Department of Education

Nueva Vizcaya State University

Bayombong, Nueva Vizcaya

Examination in Food Processing

Name: ____________________ Score: _________

Section ______________ Date: __________

General Direction (10 points): Read all the instructions/direction before you start. Avoid
any forms of cheating like looking o talking to your classmates.

I. True or False: Write T if the statement is True and write F if the statement is False.

_____1. The word preservation comes from Latin word “preservare”

_____2. Preservation means to protect something from threat and to keep, maintain or save
something from decomposition.
_____3. Small scale and families can start business ventures in fruits and vegetable preservation
without going thru trainings related to food processing.
_____4. Knowledge and skills in food preservation can maximize food expenses of the family.
_____5. Perishable fruits or vegetable like coconut should be preserve immediately
_____6. Wash fruits and vegetable after peeling and chopping.
_____7. Semi damaged or spoiled fruits and vegetables can be used for food preservation to
minimize the cost
_____8. There are numerous business ideas that can turn to possible income in your local
barangays.
_____9. It is important to use fresh fruits even if the sizes are not uniform.
_____10. Fruits and vegetables that are only in demand are good for preservation.

II. Multiple choice (10 points): Read the sentences carefully. Select the best answer and write
the letter in your test notebook.

____1. What is used to measure dry and liquid ingredients in small quantity?
a. glass measuring cap c. cup measuring
b. measuring d. spoon weighing scale
____2. Which of the following is used to strain liquids?
a. colander c. strainer
b. sieve d. jelly bag
____3. Which of the following is used for slicing fruits and vegetables into different sizes?
a. French knife c. paring knife
b. food slicer d. table knife
____4. How are processing tools, utensils, and equipment sanitized?
a. rinsing thoroughly in tap water c. rinsing thoroughly
b. drying under the sun water d. soaking in chlorinated water
____5. What is the step in preparing equipment that covers the checking the accuracy of its
certain measurement?
a. calibration c. sanitation
b. inventory d. repair
____6. A water soluble substance found in some slightly under ripe fruits that cause jellies to set.
a. jelly c. marmalade
b. jam d. pectin
____7. It makes the jelly firm and rigid in structure and is essential for flavor and gel
formation.
. a. acid c. pectin
b. sugar d. sucrose
____8. The process of heating the product at a specified temperature for a specific length of time.
a. sealing c. curing
b. canning d. cellaring
____9. It involves the process of chilling foods to, at least 10 degrees Fahrenheit.
a. freezing c. fermenting
b. smoking d. dry salting
___ 10. What is the process of treating and handling of food to stop and slow down the spoilage?
a. preservation c. cooling
b. fermentation d. pickling

III. Enumeration (10 points)

1. 5 Methods of Food preservation

2 5 Tools and equipment use in Food preservation

IV. Fill in the blanks (5 points)

1. The main cause of food_________ are yeast, molds and bacteria.

2. __________are that are very tiny organism that penetrate the surface of food through cuts
and bruises.
3. Temperature, moisture and oxygen causes food____________.
4. __________are the main carrier of microbes that causes food spoilage
5. __________causes of absorption of chemical odors, moisture loss and gain.
Insect Spoilage
Physical reaction Yeast
Microorganism Chemical reaction
VI. Essay. (15 points)

1. Why is canning such an effective method of killing microbes?

2. What are the causes of food spoilage?
3. What food preservation process do you prefer? Justify your answer.

Prepared by: Harold Guil R. Pinda

BSEd 4B