2nd Quarter Exam TLE Doguitom Grade 8
  • 1. Which tool is best used to remove the skin of fruits and vegetables such as carrots and potatoes?
A) Knife
B) Grater
C) Slice
D) Peeler
  • 2. Which equipment is commonly used to sterilize jars and bottles before filling them with processed fruits?
A) Chopping board
B) Steamer
C) Freezer
D) Blender
  • 3. What is the main purpose of using a cutting board when slicing fruits and vegetables?
A) To avoid messy hands
B) To protect the table and ensure safe cutting
C) To make food sweeter
D) To decorate the table
  • 4. Which tool is most appropriate for removing the core of apples and similar fruits?
A) Corer
B) Grater
C) Blender
D) B. Peeler
  • 5. If you need to blend fruits into a smooth puree, which equipment should you use?
A) Freezer
B) Slicer
C) Blender
D) Knife
  • 6. A paring knife is best used for:
A) Cutting wood
B) Peeling and trimming small fruits and vegetables
C) Opening jars
D) Crushing ice
  • 7. Which equipment is used to remove air and seal food in plastic packaging for storage?
A) Refrigerator
B) Vacuum sealer
C) Peeler
D) Pressure cooker
  • 8. A colander or strainer is mainly used to:
A) Boil water
B) Chop vegetables
C) Drain excess water from fruits and vegetables
D) Measure ingredients
  • 9. Which of the following is the most appropriate tool for grating carrots for a salad?
A) Blender
B) Grater
C) Spoon
D) Knife
  • 10. What tool is used to measure ingredients accurately in fruit and vegetable processing?
A) Frying pan
B) Knife
C) Measuring cups and spoons
D) Chopping board
  • 11. If you want to store fruits and vegetables at a low temperature to prolong shelf life, which equipment is needed?
A) Peeler
B) Steamer
C) Refrigerator
D) Oven
  • 12. Which tool is best for cutting fruits and vegetables into uniform slices?
A) Grater
B) Peeler
C) Knife and slicer
D) Steamer
  • 13. When preparing pickled vegetables, what equipment is used to heat and sterilize the mixture in jars?
A) Blender
B) Steamer or water bath canner
C) Peeler
D) Knife
  • 14. A weighing scale is important in processing fruits and vegetables because it:
A) Measures the correct quantity of ingredients
B) Decorates the kitchen
C) Makes food taste better
D) Cuts vegetables faster
  • 15. Which equipment is essential for storing processed fruits and vegetables in airtight condition to prevent spoilage?
A) Knife
B) Plate
C) Basket
D) Jar or container with tight lid
  • 16. What is the most likely cause when jelly is too soft?
A) Too much acid in the mixture
B) Too much sugar used
C) Overcooking the mixture
D) Too little juice in the mixture
  • 17. Which of the following can cause jelly to be too stiff?
A) Not enough cooking
B) Too much sugar
C) Too little pectin
D) Too little acid
  • 18. If jelly appears too syrupy, what may have happened during processing?
A) Not straining the fruit
B) Too much pectin
C) Too much sugar and too little pectin or acid
D) Overcooking
  • 19. A jelly turns cloudy. Which is the most common cause?
A) Overboiling
B) Too little pectin
C) Fruit not strained well
D) Insufficient sugar
  • 20. What may cause weeping jam (falling in drops)?
A) Excess sugar
B) Overcooking
C) Insufficient cooling
D) Too little or insufficient pectin
  • 21. Which of the following is a possible cause of slack jam (not firm)?
A) Too much acid
B) Overcooking
C) Poor straining
D) Too little pectin
  • 22. Crystals forming in jam after storage is most likely due to:
A) Too much sugar
B) Not straining well
C) Too little acid
D) Too much pectin
  • 23. A jam or jelly becomes discolored. What may have caused this?
A) Too little acid
B) Insufficient sugar
C) Overcooling
D) Possible reaction with metal or prolonged boiling
  • 24. The presence of mold or yeast in the finished product is most likely due to:
A) Too much pectin
B) Too little sugar
C) Contamination prior to sealing
D) Overcooking
  • 25. Which of the following prevents crystallization in jelly or jam?
