Republic of the Philippines

Region I
CITY SCHOOLS DIVISION URDANETA CITY
PALINA WEST NATIONAL HIGH SCHOOL
Urdaneta City

SECOND PERIODICAL TEST in

GRADE 10- FOOD PROCESSING

NAME: ________________________________________ SCORE: ______________

SECTION: _________________________________ DATE: _____________

TEST I. MULTIPLE CHOICE.

Directions: Carefully read the questions and choose the best answer from the options given. Write only the letter of your
answer before the number.

1. Which of the following tool/equipment specifications are used by manufacturers?

a. dimension as to size, height, capacity, etc. c. proper care and maintenance
b. handling and operating requirements d. all of these

2. Why are specifications for food processing tool, equipment and utensils necessary?
a. they provide information to the user on how to handle and operate the equipment properly.
b. specifications give information concerning the proper use, care and maintenance of the tools, equipment and utensils
c. it provides information about the tools, equipment and utensils
d. both a and b

3. If you are a food processor, why do you need to know the parts of the equipment, tools and utensils and their
functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing

4. If you are going to pack processed foods in tin cans, why do you need to seal it with a can sealer?
a. cans cannot be sealed manually c. to properly seal them
b. tin cans are difficult to seal d. a can sealer is the appropriate equipment for attaching the cover
to the body of a tin can with is first and second operation rolls

5. Which of the following will help you determine the kinds of tools, equipment and utensils you will assemble, sanitize,
inspect or check?
a. the kind of product to be produced. c. the raw materials to be processed
b. the method of food processing to be done d. the availability of tools, equipment and utensils

6. You have already removed the dirt from the tools, equipment or utensils used in processing the food by washing them
with soap and water. Why do you still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which remained after washing.
d. all of these

7. Which of these is a sanitizing agent you can use for killing the germs and microorganisms present in tools, equipment
and utensils?
a. sodium chloride c. magnesium sulfate
b. sodium hypochloride d. calcium chloride

8. How will you properly store tools, equipment and utensils after using them?
a. wipe dry all tools, equipment and utensils which were washed with water before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent wear and tear
d. all of these
9. It is necessary to inspect and check the condition of equipment and machines before operating them in order to
__________.
a. to check if no parts are defective or missing c. to see if they are old or new ones
b. to check if electrical plugs are in good condition d. both a and b

10. Which of this preventive machine maintenance will you check before using equipment or a machine?
a. machine temperature and hydraulic fluid c. crack and leak detection and electric insulation
b. wear and surface condition d. all of these

11. It is important to interpret correctly the manufacturer’s specifications of equipment before operating them in order to
___________.
a. to be able to determine the correct operation of the equipment c. to be familiar with their parts and their function
b. to avoid accidents due to faulty operation of equipment d. all of these

12. In choosing food processing equipment, why is it better to choose those with parts easy to assemble and
disassemble?
a. for easily taking the parts apart if it breakdown c. both a and b
b. to easily put back the parts after dismantling them d. because they are cheaper

13. Why should you check equipment that is electrically operated before using them?
a. to make sure plugs, outlets and electrical insulation are not defective c. to practice using the equipment
b. to prevent accident d. to avoid errors and accidents in their
operation

14. Your teacher instructed you to use a blender in preparing mango jam. It is your first time to use such equipment.
Which of the following will you do?
a. read the manual containing the manufacturer’s specification c. ask your classmate to demonstrate it to you
b. practice using the blender d. you will not do anything

15. Your can sealer is not sealing properly. Which of the following will you do?
a. do not use it any more c. undertake simple troubleshooting
b. request for a new sealer d. borrow a can sealer from another class

16. Why should food contact surfaces of machine or equipment be regularly lubricated?
a. to prevent wear and tear c.both and b
b.to prevent corrosion d.none of these

17. You find difficulty in turning the knobs of the pressure cooker you are using, which of the following will you do?
a. change the knobs c. remove the knobs
b. apply lubricants like grease or oil at the screws d. don’t do anything

18.Your teacher instructed you to check and inspect all the food processing equipment in your laboratory room. Which
of the following will you do later?
a. prepare a written report following the standard format c. make an oral report
b. make a checklist of the tools and equipment inspected d. none of these

19.Why should you operate or use equipment in accordance with manufacturer’s specifications?
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly operate, care and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe

20.Which of the following equipment materials are porous to bacteria, absorb moisture and impart odor and color to the
food?
a. plastic c. stainless steel
b. metal d. wood

21. Why do you need to inspect and check equipment/machines before, during and after using them?
a. to make sure they are in good condition c.to determine trouble shooting activities to perform
b. to determine defective machine parts d. all of these

