HOME ECONOMICS- HOUSEHOLD SERVICES

Summative Test (1st Quarter)

Name: _________________________ Year & Section: _____________ Date: _________ Score: _____
TEST 1. MULTIPLE CHOICE.
Directions: Read and analyze the statement carefully and write the letter that best describes the statement.
Write your answer on your answer sheet.
_____1. The person who buys quality foods at a reasonable price.
A. Manager B. Purchaser C. Seller D. Supervisor
_____2. The following are perishable goods except one:
A. Cereals B. Fruits C. Meat D. Poultry
____ 3. These are food supplies which are ordered and delivered on a contractual basis.
A. Contract items B. Perishable C. Non – perishable D. Staple food
____ 4. One who works in food business that handles food properly following good hygiene practices.
A. Cook B. Food handler C. Seller D. Supervisor
____ 5. The range of room temperature where bacteria multiply rapidly
A. 5. 32 to 60 0 C B. 7. 22 to 60 0 C C. 10 to 48. 8 0 C D. 15. 5 to 52 0 C
____ 6. It is the physical movement or transfer of harmful bacteria from one person, object or place to
another.
A. Purchasing B. Cross Contamination C. Cooking D. Food Safety Handling
_____7. The letter O in the word FATTOM stands for:
A. Oven B. Oxygen C. Oil D. Oxide
______8. HACCP stands for:
A. Hazard Analysis Critical Control Point
B. Hazard Analytic Critical Control Point
C. Hazard Analysis Control Critical Point
D. Hazard Analytic Control Critical Point
______9. HACCP has ____ principles.
A. 8 B. 7 C. 6 D. 5
_______10. How many conditions are there that a bacteria can grow and multiply?
A. 8 B. 7 C. 6 D. 5
TEST II. Directions. Match the item in Column A with those in Column B. Write the letter only.
1. Food items used in the recipe. A. Recipe
2. One of the important concerns of any
food service operation which includes storage, B. Food Handler
preparation, and disposal.
3. An individual who works and handles food. C. Food safety handling
4. A guide in cooking that includes a list of ingredients,
method of cooking, preparation, and manner of D. Ingredients
serving a certain dish.
5. One that specifies the exact amount of ingredients, E. Standardized Recipe
equipment, and preparation method needed before

TEST III.
Directions: Write TRUE if the statement is correct; FALSE if it is not correct. Then, change the
underlined word/s to make the statement correct.
________1. Purchasing is the process of buying the right amount of food at the right time and at the right
price.
________2. Food cannot easily be contaminated during purchasing, receiving, storing, preparing and
serving of foods and supplies.
________3. Securing the pre-established standards for quantity and quality is the major goal of planning
activity.
________4. Conducting market research is the first step in purchasing activity.
________5. Buying from the right source means that the buyer should go to a reputable and reliable
source.

TEST IV.
Directions: Search a news story about food poisoning. Put your insights on how the incidence could be
prevented through safety precautions. Be able to give additional reminders to prevent such incident.
Don’t forget to write the title of the news. You can search it anywhere (YouTube, goggle or any other
internet platforms)