NAME: ____________________________________ SCORE:________________

GRADE & SECTION: __________________________ DATE:_________________

QUIZ # 2: TLE 9 (COOKERY_4th Quarter)

DIRECTION: Read each question carefully. Choose the letter that corresponds to your
answer. Write it on the space provided before each number.

_______1. What do you call on the enclosing of food in a material for physical, chemical,
biological protection and tampering resistance?
a. Packaging b. Storing c. Covering d. OHSP
________2. “Packaging provides a barrier against dirt and other contaminants thus keeping
the product clean.”
a. TRUE
b. FALSE
_______3. Which of these is the best material to use for packaging a native delicacy?
a. Glass b. Newspaper c. Banana leaves d. Plastics
_______4. “Bad packaging prevents losses or leakage of product.”
a. TRUE
b. FALSE
_______5. What packaging material is able to withstand heat treatments such as
pasteurization and sterilization?
a. Banana leaves
b. Box
c. Fiber basket
d. Glass
_______6. Why do we need to choose biodegradable materials for packaging food items?
a. To totally eliminate the use of plastic
b. To package our food aesthetically
c. To easily throw it away
d. To help on degradation
______7. These are extremely useful as they can be made in either soft or hard forms, as
sheets or containers, and with different thickness, light resistance, and flexibility.
a. Plastics
b. Glass
c. Fiber basket
d. Earthenware
______8. What is the best way to keep desserts protected and away from bacterial growth?
a. Covering
b. Sealing
c. Refrigeration
d. Heating
______9. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution

______10. What is the meaning of OHSP?

a. Occupational Hazard and Standard Procedure
b. Occupational Health and Safety Procedure
c. Organizational Health and Safety Practices
d. Occupational Health and Safeties Procedure