Post-test for Food Processing

Name : ______________________
Date :________________________
Batch : ______________________

A. Multiple Choice
Encircle the correct answer
1. Food processing is an industry concerned with ________
a.Converting raw agricultural products for human consumption
b.Distributing raw agricultural products for human consumption
c.Preparing and cooking food for human consumption
d.Producing raw materials for human consumption

2. Food is processed for the following reasons, except:

a.To add value to raw agricultural produce
b.To extend shelf-life of food
c.To create new food products
d.To exhaust the environment’s resources

3. True or False: Food spoilage is any change in food which renders it unfit for eating. It
can be due to contamination or natural decay which are both associated to the growth
of microorganisms.
a.True
b.False

4. This method of food processing extends the shelf-life of food by adding salt which
reduces water activity in a process called Osmosis.
a.Fermentation
b.Salting
c.Drying
d.Thermal Application

5. It is the microbial breakdown of carbohydrates into alcohols and acids.

a.Hydrolysis
b.Cellular Respiration
c.Fermentation
d.Krebs Cycle

6. Also referred to as canning, it kills microorganisms by subjecting food to intense heat

and pressure.
a.Pasteurization
b.Thermal Processing
c.Pressurization
d.Thermal Application
7. This refers to the range of temperature wherein food-borne bacteria can grow to
unsafe levels.
a.Pathogenic Zone
b.Danger Zone
c.Thermal Zone
d.Heat Zone

8. It is the amount of free or non-chemically bound water in food that is available for
microbial growth: 
a.Moisture content
b.Water activity
c.pH
d.Salinity

9. True or False: Sanitizing means to remove unnecessary and unpleasant matter like
garbage, food, waste, and grease. Cleaning involves the use of a chemical agent to
reduce the number of microorganism to safe levels.
a.True
b.False

10. Which of the following is not a common measurement of weight and volume in Food
Processing:
a.Pinch
b.Piece
c.Cup
d.Tablespoon

B. True or False
Write true if the statement given is correct. If the statement is false encircle the
word/words that made it incorrect
a. True It is very important that every worker practice proper handwashing
techniques during the preparation, handling and processing of foods.
b. False All areas within the building, storage and office areas, as well as
processing areas, must be kept clean, neat and free of soil or spills. Ingredient spills in
storage or manufacturing areas must be cleaned up two days after use.
c. True The sanitation process starts with a dry pickup of scrap, paper, packaging,
and product or ingredient spills.
d. False Decisions to clean equipment or rooms more than every 24 hours must be
supported by sufficient scientific documentation to prove that this will not result in
insanitary conditions and the production of adulterated product.
e. True When selecting cleaning chemicals and sanitizers, it is also important to
match the type of material used for the processing equipment so that the equipment
does not deteriorate
f. True Potable means that it is fit for human consumption without further
treatment.
g. False The final step in the process is to apply sanitizer to all cleaned and rinsed
surfaces to initiate entry of microorganisms.
h. True The final step in the process is to apply sanitizer to all cleaned and rinsed
surfaces to destroy hidden microorganisms
i. True Product safety and quality are highly dependent on sanitation, as improper
sanitation will result in reduced shelf life and increased loss due to spoilage.
j. False Dry pickup and rinse are not so important steps to remove as much soil as
possible as most chemical cleaners are not designed to remove excess soils or gross
contamination.