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Food Processing Table of Specification

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This document contains a table of specification and test for a summative test in a Food Processing class. The table of specification outlines 6 learning competencies, the number of days taug…

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Marycon Lao Nacito
  • Table of Specification
  • Summative Test in TLE 8 - Food Fish Processing
  • Pre-Test

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region XI
DIVISION OF DAVAO DEL NORTE
MARSMAN NATIONAL HIGH SCHOOL
Batulao Compound, Sto. Tomas, Davao del Norte

TLE 7 - FOOD PROCESSING


1ST SUMMATIVE TEST
TABLE OF SPECIFICATION

Easy (60 %) Average (30%) Difficult (10%)


No. of days taught

No. of items
Understanding
Remembering

Evaluating
Analyzing
Applying

Creating
Learning Competencies

1. Select tools, equipment, 4 (1,2,3,4) (5) (21) 6


utensils and instruments,
TLE_AFFP9-12 UT-0b-1

2. Use tools, equipment,


instruments and utensils 4 (27,28) (26) (6) (29,30) 6
and instruments,
TLE_AFFP9-12 UT-0b-2
3. Tabulate the recorded data
relevant to production of (16,17,1
4 (8) 6
processed foods, 8,19,20)
TLE_AFFP9-12MC-0d-1
4. Calculate the production
inputs and output, 4 (22,23) (7) (24,25) 5
TLE_AFFP9-12MC-0e-3
5. Interpret a layout plan,
TLE_AFFP9-12ID-0f-1 4 (10) (9) 2

6. Observe personal hygiene (11,12,13


and good grooming, 4 5
,14,15)
T LE_AFFP9-12OS-0g-1
9 9 5 4 1 2
24 30
TOTAL 18 9 3

Prepared by:

Marycon L. Nacito
TLE Teacher
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region XI
DIVISION OF DAVAO DEL NORTE
MARSMAN NATIONAL HIGH SCHOOL
Batulao Compound, Sto. Tomas, Davao del Norte

SUMMATIVE TEST IN TLE 8- FOOD FISH PROCESSING

NAME ___________________________________________ SCORE _________________


TEACHER ________________________________________ DATE __________________
General Instructions: Write your answer on the test paper. Read and follow instructions very carefully.
TEST I
Directions: Read each question carefully and encircle the letter of the correct answer.

1. In what particular part of the fish to which scissors is applicable?


a. fins of fish c. head of the fish
b. scales of fish d. any part of the fish
2. Which among the following given is an equipment used to retain the freshness of the raw foods?
a. oil drum c. refrigerator
b. wooden vat d. plastic container
3. In mixing or stirring mixture of salt and small fish for salting, what device is being used?
a. wooden vat c. wooden shovel
b. earthen pots d. plastic container
4. How do you check the accuracy of the weighing scale before weighing the food items?
a. see to it that the hand is moving around.
b. see to it that the hand points at any number.
c. checking is not necessary as long as the hand is moving.
d. see to it that the hand is pointed at zero in an empty weighing food item.
5. What tool is used for picking or handling food?
a. tong c. measuring cup
b. panandok d. wooden shovel or spade
6. Why is it that food contact surfaces of machine or equipment be regularly lubricated?
a. to prevent corrosion c. to remove the knobs
b. to prevent wear and tear d. to prevent malfunction
7. What is the term for a systematic procedure of producing a record for reference?
a. data c. measurement
b. cost d. documentation
8. Your teacher assigned your group to make mango jam in the laboratory room. What is the proportion
needed for the mixture?
a. 1:1 and 1:1/2 c. 1:1 and 1:1/4
b. 1:1 and 1:1/3 d. 1:1 and 1:3/4
9. A table designed for a particular work.
a. dining table c. working table
b. trimming are d. sink
10. These are marks with meanings and are used in replacement to words representing an idea.
a. symbols b. layout c. signs d. pictures
TEST II

Directions: Identify the hand washing techniques terms. Write your answer on the space provided in each
number. Select your answer from the choices inside the box below.

11. 12.

______________________________ _________________________________
13 14.
.

_______________________________ _____________________________________
15.

_______________________________

Rinse hands with water


Apply soap
Rub hands with soap
Rinse with water thoroughly
Dry hands with cleaned towel or tissue
Wipe the faucet with towel

TEST III. Directions: Write the complete word of the abbreviated unit.
16. gal ______________
17. ml ______________
18. tbsp. ________________
19. oz. __________________
20. kg. __________________
TEST IV.
Direction: Fill in the blanks with the correct term. Select your answer from the choices inside the
box.

