College of Education

Final Term Team Written Output

Ed106 -Assessment in Learning 1

List of Names Subject Matter

1. Carla Equia

2. Kimberly Dumduman

Group #1 3. Jhenny Viel De Vicente

4. Evelyn Delos Reyes Vegetable Preservation

5. Ronaly De Vicente

6. Mary Joy Dela Cruz

 Table of Specifications

Type of Test
LEVEL OBJECTIVE ITEM NUMBERS NO. %

Identify the different method in vegetable multiple choice

1. Knowledge 21, 22, 23, 24, 25 5 14.29%
preservation
Completion test
2. Comprehension Know the important of preserving vegetables 11, 13,14,15, 18 5 14.29%
Demonstrate the process of vegetable True or false
3. Application 1, 2, 3, 8, 10 5 14.29%
preservation
Multiple choice
4. Analysis Determine the methods of preserving vegetable 21, 22, 23, 24, 25 5 14.29%
True or false
5. Evaluation Evaluate the methods in preserving vegetable 1, 6, 9, 22,27 5 14.29%
Essay
6. Synthesis Explain the importance of preserving vegetable Test IV 10 28.57%
TOTAL 35 100%
 Chapter test

Test I. TRUE OR FALSE

1.The term “canning” is a little misleading. If you’re canning at home, you’re probably using mason jars or something very similar.
2. Pickling fruits and vegetables creates an inhospitable environment for bacteria.
3. Food preservation is the process of preparing food for everyday use.
4. Wise buying include buying not in season fruits and vegetables.
5. The use of vegetable oils to preserve summer fruits and vegetables makes it harder for bacteria to develop — but it also adds a completely different dimension
to the flavor.
6. the hot pack method is the best for using vegetable, prepare and cover the vegetable with boiling water.
7. a pickle syrup is the mixture of vinegar, sugar and salt.
8. it is important to ensure that all of the food remain submerged.
9. drying fruits and vegetables requires removing the water content.
10. the objective of preserving vegetables is to extend their availability for consumption or making purposes.
Test ll. Completion Test

11. pickling fruits and ___ create an inhospitable environment for bacteria.
12. ___ is one of the simpler methods of food preservation but it drastically changes the flavor and most ____ and vegetables.
13. dedicated starter culture of water creating the brain solution in which the food will ____?
14. preservation the objective of preserving ____ is to extend their availability for consumption or marketing purposes.
15. Peel the great papaya sprinkle with salt and let stand for ___?
16.the ____ is the best for reachable wash repair and cover the vegetables with boiling water and bring to boil or boil for a few minutes.
17. ___ is mixture of vinegar sugar and salt added to the fruit or vegetables being preserved?
18. food generally needs to be______ dehydrated before it can be stored safely.
19. ____ completely changes both the texture and taste of the food.
20. freezing your _____ and vegetables is the easiest and quickest way to ensure they last throughout the winter.

Test lll. Multiple Choice

21. It is fermentation process involves converting carbohydrates to alcohol or organic acids.
a. Canning
b. Pickling
c. Fermenting
d. Salting

22. It is best method for vegetables, wash, prepare and cover the vegetables with boiling water and bring to boil or boil for a few minute

a. Pickled syrup
b. Vegetable preservation
 c. Hot pack method
d. Boil

23. one of the simpler methods of food preservation.

a. Salting
b. Fermenting
c. Canning
24 Pickling. This relatively simple method of preservation involves sealing food in a sterile, airtight environment.
a. Canning
b. Drying
c. Pickling
d. Fermenting
25. Is the easiest and quickest way to ensure they last throughout the winter.
a. Freezing
b. Pickling
c. Drying
d. Canning

IV. Essay

1. What is the importance of preserving the vegetables?

2. Give 5 different tools used in preserving vegetable.
Answer key
1. True
2. True
3. True
4. False
5. True
6. True
7. True
8. True
9. True
10. True

Test ll
11. Vegetable
12. Pickling
13. Ferment
14. Vegetables
15. 1 hour
16. Hot pack method
17. Pickled syrup
18. 95%
19. Drying
20. Summer fruits

Test lll

21. Pickling
22. Hot pack method
23. Fermenting
24. Canning
25. Freezing