Department of Food Science and Technology

Visayas State University

VSU, Visca, Baybay City, Leyte

Pre-test Questions
Name:_________________________ Score:_______________
Direction: Write SAKTO if the statement is correct and SAYOP if otherwise.
_____________ 1) Food that has been properly cooked is safe to eat.
_____________ 2) Cooking can destroy toxins in food.
_____________ 3) cleaning products such as soap and zonrox may be stored with packages
for food.
_____________ 4) sick people can still cook food that is safe to eat.
_____________ 5) handwashing helps reduce the risk of foodborne illness.
_____________ 6) sensory evaluation can be used as a tool in checking the quality of food
products.
_____________ 7) The testing environment must be consider in conducting sensory
evaluation.
_____________ 8) Food safety is the responsibility of the consumer.
_____________ 9) taking a bath before handling food can reduce the risk of foodborne
illnesses.
_____________ 10)Dirty fingernails can be a source of physical hazard.
_____________11) Cassava can be used as ingredient in preparing snack food or viand.
_____________12) Sweet potato is called supercrop that has high nutritive value.
_____________13) peeling and grating the flesh of cassava causes HCN production
which is toxic.
____________14) Drying the cassava in the sun is enough to remove the cyanide gas;
it will disperse into the air as the manioc dries in the heat.
____________15) Sweet potato is economically profitable, has low input requirement
but long cropping period
____________16) Packaging plays an important role as a medium in the marketing
mix, in promotion campaigns, as a pricing criterion.

____________17) A food package should be clear and simple.

____________18) Packaging extends the shelf life of the food product.
____________19) If you have attractive packaging, you can demand a high price of
your product.
____________20) Glass as packaging is not vulnerable to thermal shock.