Republic of the Philippines

Department of Education
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL
30
DEMOLOK VALLEY NATIONAL HIGH SCHOOL
Demoloc, Malita, Davao Occidental

Second Quarter Summative Exam

TLE – Food Processing 9

Name: __________________________ Grade/ Section: _______________ Cluster/ Sitio: ______________

TEST I. MULTIPLE CHOICE. Encircle the letter of the correct answer.

1. Which of this statement implies the removal of dirt and organic substances, such as fats and protein
particles from surfaces of walls, floors, tools and equipment?
a. Cleaning b. Inspection c. Sanitation d. Sorting
2. Which of the following is not a type of sanitizer?
a. Acid based sanitizer
b. Chlorides Chlorine peroxide
c. Hypochlorite acid
d. Quaternary ammonium
3. What is the acronym HACCP mean?
a. Hazard Analysis Critical Control Point
b. Hazardous Analysis Critical Control Point
c. Hazard Analyze Critical Control Point
d. Hazardous Analytical Critical Control Point
4. It is a type of anti-microbial that kills germs that are present in places where tools, utensils and
equipment are treated and kept
a. Chlorine b. Water c. Oil d. Perfume
5. Which of the following is not the purpose of inspection?
a. To determine the condition of the equipment
b. To calibrate the tools and equipment
c. To buy a new one
d. To ensure safety
6. It refers to tidiness and proper removal of waste.
a. Book keeping c. Household services
b. Housekeeping d. Cleaning
7. It is a preventive maintenance which is to prevent accidental release of gas, water, oil from machine.
a. Crack b. Leak detection c. Hydraulic fluid d. Vibration
8. What is the other term for sanitizing?
a. Cleaning b. Disinfecting c. Chlorine d. Maintenance
9. It is a type of anti-microbial that kills or irreversibly inactivates at least 99.9% of all bacteria.
a. Sanitizer b. Cleaner c. Alcohol d. Oil
10. Which of the following does not belong to the group?
a. Prevents pest infestation
b. Kills bacteria already present
c. Helps increase shelf-life
d. Maximize chance for injury
11. Which of the following is not an example of Food Safety Practices and Principles?
a. Preventing contamination
b. Following Law
c. Minimizing contamination
d. Maximizing contacts from human or animal feces
12. It must be potable and safe for the product and other plant uses.
a. Water b. Food c. Equipment d. Sanitation
13. Below are the things to remember during inspection, except one.
a. Clean and free of any residue, including water
b. In good working order – joints or jaws not stiff
c. Undamaged – not out of alignment
d. Food surfaces equipment needs lubrication
 Republic of the Philippines
Department of Education
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL
DEMOLOK VALLEY NATIONAL HIGH SCHOOL
Demoloc, Malita, Davao Occidental
 14. This is to make sure that no machine parts are deteriorating or defective due to everyday use.
a. Wear and surface condition
b. Vibration
c. Corrosion
d. Leak detection

15. Many microorganisms stick very firmly to surfaces, particularly in tiny invisible layers of organic
materials, called?
a. Biophysical b. Biometric c. Biofilms d. Holes

II. Fill in the blanks. Choose your answer from the words written in the box below.

________________1. It is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
________________2. The arrangement and overall styling of food upon bringing it to the plate.
________________3. This technique uses the three basic food items of starch, vegetables and main in a specific
arrangement.
________________4. Taking inspiration from landscaped gardens, this linear arrangement of food is usually kept low
and long.
________________5. Just like modern paintings, painting, or placing food with abstract style or natural on a plate.
________________6. Select foods and garnishes that offer variety and contrast.
________________7. We think of the plate as the face of a clock. Between what time do we place the vegetables in the
plate?
________________8. Between what time do we place the starch in the plate?
________________9. Between what time do we place the main course in the plate?
________________10. To enhance the appearance by adding decorative touches.

Garnishing Plating 3 and 9 o’clock Food presentation Landscape arrangement

Free-form arrangement Classical food plating Balance 9 and 11 o’clock 11 and 3 o’clock
Futuristic

III. Enumeration. Give at least 5 Factors affecting Cleaning

1.

2.

3.

4.

5.

Prepared by: _____________________________________________

Ms. ABA Name & Signature of Guardian/Parent