QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What are the different plants used for FPJ and explain their
importance over the other plants?
2. How do you protect your concoctions from contamination?
Safety Questions
3. Why it is need to wear PPE while doing the task in producing
concoction?
4. How you observe safety and precaution while performing the
different task in producing concoctions?
Contingency Questions
5. After fermentation the microorganism will still produce gas,
the pressure inside the bottle will cause the container to
explode, how will you prevent the bottles from exploding?
6. When is the best time to collect fruits and vegetables to be
used for concoctions? Why?
Job Role/Environment Questions
7. How do you maintain the cleanliness of the workshop?
Rules and Regulations
8. Why is it needed to create rules and regulations in the work
place?
The trainee’s underpinning Satisfactory Not
knowledge was: Satisfactory
Feedback to the Candidate
General Comments [Strengths/Improvements Needed]
Candidate’s
Date:
Signature:
Assessor’s
Date:
Signature:
QUESTIONING TOOL with Acceptable Answer
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What are the different plants used for FPJ and explain
their importance over the other plants?
FPJ is made from axillary buds and young fruits,
fast growing plants and young leaves of plants. This
materials contains high concentration of growth
hormone and act as natural growth enhancer if
sprayed to the plants
2. What is the importance of labelling when making organic
concoctions?
For identification, indicate time of production and
harvest, basis for record keeping
Safety Questions
3. How do you protect your concoctions from
contamination?
A. Clean and sterilize tools, equipment and working
area, before use B. Wear proper PPEs, C. Prevent
stray animals from coming into the farm, D. Wash
material before preparation, E. Avoid direct
exposure to sunlight, F. Maintain room
temperature, G. Apply proper cover to prevent air-
borne contaminants
4. How you observe safety and precaution while performing
the different task in producing concoctions?
Follow instructions and wear personal protective
equipment
Contingency Questions
5. After fermentation the microorganism will still produce
gas, the pressure inside the bottle will cause the container
to explode, how will you prevent the bottles from
exploding?
Loosen the lid or cap, approximately one complete
twist
6. When is the best time to collect fruits and vegetables to
be used for concoctions? Why?
The best time to collect fruits and vegetables is
during early morning when carbohydrates and
nutrients travel from the roots back to the edible
parts
Job Role/Environment Questions
8. How do you maintain the cleanliness of the workshop?
Practice 7S principles
Rules and Regulations
9. Why it is needed to create rules and regulations in the work
place?
To have a harmonious relationship with the co-
trainees and to avoid accident in the workplace.
The trainee’s underpinning Satisfactory Not
knowledge was: Satisfactory
Feedback to the Candidate
General Comments [Strengths/Improvements Needed]
Candidate’s
Date:
Signature:
Assessor’s
Date:
Signature: