 To maintain a safe, orderly environment

Duties and Responsibilities of a conducive to learning

Teacher  To comply with requirements for the safety
and supervision of students inside and outside
the classroom 

 HomeDuties and Responsibilities of a Teacher 3. Assessment

 To define and communicate learning

Duties and Responsibilities of a Teacher expectations to students
 To apply appropriate multiple assessment
1. Knowledge of the Subject
tools and strategies to evaluate and promote the
continuous intellectual development of the
 To have expert knowledge of the subject area students
 To pursue relevant opportunities to grow  To assign reasonable assignments and
professionally and keep up-to-date about the homework to students as per university rules
current knowledge and research in the subject
 To evaluate students’ performances in an
area 
objective, fair and timely manner
 To record and report timely the results of
2. Teaching
quizzes, assignments, mid- and final semester
exams
 To plan and prepare appropriately the
 To use student assessment data to guide
assigned courses and lectures
changes in instruction and practice, and to
 To conduct assigned classes at the scheduled improve student learning
times
 To demonstrate competence in classroom 4. Professionalism
instruction
 To implement the designated curriculum  To be punctual and be available in the
completely and in due time university during official working hours
 To plan and implement effective classroom  To comply with policies, standards, rules,
management practices regulations and procedures of the university
 To design and implement effective strategies  To prepare and maintain course files
to develop self-responsible/independent learners
 To take precautions to protect university
 To promote students’ intrinsic motivation by records, equipment, materials, and facilities
providing meaningful and progressively
 To participate responsibly in university
challenging learning experiences which include,
improvement initiatives
but are not limited to: self-exploration,
 To attend and participate in faculty meetings
questioning, making choices, setting goals,
and other assigned meetings and activities
planning and organizing, implementing, self-
according to university policy
evaluating and demonstrating initiative in tasks
and projects  To demonstrate timeliness and attendance for
assigned responsibilities
 To engage students in active, hands-on,
creative problem-based learning  To work collaboratively with other
professionals and staff
 To provide opportunities for students to
access and use current technology, resources  To participate in partnerships with other
and information to solve problems members of the university’s community to
support student learning and university-related
 To provides opportunities for students to
activities
apply and practice what is learned
 To demonstrate the ability to perform
 To engage students in creative thinking and
teaching or other responsibilities, including
integrated or interdisciplinary learning
good work habits, reliability, punctuality and
experiences
follow-through on commitments
 To build students’ ability to work
 To provide and accept evaluative feedback in
collaboratively with others
a professional manner
 To adapt instruction/support to students’
 To create and maintain a positive and safe
differences in development, learning styles,
learning environment
strengths and needs
 To carry out any other related duties assigned
 To vary instructional roles (e.g. instructor,
by the department chairman
coach, facilitator, co-learner, audience) in
relation to content and purpose of instruction
5. Good Behaviour
and students’ needs
 To model honesty, fairness and ethical notice board and a copy should
conduct be placed in the course file.
 To model a caring attitude and promote
positive inter-personal relationships
 To model correct use of language, oral and
written Within one week of the exam, a
copy of the result must be
 To foster student self-control, self-discipline Mid Semester
displayed on notice board and a
and responsibility to others Exam
copy should be placed in the
 To model and promote empathy, compassion
course file.
and respect for the gender, ethnic, religious,
cultural and learning diversity of students
 To demonstrate skill when managing student
behaviour, intervening and resolving discipline A copy of the final student
Final
problems attendance report must be
Attendance
 To model good social skills, leadership and submitted to COE office before
Report
civic responsibility  the end-semester examination

6. Specific Deadlines
All examination papers should be
Setting of Mid set from within the prescribed
Task Deadline
& Final Papers course made known to the
students by the teacher.

