For MIAGAO NHS - SPTVE use only

WORKSHEET NO. 1
Quarter 2 - Week 1 - 2
Name:______________________________________ Grade Level:___________________

A. Match me!

Directions: Match the following word(s) in COLUMN A to its corresponding meaning in

COLUMN B by connecting a line from column A to column B.

COLUMN A COLUMN B

1. A safe food handling practices which can A. -15°C

include national legislation, regional legislation
and/or local legislation. B. 5°C - 60°C

2. A workplace procedure applied to ensure that C. FIFO

staffs do not contaminate food by their actions.
D. Food Handling
3. A food that must be stored under special
temperature conditions to prevent the growth of E. Freezer
food poisoning bacteria, or to prevent the
formation of toxins in the food. F. Legislation

4. it is the temperature range in which bacteria G. Personal Hygiene

multiply most rapidly.
H. Potentially
5. Recommended temperature for frozen foods hazardous food

6. any activity that involves the handling of food I. Red chopping

board
7. A chopping board intended for raw meat only.
J. Refrigerated
8. used for fruit and vegetables, dairy products, storage
meat and all other potentially hazardous foods.
K. Yellow chopping
9. This is used to store frozen produce. board

10. This method requires food to be used/served L. Brown chopping

in the order it was delivered meaning the foods in board
stock the longest are used first
M. 2/4 rule
 For MIAGAO NHS - SPTVE use only
B. Find me!

Directions: Find the words inside the box by placing a line (vertical, horizontal, diagonal) in
each word.

Enterprise Danger zone Contaminate

Poison Calibrate Hazard
Storage Thawing Temperature
Policy

P Q W F Y S F I F A R D T D H
M O N V C X Z S D F G H J A K
R T I E N T E R P R I S E N O
S O Y S A U C E O L I V E G C
S T O R O E I L L C C O S E A
M O O N D N F C I R E V T R L
T Y U R O N I A C A L I X Z I
Y P H O A O N H Y U N T B O B
A T N B M G A L T A H H I N R
K I G A A H E K I K A A T E A
N A M B H D E H T H M W I N T
C O N T A M I N A T E I H I E
A Y H K A P O A H A G N A T L
M A A L L I S I A L N G N G E
F S H F H C E L Z I M T T G P
I D T E M P E R A T U R E H E
L R M K Z V J G R T U U S K D
P R U M J D O P D L K J L T F

Scoring Rubric
 For MIAGAO NHS - SPTVE use only
LEVEL OF PERFORMANCE
Advanced Proficient Basic In-Progress
Criterion SCORE
6 5 4 3 2 1
How well Every All Many Few Directions Directions
directions direction is directions directions directions have not have not
are followed to are are are followed been been
the fullest followed followed followed followed
followed extent
Neatness Completed Completed Completed Completed Work is Work is
work is work is work is work is more incomplete incomplete
exceptionall neat neat with messy than or
y neat some parts neat extremely
less neat messy
Knowledg Student Student Student Students Student Student
e demonstrat demonstrat demonstrat missed leaves out does not
es full es full es full some important have grasp
grasp of the grasp of grasp of the important details of
topic the topic topic but information and/or information
presenting missed and presents
important some presents inaccurate
information important inaccurate information
information information
Weighed Score

Performance Criteria Checklist No. 1

CRITERIA
YES NO
Did you….
read the directions carefully?
match the word from column A to its corresponding meaning
in column B?
draw a line that connects the word to your answer from
column A to column B?
find the words inside the box by placing a line across each
word?

NOTE:
 If you answered Yes in all items, you are now ready to proceed to the next
learning competency. If you still have NO answer in any of the 4 items, you are
required to perform the missed task before you proceed to the next learning
competency

Evaluator: (Teacher/Parent/Responsible Adult)

________________________________
Name & Signature / Date

________________________________
Subject Teacher / Date
 For MIAGAO NHS - SPTVE use only
GUIDE QUESTION

1. As a food technology student, how would you avoid the possibility of food contamination?

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