STO.

TOMAS NATIONAL HIGH SCHOOL

FIRST QUARTER EXAMINATION IN TLE

Name: _____________________ Score: ___________

I. MULTIPLE CHOICE. Read the questions carefully and select the best
answer by writing only the letter of your choice on the space provided below
before the number.
___1. This means habitually working diligently for a long hour.
A. Creative B. Committed C. Hardworking D. Profit-Oriented
___2. A good entrepreneur accepts full responsibility for everything in his/her business.
He/she is dedicated making the business successful.
A. Creative B. Committed C. Hardworking D. Profit-Oriented
___3. An entrepreneur copes with and thrives on changes. He/she capitalizes on positive changes to
make the business grow.
A. accept Change B. Hardworking C. Profit-Oriented D. Self-Confident
___4. A process of making new product to be sold to the customers.
A. Product Analysis C. Product Development
B. Product Conceptualization D. Product Implementation
___5. These are luxurious, advantages and desires that every individual considers beyond
necessary.
A. Desires B. Needs C. Requirements D. wants
___6. A process to examine the specified characteristics of a sample.
A. Coded Sample B. Food Testing C. Sampling D. Sampling Plan
___7. A management system that focused on assessing the food safety hazard and its control can be
applied.
A. GMP B. HACCP C. OHS D. SOP
___8. Each element in the population has an equal chance of occurring.
A. Convenience Sampling C. Random Sampling
B. Cluster Sampling D. Random Sampling
___9. A condensed version of the data appearing in worksheets and laboratory notebooks
A. Documentation B. Journal C. Logbook D. Record Book
___10. A device used to measure the strength of brine solution is
A. Cylinder B. Freezer C. Refractometer D. Thermometer
___11. What is used in measuring the volume of liquid?
A. Cylinder B. Freezer C. Refractometer D. Thermometer
___12. It reduces the risk of contamination and helps maintain cleanliness.
A. Apron B. Hairnet C. Gloves D. Mask
___13. It specifies how to handle and position the equipment. The characteristics of the tools or
equipment are also specified.
A. Capacity B. Dimension C. Labels D. Warning Label
___14. The capacity specifies the amount which a device can hold or contain as in boilers,
cookers, or steamers or a weighing scale.
A. Capacity B. Dimension C. Labels D. Warning Label
___15. It is the placement of a lock or tag on an energy – isolating device indicating it is not
to be operated until removal of the lock or tag in accordance with the established procedure.
A. Lock-out B. Tag-out C. Warning Labels D. Warning Sign
___16. Which of the skills refer to an effective and efficient communication and relation to
people working in and out of your business?
A. Decision Making B. Planner C. People Skills D. Record Skill
___17. Which of the following skills of good entrepreneur refers to the ability to think quickly and
make a wise decision towards the pre-determined set objectives?
A. Decision Making B. Planner C. People Skills D. Record Skill
___18. Which skills of entrepreneur develops and applies step-by-step plans to realize goals?
A. Decision Making B. Planner C. People Skills D. Record Skill
___19. Which of the steps of product development is generated by examining what goods and
services are sold outside by the community?
A. Business Creation C. Business Concept
B. Business Pricing D. Business Idea
___20. Which stage refers to the needs of the target market are identified, review and evaluated?
A. Concept Development C. Project Development
B. Economic Analysis D. Refine Specification
___21. Which of the following refers to the entire group of objects considered for a test/survey?
A. Food Testing B. Parameter C. Population D. Sample
___22. Which of the following pertains to a process to examine the specified characteristics of a
sample?
A. Food Testing B. Parameter C. Population D. Sample
___23. Which statement is involved in developing a sampling plan?
A. Select sample size
B. Make a documentation
C. Create a monitoring tool
D. Choose a group and make a list
___24. Which of the following is the basic characteristic of a sample?
A. AppearanceB. Capacity C. Dimension D. Population
___25. Which of the following tool is used in measuring the volume of liquid?
A. Cylinder B. Refractometer C. Salinometer D. Thermometer
___26. How would you develop one’s personal competencies and skills in food processing?
A. Reading books
B. Watching videos in the internet
C. Asking people around you to help you gain skills
D. Develops and applies a step by step plans to realize goals.
___27. Determine the factor as the reason that one product or service is different from and
better than that of the competition.
A. Finding Value -Added
B. Unique Pricing Policy
C. Unique Selling Plan
D. Unique Selling Proposition
___28. What marketing practice that helps you create a name, symbol or design that identifies and
differentiates a product/services from other similar products/services?
A. Making of Logo
B. Creating a Brand
C. Making Advertisement
D. Publishing your product online
___29. How would address Good Manufacturing Procedures in Food Processing?
A. Apply verification
B. Define the corrective actions for each CCP.
C. Operators are trained to carry out and document procedures
D. Facilities must maintain a clean and hygienic manufacturing area
___30. Your teacher instructed you to use a blender in preparing mango jam. It is your first time to
use such equipment. Which of the following will you do?
A. Practice using the blender
B. You will not do anything
C. Ask your classmate to demonstrate it to you
D. Read the manual containing the manufacturer’s specification
___31. You are ask you to make a skinless longanisa in the class. What kind of equipment will you
bring to the class to process a skinless longanisa?
A. Food Processor B. Freezer C. Pressure Cooker D. Smoke house
___32. What type of protection is needed when you are exposed to hazards from flying particles?
A. Eye protection B. Face Protection C. Head protection D. Both A and B
___33. Which activities would require the use of lab gown?
A. Brick lying
B. Building surveying
C. Making a smoke fish
D. Manipulating computer
___34. What risks could affect arms and hands without suitable protection?
A. Contamination B. Falling objects C. Oil spills D. Vapour
___35. What are some of the specifications included by the manufacturer of a certain tool,
equipment or utensil?