Salt smoked fish product freezing


Finished product fermented fish chlorine tong

21. Data gathering on raw materials and ingredients is necessary to compute and calculate
production input and output of ___________.
22. ____________ is the chief preservative in curing fish through salting and smoking.
23. Actual spoilage rejects and their corresponding percentage depend on the _____ _________
to be made.
24. In _____________ , the intestinal organ is the reject.
25. In __________________, and other fishery product, small seashell, small stone and seaweeds
are the spoilage.
26._______________ one of the cheapest sanitizers used in the treatment of water for both
household and factory.
27. _______________ kept and maintained the flavour reduced the biochemical reaction in fish
flesh.
28. ______________ used for picking up or handling food.
TEST V.
Answer the following questions.
29. As you engaged with your family at home, how do you reflect the importance in food
processing procedure?
30. How do you apply the sanitizing and cleaning techniques or procedures at home?

***GOD BLESS US ALL!!!***


Republic of the Philippines
DEPARTMENT OF EDUCATION
Region XI
DIVISION OF DAVAO DEL NORTE
MARSMAN NATIONAL HIGH SCHOOL
Batulao Compound, Sto. Tomas, Davao del Norte

PRE-TEST
Directions: Read each question carefully and encircle the letter of the correct answer.

1. In what particular part of the fish to which scissors is applicable?


a. fins of fish b. scales of fish c. head of the fish d. any part of the fish
2. Which among the following weighing devices is used to weigh food like meat, fish and
vegetables?
a. weigher
b. checkweigher
c. triple beam balance
d. clock type weighing scale

3. In mixing or stirring mixture of salt and small fish for salting, what device is being
used?
a. wooden vat
b. earthen pots
c. wooden shovel
d. plastic container

4. What is the used of panakip in salting fish in brine?


a. to keep fish submerged
b. to keep salted products
c. to store the salted products
d. to cover the fish submerged in a brine

5. In measuring salinity of a brine , which among the following given device is used?
a. beaker
b. salinometer
c. thermometer
d. refractometer
6. Which among the following given is an equipment used to retain the freshness of the
raw foods?
a. oil Drum
b. wooden Vat
c. refrigerator
d. plastic Container
7. Among the following given choices below, what particular tools is designed to remove
scales of fish?
a. scissors
b. filleting knife
c. descaler or scaler
d. knife and chopping board
8. In measuring solid or dry ingredients, which of the following is used?
a. beaker
b. panandok
c. measuring cup
d. measuring spoon
9. In scooping cooked fish from a boiling brine, which among the choices is used?
a. tong
b. panandok
c. measuring cup
d. wooden shovel or spade
10. Which among the choices below is used in collecting sun dried fish?
a. bakol
b. bistay
c. baklad
d. dinarayan
11. If bamboo poles are used to hold baklad, what is the use of the baklad?
a. drying
b. smoking
c. collecting
d. transporting
12. In cleaning and sanitizing food equipment and instrument, which is considered as
the cheapest and most easily available in the market?
a. vinegar
b. chlorine
c. detergent
d. baking soda
13. How do you check the accuracy of the weighing scale before weighing the food
items?
a. see to it that the hand is moving around.
b. see to it that the hand points at any number.
c. checking is not necessary as long as the hand is moving.
d. see to it that the hand is pointed at zero in an empty weighing food item.
14. It necessary to interpret manufacturers specification before using any food
processing equipment in order to ;
a. have an accurate and safe operation of the equipment.
b. needs somebody to guide on how to operate the machine.
c. ask friend suggestions on how to operate the machine.
d. there is no need to interpret because there has an enough experience in
using the machine.
15. What tool is used for picking or handling food?
a. tong
b. panandok
c. measuring cup
d. wooden shovel or spade
16. What is the device used for measuring small quantities like spices and
preservatives?
a. thermometer
b. heavy duty scale
c. triple beam balance
d. clock type weighing scale
17. What is the function of the scissors?
a. trim the fins of the fish
b. chop the fins of fish into small pieces
c. remove the scales of the fish
d. open the cover of the processed product
[Link] of the following is used as a container to keep salted fish during the process?
a. bistay
b. oil drum
c. mixing bowl
d. earthen pots
19. What is the purpose of using Panakip?
a. to keep fish submerged
b. to keep salted products
c. to store the salted products
d. to cover the fish submerged in a brine
20. What tools or utensils are used for storing salted fish products?
a. freezer
b. refrigerator
c. mixing bowl
d. earthen pots
[Link] device is used to measure the temperature of the fish?
a. beaker
b. salinometer
c. thermometer
d. refractometer
22. What device is used to measure the weight of the food?
a. thermometer
b. weighing scale
c. measuring cup
d. measuring spoon
23. Which of the following is an advantage of food processing?
a. availability of seasonal food throughout the year
b. expensive food are avoided
c. fresh food are cooked immediately
d. food is consumed until the expiration date
24. What equipment is used to remove the scales of the fish?
a. knife
b. scissors
c. chopping board
d. descalers and scalers
25. Which of the following is the disadvantage of food processing?
a. preparation consumes a lot of time
b. needs a lot of food processing resources
c. proportioning of ingredients is not followed
d. added empty calories to food constituting junk

