Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
SDO-QUEZON ANNEX
Quezon Integrated School
Gabaldon St., Brgy, II, Quezon, Nueva Ecija 3113

SECOND PERIODICAL EXAMINATION

TECHNOLOGY AND LIVELIHOOD EDUCATION 8

Name:__________________________________________ Date:_____________________
Grade and Section: _______________________________ Score: ___________________

I.MULTIPLE CHOICE
Direction: Read the statement carefully. Chose the letter of the correct answer. Write your answer
in your answer sheet.

1. What do you call the technique to prevent food spoilage, food poisoning and microbial contamination in
food?
a. Food preservation b. Food processing c. Food protection d. Food prevention
2. What is the oldest method of preserving food using high temperature that is enough to remove the
moisture that low enough that it doesn’t cook?
a. Canning b. Drying c. Freezing d. Salting
3. Salting is a process of preserving food by adding very high amount of _______________.
a. Pepper b. Salt c. Sugar d. Vinegar
4. Which of the following undergone food processing?
a. Corn b. Egg c. Fish d. Sausage
5. What do you call the set of methods and techniques used to transform raw ingredients into food or
transform food into other forms.
a. Cooking b. Food methods c. Food preservation d. Food processing
6. Which of the following sentences does not shows the benefits of food preservation?
a. It adds the family income c. Adds more time and expenses for the family
b. Adds variety of foods d. Maintain the food quality, moisture, texture and nutritive
value
7. What is the process that kills bacteria in liquid food?
a. Canning b. Freezing b. Boiling c. Pasteurization
8. What process is applying heat to food that is sealed in a jar in order destroy any microorganisms that
can cause food spoilage?
a. Canning b. Freezing b. Boiling c. Pasteurization
9. What method is use that removes air from the package prior to sealing?
a. . Boiling b. Canning c. Pasteurization d. Vacuum packing
10. What is the product produce if we combine sugar and water?
a. Sugaring b. Salting d. Bring Solution d. Syrup
11. What is the result if we combine water and salt?
a. Sugaring b. Salting d. Bring Solution d. Syrup
12. What process of food is use if it is place at zero degree Fahrenheit?
a. Canning b. Freezing b. Boiling c. Pasteurization
13. What do you call the process of soaking food in a solution containing salt, acid or alcohol?
a. Freezing b. Boiling c. Pasteurization d. Pickling
14. What types of food will lasts for less than 2 days?
a. Perishable b. Semi-perishable c. Shelf life d. Stable
15. What food has longer shelf life more than 6 months?
a. Perishable b. Semi-perishable c. Shelf life d. Stable
II. A. Matching Type
Direction: Match Column A with Column B. Write your answer in your answer sheet.
Column A Column B
1. Contains vitamins and minerals a. Wine
2. It is excellence source of fiber and healthy unsaturated plant-based fats. b. Fruit juices
3. Contains higher level of cancer-fighting lycopene than fresh tomato. c. Peanut
4. It is an excellent source of protein, Vitamin B12, calcium and a food source of Butter
probiotics. d. Tomato
5. It is the product of grapes, yeast and sugar Sauce
6. Primary ingredients in meat curing e. Yougurt
7. Secondary ingredient in curing formula f. Pickles
8. Color fixation agent g. Vinegar
9. Substances speed up curing reaction h. Ascorbic acid
10. Added antiseptic value i. Nitrates
j. Sugar
k. Salt

B. TRUE/FALSE
Direction: Write TRUE if the statement is correct and FALSE if not. Write your answer in your
answer sheet.
1. Food preservation is important from the standpoint of convenience.
2. Preservation of food is also a form of hygienic standpoint
3. Through food preservation wastage of food can be increased
4. Waste not, want not
5. Perishable foods are spoil after a week
6. Semi perishable food spoil in 2days
7. Vinegar added extra flavor to the food and also serve as antiseptic value to prolong the life of the
food.
8. Dehydration is the process of removing water from the food using sunlight
9. Salting is considered as the oldest but easiest method of preserving food.
10. The simplest method to slow down the growth of microorganisms in food if the process of freezing.

C. Give at least 5 methods of preserving food.

1.
2.
3.
4.
5.
III. ESSAY
Direction: Answer the following questions in 2-3 sentences (5pts. Each)

1. Why do we need to preserve foods?

2. What skills can be developed through the process of food preservation?