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    San Jose Pili National High School-La Purisima

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    Charlene Borlado
    This document is a test from San Jose Pili National High School in Camarines Sur, Philippines assessing students' knowledge of food preservation. It contains multiple choice and short answer questions that ask students to define key terms, differentiate between perishable and non-perishable foods, list the importance of food preservation, identify preservation methods from descriptions, and outline the procedure for making jam. The test covers essential information about food preservation methods and their significance.

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    San Jose Pili National High School-La Purisima

    Uploaded by

    Charlene Borlado
    6 views2 pages
    This document is a test from San Jose Pili National High School in Camarines Sur, Philippines assessing students' knowledge of food preservation. It contains multiple choice and short answer questions that ask students to define key terms, differentiate between perishable and non-perishable foods, list the importance of food preservation, identify preservation methods from descriptions, and outline the procedure for making jam. The test covers essential information about food preservation methods and their significance.

    Original Title

    TLE9

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    This document is a test from San Jose Pili National High School in Camarines Sur, Philippines assessing students' knowledge of food preservation. It contains multiple choice and short answer questions that ask students to define key terms, differentiate between perishable and non-perishable foods, list the importance of food preservation, identify preservation methods from descriptions, and outline the procedure for making jam. The test covers essential information about food preservation methods and their significance.

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

    San Jose Pili National High School-La Purisima

    Uploaded by

    Charlene Borlado
    This document is a test from San Jose Pili National High School in Camarines Sur, Philippines assessing students' knowledge of food preservation. It contains multiple choice and short answer questions that ask students to define key terms, differentiate between perishable and non-perishable foods, list the importance of food preservation, identify preservation methods from descriptions, and outline the procedure for making jam. The test covers essential information about food preservation methods and their significance.

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

    DEPARTMENT OF EDUCATION

    REGION V
    DIVISION OF CAMARINES SUR
    SAN JOSE PILI NATIONAL HIGH SCHOOL-LA PURISIMA
    La Purisima, Pili, Camarines Sur
    FIRST QUARTER EXAMINATION
    TLE 9
    SY 2019-2020

    Name: __________________________________________ Score:______________


    Grade and Section:________________________________ Date:______________

    I. Answer the following questions. (5pts each)


    1. What is Food Preservation?
    ______________________________________________________________________________
    ______________________________________________________________________________
    _____________________________________________________________________________.

    2. Why should we preserve foods?


    ______________________________________________________________________________
    ______________________________________________________________________________
    _____________________________________________________________________________.

    3. Give the difference among the three types of foods.

    Perishable Semi-perishable Shelf Stable

    II. Enumerate at least five (5) importance of Food Preservation.


    1. _________________________________________________________________.
    2. _________________________________________________________________.
    3. _________________________________________________________________.
    4. _________________________________________________________________.
    5. _________________________________________________________________.

    III. Identification: Identify the kind of method being referred in every item.
    _______________1. Removes most water from food. Most bacteria die or become inactive when
    the food is dried.
    _______________2. Is an age-old way of preserving food.
    _______________3. Are processes of preserving food by heating and then sealing it in an
    airtight container.
    _______________4. Apples, oranges, eggplants and tomatoes are dipped into liquid wax to
    prevent growth of fungi and loss of moisture.
    _______________5. Food is thus preserved from spoiling because there is no air. Commonly
    used for storing nuts, sliced fish, pickled and dried fruit.
    _______________6. Are the most common forms of food preservation. It allows fruit from
    different parts of the world to appear on our supermarket shelves.
    _______________7. Is the process of drying food with smoke for a long period of time. This
    method is mainly used for fish, meat and fruit such as banana.
    _______________8. As food is heated and cooked, the heat kills the microorganisms, however,
    those not affected by heat will grow when the conditions are suitable.
    _______________9. This method uses vinegar or other acid that makes it difficult for the
    microorganisms to live.
    _______________10. Means heating food to a certain temperature for some time followed by
    rapid cooling.

    IV. Give the procedure in making a jam. Use the diagram below. (10pts)

    Prepared by:

    CHARLENE A. BORLADO
    TLE Teacher

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