Republic of the Philippines

Department of Education
Region VIII
SOUTHERN SAMAR NATIONAL COMPREHENSIVE HIGH SCHOOL
Balangiga, Eastern Samar

PARALLEL TEST IN TVE 8 – COOKERY

(Quarter 4, week 3 & 4)

Name: _____________________________ Grade & Section ___________ Quarter & week # ______________
Direction: Multiple choices. Read each item carefully then choose the answer that best describes the statement. Write
the letter of your choice on a separate sheet of paper.

1. What is the best standard operating procedure in maintaining the safety of equipment and facilities?
a. Thorough washing c. Both A and B
b. Subsequent disinfection before and after using d. None of the choices
2. The following are the safety measures to be observed by food handlers. Except one.
a. The hands should be washed thoroughly with soap and water
b. Should be properly dressed.
c. Packaging materials must never be handled by bare hands.
d. Smoking in the preparation, processing and packing area should be allowed.
3. Which among the choices includes practices and procedures implemented in processing plants to ensure
product safety, product quality and prevention of economic fraud?
a. GMP b. HACCP c. SSOP d. BFAR
4. What is the purpose of applying strict quality control in choosing raw materials for processing?
a. To produce well finished product c. To produce sound marketable product
b. To prevent inferior finished products d. All of the choices
5. How will you ensure that the workers can handle food safely during production?
a. Worker’s hands are not thoroughly washed.
b. Workers are not infected with contagious disease
c. Workers are smoking during preparation/processing of food.
d. Workers are not wearing their Personal Protective Equipment
6. What is basic first aid in the workplace?
a. The principle that focuses on ensuring manufactured products.
b. The system that ensures that the goods produced follows to specified quality standards.
c. Necessary temporary assistance an injured person needs.
d. The proper design, monitoring and control of manufacturing process and facilities.
7. The following statements are the basic first aid tips for the workplace. EXCEPT.
a. Understand the Primary Goals of first aid c. Fractures
b. Always protect yourself d. Always assess the scene first
8. In checking the quality of raw materials and supply. The following consideration should take place.
a. The source of supplies c. Labelling
b. Condition of fish d. Storing and transporting
9. For the product to be safe, it must be properly labelled. The following information shall be declared in every
label except one. Which one is not?
a. Net weight c. Name of the consumer
b. Name of product d. Name and address of the product
10. GMP covers 3 accepted standards in the maintenance and safety of the following except one. Which is not
included?
a. Housekeeping activity c. Production and process control
b. Worker’s hygiene ad safety d. Good working conditions of equipment and facilities
“GOOD LUCK AND GOD BLESS”
 Answer Key:
1. C
2. D
3. A
4. D
5. B
6. C
7. C
8. A
9. C
10. A