Name: Villarasa, Tito Jr. S.

Course, Year, and Section: Date: BTLE HE-2A

Date: 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 area18. 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 raw Process Packed Production

equipment the raw materials cured process Activities
food by tools, materials materials cured
salting materials, materials
curing And
and Utensils
smoking.
 Name of Trainees

1.ANGELES,
MARA M.

2. BACAL, KESHA
S.

3. CABASAG,
JULIET E.

4. DACYO, KEN B.

5. ESCOL,
ROLDAN Q.

6. FAJARDO,
WENDEL L.

7. PAKIASAN,
JET T.

8.
SAAVEDRA,ROM
EL V.

9.SIMBANAGAN,
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 concentrates concentrate post-
fermentatio t tools, concentratio t tools, materials d product productio
n and materials, n materials, n activities
pickling and and
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 Prepared Pasteurize Pack Exhaust Apply Cool and Conduct
food by equipment the raw the food and seal thermal wash post-
thermal tools, materials product product food processing packed production
application materials, product products activities
and
utensils
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

Answer.

Traditional approach this approach typically involves the development and communication of clear
rules about acceptable and unacceptable behaviour, and reasonable consequences for breaking the
rules. These consequences generally involve punishment of the student who is considered responsible
for the bullying behaviour. While CBT is focus onanaging learning, trainees enter various times. Each
trainee moves on the next task only after mastering the task he/she currently working on.

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

A device used to bake chiffon types cakes is called________.

A. Tube center pan

B. Pop over pan
C. Custard Cup
D. Jelly role plan

2. Understanding

Which of the following tools are used to bake griddles?

A. Loaf fan
B. Muffin pan
C. Griddle pan
D. Bundt pan

3. Analyzing

A device used to cut and shape biscuit or doughnut is called___________.

A.Cutting tools
B. Biscuit and doughnut cutter
C. Electric Mixer
D. Custard cup

4. Synthesizing
device used to different baking procedures for beating, stirring, and blending
called____________.

A. Electric mixer
B. Measuring cup
C. Jelly role plan
D. Loaf fan

5. Creating

Which of the following tool is used for flatten or roll the dough?

A. Grater
B. Mixing bowl
C. Pasta spoon
D. Rolling pin