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First Periodic Test in TLE 10 Food Processing
First Periodic Test in TLE 10 Food Processing
Department Of Education
Region IV- MIMAROPA
MOGPOG NATIOANAL COMPREHENSIVE HIGH SCHOOL
Name:____________________ Score:_____________________
Section\Strand______________ Date:______________________
General Direction: Read all the instructions/direction before you start. Avoid any forms of cheating like looking o talking to your
classmates.
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 in your test notebook.
____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
____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
____5. What is the step in preparing equipment that covers the checking the accuracy of its certain measurement?
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 soft, 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
1-5 Tips in successful Food Preservation
6-10 Characteristics of good
11-13 Types of pickling solution
14-15 Examples of vegetables used in pickling