Multiple Choice.

Direction: Read and understand the following questions. Select the best answer by writing
your answer in the space provided.
________1. Which of the following is the best step in sanitizing utensils?
A. Rinse thoroughly with tap water. C. Immerse utensils in hot water
B. Dry under the sun after washing D. Wipe the utensils with a clean cloth
_______2. What utensil is used to separate coarse particles in the ingredients?
A. colander B. strainer C. basin D. mixing bowl
_______3 What is the process of converting sugars to alcohol, gases and organic acids by
microorganisms under anaerobic conditions?
A. Canning B) Fermentation C) Dehydration D) Blanching
______4. What do you call the container that is used to ferment fruits and vegetables?
A. casserole B. basin C. steamer D. fermentation vat
_______5. What is used to check the salinity of the brine solution?
A. Thermometer B. Refractometer C. Salinometer D. Jelly thermometer
_______1. What utensil is used to separate coarse particles in the ingredients?
A. colander B. strainer C. basin D. mixing bowl
_______2. Which of the following is the best step in sanitizing utensils?
A. Rinse thoroughly with tap water. C. Immerse utensils in hot water
B. Dry under the sun after washing D. Wipe the utensils with a clean cloth
_______3. Which of these tools is used to prepare and slice fruits and vegetables?
A. table knife B. paring knife C. kitchen knife D. slicing knife
_______4. What do you call the container that is used to ferment fruits and vegetables?
A. casserole B. basin C. steamer D. fermentation vat
_______5. What is used to check the salinity of the brine solution?
A. Thermometer B. Refractometer C. Salinometer D. Jelly thermometer
_______6. Which of the following is NOT a step in the process of fermentation and pickling?
A. Selecting equipment, tools, and utensils
B. Checking and calibrating equipment, tools, and utensils
C. Preparing the food for fermentation or pickling
D. Cooking the food before fermentation or pickling

7. Why is it important to select equipment, tools, and utensils for fermentation and pickling
according to requirements?
A. It ensures proper fermentation and pickling process
B. It saves time during the process
C. It enhances the flavor of the final product
D. It reduces costs associated with equipment maintenance

8. What should be done to equipment, tools, and utensils before using them for fermentation
and pickling?
A. Clean them thoroughly with soap and water
B. Check their calibration in accordance with industry standards
C. Disinfect them using a strong chemical solution
D. Store them in a cool place to prevent contamination
9. What is one benefit of selecting appropriate equipment, tools, and utensils for
fermentation and pickling?
A. Ensure proper temperature control during fermentation or pickling
B. Reduce costs associated with equipment maintenance
C. Enhance the visual appeal of the fermented or pickled food
D. Speed up the cooking process before fermentation or pickling

10. What is one possible consequence of not selecting appropriate equipment for
fermentation and pickling?
A. The final product may have an unpleasant taste.
B. The fermentation or pickling process may take longer than expected.
C. The food may spoil due to improper preservation.
D. The texture of the food may become too soft.

11. What is one benefit of calibrating equipment, tools, and utensils in accordance with
industry standards?
A. Ensure consistent quality of the final product
B. Reduce the amount of salt or sugar required for fermentation or pickling
C. Speed up the fermentation or pickling process
D. Enhance the visual appeal of the fermented or pickled food

12. Which of the following is NOT a type of equipment commonly used in fermentation and
pickling?
A. Fermentation crock
B. Pressure cooker
C. Mason jar
D. Fermentation weight

8. Why is it important to check and calibrate equipment, tools, and utensils in accordance
with industry standards?
A. To prevent contamination of the food during processing
B. To ensure proper fermentation and pickling conditions are met
C. To increase the efficiency of the fermentation or pickling process
D. To reduce costs associated with equipment maintenance

9.What is one possible consequence of not calibrating equipment, tools, and utensils in
accordance with industry standards?
A.The final product may have inconsistent flavor.
B.The food may spoil due to improper preservation.
C.The fermentation or pickling process may take longer than expected.
D.The texture of the food may become too hard.

10.What is one reason for selecting appropriate equipment, tools, and utensils for
fermentation and pickling?
A.To ensure proper temperature control during fermentation or pickling
B.To reduce costs associated with equipment maintenance
C.To enhance the visual appeal of the fermented or pickled food
D.To speed up the cooking process before fermentation or pickling

11.Which tool is commonly used to weigh down vegetables during fermentation?

A.Fermentation crock
B.Pressure cooker
C.Mason jar
D.Fermentation weight
12.What does it mean to calibrate equipment, tools, and utensils in accordance with industry
standards?
A.To adjust them to meet specific requirements for fermentation or pickling
B. Clean them thoroughly before use
C Store them in a cool place to prevent contamination
D. Disinfect them using a strong chemical solution

13. What is the purpose of selecting appropriate equipment, tools, and utensils for
fermentation and pickling?
A. Ensure proper temperature control during fermentation or pickling
B.To enhance the flavor of the final product
C. Reduce costs associated with equipment maintenance
D. Speed up the cooking process before fermentation or pickling

14. What is one possible consequence of not checking equipment, tools, and utensils before
using them for fermentation and pickling?
A. The final product may have inconsistent flavor
B. The food may spoil due to improper preservation
C. The fermentation or pickling process may take longer than expected
D. The texture of the food may become too soft
15. Which of the following microorganisms is commonly used for fermentation in bread
dough?
A) coli
B) Lactobacillus acidophilus
C) Streptococcus thermophilus
D) Saccharomyces cerevisiae