22. If you regularly inspect and check equipment/machines, which of the following could be determined?
a. damaged or defective machine parts c.both a and b
b.equipment/machines that breakdown d.total number of equipment/machines in the company

23. 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 a preventive maintenance?
a.wash and wipe dry c.remove the rusts with sandpaper
b.apply lubricant like oil or grease d.replace those part
24. There is a strong odor of a gas coming from the LPG tank of the gas range in your Food Processing Laboratory
Room, what do you think happened?
a.the LPG tank has a leak c.The LPG regulator is defective
b.The hose connected to the LPG might be leaking d.All of these

25. In order to prevent electrocution or fire due to short circuits, which of the following should you do before using any
equipment/machine?
a.check electrical outlets c.check electrical cords
b.check plugs and switches of electrical equipment/machines d.all of these

26. The rivet of your can sealer is missing so you cannot seal the tin cans filled with fish to be processed. What will you
do to solve the problem?
a.replace the missing rivet c.repack the fish in glass jars
b.buy a new can sealer d. none of these

27. You are assigned by your teacher to maintain the good condition of your pressure cooker. What will you do?
a.lubricate the metal – to – metal cover c.inspect and check to make sure that all parts are intact and in good condition
b.check the vents to make sure they are not clogged d.all of these

28. Which of these is a manufacturer’s specification concerning the use of a freezer in the food processing plant?
a.Switch off before unplugging c.Do not defrost regularly
b.Just unplug even if not switched off d.None of these

29. To prevent the metal surface of your gas range, oven and gas stove to corrode, which of the following should you
do?
a.wash with soap and water c.scrape the surfaces with spilled food then apply lubricants
b.wipe off spilled food then wash and wipe thoroughly d. none of these

30. What could be the condition of an equipment if it is properly inspected, checked?

a.repairable and serviceable c.both a and b
b.defective d.none of these

TEST II. Direction: Identify the packaging symbols. Choose your answer from the box then write your answer from
the space provided.

FLAMMABLE FROZEN PRODUCTS

FRAGILE RECYCLABLE MATERIALS
FOOD SAFE SYMBOL KEEP DRY
KEEP DRY NOT SUITABLE UNDER 3 mos.old
THIS SIDE UP POISONOUS
DO NOT LITTER

31. 36.

32. 37.

33. 38.

34. 39.

35. 40.

TEST III. APPLICATION (10 points)

1. Demonstrate skills on how to preserve meat.

Prepared by: Checked by: NOTED:

LEA C. CARDINEZ LEONIDA G. MANGAOANG GINO T. ASPIRAS

Subject Teacher Head Teacher III Principal
 Republic of the Philippines
Department of Education
Region I
CITY SCHOOLS DIVISION URDANETA CITY
PALINA WEST NATIONAL HIGH SCHOOL
Urdaneta City , Pangasinan

TABLE OF SPECIFICATION
TLE 10 FOOD PROCESSING

SYNTHESIS/
LEARNING COMPETENCIES KNOWLEDGE ANALYSIS APPLICATION COMPREHENSION NO.
EVALUATION
LO 1. SELECT AND PREPARE EQUIPMENT FOR USE
1.1. Identify and access basic machine/equipment required to complete tasks in accordance
with assignment instructions and workplace requirements
1.2. Carry out routine pre-operational checks according to manufacturers’ specifications and
workplace procedures
1.3. Identify and report faulty and damaged machine/equipment according to workplace
procedures
1.4. Identify and notify appropriate person(s) on any training required to operate machine/
equipment according to supplier and workplace requirements
LO 2. OPERATE EQUIPMENT
2.1. Select, use and maintain suitable personal protective equipment in accordance with
occupational health and safety (OHS) requirements, and manufacturers’ specifications
2.2. Operate machine/equipment in a safe and controlled manner in accordance with OHS
requirements and manufacturers’ specifications
2.3. Identify and report out-of-specification product, process and equipment performance
according to workplace procedures
LO 3. MAINTAIN EQUIPMENT AND RESOURCES
3.1. Shut down machine/equipment according to workplace procedures and manufacturers’
specifications
3.2. Clean and maintain work area in accordance with workplace requirements
3.3. Clean, maintain and store tools and machine/ equipment in accordance with workplace
requirements and manufacturers’ specifications
3.4. Report faulty or damaged machine/equipment for repair or replacement in accordance
with workplace procedures
3.5. Manage wastes generated according to workplace procedures and 3R principle
3.6. Complete and maintain records and reports in accordance with industry, legislative and
workplace requirements