Ramon Enriquez High School

Labuan, Zamboanga City

Name: ________________________________________________
2 QUARTERLY ASSESSMENT
nd
Section: ________________________ Date: _______________
TLE 9 – Food (Fish) Processing
Score: ___________ Parents Signature: _____________________

Directions: Read the statements below. Write the letter of the correct answer on the space provided before
each number.
REMINDER:
 Huwag lilingon sa katabi mo, baka magkatitigan pa kayo ma-inlove ka pa…. EWWWWW…di ba?
 Mas Madali tong sagutin kesa sa tanong ng manlolokong BF/GF mo sayo na “Mahal mo pa ba ako?” WEHHHH!
 Relax ka lang. Exam lang ito…mas malaki ang chance mo na pumasa dito kesa pumasa ka sa puso ng crush mo.
ASA KA!
1. What personal protective equipment (PPE) should be use to prevent slipping from wet floor?
A. Laboratory gown B. Mask C. Safety/rubber shoes D. Hairnet
2. Why it is necessary to use hairnet during food processing?
A. To prevent hair from falling into the food product.
B. It is mandated by the teacher.
C. It is mandated in the operating instructions.
D. To be included in the fashion trends.
3. Grade 9 students were asked to start making their Papaya Jam. Group 1 uses gloves during the process, while
Group 2 forgot to use gloves. Among the two groups, which product is likely contaminated?
A. Group 1 B. Group 2 C. There is no contamination D. Group 1 & 2
Which of the following equipment/materials are porous to bacteria, absorb moisture and impart odor and
4. color
to the food?
A. Metal B. Plastic C. Stainless steel D. Wood
5. You noticed that the hands of Pano mo masabi is dirty and your group will start making the Papaya Jam. What
will you do?
A. Ask him to wash his hands.
B. Don’t mind him.
C. Inform the teacher.
D. You will do nothing.
6. Using gloves in food handling, it should be made of what?
A. Plastic B. Rubber C. Wood D. Impermeable material
7. Wearing hairnets, headbands and caps are effective hair restraints from what?
A. Clip B. Dandruff C. Hair fall D. Lice
8. What does foreign materials/substances mean in Food Processing?
A. Any filthy or decomposed substance that may be hazardous that is safe for human consumption.
B. Materials that come from other country.
C. Any filthy or decomposed substance that may be hazardous or cause illness or injury to the consumer.
D. Materials that are visible to naked eyes.
9. What happens if a food handler shows signs of illness?
A. It is a source of additives.
B. It is a source of microbial contamination to food.
C. It is a source of added ingredients.
D. There is no difference at all.
10. What exactly did you mean by "shutdown"?
A. An act of stopping the operation of machine.
B. To turn off.
C. To disconnect from electrical source.
D. To turn on.
11. Which of the following implies that equipment is in it’s shut down period?
A. The light blinks.
B. Control is in Off position.
C. The plate or another part is hot.
 D. There is noise from the machine.

12. Which of the following equipment has an interlock system?

A. Refrigerator B. Pressure Cooker C. Food Processor D. Oven
13. Where can you locate the emergency stop function of Food Processors?
A. Lid B. Handle C. Thermostat D. The On and Off button
14. Ben wishes to turn off the Refrigerator. He has already disconnected the unit from the power source. What
would the next step be?
A. Press the “OFF” button.
B. Press the “ON” button.
C. Turn the thermostat dial to “0” position.
D. There is no another step.
15. Cleaning is a process of _____________?
A. Removing dirt from a surface by washing water.
B. Act of burning.
C. Act of scrubbing the surface.
D. Disinfecting or sanitizing.
16. What indication is required to know that the equipment requires servicing?
A. Warning signs B. Locator slip C. Key D. Hazard signs
17. How do you clean a refrigerator or freezer?
A. Switch off
B. Defrost regularly
C. Check its conditions
D. Check the parts if all are present
FOR QUESTIONS 23-25: REFER TO THE TABLE BELOW

COST OF PRODUCTION FOR PAPAYA JAM

QTY UNIT PARTICULARS UNIT COST TOTAL COST
2 pcs Papaya 10.00
1 kilo Sugar 75.00
1 kilo Calamansi 25.00
(over all total) Cost of Production

