

A. Sodium chloride

B. Sodium hypochloride

C. Magnesium sulfate

D. Calcium chloride

_______ 23. How will you properly store tools, equipment and utensils after using them?

A. Stow them in a clean dry place with a good ventilation

B. Apply lubricant to parts of equipment that undergo friction to prevent wear and tear

C. Wipe dry all tools, equipment and utensils which were washed with water before keeping them

D. All of these

_______ 24. Why do you need to inspect and check the condition of equipment and machines before operating them?

A. To check if no parts are defective or missing

B. To check if electrical plugs are in good condition

C. Both and b

D. To see if they are old or new ones

_______ 25. Which of this preventive machine maintenance will you check before using equipment or a machine?

A. Wear and surface condition

B. Machine temperature and hydraulic fluid

C. Crack and leak detection and electric insulation

D. All of these

_______26. It is a systematic procedure of producing a record for reference

A. Output B. Documentation C. Production report D. Input

_______27. It is something that enters a process from the outside and is acted upon or integrated in the main body of data.

A. Production report B. Input

C. Output D. Documentation

_______28. Anything produced especially through a process; a product; a yield.

A. Documentation B. Output

C. Input D. Production report

_______29. A written record showing the input – output relationship in determining the yield from a certain procedure.

A. Input B. Production report

C. Output D. Documentation

_______30. It is the process of capturing data or translating information to recording format.

A. Documentation B. Production report

C. Reporting D. Output