Republic of the Philippines

Region I
CITY SCHOOLS DIVISION URDANETA CITY
PALINA WEST NATIONAL HIGH SCHOOL
Urdaneta City

SECOND PERIODICAL TEST in

GRADE 9- FOOD PROCESSING

NAME: ________________________________________ SCORE: ______________

SECTION: _________________________________ DATE: _____________

NOTE: STRICTLY FOLLOW ALL THE DIRECTIONS.

TEST I. MULTIPLE CHOICE

Direction: Choose only the letter of the correct answer. Write your answer before the number.

1. Why is it important to cut food into uniformly sized pieces?

a. aesthetic appeal c. distribution of flavor
b. even cooking d. easier to stir

2. Measure 2/3 cup shredded cheddar cheese with:

a. liquid measuring cup c. measuring spoons
b. dry measuring cup

3. Measure 1 teaspoon of lemon juice with:

a. liquid measuring cup c. measuring spoons
b. dry measuring cup

4. Why should food be fully thawed before adding to the crockpot?

a. thawed food takes up less space in the crockpot than frozen food
b. frozen food may be in the danger zone for too long where bacteria can flourish
c. thawed food is more flavorful than frozen food
d. frozen food can only be cooked on the high temperature setting

5. An oven that cooks using tiny energy waves is called a oven.

a. broiler c. microwave
b. convectional d. tabletop

7. A tool that can be used to cut shortening into flour is a .

a. cutting board c. pastry blender.
b. rolling pin d. skillet trivet.

8. Identify the small appliance that is best suited for cooking at low temperatures for a long period of time.
a. microwave oven c. crockpot or slow cooker
b. toaster oven d. electric skillet

9. Measure 1/2 cup maple syrup with a:

a. liquid measuring cup c. measuring spoon
b. dry measuring cup

10. What is a serrated knife?

a. A knife with a zig-zag edge that is used to cut bread with. C. A small knife used for cutting herbs.
b. A long knife with a smooth blade. D. A small knife used for cutting small ingredients.

11. Used to zest citrus fruits, such as orange or lemon, to add flavoring to baked goods.
a. grater c. paring knife
b. peeler

12. This hand held tool is used to smoothly blend ingredients, fold ingredients together, or whip cream.
a. kitchen stand mixer c. whisk
b. rubber spatula d. dessert fork

13. What is a paring knife?

a. A knife that you cut pears with. C. A knife that is used to cut meat.
b. A small knife that is used to peel and cut small ingredients with. D. A knife that is large and used to cut bread with.
 14. A colander separates liquids from solids.
a. True b. False

15. A skillet is another name for a frying pan.

a. True b. False

TEST II. RE-ARRANGE THE FOLLOWING PROCEDURES IN DEBONING OF BANGUS BY PLACING

NUMBERS 16- 23 IN THE SPACE PROVIDED.

_____With the aid of a forcep, pull out the rib bones which have not been cut away. Make a
superficial slit along the dent of the dorsal muscles and pull out the intermuscular spines embedded between the muscles
from the head to the tail.

_____Lay fish open like a butterfly fillet. Then, remove gills and viscera.

_____Split down the dorsal side of the fish. Turn knife flat and cut from the tail to the head by running the edge of the knife
along the backbone.

_____Wash deboned bangus in clean water. Drain.

_____Remove the backbone by holding the knife horizontally and cutting with the tip of the blade along the backbone from
head to tail.

_____Remove the cut backbone. Wash fish in running water

_____Pack in plastic bags for storage in a freezer.

_____Remove spines in the ventral side in the same manner. Remove filamentous Y-shaped spines along the lateral lines,
i.e., the junction of the dorsal and ventral muscles.

TEST III. MATCHING TYPE

Direction: Match the entrepreneurial competencies in column A with their meaning in column B. Write the letter of your
choice in the blank provided.

A B
____24 . Creative a. makes wise decisions towards the set objectives
____25. Profit - Oriented b. strategic thinker and goal- setter
____26. Disciplined c. trusts in one‘s ability
____27. Good Decision Maker d. adaptable to change
____28. Possesses People Skills e. make innovative moves to achieve competitive edge
____29. Planner f. dedicated
____30. Self-confident g. skilled in record keeping
____31. Hardworking h. able to create and alter steps to achieve a goal
____32. Able to accept change i. works diligently
____33. Committed j..effective and efficient in communicating and relating with people
k. always looking for income – generating activities

TEST IV. ESSAY (7 points)- 34-40

Why do we need to consider HACCP Hazard Analysis and Critical Control Points in using kitchen tools and
equipments?

TEST V. APPLICATION (10 points) 40-50

Performance Demo in deboning of Bangus

Prepared by:

LEA C. CARDINEZ
Subject Teacher

Checked by:

LEONIDA G. MANGAOANG
Head Teacher III

NOTED:

GINO T. ASPIRAS
Principal I