A. Width and height
B. Dimension as to size, capacity
C. Proper care and maintenance
D. Handling and operating requirement
___36. GMP helps to ensure the consistent quality and safety of products by focusing attention on
five key elements, which are often referred to as the 5 P's of GMP. Which of the following does not
belong to5P’s?
A. People B. Premises C. Products D. Profile
___37. Which of the following statement is correct when preparing sampling equipment?
A. Instructions and procedures are clear and ambiguous.
B. Operators are trained to carry out and document procedures.
C. Records are made either manually or by instrument during manufacture that
compliance with the guideline and regulation.
D. All the equipment being used should be under permanent control of the laboratory
and should be capable of in the context of the test method.
___38. How would you explain the statement? Collect and transfer samples under controlled
conditions.
A. The order of presentation should also be randomized within each test
session.
B. Samples are presented with 3 to5 digit code markings to obscure the identity
of the samples.
C. The correct recording of results can be aided if standard data-recording
systems are drawn up for the laboratory
D. All incoming samples shall receive through the receiving section maintained and
supervised by laboratory responsible person.
___39. How will you properly store tools, equipment and utensils after using them?
A. Wipe dry all tools, equipment and utensils which were washed with water before
keeping them
B. Stow them in a clean dry place with a good ventilation
C. Apply lubricant to parts of equipment that undergo friction to prevent wear and tear
D. All of these
___40. Why are specifications for food processing tool, equipment and utensils necessary?
A. Specifications provide information about the tools, equipment and utensils
B. Specifications give information concerning the proper use, care and maintenance of
the tools, equipment and utensils
C. Because they provide information to the user as to how they must be properly
handled and operated in order to avoid
D. Both A and B
___41. How will you ensure the safety of raw materials particularly the quality of fish in processing
especially during handling?
A. By checking the source of supplies
B. By checking on the quality of the fish
 C. By monitoring regularly, the preparation of fish
D. By sorting, documentation and surveying the raw materials
___42. If you are a food processor, why do you need to know the parts of the equipment, tool and
utensil and their functions?
A. To appreciate the usefulness of a device
B. To be able to do some simple repairs on them
C. To easily determine if a part is missing of the equipment
D. To be able to correctly operate/manipulate a tool, equipment or utensil
___43. It is important to interpret correctly the manufacturer‘s specifications of equipment
before operating them in order ______.
A. To know where to return them
B. To be familiar with their parts and their function
C. To avoid accident due to faulty operation
D. To be able to determine the correct operation of the equipment
___44. In choosing food processing equipment, why is it better to choose those with parts easy to
assemble and disassemble?
A. For easy storage
B. Because they are cheaper
C. For easier assembling after dismantling
D. Easier dismantling in case the equipment breaks down
___45. Why should food contact surfaces of machine or equipment be regularly lubricated?
A. To prevent cracks
B. For easy operation
C. To prevent corrosion
D. To prevent wear and tear
___46. Your teacher asks you to make a list of procedures on how to use collect food samples.
Which of the following procedures is correct?
A. Identify the food and select the Sampling method to be use.
B. Label the food then transport to the laboratory and decide sampling method
C. identify the food, then label, transport the food to the laboratory and select sampling
method
D. Receive the sample, label, packing, document the sample, transport and select
sampling method
___47. You were selected to demonstrate on how operate a pressure cooker. How would you
show that inside the class?
A.
1. Pour 2 1/2 cups of water, place the rack then place the packed jars in the
cooker 2. Place the cover of cooker. The arrow on the cover should be
aligned with the line mark at the body 3. Tighten two opposite knobs
evenly at the same time 4. Turn on the stove and place the cooker on the
burner. Place petcock in horizontal position. Wait until a steam comes out
from the petcock for a total of 7-10 minutes then close the petcock. 5. Wait
until the pressure gauge registers the desired pressure 6. Turn off the
B. stove. Wait until the pressure gauge registers zero (0) pressure 7. Loosen
two opposite
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the cover at the The
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Open
the the cover
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time 3. Turn on the stove and place the cooker on the burner. Place
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pressure gauge registers the desired pressure 5. Turn off the stove. Wait
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___48. It is important to interpret correctly the manufacturer‘s specifications of equipment
before operating them in order ______.
A. To know where to return them
B. To be familiar with their parts and their function
C. To avoid accidents due to faulty operation of equipment
D. To be able to determine the correct operation of the equipment
___49. Which of these is not a reason to inspect and equipment/machine before, during and
after using them?
A. To determine defective machine parts
B. To make sure they are in good condition
C. To avoid errors and accidents during operation
D. To serve as guide in storing the equipment/machine
___50. In keeping equipment and facilities safe and sanitary, what must be considered?
A. Processing facilities must be well-ventilated
B. Processing facilities should be adequately lighted and properly maintained
C. Processing equipment should be cleaned and disinfected before and after using
D. All of the choices

Prepared by:
Checked by:
MIKE GILBERT B. BOADO
TLE Teacher-III JAIME Z. ROMERO
Master Teacher-I, TLE Dept.

Approved by: Noted:

MAXIMIANO L. CARBONELL DR. ELISEO C. BUENAFE