During the first lecture of the

Course course, course specifications
Within one week of the exam,
Specifications should be shared with the
submit the comprehensive results
students End Semester
to the controller of examination
Exam
along with answer-sheets of mid
and end-semester exams.
Class activity report must be
Class Activity
prepared for each class lecture
Report
and placed in the course file TEST I.
1. It is a vital component of the visual quality of fresh
foods.
Course file for each course must 2. It is the application of tests and measuring devices to
be kept updated all the time for compare
Course File products and performance with specified standards.
periodic review by the Chairman
and random checks by the QAD 3. It is carried out on the basis of individual physical
properties.
4. It is the assessment of the overall quality of a food
using a number
After every 8 weeks of the of attributes.
semester, a copy of the 5. It is the combination of properties which determine
attendance summary sheet must product quality
Attendance
be displayed on notice board and and process effectiveness.
a copy should be placed in the 6. It is the duration or period wherein a fishery product
course file. remain in
consumable quality.
7. It is a rather subjective property which is difficult to
Within one week of every quiz, a quantify.
copy of the result must be 8. It is the result of mechanical injury to fish.
displayed on notice board and a 9. It arises from physical changes such as variation in
temperature and
copy should be placed in the
Quizzes moisture content of fish.
course file. (Note:
10. This is found in the label of the fishery products. It
Quizzes/Assignments should be
serves as
equally distributed before and
source of info to the customer to guide them on what
after the mid exam).
they are eating
11. It lowers the amount of waste produced.
a. Recovery
Assignments Within one week of receiving b. Recycle
every assignment, a copy of the c. Reduce
result must be displayed on d. Re use
12. If you are going to pack processed foods in tin cans, a. anti caking agents c. coloring agents
why do you need b. anti foaming agents d. emulsifiers
to seal it with a can sealer? 23. To impart a light texture on bread, what do you think
a. a can sealer is the appropriate equipment. is the best food
b. cans are made of metal additives you will add?
c. cans cannot be sealed manually a. clarifying agents c. catalyst
d. tin cans are difficult to seal b. leavening agents d. Anti foaming Agents
13. What might happen if you didn’t use mechanical 24. Which of the following is not an example of natural
cleaning aids? food coloring?
a. food-borne disease will break a. turmeric c. chlorophyll
b. money, time and energy can be saved b. annatto d. tartazine
c. will not be sanitized 25. Which of these serves as guidelines for regulating the
d. work will be easier use of Additives
14. It means “ To throw away all rubbish and unrelated in the Philippines?
materials in the a. Administrative Order No.88 s.1984
workplace. b. Presidential Decree 1989
a. Seiri or Sort c. Administrative Order No.230 s.2009
b. Seiso or Sanitation d. Administrative Order No. 228 s. 2008
c. Seiton or Set 1. DIRECTION: Read the questions carefully. Choose
d. Shitsuke or Sustain the best answer inside the box and write the
15. Which of the following is not an example of solid LETTER of your answer on the space provided.
waste? A.   Tong B. Scissors     C. Grater
a. ammonia D. Spatula           D. Butter             E.Knives 
b. fish shells F. Bread Knife   G. Cutting Board
c. mercaptans H. Mixing Bowls  I. Scrapper   J. Measuring Cups
d. spillage of sauces, brines and oil K. Strainer         L. Spoon      M. Can Opener        
1. It is essential for continuous cleaning of floor. N. Measuring Spoon
_________2.It produces a jet of hot water at a somewhat O.Measuring Glass            P. Individual Cups
lower
pressure when mix with water or detergent solution.
_________3. It is used to remove stubborn or dirt.   
_________4. It is useful for removing rust or paint. _________1. Ayesha wants to open a can. What tool she
_________5. It is useful to wipe the walls of the need to use to open the can?
laboratory as well as _________2. If Noli want to separate liquid from solid,
lavatory and working tables. what tool he need to use?
16. Which of the following is the most common flavor _________3. I used this tool to level off ingredients in
enhancer used by fish measuring cups and spoons and for spreading fillings on
processors? sandwiches. What tool is this?
a. Disodium guanylate c. Monopotassium glutamate _________4. Tim wanted to apply spreads, such as
b. Inosinuate d. Monosodium glutamate butter, peanut butter, and cream cheese on his bread
17. Which of the following is not used as thickener and what tool he need to use?
vegetable gum? _________5. Kris used this tool to measure small
a. Caulerpa c. Glacillaria quantities of ingredients. What tool is this?
b. Euchema d. Sargassum _________6. I’am a tool that is used to hold food in place.
18. Which of the following does not belong to the group? _________7. Cathy used this tool to measure liquids with
a. Ascorbic Acid c. Sodium benzoate the fraction [1, ¾, 2/3, ½, 1/3, ¼].
b. Monosodium glutamate d. Sodium nitrite _________8. My body has a fractional parts [1, ¾, ½, ¼]
19. Which of the following additives prevent rancidity in and I’am used for solids or dry ingredients.
smoked and dried _________9. Ian needs to mix the ingredients for
fish? cooking. What tool he need to prepare in mixing the
a. Acetic Citric acid c. Benzoic acid ingredients?
b. Ascorbic acid d. Citric acid __________10. Joyce bought a bread. She wanted to cut
20. Which of the following is extracted from Eucheuma it into small, medium and large. What tool she need to
and used as thickener use in cutting it?
and vegetable gum? _________11. I’am a tool that is used to scrape down
a. Agar c. Carregeenan sides of bowl and get mixture of fillings from pans. What
b. Algin d. Gelatin tool I’am?
21. If you prepare a Smoked Milkfish (Bangus), what food
additives will you
choose
a. nutritional supplements c. coloring agents God bless!
b. flavouring agents d. emulsifiers
22. You are tasked to bake a cake, what food additives Ma”am Jalem
will you add to prevent
lumps bulging?
Identify the answers found inside the boxes to the
questions below. Grading Sorting Color Inspection
Functional Property Geometric Property Shelf life
Nutrition Facts Flavor External Force Internal Force