A) Prolonged standing after cooking
B) Cooling too slowly
C) Proper measurement of sugar and pectin
D) Adding more sugar
  • 26. Varieties of fruits are prepared by boiling the whole or pieces of fruit pulp with sugar to moderately thick consistency, without retaining the shape of the fruit
A) Jam
B) Candied
C) Jellies
D) Marmalade
  • 27. Gelatinous products obtained by boiling fruit juices with sugar, with or without the addition of pectin and food acids
A) Marmalade
B) Pickling
C) Jellies
D) Candied
  • 28. preserving fruits and vegetables using lactid acid
A) Jam
B) Pickling
C) Marmalade
D) Candied
  • 29. A coating of a glossy, often sweet mixture applied to food
A) Pickling
B) Jam
C) Candied
D) Marmalde
  • 30. A Sweet preserve with a bitter tang taste made from fruit, sugar, water, and a gelling agent.
A) Pickling
B) Candied
C) Jam
D) Marmalade
  • 31. What is the main purpose of sanitation in food processing?
A) To increase food production
B) To make food taste better
C) To make the work area look clean
D) To prevent contamination and foodborne illnesses
  • 32. Which of the following is the most effective way to prevent cross-contamination?
A) Wiping hands on clothing
B) Wearing jewelry while processing
C) Washing hands frequently
D) Using the same cutting board for meat and vegetables
  • 33. What is the minimum recommended time for handwashing before handling food?
A) 3 seconds
B) 10 seconds
C) 20 seconds
D) 1 minute
  • 34. Which of the following should not be worn in food processing areas?
A) Rings and bracelets
B) Hairnet
C) Gloves
D) Clean apron
  • 35. Which statement best describes food contamination?
A) Unwanted substances or microorganisms in food
B) Adding seasonings to food
C) Cooking food at high temperatures
D) Cooling food before serving
  • 36. Why should hair be covered with a hairnet during food processing?
A) To make work faster
B) To look more professional
C) To keep the hair warm
D) To prevent hair from falling into the food
  • 37. What should be done if a worker has a wound or cut on the hand?
A) Continue working with bare hands
B) Wear gloves and cover it with a waterproof bandage
C) Ignore it
D) Wash only once a day
  • 38. Which of the following is an example of a good personal hygiene practice in food processing?
A) Wearing nail polish
B) Washing hands after touching raw food
C) Touching hair while working
D) Using dirty gloves
  • 39. Why is it important to sanitize equipment regularly?
A) To make the equipment shiny
B) To follow trends
C) To make work easier
D) To prevent bacteria from multiplying
  • 40. Which of the following is an example of physical contamination?
A) Mold growth
B) Bacteria on food
C) Salmonella in chicken
D) Hair or plastic pieces in food
  • 41. What is the first step in proper handwashing before handling food?
A) Rubbing hands on clothing
B) Wetting hands with clean running water
C) Applying soap directly
D) Drying hands with a towel
  • 42. What should food handlers do when they sneeze or cough while working?
A) Cover their mouth with a tissue, wash hands, and return to work
B) Cough into their hands and continue
C) Sneeze near the food
D) Ignore it
  • 43. Which of the following best prevents chemical contamination?
A) Mixing detergents with water used for cooking
B) Properly labeling and storing chemicals away from food
C) Storing chemicals near food
D) Spraying pesticides in the kitchen
  • 44. What is the most critical step in cleaning and sanitizing food contact surfaces?
A) Washing with soap only
B) Wiping with cloth
C) Washing, rinsing, and sanitizing properly
D) Rinsing with dirty water
  • 45. What should be done if a piece of equipment is damaged or broken?
A) Continue to use it
B) Clean it only
C) Repair or replace it immediately
D) Ignore it
  • 46. Which personal habit should not be practiced in a food processing area?
A) Wearing a hairnet
B) Using gloves
C) Smoking
D) Handwashing
  • 47. Pests in food processing areas can cause:
A) Food contamination and disease
B) More storage space
C) Faster production
D) Cleaner environment
  • 48. Which of the following best describes cross-contamination?
A) Bacteria spreading from one food to another
B) Storing food in clean containers
C) Using gloves while cooking
D) Food getting dirty from the floor
  • 49. Why should foods be stored properly in sealed containers?
A) To take up more space
B) To avoid cleaning often
C) To make them look nice
D) To prevent spoilage and contamination
  • 50. Why is training workers in food safety important?
A) To make them cook faster
B) To ensure safe food handling and prevent contamination
C) To allow them to work less
D) To reduce the cost of production
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