MULTIPLE CHOICE. Choose the letter of the correct answer. Write your answer on the space provided. ______1. The following are the different types of smoke house, which DOES NOT belong to the group? A. Can Sealer C. Barrel Type Cold B. Drier Smokehouse D. Electric Smokehouse ______2. It is a type of tool that is used to measure an amount of ingredient, either liquid or dry. A. Weighing Scale C. Measuring Spoons B. Measuring Cups D. Food Thermometer ______3. This is a tool that is used to cutting meat, dicing vegetables, slicing herbs and chopping nuts. A. Knives C. Filleting Knives B. Scissors D. Scaler ______4. Which of the following equipment is used in Smoking foods? A. Oil drum C. Earthen pots B. Baklad D. Wooden Shovel ______5. This smoking equipment is used to separate large and smaller objects and used to collect sun dried fish. A. Panandok C. Dinarayan B. Panakip D. Bistay ______6. It is used to weigh products such as meat, vegetables or fruit. They are typically used to ensure portion uniformity. A. Weighing scale C. Measuring cups B. Measuring spoon D. Measuring tape ______7 It is used for cutting and trimming foods such as meats. A. Cutter C. Scissors B. Knife D. Filleting knives ______8. It is used for covering to make the fish sub-merged in salt while boiling. A. Can lid C. Chopping board B. Panakip D. Bistay ______9. This is used as a smoking tray. A. Panandok C. Dinarayan B. Panakip D. Bistay ______10. It is used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. A. Food thermometer C. Salinometer B. Refractometer D. Body Thermometer
______11. This is used to protects one's clothes and skin from stains and marks and for hygienic purposes as well. A. Face mask C. Face shield B. Apron D. Plastic gloves ______12. This equipment is used to serve a 100% clean and safe to consume food. A. Apron C. Food Gloves B. Mouth Mask D. Hair Net ______13. In calibrating this measuring device, we need to make sure that the hand is pointed at zero to check the accuracy. A. Food Thermometer C. Salinometer B. Refractometer D. Weighing Scale ______14. In calibrating a Food Thermometer, we must put the food thermometer in a _____ food and check if the temperature rises A. Cold C. Hot B. Warm D. Freezing ______15. These are the processes of calibrating a Refractometer EXCEPT for one, which is it? A. Put a drop of distilled water C. Open the cover of refractometer B. Rotate the calibration screw D. Allow to air dry the cover ______16. is used to reduce the chance of stray hairs while preparing food. A. Apron C. Food Gloves B. Mouth Mask D. Hair Net ______17. In calibrating a Salinometer, we must put a ___ brine solution in the salinometer and check if it records the reading properly. A. 20 C. 30 B. 25 D. 40 ______18. This protective equipment is used to prevent bare hand contact while preparing food. A. Apron C. Food Gloves B. Mouth Mask D. Hair Net ______19. What is the 1st step in the procedure of Cleaning an equipment? A. Rinse with clean water C. Remove from the solution. B. Allow to air dry D. Wash equipment with soap ______20 The procedure in Sanitizing Equipment includes which of the following? A. Allow air to dry C. Wash with body soap B. Put in washing machine D. Scrub with hand towel ______21. It is a white crystalline substance which is used for seasoning or preserving food. A. Sugar C. Vinegar
B. Salt D. Soy sauce ______22. It is a type of meat known as white meat that comes under poultry category. A. Chicken C. Duck B. Beef D. Pork ______23. This type of salt most common salt that is highly refined and finely ground. A. Sea salt C. Table salt B. Kosher salt D. Flake salt ______24. This salt is black in color, grained and crunchy. Used for finishing pork and seafood. A. Red Mexican Salt C. Black Hawaiian Salt B. Red Hawaiian Salt D. Black Mexican Salt ______25. It is a vital source of food for people which is important source of high-quality protein A. Pork C. Chicken B. Fish D. Beef ______26. This meat came from an adult sheep. A. Mutton C. Duck B. Boar D. Turkey ______27. Fleu De Sel is also known as ____________ and it’s the most expensive salt. A. flavor of salty C. power of salt B. flower of salt D. money of salt ______28. What is the color of a Celtic Sea Salt? A. White C. Grey B. Brown D. Black ______29. This salt is best used for flavoring meats and vegetables. A. Smoked Salt C. Flake Salt B. Pickling Salt D. Table Salt ______30. Eating lamb gives these types of nutrients to the body, EXCEPT ONE. Which one does not belong? A. selenium C. vitamin B B. vitamin C D. zinc ______31. This is described as a less popular type of meat. Gives selenium, phosphorus and B vitamins. A. Turkey C. Beef B. Chicken D. Duck ______32. This is the most popular form of red meat that contains a large amount of myoglobin A. Pork C. Lamb B. Beef D. Chicken
______33. Kala Namak is a reddish- black salt often used in what dishes? A. vegetarian dishes C. Sea food dishes B. egg dishes D. Meat dishes ______34. Turkey-another type of white meat which is the most ________ of all meats A. zinc dense C. protein dense B. potassium dense D. calcium dense ______35. Vension is a flesh of what animal? A. Cow C. Goat B. Deer D. Pig II. Analyze the following. Write TRUE if the answer is correct, or FALSE if it is incorrect. ______36. Smoke house is a device used in treating the fish or meat with hot or cold smoke ______37. Filleting knives is used to remove scales of the fish. ______38. An equipment used for mixing liquids or transferring product from one container to another is called Utility trays ______39. A refrigerator is used in maintaining freshness of raw materials _____ 40. A Food thermometer is used to measure salinity or dissolved salt content. ______41. A measuring spoon is used to measure the volume of liquid or solid such as flour and sugar ______42. Wooden shovel is used as a container for salting process. ______43. A tool used scoop up the heated fish from boiling salt.is called a Panandok ______44. A Panakip is used for covering or to make the fish sub-merged in salt while boiling ______45. A Scaler is a kitchen tool used to remove scales of fish. II. Analyze the following. Write C if the answer is a procedure in cleaning an equipment, and S if it is a procedure in sanitizing equipment. ______46. Wash all the equipment with soap. ______47. Mix and dip the equipment in the mixture. ______48. Disinfect by soaking in a sanitizer solution. ______49. Measure a certain amount of chlorine and water. ______50. Pack and store in clean and dry cabinet