Republic of the Philippines

Department of Education
Region I
Schools Division Office I Pangasinan
Bued National High School
TLE 10
Summative Test
Q2, M1

Name: ___________________________________________ Date: _____________________

Grade & Section: ___________________________________ Score: ____________________
Direction : Encircle the letter that best describes the statement.

1. This can be done by using an oven, a dehydrator or the warm heat of the sun.
a. drying c. canning
b. salting d. freezing
2. This is a method of food preservation which is labor intensive.
a. canning c. freezing
b. drying d. salting
3. This means that the microorganisms initiate the fermentation process and change the food quality without causing
bad tastes or generating toxins.
a. curing and salting c. freezing
b. drying d. canning
4. A method of preservation where it prevents microorganisms from growing causing spoilage.
a. freezing c. curing
b. drying d. canning
5. The convenient method used to preserve most of the product generated by our ancestors.
a. common storage c. canning
b. freezing d. curing and salting
6. This food storage system ensures that the food with the nearest best before or use-by dates are used or sold first.
a. FIFO c. FIDO
b. FIDA d. FIFA
7. When used, there is a strong chance that the food may have deteriorated or have gone off by the time you come to
use it.
a. labelling c. planning
b. canning d. freezing
8. This improves the efficiency of the kitchen.
a. FIFO c. FIDO
b. FIFA d. FIDA
9. This practice helps planning of the menu.
a. FIFO c. FIFA
b. FIDO d. FIDA
10. This method applies to frozen , refrigerated, and dry storage items.
a. FIFO c. FIDA
b. FIDO d. FIFA
11.This ensures that all surfaces are cleaned on a regular basis and reduces the risks of transferring bacteria or other
pathogens from an unclean surface to clean equipment such as outing boards or tools.
a. sanitation plan c. menu plan
b. food plan d. safety plan
12. A PPE that is to be worn non-slip and full covered.
a. shoes c. gloves
b. aprons d. mask
13.These must be thoroughly washed with soap and hot water after touching and before performing the next job
function.
a. hands c. tools
b. food d. containers
14.This should be light-coloured so that stains are immediately visible.
a. clothing c. gloves
b. apron d. mask
15. The temperature where bacteria will multiply rapidly.
a. 15 to 55 degrees C c. 10 to 50 degrees C
b. 25 to 55 degrees C d. 15 to 50 degrees C

Prepared by:

JULIA M. PARAJAS, Ed.D.

 Republic of the Philippines
Department of Education
Region I
Schools Division Office I Pangasinan
Bued National High School
TLE 10
Summative Test
Q2, M2
Name: ___________________________________________ Date: _____________________
Grade & Section: ___________________________________ Score: ____________________

Directions: Choose the letter of the correct answer. Write your answer in a separate
sheet of paper.
1. Which of the following seafoods can be refrigerated at temperature of 30° to 34*F?
A. Fresh fish C. Shellfish
B. Frozen fish D. Both A and C
2. Which of the following seafoods can be kept in freezer at 0°F (-18°C. or colder)?
A. Frozen fish C. Lobster and shrimp
B. Shellfish D. Both A, B and C
3. Which of the following removes the viscera first before storing?
A. fresh fish C. Shellfish
B. frozen fish D. All of the above
4. Which of the following is wrapped to prevent freezer burns?
A. fresh fish C. Shellfish
B. frozen fish D. All of the above
5. Which of the following is kept in cold and wet cartons?
A. fresh fish C. Shellfish
B. frozen fish D. All of the above
6. Which of the following is packed in moist seaweed?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Shellfish
7. Which of the following is referred to as first in, first out?
A. fresh fish C. Shellfish
B. frozen fish D. All of the above
8. Which of the following is wrapped before freezing?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Both B and C
9. Which of the following is left in original moisture proof wrapped?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Both B and C
10. Which of the following can be stored for 1 to 2 days?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Shellfish
11. Which of the following can be stored in crush ice?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Both A and C
12. Which of the following is correct in storing fresh fish?
A. Cut fish should be wrapped in or
B. Fresh fish maybe stored for1-2 days.
C. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
D. All of the following
13. Which of the following is not correct in storing frozen fish?
A. Frozen fish store at 0°F (-18°C. or colder).
B. Frozen fish should be well wrapped.
C. Frozen fish, first out, first in.
D. The maximum storage of frozen fish in lean fish is 6-months.
14. Which of the following is correct in handling shrimps
A. Kept frozen at 0°F (-18°Cor colder).
B. Peeled shrimp should be wrapped before placing on ice
C. Thaw in refrigerator
D. All of the following
15. Which of the following is correct in storing of lobster and shrimps?
A. Store at 0°F (-18°C. or colder).
B. Wrapped before placing on ice.
C. Fresh or thawed shrimp in shell are stored on crush ice.
D. All of the following

Prepared by:
JULIA M. PARAJAS, Ed.D.