PANIBASAN NATIOANAL HIGH SCHOOL

PRK.3 PANIBASAN MACO COMPOSTELA VALLEY PROVINCE

SECOND QARTER EXAMINATION
TLE 10 (FOOD PROCESSING)
TEACHER:GERALDINE A. MAXIMO
S.Y.2019-2020

Name:____________________ Score:_____________________
Section\Strand______________ Date:______________________

General Direction: Read all the instructions before you start. Please AVOID erasures.

Test I.Multiple choice. Read carefully and choose the best answer

_____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 b. to make sure they are in good condition c. to
avoid errors and accidents during operation 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. replace the parts b. wash and wipe dry c. apply lubricant, oil or grease d. remove
the rust with sand paper.
_______3. Which of the following implies that equipment is in its shut down period?
a. the light blinks b. controls in Off position .c. the plate or another parts holds
d.there is noise from the machine
_______4. Where can you locate the emergency stop function of Food Processors?
a. lid b. handle c. thermostat d. the On and Off button
_______5. Which of the following is not a regular maintenance procedure?
a. checking defects of machines b. checking all parts are present c. shutting down and
turning on of equipment d. checking the switch, plugs and electrical cords
_______6. How doyou clean a refrigerator or freezer?
a. switch off b. defrost regularly c. check its conditions d. check the parts if all
are present
_______7. Why do we clean and sanitize equipment?
a. to replace the equipment b. to check the missing parts c. to see if they are in
goodcondition d. to remove dirt and food material that harbor microorganism
_______8. Which of the following is not a characteristic of detergents?
a. power to emulsify b. effective germicide c. good wetting capacity d. quick and
complete solubility
_______9. Which of the following is a not a property of disinfectants/sanitizers?
a. deodorizer b. power to emulsify c. low level of toxicity d. stable in
concentrated form
_______10. SOP is for standard operating procedure in cleaning and sanitation; LOTO is for
a. repairinga machine b. applying a warning tag c. identify hazardous areas
d. operation and maintenance of a machine
Test II. Identify the words being described in the following sentences below. Write the correct answer
on the space provided.

a. Routine maintenance procedure l. Awareness of codes

b. Locate emergency stop functions on equipment m. Applying safe work place
c. Shutting down equipment/machine n. Use of appropriate PPE
d. Lockout and tag out procedures
e. Cleaning and sanitation procedures for areas and equipment
f. Safe work place procedure
g. Emergency procedures
h .Reporting faulty damage machine/equipment
i. Managing waste
j .reporting and documentation
k. Relative legislative provision
______1. Is any device design to be worn or held by an individual for protection against
Hazard.
______2.To have safe work place we must remember the following;safety water,condition of
Cleanliness, proper maintenance.
______3. Is a preventive food quality management system or HACCP.
______4. Legislative provision with regards to maintaining equipment and resources.
______5. Is a necessary especially during monitoring inspection and maintenance of the
Machines.
______6.Legal basis of waste management. The 3rs.
______7.This will facilitate trouble shooting and procurements of parts replacement or the pair
Or the repair of defective parts.
______8.Is a plan of action to be used in the event of emergency.
______9. Good manufacturing requirements /regulation should be adhere to in order to have
an ideal work place.
______10.Isolating device indicating it is not operated until removal of the lock until removal
of the tag with the establish procedure.
______11.a Labelling process that involve attaching or using an indicator .
______12.Ways of cleaning up equipment/machine/utensils.
______13. Regular maintenance activities should be conformity with the manufacturers
Specification.
______14. Every manual of instructions provided with the equipment /machine it features
notes on the location of emergency stop function of the equipment.
______15. An equipment shutdown ensuring controls are in OFF position.

Test III. Modified TRUE OR FALSE.

Direction : Read and analyze the following statements below.Write word true if the statement
is correct. If not CHANGE the UNDERLINE word to make the statement correct. Write your
answer on the space provided.
______1.Republic act No. 9003, known as the NATIONAL SOLID MANAGEMENT WASTE .
______2.A reuse is a series of steps that takes a used material and processes, re
-manufactures and sells it a new product.
______3.Reuse it makes economic and environment sense to reuse products.
______4.Recycle is best way to manage not to produce it.Here is the guidelines ,at scool,
make photocopies of hand outs and notes whenever possible.
______5.One way of practicing REUSE use ceramic coffee mug instead of paper cups.
______6.If a fire occurs near the LPG cylinder,spray water on the upper portion of the cylinder
to keep the metal surfaces cool.
______7.To remember the procedure of firs aid, use 3b’s which stands for airway breathing
and circulation focus on critical life saving.
______8.Personal hygiene major concern is being healthy.
______9.when cleaning the stainless steel use abrasive acidic and alkaline cleaners.
______10.Plastic have more corrosion resistant than stainless steel.
______11.Rubber will deteriorates with constant use of chlorine .
______12.When cleaning cutting tools clean it immediately after using it;wash with detergent.
______13.Food processing equipment/tools which are electrically operated have a manual
Instruction.
______14.Rule 1080 is for PERSONAL PROTECTIVE EQUIPMENT AND DEVICES: Rule 1150 is
for materials handling and storage.
______15. Republic Act 8976 (Food Fortification Law) and Republic Act 8172 (ACT FOR SALT
IODAZATION NATOINWIDE).

