Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 64 views

    Tle Vi2

    Uploaded by

    Jegmee Andal
    This document contains a test on food preservation with true/false and multiple choice questions. The true/false questions cover topics like how food preservation prevents spoilage, salting food, drying methods, freezing food, and using containers to store preserved food. The multiple choice questions ask about specific preservation methods, tools used, and benefits of preservation. The document provides answer choices for the multiple choice questions and a section on enumerating benefits and ways of preservation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Tle Vi2

    Uploaded by

    Jegmee Andal
    64 views2 pages
    This document contains a test on food preservation with true/false and multiple choice questions. The true/false questions cover topics like how food preservation prevents spoilage, salting food, drying methods, freezing food, and using containers to store preserved food. The multiple choice questions ask about specific preservation methods, tools used, and benefits of preservation. The document provides answer choices for the multiple choice questions and a section on enumerating benefits and ways of preservation.

    Original Description:

    tle test

    Original Title

    TLE VI2

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document contains a test on food preservation with true/false and multiple choice questions. The true/false questions cover topics like how food preservation prevents spoilage, salting food, drying methods, freezing food, and using containers to store preserved food. The multiple choice questions ask about specific preservation methods, tools used, and benefits of preservation. The document provides answer choices for the multiple choice questions and a section on enumerating benefits and ways of preservation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    64 views2 pages

    Tle Vi2

    Uploaded by

    Jegmee Andal
    This document contains a test on food preservation with true/false and multiple choice questions. The true/false questions cover topics like how food preservation prevents spoilage, salting food, drying methods, freezing food, and using containers to store preserved food. The multiple choice questions ask about specific preservation methods, tools used, and benefits of preservation. The document provides answer choices for the multiple choice questions and a section on enumerating benefits and ways of preservation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    TLE VI

    Test No. 5
    2nd Quarter

    Direction: Write True if the statement is correct and False if it is incorrect.

    1. Food preservation prevents spoilage of food.


    2. Salting is a method that turn s food into solid state at a very low temperature.
    3. The natural method of drying is dependent on the sun.
    4. In freezing food, choose fruits and vegetables that are fresh and free from bruises.
    5. Bagoong is an example of a food preserved using the drying method.
    6. Food preservation makes seasonal food available all year round.
    7. A colander is used to drain ingredients after washing.
    8. Wet salting is putting salt in layers in a container to draw out the water content of food.
    9. Food preservation is an easy idea for entrepreneurship and provides a means of livelihood
    for the community.
    10. Containers are used to store preserved food.

    Identify the following. Choose your answer from the words listed below.

    11. A method that turns the food into solid state at very low temperature.
    12. The removal of moisture or water in food.
    13.This method uses artificial heated air with controlled conditions of temperature, humidity
    and airflow.
    14. A method that uses salt as its main preservative commonly done to meat, poultry, fish or
    seafood.
    15. Tools used for stirring and spooning food.
    16. This is used to drain fruits or vegetables after washing.
    17.Tools used for processing and preserving low acid food such as red meats, seafood, poultry
    and vegetables.
    18.It adds beauty and appeal to the preserved food motivating the customers to buy the
    product.
    19.It provides important information about the preserved food products.
    20. It serves as a guide in accomplishing tasks and procedures and in evaluating the food
    preserved.

    Project plan Colander Drying


    Labeling Mixing tools Freezing
    Packaging Salting Processing
    Pressure canner Artificial drying Fermenting

    Enumeration:
    20-21 Benefits of food preservation
    22-25 Ways of food preservation
    TLE VI
    Test No. 5
    2nd Quarter
    Direction: Write True if the statement is correct and False if it is incorrect.
    1. Food preservation prevents spoilage of food.
    2. Salting is a method that turn s food into solid state at a very low temperature.
    3. The natural method of drying is dependent on the sun.
    4. In freezing food, choose fruits and vegetables that are fresh and free from bruises.
    5. Bagoong is an example of a food preserved using the drying method.
    6. Food preservation makes seasonal food available all year round.
    7. A colander is used to drain ingredients after washing.
    8. Wet salting is putting salt in layers in a container to draw out the water content of food.
    9. Food preservation is an easy idea for entrepreneurship and provides a means of livelihood for the community.
    10. Containers are used to store preserved food.

    Identify the following. Choose your answer from the words listed below.
    11. A method that turns the food into solid state at very low temperature.
    12. The removal of moisture or water in food.
    13.This method uses artificial heated air with controlled conditions of temperature, humidity and airflow.
    14. A method that uses salt as its main preservative commonly done to meat, poultry, fish or seafood.
    15. Tools used for stirring and spooning food.
    16. This is used to drain fruits or vegetables after washing.
    17.Tools used for processing and preserving low acid food such as red meats, seafood, poultry and vegetables.
    18.It adds beauty and appeal to the preserved food motivating the customers to buy the product.
    19.It provides important information about the preserved food products.
    20. It serves as a guide in accomplishing tasks and procedures and in evaluating the food preserved.

    Project plan Colander Drying


    Labeling Mixing tools Freezing
    Packaging Salting Processing
    Pressure canner Artificial drying Fermenting

    Enumeration:
    20-21 Benefits of food preservation
    22-25 Ways of food preservation

    You might also like