Scribd
Upload
26 views2 pages

Summative Test: TVE-Food Processing 10

This document contains a summative test for a food processing class in the Binmaley School of Fisheries in Pangasinan, Philippines. The test has multiple choice and true/false questions about identifying the condition of fruits and vegetables from pictures and statements about proper handling, storage, and preparation to prevent spoilage and bacterial contamination. It was prepared by the subject teacher, reviewed by the department head, and approved by the school principal.

Uploaded by

AliciaSanchez
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
26 views2 pages

Summative Test: TVE-Food Processing 10

This document contains a summative test for a food processing class in the Binmaley School of Fisheries in Pangasinan, Philippines. The test has multiple choice and true/false questions about identifying the condition of fruits and vegetables from pictures and statements about proper handling, storage, and preparation to prevent spoilage and bacterial contamination. It was prepared by the subject teacher, reviewed by the department head, and approved by the school principal.

Uploaded by

AliciaSanchez
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

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
BINMALEY SCHOOL OF FISHERIES
Binmaley, Pangasinan

SUMMATIVE TEST in TVE-Food Processing 10 (W4-W5)

Name: ________________________________ Gr.&Sec. ___________ Score: ______

Choose the words inside the box below that best describe the picture given:
1.______________ 2._______________ 3._____________

4.______________ 5. ______________ 6.________________

7.______________ 8._______________ 9._______________

BRUISED PLUMP WHOLE SOFT

THERES A SIGN OF ROTTING SHRIVELLED

CRISPY DAMAGE MOLDY BRIGHT COLOR


Direction: Write true if the statement is correct and false if is wrong.
10. Fruits and vegetable should be washed after paring, cutting, chopping and other
preparation needed.
11. Bacterial contamination can be detected by the naked eye.
12. Wash hands thoroughly before handling raw meat and handling fresh fruits and
vegetables.
13. Purchase fruits and vegetables only items which will be used for two to three weeks
to avoid wastage due to spoilage.
14. Quality fruits and vegetables should looks healthy, smell fresh, good shape
color and texture.
15. Bruised, damaged, decayed, or molded fruits and vegetables
carry harmful bacteria or viruses.
16. Fresh fruits and vegetables spoil faster than a damage one.
17. Pre-cut, or pre-packaged fruits and vegetables should be kept refrigerated or
surrounded by ice to maintain its freshness.
18. Fruits and vegetable for sugar concentrate process should be evaluated for its origin
or source, blemishes and decayed portion.
19. When paring fruits and vegetables, pare as thickly as possible to minimize wastage.
20. Use separate cutting boards and knives for fresh fruits/vegetables and raw meat, or
wash and sanitize them between foods.

Prepared by: Checked and Reviewed:


ALICIA M. SANCHEZ NAIDA M. MANGONON
Subject Teacher Head Teacher III-TVE Dept.
Approved:

FERDINAND S. BRAVO
Principal IV

You might also like