MAESTRO CORNELIO MINOR NATIONAL HIGH SCHOOL

DIPLO, KUMALARANG, ZDS

Learner’s Answer Sheet

SUBJECT: TLE 9- Food Processing
Quarter 2- Module 1

MELCs: Prepare Equipment and Tools for Inspection and Sorting

Name of Student : __________________________________

Grade Level & Section : _____________________________________
Date : ____ / ____ / 2021

Learning Task 1. Multiple Choice

Directions: 1. Read and understand the following questions below.
2. Shade/blacken the letter that corresponds your answer on the
space provided under TLE 9/Q2-M1.
3. Use black ballpen when shading.

1. Which of the terms implies the removal of dirt and organic substances, such as fats and
protein particles from surfaces of walls, floors, tools and equipment?
A. cleaning B. inspection
C. sanitation D. sorting

2. Which of the following is not a type of sanitizer?

A. Acid based sanitizer
B. Chlorides chlorine peroxide
C. Hypochlorite acid
D. Quaternary ammonium

3. Which of the following is the key component of the

HACCP Plan?
A. creating information
B. monitoring information
C. sorting information
D. recording information

4. Which refers to tidiness and proper removal of waste?

A. bookkeeping B. household services
C. housekeeping D. cleaning

5. Which is a preventive food quality management system?

A. HACCP B. Hazard Analysis
C. Sanitation D. GMP

6. Which is a type of anti-microbial that kills germs that are present on surfaces where
tools, utensils and equipment are kept or stored?
A. chlorine B. water
C. oil D. perfume

7. Which is a type of antimicrobial that kills or irreversibly inactivates at least 99.9 percent
of all bacteria, fungi, and viruses?
A. cleaner B. humidifier C. purifier D. sanitizer

8. Which of the following is not the purpose of inspection?

 A. to determine the condition of the equipment
B. to calibrate the tools and equipment
C. to buy a new one
D. to ensure safety

9. Why is Sanitation important?

A. helps decrease shelf- life
B. kills bacteria already present
C. creates unpleasant work environment
D. maximizes chance for injury
10. How do you identify clean surface for Food Processing?
A. maximized contacts from human or animal feces
B. non-greasy to the touch, having no visible oxidation and free form bad odors
C. both A and B
D. none of the above

Performance Task:

In celebrating a barangay fiesta, your family joined by preparing foods for

the said event. As a family member you have to help them. It so happens that you
are in-charge of the utensils, tools and equipment. You are to prepare up to
stowing after the fiesta.

List down the utensils, tools and equipment to be used. Fill-up the Table
below according to its uses and classification:

Measuring tools Cutting tools Cooking Cooking Packaging

equipment utensils Equipment/materials

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Prepared by:

Kimberly A. Pasnan- TLE Teacher