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Food Processing Summative Q1

This document contains a food processing test with multiple choice and fill-in-the-blank questions about proper preventative maintenance procedures for machines and equipment. It addresses inspecting for defects, applying lubricants, checking electrical components, and interpreting manufacturer specifications to safely operate tools. Students are asked to identify kitchen utensils, describe their uses and functions, and draw illustrations of a refrigerator, salinometer, and pressure cooker.

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Airesh Shene Enanoria Eltagonde
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116 views2 pages

Food Processing Summative Q1

This document contains a food processing test with multiple choice and fill-in-the-blank questions about proper preventative maintenance procedures for machines and equipment. It addresses inspecting for defects, applying lubricants, checking electrical components, and interpreting manufacturer specifications to safely operate tools. Students are asked to identify kitchen utensils, describe their uses and functions, and draw illustrations of a refrigerator, salinometer, and pressure cooker.

Uploaded by

Airesh Shene Enanoria Eltagonde
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Department of Education

Food Processing 7/8

Name:_________________________________________Yr.& Section_______________
Multiple Choices.
Directions: Read the questions carefully and choose the best answer from the options given. Write the letter of
your answer in the blank before the number.

_____1. Which of these is not a reason to inspect and check equipment/ machine before,
during and after using them?
A. To determine defective machine parts. C. To avoid errors and accidents during operation.
B. To make sure they are in good condition. D. To serve as guide in storing the
equipment/machine.
_____2. Your teacher assigned you to check machine parts which easily corrode or wear out due to rubbing
surfaces. Which of these will you do as preventive maintenance?
A. Replaces the parts. C. Apply lubricant, oil or grease.
B. Wash and wipe dry. D. Removes the rust with sand paper.
_____3. Which of the following implies that equipment is in it shut down period?
A. The light blinks. C. The plate or another part is hot.
B. Control is in Off position. D. There is noise from the machine
_____4. Which of the following is not a regular maintenance procedure?
A. Checking defects of machines. C. Shutting down and turning on of equipment.
B. Checking all parts are present. D. Checking the switch, plugs and electrical cords.
_____5. How do you clean a refrigerator or freezer?
A. Switch off C. Check its conditions
B. Defrosts regularly D. Check the parts if all are present
_____6. It is important to interpret correctly the manufacturer ‘s specifications of equipment
before operating them in order ______
A. To know where to return them.
B. To be familiar with their parts and their function.
C. To avoid accidents due to faulty operation of equipment.
D. To be able to determine the correct operation of the equipment.
_____7. In choosing food processing equipment, why is it better to choose those with parts
easy to assemble and disassemble?
A. For easy storage.
B. Because they are cheaper.
C. For easier assembling after dismantling.
D. Easier dismantling in case the equipment breaks down.
_____8. Why should you check equipment that is electrically operated before using them?
A. To prevent accidents.
B. To practice using the equipment.
C. To avoid errors during operation.
D. To make sure plugs, outlets and electrical insulation are not defective.
_____9. Why should food contact surfaces of machine or equipment be regularly lubricated?
A. to prevent cracks C. To prevent corrosion
B. For easy operation D. To prevent wear and tear
_____10. Your teacher instructed you to check and inspect all the food processing equipment in your laboratory
room. Which of the following will you do after the inspection?
A. Makes an oral report.
B. Stores the food processing equipment.
C. Make a checklist of the tools and equipment inspected.
D. Prepares a written report following the standard format.

Test II. Directions: Fill in the blanks. Fill the blank with (/) if the statement is part of the preventive
maintenance to be undertaken in ensuring serviceability of the tools and equipment and (X) if it is not. Write your
answer in the blank before the number.
_____1. Machine temperature
_____2. Hydraulic fluid
_____3. Wear and surface condition
_____4. Crack
_____5. Leak detection
_____6. Vibration
_____7. Corrosion
_____8. Electric insulation
_____9. Manuals
_____10. Specifications

Test III. Draw, tell and describe!


Direction: On the table below are the names, uses and functions and drawings of the kitchen utensils used in processing
food. Supply what is asked in each column.

Name Uses Function Drawing

Refrigerator
1 2

3 4

is used to measure the salinity of


the brine mixture.
5 6

Pressure Cooker

8
7

9 10

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