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WorksheetsFood Processing Quiz
Total questions: 10
Worksheet time: 5mins
What is the use of panakip in salting fish in brine?
To keep fish submerged
To keep salted products
To store the salted products
To cover the fish submerged in a brine
Which of the following is NOT an example of spoilage?
skin of calamansi
seeds of mango
intestinal organ of fish
mango pulp
In scooping cooked fish from a boiling brine, which among the choices is used?
tong
panandok
measuring cup
wooden shovel or spade
Mango jam is the product of processing mango pulp, sugar and calamansi juice. What do you call this product?
input
cost
output
process
You are instructed to buy 1 kilogram of fish. What is its equivalent in grams?
1000g
1,500g
2,000g
2,500g
How do you calibrate the thermometer?
Check the brand of the thermometer.
Temperature should be high.
See to it that the hand is pointed at 100 degrees.
Dipping it in hot food to see if the mercury rises to desired temperature.
How important is washing with soap and water in cleaning and sanitizing?
removed odor
removed stains
removed organisms
removed dirt
Which among the choices below is used in collecting sun dried fish?
bakol
bistay
baklad
dinarayan
Why do you process fish for food using different procedure?
to add income
to explore and discover
to ensure food for the family
to increase the shelf life of fish
Using 1:3 ratio in salting fish, how many grams of salt is needed to salt a fish weighing 1200 grams?
250 g
300 g
350 g
400 g