Test IV.Connect the word in column A with their correct answer in column B.Wirte only the
letter of the correct answer on space provided.

A. B.

___1.HAACP a.Meat Inspection Code of the Philippines

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___2. Republic Act No.9296
food
___3.Administrative order No. 2014
___4.Purpose of lock out/tag out
___5.Presidential decree No.856
___6.Food Processor
___7.Gas range
___8. Refrigerator
___9.Refractometer
___10.Vacuum pack machine
Good Luck!
b .Rules and regulations on the licensing
c. Universally recognizes system
d. Prevent the unintended release
Hazardous
e. Sanitation Code of the Philippines
f. Defrost regularly.
g .clean w/ sponge or plastic rubber
h. remove all burnt sediment
i. has automatic shutoff
j. Wipe the sample prism
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I. True or False
_____1. The word preservation comes from Latin word “preservare”
_____2. Preservation means to protect something from threat and to keep, maintain or save something from decomposition.
_____3. Small scale and families can start business ventures in fruits and vegetable preservation without going thru trainings related
to food processing.
_____4. Knowledge and skills in food preservation can maximize food expenses of the family.
_____5. Perishable fruits or vegetable like coconut should be preserve immediately.
_____6. Wash fruits and vegetable after peeling and chopping.
_____7. Semi damaged or spoiled fruits and vegetables can be used for food preservation to minimize the cost.
_____8. There are numerous business ideas that can turn to possible income in your local barangays
_____9. It is important to use fresh fruits even if the sizes are not uniform.
_____10. Fruits and vegetables that are only in demand are good for preservation.
_____11. Buy fruits by weight
_____12. Perishable fruits can be preserve anytime after two days
_____13. Fruits in season are always practical for food preservation
_____14. Sweet fruits are good for making jelly
_____15. Sweet fruits with high in pectin are good for jelly
_____16. After washing vegetable should not be drained if it will be used for food preservation.
_____17. Decide your method for preservation before going to market.
_____18. Bottles, materials and tools to be used must be sterilized.
_____19. Used spoons can be reused in tasting or sampling.
_____20. Expert in the business of food processing may not use measuring instrument.

II. Directions: Read the sentences carefully. Select the best answer and write the letter o n t h e s p a c e p r o v i d e d .
____1. What is used to measure dry and liquid ingredients in small quantity?
a. glass measuring cap b. measuring cup
c. measuring spoon d. weighing scale

____2. Which of the following is used to strain liquids?

a. colander b. jelly bag
c. strainer d. sieve

____3. Which of the following is used for slicing fruits and vegetables into different sizes?
a. French knife b. food slicer
c. paring knife d. table knife

____4. How are processing tools, utensils, and equipment sanitized?

a. rinsing thoroughly in tap water b. drying under the sun water
c. rinsing thoroughly d. soaking in chlorinated water e. soaking in water with detergent

____5. What is the step in preparing equipment that covers the checking the accuracy of its certain measurement?

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 a. calibration b. inventory
c. sanitation d. repair

____6. A water soluble substance found in some slightly under ripe fruits that cause jellies to set.
a. jelly b. jam
c. marmalade d. pectin

____7. It makes the jelly firm and rigid in structure and is essential for flavor and gel formation..
a. acid b. sugar
c. pectin d. sucrose

____8. Like acid, it also controls the rigidity, strength of the jelly while acting as preservative at the same time.
a. acid b. sugar
c. pectin d. sucrose

_____9.Like elastic, transparent food made from fruit juice boiled with sugar.
a. jelly b. jam
c. marmalade d. pectin

10.A food made by boiling fruit pulp with sugar until thick.
a. jelly b. jam
c. marmalade d. pectin

III. Enumeration
1-8 Methods of Food Processing
9-14 Characteristics of Successful Entrepreneur
15-20 Equipment Used in Food Processing

IV. Essay ( 5 points each )

1. Why is it important to select and prepare the equipment before using it in Food Processing?
2. What are the advantages of wearing the Personal Protective Equipment in Food Processing?

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