Quiz # 1

Directions: Read the following questions comprehensively. Select the best answer from the given
choices below.

1. Why is food processing individual obliged to wear PPE?

A. to make them more attractive
B. to reduce the risk of contamination
C. to accomplish the task easily
D. to make them more energetic

2. What PPE help avoid slippage?

A. wedge
B. sandals
C. slippers
D. rubber shoes

3. Which of the following PPE serve as a barrier to airborne contamination of food during sneezing,
coughing and talking?
A. hairnet
B. apron
C. mask
D. gloves

4. Why should you check equipment that is electrically operated before using them?
A. to prevent accidents.
B. to practice using the equipment.
C. to avoid errors during operation.
D. to make sure plugs, outlets and electrical insulation are not defective.

5. Which is not included in checking the tools and equipment before using?
A. study the manufacturers’ manual
B. keep the equipment clear
C. never use the equipment
D. learn how to determine when equipment I not operating correctly

Quiz # 2
Directions: Give the meaning of the following acronyms
1. PPE-
2. FDA-
3. NSF-
4. OHS-
5. IULI

Quiz # 3
Directions: Modified TRUE or FALSE. Write TRUE if the statement is correct. Change the underline
words if it is false.
_____1. When equipment malfunctioning just continue the operation.
_____2. Conserve energy by knowing the post heating time required by cooking equipment.
_____3. Before operating unfamiliar equipment, study the manufacturers’ operating manual.
_____4. To protect equipment against electrical hazards, immerse lid or any part of the machine or plug
in the water.
_____5.Hot surfaces should not be touch. Allow to cool before putting or taking off parts.
Quiz # 4
Directions: Matching Type. Match equipment column A with their functions column B.
_____1. Hairnet a. Reduces the risk of contamination from hands
_____2. Face mask b. Helps avoid slippage
_____3. Apron c. Helps maintain cleanliness
_____4. Glove d. Prevents hair from falling into the food products
_____5. Rubber shoes e. Serve as a barrier t airborne contamination of food
during sneezing, coughing and talking

Quiz # 5
Directions: Write your answer in 100 words.

• Why do we need to have a frequent and continuous cleaning of the work place and equipment?

Quiz #6
Directions: Read the following questions comprehensively. Select the best answer from the given
choices below.
1. What direction should the can lifter handle be turned to lower the base plate of the can sealer?
A. To the center
B. To the middle
C. To the right
D. To the left

2. How many cups of water should be poured to the pressure cooker before placing the rack and the packed jars?
A. ½ cups
B. 2 ½ cups
C. 3 ½ cups
D. 4 ½ cups

3. Which of the following is not used to fasten the can sealer firmly to a table or chain?
A. Clamp
B. Screw
C. Thumbtacks
D. Nails

4. Your teacher instructed you to check and inspect all the food processing equipment in your laboratory room.
Which of the following will you do after the inspection?
A. Make an oral report
B. Store the food processing equipment
C. Make a checklist of the tools and equipment inspected
D. Prepare a written report following the standard format

5. Which of the following is not a warning label that specifies how to handle and position the equipment?

6.. Why should you operate or use equipment in accordance to the manufacturer‘s specifications?
A. to correctly operate them
B. to determine cost of equipment
C. to be familiar with the necessary safety precautions
D. to be familiar with their parts and functions

7. Which of the following does not belong to the manufacturers’ manual specifications?
A. Repair and warranty
B. Price list
C. Precautions
D. Specifications
8. Why is it important to interpret correctly the manufacturer’s specifications of equipment before operating them in
order to?
A. know where to return them
B. be familiar with their parts and their function
C. avoid accidents due to faulty operation of equipment
D. be able to determine the correct operation of the equipment

9. What is the best temperature that the jars and can cooker be cooled?
A. Room temperature
B. Low temperature
C. High temperature
D. Air temperature

10. In turning off the stove, wait until the pressure gauge registers at _____ pressure.
A. Zero (0)
B. One
C. Two
D. Three

11. How many cups of sugar is added if you have 15 cups water, if the ratio of thin syrup is 3:1 (3 cups water: 1
cup sugar)
A. 3 cups sugar
B .4 cups sugar
C. 5 cups sugar
D. 6 cups sugar

12. Which of the following test is used to determine jellying point?

A. Bubble formation
B. Cooking test
C. Jelmeter test
D. Pectin test

13. Which of the following is one of the steps followed in cooking jams?
A. Add the sugar when pulp is completely softened
B. Cook rapidly without stirring until jellying point is reached
C. The sugar, juice and peel of sliced frits are boiled to jellying point.
D. Boil the fruit until soft.

14. Which of the following is one of the characteristics of a good preserve?

A. Jelly-like consistency
B. Thick and smooth
C. Plump, soft and tender
D. Not syrupy

15. What ingredients determine the amount of sugar needed in jellies, jam and marmalade?
A. Fruit and pectin
B. Fruit and acid
C. Pectin and acid
D. Pectin and peel

16. How much is the net profit of the total sales is 235.25 php and the cost of the product is 155.50 php?
A. 79.25
B. 79.50
C. 79.75
D. 80.00

17. Why is it necessary to determine the unit cost of the product?

A. To have a plenty of sales
B. To know the cost of the product
C. To have profit in selling
D. To know the price at which one sells her product
18. How will you determine the unit cost of a certain product?
A. Cost of the production divided by number of servings
B. Cost of the production divided by number of servings sold
C. Cost of the production minus sales
D. Cost of the production plus profit

19. Why should a seller determine the selling price of her product before selling it?
A. To have plenty of sales
B. To obtain the unit cost
C. To know the price at which she sells her product
D. To have profit in selling

20. What items are added to determine the cost of product?

A. Ingredients and unit cost
B. Ingredients and sales
C. Ingredients and operating expenses
D. Ingredients and profit

21. If the unit cost of a product is 20.00 php, how much is the selling price if 50% is added to the unit cost?
A. 25.00
B. 30.00
C. 35.00
D. 40.00

22. How much is the total sales if 10 jar of jellies are sold for 25.00 per jar?
A. 225.00
B. 240.00
C. 250.00
D. 255.00

23. How much is the cost of the recipe if the total is expenses for ingredient is 75.00 and the total cost for operating
expenses is 35.00?
A. 105.00
B. 110.00
C. 115.00
D.120.00

24. Weekly inventory of the products not sold is important and this showed be equivalent to?
A. The difference between the product produced and the amount sold for the week
B. The difference between the product purchased and the product sold
C. The difference between the product produced and the product left
D. The difference between the product produced and the amount of expenses.

25. Which of the following is not included in the steps on how to determine the selling price of the processed
product?
A. List down all the expenses for ingredients
B. Make a list of operating expenses
C. List down the store where you bought your ingredients
D. Determine the number of products yield