CAGAYAN STATE UNIVERSITY

Carig Campus
COLLEGE OF INDUSTRIAL TECHNOLOGY

Food Tech 301 Food Preservation and Processing

Final Examination 301
S.Y 2021

Name:______________________ Year/Section: _____________Score : ______________

“ A good education is a foundation for a better future.”

- Elizabeth Warren-
TEST I . MULTIPLE CHOICES:
Directions: Select the key word that fits the statement in each item. Use the letter
representing your choice. Write the letter of your correct choice on the space provided before
each number. Strictly No Erasures.

____1. What is meat preservation?

a. it is the application of measures to delay meat spoilage
b. it is exposing meat to high temperature
c. it is treating meat with preservatives
d. all of the above

___ 2. Which of the following is not important in meat processing?

a. it prolongs product shelf life or stability.
b. it makes meat more palatable
c. it provides convenience and variety
d. does not enhance marketability of meat.

____3. What solution is made from a dissolved salt and other ingredients?
a. sugar concentrate c. brine solution
b. osmosis treatment d. curing solution

____4. Which of the following curing ingredients counteracts saltiness?

a. nitrate b. salt c. spices d. sugar
____ 5. Which of the following is not a function of curing ingredients?
a. improve the water binding capacity c. improve the meat color
b. decreases water holding capacity d. improve the taste

_____6. Which of the ingredient stabilizes the color of cured meat?

a. ascorbic acid c. sugar
b. phosphate d. spices

_____7. Which of the following is curing ingredients?

a. isolate b. pineapple juice c. refined sugar d. vetsin
_____8. In making tocino, what kind of meat is best used?
a. back fat b. pork lean c. belly d. liempo
_____9. What kind of sugar is most often used in making processed meat?
a. granulated sugar c. powdered sugar
b. brown sugar d. glucose
______10. Why preservatives are very important in preserving meat?
a. preservatives enhance flavor of the product
b. preservatives improve the color stability of meat
c. preservatives improve texture of the meat
d. preservatives prolong the keeping quality of meat

_____11. Why phosphate is used in processed meat?

a. for antioxidant
b. speed up the curing reaction by faster color development
c. used to increase the water holding capacity of cured product
d. for enhance of the flavor

_____12. How many teaspoon of phosphate is used in making one kilo of skinless longanisa?
a. ¼ teaspoon b. ½ teaspoon c. ¾ teaspoon d. 1 tablespoon

_____13. In making tocino, what kind of preservative is used?

a. carrageenan powder c. prague powder
b. soy isolate d. phosphate

_____14. What is the purpose of adding vitamin c in processed product?

a. to accelerates color fixation in the process of curing
b. to increase yield of production
c. to increase binding capacity
d. to enhances flavor

_____15.Which of the following ingredients makes up the bulk of the curing mixture?
a. sugar b. salt c. nitrate d. anise

_____16.The following are ingredients needed in curing method. Except one.

a. salt b. sugar c. prague powder d. spices
_____ 17. Why is dry method of curing is better in preserving meat?
a. better color is develop c. texture is improve
b. product is better in taste d. method is faster and practical to use

_____18. If your ham is too salty, what are you going to do in order to remove excess salt?
a. reduce the curing time c. rinse meat under running water
b. add sugar d. soak in water to remove excess salt

_____19. If you cook cured meat, what will be the color?

a. cured meat turns to brown c. cured meat turns to natural color
b. cured meat turns to red d. cured meat turns to light pink

_____20. After mixing cured meat, what are you going to do?
a. dispose the cured product c. cook immediately
b. store in a freezer d. refrigerate for 1 – 2 days

_____21. Which of the following affects the fresh meat quality?

a. age of animals c. genetic and breeding
b. sex of animals d. all of the above

_____22. The cattle animal over one year old is called

a. mutton b. beef c. veal d. venison
_____23. The meat of the chicken, duck, quail, goose and pigeon is known as
 a. games meat c. poultry meat
b. wild birds meat d. lapan meat

_____24. The sheep over one year old is called

a. mutton b. chevon c. venison d. veal
_____25. How many days should be the curing time of ham before it will be cooked?
a. 5 to 7 days b. 6 to 10 days c. 11 to 12 days d. 15 days or more
_____26. Why are binders, emulsifiers added to meatloaf and embotido making?
a. to improve the size c. improve texture
b. to improve the quality d. all of the above

_____27. Among the following products, which need natural casing?

a. hotdogs c. skinless longanisa
b. chorizo d. native longanisa

_____28. What is the most common causes of meat spoilage?

a. microbial spoilage c. climate change
b. chemical spoilage d. way of preparation