FORMULA(S);
Unit Cost = material cost + ½ material cost
Yield
18. The total price paid for resources used to make a product or create a service to sell including raw materials,
labor, and overhead is termed as __________.
A. Cost of Production B. Indirect Cost C. Direct Cost D. Total Cost
19. What do you call the number of product produce?
A. Goods B. Product C. Yield D. Item
20. In the Unit cost formula, what does ½ materials cost means?
A. Labor cost only B. labor cost & overhead expenses C. Yield D. Material cost
21. What do you call a process of setting an amount of money or value for a product?
A. Yield B. Costing C. Pricing D. Mark-up
22. Following are examples of Direct cost, EXCEPT ONE;
A. Material cost B. Labor Cost C. Transportation cost D. Overhead expenses
23. How will you calculate the Total cost of Papaya?
A.Add the quantity and unit cost of papaya.
B.Multiply the quantity and unit cost of papaya.
C.Subtract the quantity and unit cost of papaya.
D. Divide the quantity and unit cost of papaya
24. How much is the total cost of 2 pcs of Papaya?
A. 20.00 B. 15.00 C. 30.00 D. 40.00
25. How much is the Cost of production for Pajama Pants?
A. 119.00 B. 120.00 C. 110.00 D. 118.00
26. What is the difference between DISINFECTION and STERILIZATION?
A. Sterilization is a process of reducing harmful organisms while Disinfection is the process of killing all
microorganisms
B. They are both the same.
C. Disinfection is a process of reducing harmful organisms while sterilization is the process of killing all
microorganisms
D. There is no difference at all.
27. Philippine Republic Act No. 9003 is also known as _______________.
A. Ecological Waste Management
B. Ecological Solid Waste Management
C. Waste Water Treatment
D. Ecological Liquid Waste Management
28. What are the 3Rs in Waste Management?
A. Reduce, Re-use, and Recycle
B. Re-use, Remain, Reduce
C. Reduce, Re-enter, Recycle
D. Recycle, Re-enter, Remove
29. Why are composting and recycling beneficial?
A. Over populated
B. Increases waste
C. Makes us rich
D. Reduces the amount of waste
30. How would you reduce waste?
A. Buy food that has less packaging.
B. Buy food with colorful packaging.
C. Patronize disposable products.
D. Buy non-durable food products.
31. Why is Recycling good?
A. Because it is mandated by the government.
B. Because it minimizes the pollution.
C. Because it is practiced in school.
D. Because we make something new things out of it.
32. What do you call a systematic procedure of keeping record for reference?
A. Documentation B. Record C. Reports D. Results
33. It refers to the system that identifies, evaluates, and control hazards.
A. Good Manufacturing Practices
B. Hazard Analysis Control points
C. Hazards
D. Risk
34. What do you call a system wherein it ensures a quality standard for processed product?
A. Hazard Analysis Control points
B. Hazards
C. Risk
D. Good Manufacturing Practices
35. What laws were enacted in 1978 to protect workers' social and economic well-being?
A. Occupational Health and Standard
B. Republic Act No. 8749 Philippine Clean Air Act
C. Republic Act No. 3720 Food and Drug Cosmetic Act
D. Republic Act No. 9003 Ecological Solid Waste Management Act
36. Good manufacturing practices covers the following, EXCEPT ONE;
A. Plant and grounds of a food processing.
B. Sanitary Facilities and control
C. Workers Jewelries and personal items.
D. Equipment and utensils
37. Why is it important to report any machine or equipment damage?
A. To avoid further damage on the machine or equipment.
B. To stop using the machine.
 C. For documentation.
D. For safety of the worker.
38. The machine you're using abruptly stops. And you've noticed that one of the machine's parts has already been
torn out. What will you do first?
A. Inform the supervisor and see what happens next.
B. Report to the qualified personnel.
C. Inform the supervisor and make an Equipment Damage Incident report.
D. Do nothing.

39. How are critical points distinguished?

A. These are the areas, process, practice, and procedures that can be controlled to prevent, eliminate, or
reduce hazards to food/product.
B. These are the areas, process, practice, and procedures that cannot be controlled to prevent, eliminate, or
reduce hazards to food/product.
C. These are the areas needed for inspection.
D. It can’t be distinguished at all.
40. Manny discovered a deviation in the food processing. What would his response be?
A. Make a corrective action.
B. Inform the supervisor.
C. Make a document.
D. Take a picture.
41. Why HACCP is related to science?
A. It is Systematic B. It is Procedural C. It is Organize D. it is Time-bound
42. PEC’s stand for?
A. Personal entrepreneurial competencies
B. Professional entrepreneurial competencies
C. Personal entrepreneur competition
D. Professional entrepreneurial commodities
43. Always looking for an opportunity to have/earn income.
A. Opportunity seeking B. Self-confidence C. Committed to work D. Persistent
44. Which of the following is NOT considered as a characteristic of an entrepreneur?
A. Confident B. Dependent C. Persistent D. Opportunity seeker
45. Mrs. Lozano always sticks to the objective of the performance Task. Mrs. Lozano is a _________.
A. Risk taking B. Opportunity seeker C. Planner D. Commitment to work
46. Jonathan accepts full responsibility for breaking the glass from the cabinet by accident. Jonathan shows a ____.
A. Information seeking B. Persistent C. Committed D. Self-confident
47. Angelique was awarded as the employee of the month. This is because she gives her time, effort , diligently
fulfils the requirements and demands of the task assigned, achieved customers satisfaction. What personal
entrepreneurial competencies that Angelique shows?
A. Disciplined B. Opportunity seeker C. Committed D. Self-confident
48. What does it mean aligning ones PECs according to his business or career choice?
A. Create a vision B. Limit your goals C. Make an action plan D. Enhance strength and
improve weaknesses
49. SMART stands for?
A. Special, Measurable, Attainable, Realistic, Time-bound
B. Specific, Measurable, Attainable, Realistic, Time travel
C. Specific, Measurable, Attainable, Realistic, Time-bound
D. Specific, Memorable, Attainable, Realistic, Time-bound
50. While answering the PECs self-rating sheet, you must _________.
A. Answer the questions on what you have understood.
B. Answer honestly based on how well it describes you.
C. Answer the questions that suit you.
D. Answer the questions based on your emotion.
Prepared by:
Lourdes T. Garcia
TLE 9 Teacher