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1ST PERIODICAL TEST IN TLE FISH FOOD PROCESSING

Quiz by Joanna De Leon

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50 questions
Show answers
  • Q1

    A device used to measure the strength of brine solution is

    Thermometer 

    Salinometer   

    Refractometer

    Both a and b 

    30s
  • Q2

    What is the function of the refractometer?

     Measures the sugar content of sap and syrup    

    Measures the temperature of the food / fish

    Wraps the food / fish for processing        

    All of the above  

    30s
  • Q3

    What is used in measuring the volume of liquid?

    Thermometer

    Cylinder

    Salinometer                                                

    Refractometer                  

    30s
  • Q4

    A standard measuring instrument used in fish processing is

    Thermometer    

    Refractometer 

     Salinometer  

    All of the above

    30s
  • Q5

    What type of water is used in calibrating the refractometer?

    Seawater           

     Distilled water     

    Water from the faucet   

    Brackish water

    30s
  • Q6

    A device used to measure the temperature of fish / food is

    Refractometer        

    Beaker

    Salinometer 

    Thermometer

    30s
  • Q7

    A device used to measure the weight of fish / food is

    Weighing scale 

    Thermometer        

    Measuring cup    

    Measuring spoon

    30s
  • Q8

    How many drops of sap or syrup sample are needed in testing the refractometer?

    three                

    two                       

    one            

    four

    30s
  • Q9

    Why is it important to review all procedures in using standard measuring devices?

    To enable a food processor to use the appropriate measuring device

    To enable a food processor to work systematically and accurately

    All of these.

    To ensure proper use of standard measuring devices

    30s
  • Q10

    Your teacher instructed you to measure the salinity of brine you will use in curing fish. Which of these will you do?

    Review the procedure in using a refractometer

    Recall and master the procedure in using a salinometer

    Review and master the procedure in using the thermometer

    Review the procedure in using a psychrometer

    30s
  • Q11

    You were assigned to monitor the temperature of smoke inside the smokehouse. What will you do to correctly perform your assigned task?

    Review the procedure in using a refractometer

    Master the procedure in using a salinometer

    Review the procedure in using a thermometer

    Recall and master the procedure in using a weighing scale

    30s
  • Q12

    What would happen if you failed to follow the correct procedure in measuring liquid?

    The work is not properly done

    None of these                 

    The obtained measurement is inaccurate 

     Both a and b 

    30s
  • Q13

    Which procedure will you master if you want to measure the sugar concentration of a fresh sap or syrup?

     How to use a thermometer                   

     How to use an anemometer     

    How to use a refractometer

    How to use a salinometer

    30s
  • Q14

    What are some of the specifications included by the manufacturer of a certain tool, equipment or utensil?

    handling and operating requirements 

     dimension as to size, height, capacity, etc.          

    proper care and maintenance            

    all of these

    30s
  • Q15

    Why are specifications for food processing tool, equipment and utensils necessary?

    Specifications give information concerning the proper use, care and maintenance of the tools, equipment and utensils

    Specifications provide information about the tools, equipment and utensils

    Because they provide information to the user as to how they must be properly handled and operated in order to avoid accident

    Both a and b

    30s

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