Common questions

Powered by AI

Selecting the correct tools and equipment ensures efficiency, accuracy, and safety in food processing. Correct usage of tools like weighing scales aids in maintaining product quality and hygiene. For instance, a descaler is specifically designed to remove fish scales, enhancing the efficiency of the process and minimizing wear on unsuitable tools . Using the appropriate equipment like refrigerators helps maintain freshness and prevents spoilage of raw materials .

Food processing significantly increases the availability of seasonal foods throughout the year. By using techniques like freezing, canning, and drying, seasonal foods can be preserved and made available regardless of their natural growing periods. This not only meets consumer demand year-round but also aids in stabilizing prices and reducing waste .

Chlorine is a preferred sanitizer in food processing because it is effective, cost-efficient, and readily available. It efficiently destroys a broad range of microbes, ensuring the hygiene of equipment and surfaces. Compared to other sanitizers like vinegar and baking soda, chlorine is more potent and thus widely used for both household and industrial sanitation purposes .

Observing personal hygiene is fundamental in preventing contamination of food products during processing. It reduces the risk of spreading bacteria and pathogens, ensuring the safety and quality of the food. Proper hygiene practices like handwashing and equipment sanitization help in maintaining a clean workspace, which is critical for food safety .

Accurately measuring production inputs and outputs is critical for cost management as it helps in determining the efficiency and profitability of the processes. Understanding these metrics allows for the identification of wastage, optimization of resource use, and accurate pricing strategies, thereby improving overall financial performance . Efficient input-output measurement supports strategic decision-making and resource allocation, ultimately enhancing profit margins.

A salinometer is used to measure the salinity of brine solutions accurately, which is crucial for processes like curing and smoking fish . Accurate salinity levels ensure the preservation effectiveness, consistency in flavor, and the safety of the food products. This precision helps prevent spoilage and extends the shelf life of products .

Interpreting a layout plan helps in optimizing space usage, workflow efficiency, and safety in food processing operations. A well-designed layout can reduce unnecessary movements, improve process flows, and ensure compliance with health and safety standards, thereby enhancing productivity and minimizing errors .

A triple beam balance enhances consistency in food processing by allowing precise measurements of small quantities such as spices and preservatives, which are crucial for maintaining the flavor and quality of food products. Consistent measurements ensure that recipes are followed accurately, leading to uniformity in product output and minimizing variability batch-to-batch .

The use of descalers and scalers offers precise and efficient removal of fish scales, ensuring a smooth and effective process that reduces manual labor and potential damage to the equipment. However, relying heavily on these tools can lead to increased maintenance costs and the need for regular staff training to operate advanced equipment efficiently, which can be resource-intensive .

Tabulating recorded data is crucial as it provides a systematic way to manage and analyze production inputs and outputs, which aids in identifying inefficiencies, managing inventories, and ensuring consistent quality . This systematic procedure helps in benchmarking and improving the production processes over time by documenting patterns and outcomes .

Republic of the Philippines DEPARTMENT OF EDUCATION Region XI DIVISION OF DAVAO DEL NORTE MARSMAN NATIONAL HIGH SCHOOL Batula
Republic of the Philippines DEPARTMENT OF EDUCATION Region XI DIVISION OF DAVAO DEL NORTE MARSMAN NATIONAL HIGH SCHOOL Batula
TEST II Directions: Identify the hand washing techniques terms. Write your answer on the space provided in each number. Sel
Direction: Fill in the blanks with the correct term. Select your answer from the choices inside the box. Salt smoked fish p
Republic of the Philippines DEPARTMENT OF EDUCATION Region XI DIVISION OF DAVAO DEL NORTE MARSMAN NATIONAL HIGH SCHOOL Batula
8. In measuring solid or dry ingredients, which of the following is used? a. beaker b. panandok c. measuring cup
a. trim the fins of the fish b. chop the fins of fish into small pieces c. remove the scales of the fish d. open the cover o

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