Republic of the Philippines
Department of Education
Region XI
Schools Division of Davao City
A.L. Navarro National High School
Lasang, Davao City
TECHNOLOGY AND LIVELIHOOD EDUCATION
FOOD PROCESSING 10
QUARTER 2
Name : ____________________ Grade and Section: ________________ Score : __________
Directions: Read the following sentences carefully and select the letter of the correct answer. Encircle
the correct answer.
1. What is used to measure dry and liquid ingredients in small
quantity?
a. glass measuring cups
b. measuring cups
c. measuring spoon
d. weighing scale
2. What is used to level-off dry ingredients?
a. knife
b. rubber
c. spatula
d. tongs
3. What is bowl-shaped kitchen utensils with holes used for draining off liquids and rinsing foods?
a. colander
b. mixing bowl
c. strainer
d. bowl
4. Which of the following is used to strain juice form softened fruit and pulp?
a. colander
b. jelly bag
c. strainer
d. a piece of cloth
2. What instrument is used to measure the pectin contents of fruits?
a. jelmeter
b. jelly thermometer
c. refractometer
d. candy thermometer
3. Which of the following is a measuring device?
a. kitchen shears
b. saucepans
c. weighing scale
d. tongs
7. All of the following are cooking utensils except one. Which one is not?
a. boiling water bath canner
b. spatula
c. saucepan
d. pressure canner
8. Which of the following is used for peeling fruits and slivering nuts?
a. french knife
b. kitchen shear
c. paring knife
d. table knife
9. How is processing tools, utensils and equipment sanitized?
a. rinsing thoroughly in tap water
b. soaking in water with detergent
c. soaking in 150-200 ppm chlorinated water
d. Drying under the sun
10. What water-soluble substance is found in some slightly underripe fruits that causes jellies to set?
a. acid
b. pectin
c. pulp
d. sugar
11. Which of the following is made from fruit juice and pulp?
a. jam
b. jelly
c. marmalade
d. preserve
12. What product is made from fruit juice only?
a. jam
b. jelly
c. marmalade
d. preserve
13. Which of the following should be selected for jelly making?
a. ripe fruits
b. slightly underripe
c. mixture slightly underripe and ripe fruit
d. overripe fruits
14. Which of the following qualities must be considered in sorting fruits and vegetables for sugar
concentrates?
a. good odor
b. tender
c. uniformity of sizes
d. palatability
15. What product is a clear-jelly-like mixture in which shreds or thin slices of fruits or peel are
suspended?
a. jelly
b. jam
c. marmalade
d. preserve
16. How is the fruit pulp prepared for jam making?
a. boiling fruits
b. chopping fruits
c. squeezing fruits
d. paring fruits
17. Which of the following is one of the steps in preparing preserves?
a. extracting the juice
b. combining peel and juice
c. preparing syrup
d. testing pectin content
18. What substance makes jelly firm and rigid in structure?
a. acid
b. pectin
c. sugar
d. salt
19. How is alcohol test used to determine the pectin content of fruits?
a. boil juice with denatured alcohol
b. mix juice and denatured alcohol
c. let juice and alcohol run down the jelmeter tube
d. drop juice into denatured alcohol
20. To test the fruit’s acidity, compare the fruit juice with the standard acid solution. How are you
going to prepare the standard acid solution.
a. mix 1 tablespoon calamansi juice to 6 tablespoons water
b. mix 1 tablespoon calamansi juice to 7 tablespoons water
c. mix 1 tablespoon calamansi juice to 8 tablespoons water
d. mix 1 tablespoon juice to 10 tablespoons water
21. What ingredients determine the amount of sugar needed in jellies, jam and marmalade?
a. fruit and pectin
b. fruit and acid
c. pectin and acid
d. pectin and peel
22. Which of the following is one of the steps followed in making jams?
a. add the sugar when pulp is completely softened
b. cook rapidly without stirring until jellying point is reached
c. the sugar, juice and peel of sliced fruits are boiled to jellying point
d. boil the sugar syrup until thick
23. How many cups of sugar is added if you have 15 cups water, if the ratio of thin syrup is 3:1 (3
cups water to 1 cup sugar)
a. 3 cups sugar
b. 4 cups sugar
c. 5 cups sugar
d. 6 cups sugar
24. Which of the following tests is used to determine the jellying point?
a. bubble formation
b. cooking test
c. jelmeter test
d. pectin test
25. What part of the fruit is not used in jams and jellies but is used in
marmalades?
a. leaves
b. peel
c. seeds
d. juice
26. Which of the following is one of the characteristics of a good preserve?
a. jelly-like consistency
b. thick and smooth
c. plum, soft and tender
d. not syrupy
27. How many cup of sugar is added if the fruit juice is rich in pectin
a. ½ cup
b. ¾ cup
c. 1 cup
d. 1 ¼ cups
28. What is the secret in making jam?
a. boil rapidly before adding the sugar and slowly afterwards
b. boil slowly before adding the sugar ad rapidly afterwards
c. add sugar and boil slowly
d. add sugar and boil rapidly
29. Why should a seller determine the selling juice of her product before selling it?
a. to have plenty of sales
b. to obtain the unit cost
c. to know the price at which she sells her product
d. to have profit in selling
30. How will you determine the unit cost of a certain product
a. cost of production divided by number of servings
b. cost of production divided by number of servings sold
c. cost of production minus sales
d. cost of production plus profit
31. How much is the net profit if the total sales is P235.25 and the cost of the production is
P155.50?
a. P79.25
b. P79.50
c. P79.75
d. P80.00
32. What items are added to determine the cost of product?
a. ingredients and unit cost
b. ingredients and sales
c. ingredients and operating expenses
d. ingredients and profit
33. How much is the cost of the recipe if the total expenses for ingredients is P75.00 and the total
cost for operating expenses is P35,00?
a. P105.00
b. P110.00
c. P115.00
d. P120.00
34. How much is the total sales if 10 jars of jellies are sold for P25.00 per jar?
a. P225.00
b. P240.00
c. P250.00
d. P255.00
35. If the unit cost of a product is P20.00, how much is the selling price of 50% is added to the unit
cost?
a. P30.00
b. P40.00
c. P45.00
d. P50.00
