Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
BUENLAG NATIONAL HIGH SCHOOL
Calasiao, Pangasinan

Name:____________________________ Section:_______________

1st QUARTER EXAM

TLE 10 (FOOD PROCESSING)
Multiple Choices
Direction: Encircle the letter of the correct answer.
1. This is generated by examining what goods and services are sold in the community.
a. Business Creation
b. Business Pricing
c. Business Concept
d. Business Idea
2. A process of making a new product to be sold to the customers.
a. Product Analysis
b. Product Conceptualization
c. Product Development
d. Product Implementation
3. These are luxuries, advantages and desires that every individual considers beyond necessary.
a. Wants
b. Desires
c. Requirements
d. Needs
4. This is the factor presented by a seller as the reason that one product or service is different from and
better than that of the competition.
a. Unique Selling Plan
b. Unique Selling Proposition
c. Unique Pricing Policy
d. Finding Value-Added
5. In this stage, the needs of the target market are identified, reviewed and evaluated.
a. Concept Development
b. Economic Analysis
c. Project Development
d. Refine Specification
6. This is the introduction of a new idea to make the products and services more attractive and saleable
to the target customers.
a. New Idea
b. Creativity
c. Product Development
d. Innovation
7. A managerial tool used to assess the environment to gather important information used for strategic
planning.
a. Environmental Scanning
b. SWOT Analysis
c. WOTS Analysis
d. Survey Analysis
8. A marketing practice of creating a name, symbol or design that identifies and differentiates a product
from other products.
a. Product Naming
b. Unique Selling Proposition
c. Branding
d. Tagline
9. This is a meaningful and unforgettable statement that captures the essence of your brand.
 a. Product Naming
b. Unique Selling Proposition
c. Branding
d. Tagline

10. These are the things that people cannot live without.
a. Wants
b. Desires
c. Requirements
d. Needs
11. It is a the value that you incorporate to your product
a. value analysis
b. value proposition
c value
d. finding value
12. These are the basic indicators of the of the kind of business that you may engage in because being
able to meet these can serve as an indicator of success
a. Needs
b. Wants
c. Needs and wants
d. Creativity and innovation,
13. In this stage of concept development, a final concept is selected. After the final selection, additional
market Research can be applied to obtain feedback from a certain customer.
a. Generate product concept
b. Select a product concept
c. Analyze product concept
d. Perform economic analysis
14. What device is used to measure the strength of a brine solution?
a. hydrometer
b. jelly thermometer
c. salinometer
d. thermometer
15. What is the function of the refractometer?
a. Getting the salinity of brine and pH content of fermented foods
b. Wrapping the food / fish
c. Measuring the temperature of the food / fish
d. Measuring the sugar content of sap and syrup
16. Which of the following is used for sealing cans?
a. Can sealer
b. Hair blower
c. Impulse sealer
d. Vacuum packer
17. Which of the following is used to measure small quantities of ingredients?
a. Graduated Cylinder
b. Measuring Cup
c. Measuring Spoon
d. Weighing Scale
18. Which of the following is used to measuring the volume of liquids?
a. Flask
b. Graduated Cylinder
c. Measuring Cup
d. Measuring Spoon
19. Which of the following is used to process food in a hermitically sealed container at a controlled
temperature and pressure setting?
a. Can Sealer
b. Double Boiler
c. Pressure Cooker
d. Steamer
20. What type of water is used in calibrating the refractometer?
a. Distilled water
b. Lukewarm water
c. Sea water
d. Water from the faucet
21. If a pressure gauge is for a pressure cooker; thermostat is for a_____?
a. Can Sealer
b. Double Boiler
c. Meat Grinder
d. Refrigerator

22. Which of the following is not a Personal Protective Equipment?

a. Hairnet
b. Laboratory Gown
c. Mask
d. Sandals

Matching Type
Direction: Match the entrepreneurial competencies in column A with their meaning in column B. Write
the letter of your choice in your Answer Sheet.
A B
____23. Creative a. makes wise decisions towards the set objectives
____24. Profit – Oriented b. strategic thinker and goal- setter
____25. Disciplined c. trusts in one‘s ability
____26. Good Decision Maker d. adaptable to change
____27.Possesses People Skills e. make innovative moves to achieve competitive
____28. Planner edge
____29. Self-confident f. dedicated
____30. Hardworking g. skilled in record keeping
h. able to create and alter steps to achieve a goal
i. works diligently
j effective and efficient in communicating
and relating with people
k. always looking for income – generating activities

ANSWER WHAT IS BEING ASKED.

31-34. Differentiate entrepreneur from entrepreneurship.

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35-41. Illustrate the concept of developing a product.

42-45. Give the uses of the following tools, equipment and materials used in food processing.

a. Forceps________________________________________________________________________
_____________________________________________________________________________
b. Refrigerator______________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
c. Salinometer_____________________________________________________________________
_____________________________________________________________________________
d. Pressure Cooker__________________________________________________________
______________________________________________________________________________

46. Explain the importance of assessing one’s PECs before engaging in particular entrepreneurial activity.

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

47-48. How does one determine the products or services to be produced and/or offered to the target
customer?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________________

49-50. Why is it important to select and prepare the equipment before using in Food Processing?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
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________;

Prepared by:

ROLEN S.UMAGTAM
TLE TEACHER

Reviewed/Checked by:

SUSANA F. FLORES
HEAD TEACHER IIII

Approved by:

GENOVEVA E. BALLESTEROS Ph.D

PRINCIPAL I

Validated by:

MARY JOY C. AGSALON, Ed.D

PUBLIC SCHOOLS DISTRICT SUPERVISOR CALASIAO II