Dumingag National High School

Dumingag, Zamboanga del Sur
SECOND GRADING EXAMINATION
FOOD PROCESSING GRADE 9
Name: __________________________________
Yr.&Sec.: _____________ Score:____________
General instructions:
a. NO ERASURE. Noong tayo pa, sabi mo hindi mo
ako buburahin sa isip mo, pero ngayon nag- iba ka
na. Kaya hahanap nalang ako ng the “right one”
para hindi na ako magkamali pa.
b. FINISH THE EXAM ON TIME. Wala na akong
relo para sa paghihintay ng mga sandali, kaya ubos
na ang oras ko sayo.
TEST I. DIRECTION: Read the questions carefully. Choose
the best answer inside the box and write the LETTER of
your answer on the space provided.
A.   Tong B. Scissors     C. Grater
D. Spatula           D. Butter             E.Knives 
F. Bread Knife   G. Cutting Board
H. Mixing Bowls  I. Scrapper   J. Measuring Cups
 K. Strainer         L. Spoon      M. Can Opener         pressure when mix with water or detergent solution.
N. Measuring Spoon a. water hose b. low pressure
O.Measuring Glass            P. Individual Cups c. sponge d. steam gun
18. It is used to remove stubborn or dirt.
a. mop b. broom
   c. brush d. scraper
_________1. Ayesha wants to open a can. What tool she 19. It is useful for removing rust or paint
need to use to open the can? a. mop b. broom
_________2. If Noli want to separate liquid from solid, c. brush d. scraper
what tool he need to use? 20. It is useful to wipe the walls of the laboratory as well
_________3. I used this tool to level off ingredients in as lavatory and working tables.
measuring cups and spoons and for spreading fillings on a. water hose b. low pressure
sandwiches. What tool is this? c. sponge d. steam gun
_________4. Tim wanted to apply spreads, such as 21. Which of the following is the most common flavor
butter, peanut butter, and cream cheese on his bread enhancer used by fish processors?
what tool he need to use? a. Disodium guanylate c. Monopotassium glutamate
_________5. Kris used this tool to measure small b. Inosinuate d. Monosodium glutamate
quantities of ingredients. What tool is this? 22. Which of the following is not used as thickener and
_________6. Cathy used this tool to measure liquids with vegetable gum?
the fraction [1, ¾, 2/3, ½, 1/3, ¼]. a. Caulerpa c. Glacillaria
_________7. My body has a fractional parts [1, ¾, ½, ¼] b. Euchema d. Sargassum
and I’am used for solids or dry ingredients. 23. Which of the following does not belong to the group?
_________8. Ian needs to mix the ingredients for a. Ascorbic Acid c. Sodium benzoate
cooking. What tool he need to prepare in mixing the b. Monosodium glutamate d. Sodium nitrite
ingredients? 24. Which of the following additives prevent rancidity in
__________9. Joyce bought a bread. She wanted to cut it smoked and dried fish?
into small, medium and large. What tool she need to use a. Acetic Citric acid c. Benzoic acid
in cutting it? b. Ascorbic acid d. Citric acid
_________10. I’am a tool that is used to scrape down 25. Which of the following is extracted from Eucheuma
sides of bowl and get mixture of fillings from pans. What and used as thickener and vegetable gum?
tool I’am? a. Agar c. Carregeenan
b. Algin d. Gelatin
TEST II. Multiple Choice Directions: Read each
26. If you prepare a Smoked Milkfish (Bangus), what food
question and their corresponding answers carefully
additives will you choose
