1ST QUARTER EXAMINATION IN FOOD PROCESSING GRADE 10
Quiz by Maricris Y. Carlos
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
- Q1
________ is a flat piece of piece of kitchen equipment that burns fuel for cooking
Stove
Glass Jar
Casserole
Knife
60s - Q2
________ is used in measuring sugar content of juice and syrup.
Dial Thermometer
Refractometer
Jelly Tester
Candy Thermometer
60s - Q3
________ is used in cutting fruits or vegetables in uniform thickness.
Juice Extractor
Blender
Slicer
Glass jar
60s - Q4
________ is used in cooking stews and sugar concentrates.
Glass Jar
Plastic Sealer
Casserole
Measuring Cup
60s - Q5
________ is an equipment that provides low temperature making it good for storing food.
Oven
Freezer
Pressure Cooker
Stove
60s - Q6
___________ is more preferable to be used in stirring purposes while cooking to avoid chemical reactions.
Tongs
Measuring Spoon
Wooden Ladle
Knife
60s - Q7
_________ means testing or calculating the accuracy of the device by referring to its Manufacturer’s manual to ensure exact reading.
Calibrating
Cleaning
Sanitizing
Measuring
60s - Q8
_________ is a flaw of fruits and vegetables due to rough handling.
Flavor
Freshness
Bruise
Maturity
60s - Q9
________ is the state of being fully ripe, aged, or grown.
Maturity
Flavor
Freshness
Bruise
60s - Q10
______ means having its original qualities and no sign of decay.
Freshness
Bruise
Flavor
Maturity
60s - Q11
_______ is quality of something that affects the sense of smell and taste.
Flavor
Freshness
Maturity
Bruise
60s - Q12
What are the quality characteristics of Avocado?
Shiny green, firm, ripe
Dry rind, decayed spots
Presence of insects, too soft, broken
Soft, decayed tip
60s - Q13
What are the quality characteristics of mango?
Decayed spots, dry rind
Shrivelled, overripe, decayed spots
Firm, bright red
Bright yellow, smooth skin, plump, juicy
60s - Q14
What are the quality characteristics of Pineapple?
Shrivelled, overripe, decayed spots
Whole, greenish yellow
Bruised, under ripe
Broken, bruised, under ripe
60s - Q15
The following are factors to consider in selecting fresh fruits and vegetables, except one.
Price
Maturity
Texture
Freshness
60s