Republic of the Philippines

Department Of Education
Region IV- MIMAROPA
MOGPOG NATIOANAL COMPREHENSIVE HIGH SCHOOL

First Quarter Examination in Food Processing Grade 10

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

____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?
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

Good Luck! 2|P a g e