and completely. Choose the answer that best fits the
a. nutritional supplements c. coloring agents
question. Please encircle the appropriate letter.
b. flavouring agents d. emulsifiers
11. It lowers the amount of waste produced.
27. You are tasked to bake a cake, what food additives
a. Recovery
will you add to prevent lumps bulging?
b. Recycle
a. anti caking agents c. coloring agents
c. Reduce
b. anti foaming agents d. emulsifiers
d. Re use
28. To impart a light texture on bread, what do you think
12. If you are going to pack processed foods in tin cans,
is the best food additives you will add?
why do you need to seal it with a can sealer?
a. clarifying agents c. catalyst
a. a can sealer is the appropriate equipment.
b. leavening agents d. Anti foaming Agents
b. cans are made of metal
29. Which of the following is not an example of natural
c. cans cannot be sealed manually
food coloring?
d. tin cans are difficult to seal
a. turmeric c. chlorophyll
13. What might happen if you didn’t use mechanical
b. annatto d. tartazine
cleaning aids?
30. Which of these serves as guidelines for regulating the
a. food-borne disease will break
use of Additives in the Philippines?
b. money, time and energy can be saved
a. Administrative Order No.88 s.1984
c. will not be sanitized
b. Presidential Decree 1989
d. work will be easier
c. Administrative Order No.230 s.2009
14. It means “ To throw away all rubbish and unrelated
d. Administrative Order No. 228 s. 2008
materials in the workplace.
31. It is a vital component of the visual quality of fresh
a. Seiri or Sort b. Seiso or Sanitation
foods.
c. Seiton or Set d. Shitsuke or Sustain
a. color c. flavor
15. Which of the following is not an example of solid
b. taste d. aroma
waste?
32. It is the application of tests and measuring devices to
a. ammonia b. fish shells
compare products and performance with specified
c. mercaptans d. spillage of sauces, brines and oil
standards.
16. It is essential for continuous cleaning of floor.
a. sanitation c. inspection
a. mop b. broom
b. sorting d. grading
c. brush d. scraper
33. It is carried out on the basis of individual physical
17.It produces a jet of hot water at a somewhat lower
properties.
a. functional property c. geometric property
c. sorting d. grading
34. It is the assessment of the overall quality of a food
using a number of attributes.
a. functional property c. geometric property
c. sorting d. grading
35. It is the combination of properties which determine
product quality and process effectiveness.
a. functional property c. geometric property
c. sorting d. grading
36. It is the duration or period wherein a fishery product
remain in consumable quality.
a. texture c. flavor
b. color d. shelf-life
37. It is a rather subjective property which is difficult to
quantify.
a. texture c. flavor
b. color d. shelf-life
38. It is the result of mechanical injury to fish.
a. forces c. freshness
b. internal forces d. external forces
39. It arises from physical changes such as variation in
temperature and moisture content of fish.
a. fish freshness c. species of fish
b. internal forces d. external forces
40. This is found in the label of the fishery products. It
serves as source of info to the customer to guide them on
what they are eating
a. fish freshness c. species of fish
b. nutritional facts d. expiry date