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Quarter) : Name: - Year & Section: - Strand: - Date: - Score

This document is a test for a Food Processing class covering topics like meat and poultry grading, egg grading, and food safety terms. It contains multiple choice and definition questions to assess students' knowledge of these topics. It also includes a performance task that requires students to properly store tools and materials on video and will be evaluated on accuracy, speed, workmanship, and work habits. The test covers essential information for the class and is designed to evaluate students' understanding of key food processing concepts.

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Aurea Bodo
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190 views

Quarter) : Name: - Year & Section: - Strand: - Date: - Score

This document is a test for a Food Processing class covering topics like meat and poultry grading, egg grading, and food safety terms. It contains multiple choice and definition questions to assess students' knowledge of these topics. It also includes a performance task that requires students to properly store tools and materials on video and will be evaluated on accuracy, speed, workmanship, and work habits. The test covers essential information for the class and is designed to evaluate students' understanding of key food processing concepts.

Uploaded by

Aurea Bodo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BATO SCHOOL OF FISHERIES

Bato, Leyte
SENIOR HIGH SCHOOL DEPARTMENT
Second Summative Test in FOOD PROCESSING 12 (1st Quarter)

Name: ______________________Year & Section: __________Strand:______Date: _______ Score: ________

I. Multiple Choice:Encircle the letter that corresponds to your chosen answer.


1. It is still high quality beef that has less marbling than Prime.
a. choice b. select c. prime d. standard
2. It is the highest quality of beef available.
a. choice b. standard c. prime d. select
3. It is the white pieces of fat that are seen inside the lean of the beef.
a. standard b. choice c. prime d. marbling
4. They are any strips of breast meat of the chicken.
a. tenders b. legs c. breast d. neck
5. They are the inner pectoral muscles which lie alongside the sternum of the chicken.
a. breasts b. tenderloins c. wings d. tendons
6. Body part of the chicken that includes the entire wing with all muscle and skin tissue intact.
a. breasts b. thighs c. legs d. wings
7. They are separated from the thigh and hock by cuts through the knee joint of the chicken.
a. wings b. thigh c. drumstick d. breasts
8. They are the eggs that are nearly perfect.
a. AA b. AAA c. B d. A
9. It is a method of grading the interior of the eggs.
a. candling b. grading c. sizing d. sorting
10. They are eggs that are considered as the best sellers.
a. extra large b. medium c. small d. large

II. Definition of Terms: Write your answers on the space provided.


11. _________ to gather or collect things together in one place.
12. _________ set or determine the accuracy of the measuring device.
13. _________ to examine something in order to establish its state or condition.
14. _________ is the measurement of the size of an object in terms of length, width or height.
15. _________ things which are used to provide specific service or function.
16. _________ means to clean something thoroughly by disinfecting or sterilizing to make it free
from germs or microorganisms; disinfect.
17. _________ refers to the process of treating tools, equipment, and utensils with physical and
chemical sanitizing agents to kill residual microorganisms present after cleaning.
18. _________ means to rid of germs; to clean something so as to destroy disease–carrying
microorganisms and prevent infection.
19. _________ is a detailed itemized description of dimension plans, materials and other requirements.
20. _________ a mechanical failure causing a machine or equipment to malfunction.

III. Performance Task:


Instruction: Perform the actual and proper stowing of tools, equipment and material and send the video thru
messenger. You will be rated using the following criteria/rubrics.

21-30.

Name of tools, equipment ACCURACY SPEED WORKMANSHIP WORK HABITS


& materials 20% 20% 40% 20%

Reminder:
1. Wear complete PPEs
2. Precautionary measures considered
3. Tools, materials and utensils checked and prepared.

Prepared by:

MRS. AUREA B. PONFERRADA


Subject Teacher

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