_____29. The following are coloring agent for cured products. Except
a. annatto powder b. allura red c. phosphates d. red gulaman powder
_____30. Why should tightly or wrap in foil the meatloaf and embotido until ready to use?
a. to prevent crack c. to maintain the taste
b. to avoid sour taste d. to prevent from drying

_____31. How do you determined if the frozen cured products is already spoiled?
a. sour taste c. have wholesome odor
b. pink color develop d. have a bluish-green on its surface

____32. When beef spoils, what part of the meet shows the spoilage?
a. surface of the meat c. fatty portion
b. inner portion d. juncture of the bone

Enumeration:
Direction Write your answers on the blanks provided .
1. What are the ingredients that improve the flavor of the processed meat?
1._________________________
2. _________________________
3. _________________________
2. What kinds of salt available locally and which is the best for curing?
1. _________________________
2. _________________________
3. _________________________

3. What are the different methods used in meat processing?

 1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. ___________________________
4. Arrange the correct flow of processing skinless longanisa . Write 1 for the first, 2 for the
second step and so on down to the last.

______ 1. Curing
______ 2. Packing
_______3. Mixing
_______4. Select good quality of meat
_______5. Storing in a refrigerator
______ 6. Skinning and weighing
______ 7. Packing
_______8. Cleaning and washing
III. Make a narrative reaction regarding the advantages and disadvantages encountered in food
processing and preservation subject. 10 pts.

***** Good Luck and God Bless *****

Prepared by: Noted by:

Ana Marie A. Lappay , Matem Marlene A. Baculi,Ph.d

Subject Teacher Food Chairman

Bryan T. Lacambra, M.A

Oic Dean
 Republic of the Philippines
CAGAYAN STATE UNIVERSITY
Carig , Campus
COLLEGE OF INDUSTRIAL TECHNOLOGY

Ft 201 Food Service Operation and Catering Management

Final Examination S.Y 2021

Name ________________________ Score:___________

“ A good education is a foundation for a better future.”

- Elizabeth Warren-

1. Make a sample of Catering proposal for any of the following occasions;

baptismal, birthday, wedding, valentines day, anniversaries etc. 15 pts.

2. Fill up the Function Agreement sample for off premise and in premise catering . 25 pts

Name of contracting person_____________________________________________

Address -Residence : ___________________________________________________
Office :_______________________________________________________
Telephone numbers Office _____________________________________________
Cellphone ____________________________________________
Date of reservation ____________________________________________________
Date of function ______________________________________________________
Day :__________________________________ Time:_________________________
Venue of Function :____________________________________________________
Menu : _________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
Special Arrangements ( Cake, Facilities, Wine, etc. ).
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
Set- up Instructions:
____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
Guaranteed number of Pax/Guests:_______________________________________
Expected Number of Pax/Guests:_________________________________________
 Cost Per Pax:_________________________________________________________
Cost Per pax in Excess of Reservation:_____________________________________
Total Cost of Package :_________________________________________________
Amenities :__________________________________________________________
Terms and Conditions: (Concerns differ depending upon the company)
1. Payment of deposit upon reservation_________________________________
2. Full payment before function or right after service completion.____________
3. Cancellation Agreement -number of days, amount to forfeit, etc.___________
4. Re-booking of function______________________________________________
5. Duration of Function _______________________________________________
6. Cash basis/Checks honored /Credit cards not acceptable___________________
7. Facilities to be provided by the client__________________________________
CONFORME :
_______________________________ ___________________________
Contracting party Catering manager
_______________________________

Terms and Conditions:

1. Payment _____ % down payment upon reservation
_____% partial payment at least ____ days before the function.
_____ % full payment of balance upon service completion.
CASH BASIS ONLY.

2.Changes or adjustments in the package should be done a _____ before the event.

3. Cancellation of the function may be effected only the set date and subject to a ___ %
Week will forfeit the down payment paid.

4.Breakages or losses will be charged to the contracting party or organizer unless due to
catering staff negligence. (plates, glasses etc.) ____________

5. Excess service per hour x No. of Persons Pph _______

6. Entertainment Band No. of hours ____ x Amount per hour ______.
7. Corkage fee (ex.Lechon, wines etc.) ____________.

III. Make a narrative reaction regarding the advantages and disadvantages encountered in Food
Service Operation and Catering Management. 10 pts

***** Good Luck and God Bless *****

Prepared by: Noted by:

Ana Marie A. Lappay , Matem Marlene A. Baculi,Ph.d

Subject Teacher Food Chairman

Bryan T. Lacambra, M.A

Oic Dean

3.