Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
BINMALEY SCHOOL OF FISHERIES
Binmaley, Pangasinan

WRITTEN WORK IN TVE – Food Processing -10- WEEK 4

Name: ________________________________ Gr.&Sec. ___________ Score: ______

Choose the words inside the box that best describe the picture given:
1.______________ 2._______________ 3._____________

4.______________ 5. ______________ 6.________________

7.______________ 8._______________ 9._______________

Direction: Write true if the statement is correct and false if is wrong.
10. Fruits and vegetable should be washed after paring, cutting,
chopping and other preparation needed.
11.Bacterial contamination can be detected by the naked eye.
12.Wash hands thoroughly before handling raw meat and handling fresh
fruits and vegetables.
13. Purchase fruits and vegetables only items which will be used for two to
three weeks to avoid wastage due to spoilage.
14.Quality fruits and vegetables looks healthy, smell fresh, good shape
color and texture.
15.Bruised, damaged, decayed, or molded fruits and vegetables
carry harmful bacteria or viruses.
16. Fresh fruits and vegetables spoil faster than a damage one.
17.Pre-cut, or pre-packaged fruits and vegetables should be kept refrigerated
or surrounded by ice to maintain its freshness.
18.Fruits and vegetable for sugar concentrate process should be evaluated
for its origin or source, blemishes and decayed portion.
19. When paring fruits and vegetables, pare as thickly as possible to
minimize wastage.
20. Use separate cutting boards and knives for fresh fruits/vegetables and
raw meat, or wash and sanitize them between foods