Pre-assessment

Directions. Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.

1. Which of the following best describes the economic demand/potential of food

processing in a given area?
a. It depends solely on the availability of raw materials.
b. It is determined by the population size and income levels in the area.
c. It is influenced by government regulations and subsidies.
d. It is primarily affected by the cost of labor in the area.
2. Market research for processed foods is conducted for the following reasons
except___________.
a. understand consumer preferences and trends
b. identify potential new product opportunities
c. determine effective marketing strategies
d. to explore potential partnerships
3. Which of the following is a primary factor to consider when selecting and receiving
raw materials and supplies for food processing?
a. Color and appearance
b. Price and availability
c. Nutritional content
d. Geographic origin
4. Which of the following is a crucial aspect of proper handling of raw materials and
supplies for food processing?
a. Storage temperature
b. Employee attire
c. Packaging material
d. Market trends
5. Which of the following is a key aspect of Occupational Health and Safety (OHS) in
food processing?
a. Employee training on food safety
b. Customer satisfaction surveys
c. Product marketing strategies
d. Supplier negotiation tactics
6. Which of the following is a common tool used for food processing?
a. Hammer
b. Screwdriver
c. Blender
d. Pliers
7. Which of the following is a critical step in sorting and inspecting raw materials for
food processing?
a. Testing aroma
b. Checking for proper packaging
c. Assessing color and texture
d. Measuring acidity levels
8. Which of the following food processing methods involves the use of high
temperatures to kill bacteria and enzymes, extending the shelf life of the product?
a. Dehydration
b. Fermentation
c. Pasteurization
 d. Freezing
9. Which of the following packaging materials is commonly used for preserving the
freshness of perishable foods and preventing oxygen exposure?
a. Glass
b. Aluminum foil
c. Plastic
d. Cardboard
10. Which labeling term indicates that a food product has undergone minimal
processing and contains no artificial additives or preservatives?
a. Organic
b. Non-GMO
c. Whole grain
d. Natural
11. Which packaging method is typically employed to facilitate the safe and efficient
transport of processed foods, providing protection against external factors such as
moisture and physical damage?
a. Bulk packaging
b. Palletizing
c. Shrink wrapping
d. Styrofoam packaging
12. When calculating the product cost of processed foods, which of the following
elements would NOT typically be considered?
a. Raw material expenses
b. Labor costs
c. Marketing expenses
d. Packaging costs
13. In a production report of processed foods, which metric measures the efficiency of
production by comparing the actual output to the standard or expected output?
a. Yield percentage
b. Labor productivity
c. Material usage variance
d. Overhead absorption rate
14. Which marketing strategy for processed foods focuses on promoting the product's
health benefits and nutritional value, often emphasizing natural ingredients and
reduced additives?
a. Niche marketing
b. Price skimming
c. Health-conscious branding
d. Guerrilla marketing
15. Which selling strategy for processed foods involves offering discounts or
promotions to encourage consumers to purchase larger quantities of the product at
once?
a. Cross-selling
b. Upselling
c. Bulk selling
d. Direct selling