Name: DUAY,NERSERY D.

Course, Year, and Section: Date: _BTLE HE-

2A December 14, 2020_ Exam Schedule: _____3:00-5:00
pm______________________

Test 1. Identification: Read and analyze each item carefully. Write your answer on the space
provided before the number.

__Performance Assessment task_______1. It is a type assessment where students are task to

do real-world tasks.

____Oral Questioning______2. It is used in collecting data through asking oral questions.

__Objective test________3. It is a type of test where students are required to choose the
correct

answer from several alternatives.

_Portfolio Asssessment_________4. It is the systematic, longitudinal collection of students

work.

___Subjective test_______5. It is a type of test that allows students to present an original

answer.

__Reliability ________6. It refers to the consistency of measurement.

_Objectivity_________7. it refers to the agreement of two or more raters or test administrators

concerning the score of the student.

__Administrality_______8. The test should be easy to score; direction for scoring should be
clearly

stated in the instruction.

__make test and reliable ________9. The appropriateness of score-based inferences; it the
extent to which a

test measures what it is supposed to measure.

__Fairness________10. The test items should not have any biases.

__Competency Based training or CBT________11. A structured approach to training and

assessment that is directed

towards achieving a specific outcomes.

_Contextual learning laboratory_________12. This facility ensures that the underpinning

knowledge, the science,
 mathematics, and communication principles is applied to the trainees.

_Computer Laboratory_________13. It is an area that has an array of computer units where

trainees are

provided to learn and gain appropriate IT competencies.

_quality control________14. Various test aside from metrology and calibration are conducted
in this

area including in-process quality control.

Learning resource center_________15. It is the area that provides the trainee with the
knowledge requirements

in various modules responding to the competencies.

_Institutional assessment area _________16. It is an area where the recognition of prior

learning is done by the

trainer.

__Training resource area________17. This area houses the learning materials, the training
regulations and

exemplars, also the place where instructors produce courseware or

training materials.

_Support service area_________18. The area that provides value adding competency for a
particular

specialization.

Distance learning area_________19. It enables the learning provision outside and away from
the training

institution in the term of print and non-print media.

_Practical work area_________20. The area where the trainee acquires the skills and
knowledge

components of the competencies prescribed by the standard.

 UC 1 LO1 LO2 LO3 LO4 LO5 LO6

Process Prepare Prepare Cure Process Packed Productio

equipmen the raw raw cured process n
food by t tools, material material material cured Activities
salting materials, s s s material
curing And s
and Utensils
smoking
.

Name of Trainees

1.ANG, ANDREA
B.

2. BASIAO,
MONIC C.

3.CASAVEDRA,
LABIR W.

4. DACILLO, KENT
B.

5. ELEZARIO,
RUEL Q.

6. FRASAD,
WELMART L.

7. PONTO,
JAMES T.

8.
SANDOVAL,ROM
EL V.
 9.SABILLO,
FRANKLIN O.

10.VEROY,
MELODY D.

II. Fill in the Progress Chart in FOOD PROCESSING NC II below by referring to the Training
Regulations (TR). Put 10 names of trainees. (10 points)

UC 2 LO1 UC 3 LO1 LO2 LO3 LO4 LO5

Process food Prepare Process food Prepare Prepare Cook sugar Pack sugar Perform
by equipmen by sugar equipmen the raw concentrate concentrate post-
fermentatio t tools, concentratio t tools, material s d product production
n and materials, n materials, s activities
and and
pickling
utensils utensils
UC 4 LO1 LO2 LO3 LO4 LO5 LO6

Process food by Prepare Prepare Dry pre- Cool and Pack dried Perform
drying and equipment the raw treated sweat products post-
dehydration tools, materials raw dried production
materials, and materials products activities
utensils

UC 5 LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8

Process Prepare Prepare Pasteuriz Pack Exhaus Apply Cool Conduct

food by equipmen d the e the food t and thermal and post-
thermal t tools, raw product produc seal processin wash productio
applicatio materials, material t food g packed n activities
n and s produc product
utensils t s
III. Restricted Essay. In a minimum number of five (5) sentences, differentiate traditional
approach from CBT approach. Answers will be rated using the rubric below. 10 points

Features Expert (3) Accomplished (2) Capable (1)

Very informative Somewhat informative Give some new

and well organized and organized information but
Quality of Writing poorly organized
 Spelling and Virtually no Few spelling and A number of
Grammar spelling, punctuation errors, grammar, spelling
punctuation or minor grammatical and punctuation
grammatical errors errors errors

Sentence Count The paragraph The paragraph has 3-4 The paragraph has
has 5 and above sentences 1-2 sentences
sentences

IV. Choose 1 specialization under your strand and construct a multiple choice type of test
using blooms taxonomy. 1 item each level of taxonomy. 2 points each.

1. Remembering

2. Understanding

3. Analyzing

4. Synthesizing

5. Creating