Formative Test for TLE 9

First Quarter – Week 1

Name: _________________________________________ Score: _____________

MELC: Prepare equipment, tools, materials and utensils (TLE_AFFP9-12SL-la-c-1).
Sub-competency: Prepare equipment and tools for salting, curing, and smoking in
accordance with manufacturer’s specifications .

Directions: Choose the best answer and write only its letter on the space provided.

______1. Steaming is a method in sterilizing/sanitizing materials. What tool is best

used in steaming materials?
A. Casserole B. Pail C. Soaking container D. Steamer
______2. Which of the following does not belong in the curing ingredients in curing
meat?
A. Anisado B. Praque C. Phosphate D. Salt
______3. What processing method is the oldest preservation techniques way back in
biblical times until now?
A. Salting B. Smoking C. Curing D. Steaming
______4. What equipment is used for straining off liquid from food?
A. Steamer C. Colander
B. Soaking container D. Electronic scales
______5. What preservation techniques are used in providing longer life of a
smoked fish?
A. Salting and dehydration
B. Salting, curing and dehydration
C. Salting, smoking and dehydration
D. Salting, fermenting and dehydration
______6. Miss Stella wants to eat mango to satisfy her cravings. Which of these
tools is the best way to remove the skin of this fruit?
A. Knife B. Peeler C. Grinder D. Blender
______7. Barrel is a large container with a flat top and bottom made of wood or
metal. Which of the following is the main function of the barrel?
A. Used in steaming C. Used in drying
B. Used in baking D. Used in smoking fish
______8. The following are the safety tips in using tools with blades that should be
remembered. Which one is not included?
A. Make sure that you wear safety gear like gloves and safety shoes.
B. Check well the electricity and wirings before processing to avoid fire
accident.
C. Always hold the handle and make sure that it’s still accessible to use.
D. Always wear the Personal Protective Equipment in processing.
______9. How important is curing ingredients in salting and curing meat?
A. To refrain from contamination C. It shortens the shelf life
B. It provides longer shelf life D. It gives great taste
______10. It is necessary to wear Personal Protective Equipment (PPE) in processing
food. Why do you think?
A. Because it will help us to avoid any contaminants through food
particles and maintain proper hygiene.
B. Because it will make us neat and clean throughout the process.
C. Because wearing PPE is useful for our safety and will give us
satisfaction throughout the process.
D. Because it will help us to avoid any contaminants through food
particles, yet not considered as proper hygiene.

Answer Key:
1. D
2. A
3. B
4. C
5. C
6. B
7. D
8. B
9. B
10.A