Fact or Bluff
Direction: Write the word FACT if the statement is correct and BLUFF if the statement is not
correct.
_________1. Sanitizing aids in increasing the number of microorganisms on the surface
where food comes in contact.
_________2. Soaking processing implements in 500-600ppm chlorinated water.
_________3. Calibrating equipment is necessary to test the accuracy of certain devices.
_________4. An example of equipment to be calibrated is a weighing scale.
_________5. Sanitize the equipment and prepare a solution as prescribed on the
recommended dosage.
_________6. Calibrating is the practical application of sanitary measures in handling food.
_________7. Close your mouth when working because saliva might drop the food when
cooking.
_________8. Cutting implements must be rinsed and dipped in sanitizing solutions.
_________9. Turn on and leave unplug electrically operated tools and equipment from the
outlet when not in use.
________10. Always ask for the assistance of the person who is not knowledgeable in
manipulating the equipment if you want to use them.

TITLE: 15 matching questions at the High School level.

1. ____ The process of boiling a mixture in accordance with specifications and enterprise
requirements.
2. ____ The process of extracting juice in accordance with specifications and enterprise
requirements.
3. ____ The process of cooling and mixing extracted juice with other ingredients like sugar
and yeast in accordance with specifications.
4. ____ The process of fermenting juice for 1-2 weeks as required.
5. ____ The process of filtering and heating fermented juice according to specifications.

a) Boiling
b) Extracting
c) Cooling
d) Fermenting
e) Filtering

Answers:
1. a) Boiling
2. b) Extracting
3. c) Cooling
4. d) Fermenting
5. e) Filtering

ANSWER KEY:
Activity 1 Activity 2
1. Refrigerator 1. B
2. Pressure canner 2. B
3. Strainer 3. D
4. Vegetable slicer 4. D
5. Digital weighing scale 5. C

6. Measuring spoon
7. Diatetic weighing scale Activity 3
8. Plastic sealer 1. Bluff
8. Fact
9. Sauce pan 2. Bluff
9. Bluff
10. Peeler 3. Fact 10. Bluff 11.
Colander 4. Fact
12. Knife 5. Fact
13. Mixing bowl 6. Bluff
14. Measuring cup 7. Fact
15. Heavy duty weighing scale

Answer Key:
1. D
2. A
3. C
4. D
5. C
6. A
7. B
8. B
19.A
10. D
11. A
12. B
13. B
14. C
15. D

Explanation:
1- The cooking step is not part of the fermentation or pickling process.
2- Selecting appropriate equipment ensures that the fermentation and pickling processes are
carried out correctly.
3- Checking calibration ensures accurate measurements during processing.
4- Calibrating equipment helps maintain food safety standards and comply with regulations.
5- Improper selection of equipment can lead to spoilage due to inadequate preservation.
6- Calibration ensures consistent quality in the final product.
7- Pressure cookers are not commonly used in fermentation and pickling.
8- Checking and calibrating equipment ensures proper fermentation and pickling conditions.
9- Not calibrating equipment can result in inconsistent flavor in the final product.
10- Appropriate equipment helps maintain proper temperature control during fermentation or
pickling.
11- Fermentation weights are used to weigh down vegetables during fermentation.
12- Calibrating means adjusting equipment to meet specific requirements for fermentation or
pickling.
13- Selecting appropriate equipment enhances the flavor of the final product.
14- Not checking equipment can lead to spoilage due to improper preservation.
15- Appropriate equipment enhances the visual appeal of fermented or pickled food.
16 Assessment Use a separate sheet in answering the test. Be sure to write the following:
Name: ________________________________ Grade and Section:
______________________ Subject: ______________________________ Lesson Title:
____________________________ Directions. Give what is asked in each item. Write your
answer on a separate answer sheet.

Lactic Acid Fermentation Lactic Acid Mincing Pickling Filleting Deboning Peeling
Acetic Acid Fermentation Slicing Alcoholic Fermentation

____________________1. It is the breakdown of sugar into alcohol and carbon dioxide

due to the addition of yeast. ____________________ 2. It is a method of food preservation
that works by immersing foods in an acidic solution, like vinegar, that changes both the taste
and texture of the food. ____________________ 3. It improves the microbiological stability
of food by fighting off the bad bacteria. ____________________ 4. This type of
fermentation follows alcoholic fermentation and occurs under aerobic conditions. Ethanol is
oxidized by an Acetobacter or vinegar bacteria. ____________________ 5. It is the
anaerobic microbial breakdown of carbohydrates or sugars to produce energy and
byproduct in the form of lactic acid. ___________________ 6. Cutting up or grind (food,
especially meat) into very small pieces ____________________7. It is to remove unwanted
or inedible material from vegetable raw materials. ____________________8. It is the
process of removing the bones from (meat, poultry, or fish), especially before cooking.
____________________9. It is the process of producing boneless fish.
___________________10. It is a technique in which you cut food into thin slices that are
relatively broad in comparison to the slice depth.
It is a technique in which you cut
food into thin slices that
are relatively broad in
comparison to the slice depth.