I.

Knowledge
1. What is the common material used for larger food processing units, such as aseptic tanks and cubic
containers?
a. Paper c. Glass
b. Metals d. Plastics
2. What are the science, art and technology of enclosing or protecting products for distribution, storage,
sale, and use?
a. Packaging c. Storing
b. Delivering d. Combining
3. Which one of the following foods packaging that is commonly used to transport food, and is capable of
retaining both cold and hot foods?
a. Paper c. Glass
b. Metals d. Plastics

4. Fabricated by an automated process involving intricate heating and molding techniques.

a. Paper c. Glass
b. Metals d. Plastics
5. What do we call the reprocess materials into new products?
a. Prevention c. Minimizations
b. Recycling d. Reuse
6. Produced using bleached pulps that are relatively white, bright, and soft.
a. Greaseproof c. Bleached paper
b. Waxed Paper d. Kraft Paper
7. A special group of polymers that can be formed into a wide variety of shapes using controlled heat and
pressure at relatively low temperatures.
a. Paper c. Glass
b. Metals d. Plastics

8. What is the most used packaging paper and has excellent strength?
a. Greaseproof c. Vegetable parchment
b. Waxed Paper d. Kraft Paper
9. Produced by adding paraffin wax to one or both sides of the paper during drying.
a. Kraft Paper c. Vegetable parchment
b. Waxed Paper d. Paper
II. Comprehension
10. Plastics are actually a subcategory of __________, but in packaging the terms tend to be used
interchangeably.
11. Paper containers are commonly used to transport food, and are capable of retaining both cold and
____________.
12. It is made using the sulfate (kraft) chemical pulping process, and is usually produced from
____________.
13. Controlled atmospheres are also maintained in some______________, keeping the contents clean,
fresh, and safe.
III. Application
14-15. Give the 4 main reasons why food packaging developed and is in use today.(2points)
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ANSWER KEY
1. B
2. A
3. A
4. C
5. B
6. C
7. D
8. D
9. B
10. Polymer
11. Hot Foods
12. Soft Woods
13. Food Packages
14.-15
 To protect a product from damage or contamination by micro-organisms and air, moisture and toxins.
 To keep the product together, to contain it (i.e. So that it does not spill).
 To identify the product.
 Protection during Transport and Ease of Transport.