College of Education Midterm Examination Fs 206 (Food Processing, Packaging and Labelling)

West Visayas State University
LAMBUNAO CAMPUS
Lambunao, Iloilo
College of Education
MIDTERM EXAMINATION
2nd
SEMESTER SY 2021-2022
FS 206(FOOD PROCESSING, PACKAGING AND LABELLING)
Multiple choice: Encircle the letter of the correct answer.
1.It is the transformation of agricultural products into food, or of one form of food into other forms.
a. Primary food processing
b. food Processing
c. food Labelling
d. Tertiary food processing
2.It turns agricultural products into something that can eventually be eaten.
a.food processing
b.tertiary food processing
c.food packaging
d.Primary food processing
3.It prevents the growth of microorganisms such as yeasts, or other microorganisms, as well as
slowing the oxidation of fats that cause rancidity.
a.Food processing
b.food preservation
c.primary food processing
d.tertiary food processing
4.It is was especially common for foods that constituted warriors and sailors diet until the introduction
of canning method.
a.canning
b.roasting
c.salt preservation
d.smoking
5.It was developed in the 19th and 20th centuries, in a large part to serve military needs.
a.modern food processing technology
b.food processing and preservation
c.Pasteurization
d.Processors
6.Discovered by Louis Pasteur in 1864, improved the quality and safety of preserved food and
introduced the wine, beer, and milk preservation.
a.Pasteurization
b.evaporation
c.Fermentation
d.None of these
7.The food is heated to a high temperature,the food is packaged and stored in an air-tight can.
a.Canning
b.freezing
c.Fermentation
d.smoking
8.It is notably used in the production of alcoholic beverages such as wine, beer, and cider.
a.Fermentation
b.freezing
c.Canning
d.Additives
9.A process of heat and chemical treatment of food to help preserve it by exposing it to smoke from
burning material such as wood.
a.smoking
b.freezing
c.fermentation
d.Pasteurization
10.Processing and packaging technologies help to answer modern daytime constraints by providing a
range of convenient foods: ready meals, bagged salads, sliced and canned fruits and vegetables that
take little time to prepare and can be consumed” on the go”.
a.Price
b.Convenience
c.Safety,shelf life,and preservation
d.Nutritional quality
TEST II:IDENTIFICATION
____1.Generally used in terms of pasta and rice cooking, but technically includes vegetables and
beans too.
____2.A quick method of cooking food, usually green vegetables, whereby the item is basically
scalded in boiling hot water for a short period of time and then refreshed in ice cold water.
____3.The process of soaking meat in a brine, or heavily salted water, before cooking.
____4.A non-heated method of cooing where the food item is packed with a salt mixture and left, so
that the moisture draws out.
____5.Most commonly known as a very tender cut of beef, but can also refer to the meat of chicken
and fish.
____6.To allow the flavor of an ingredient to soak into liquid until the liquid takes on the flavour of
the ingredient.
____7.To impart the flavour of a marinade into food, usually requires sometime to allow the flavours
to developed. Can also be used to tenderized a cut of meat.
____8.Cooked food,usually vegetables that have been smashedor blended to form a paste-like
consistency.
____9.The process of preserving food in a brine,which is a salt or vinegar solution.
____10.The process of heating up milk products to 137 degrees Celsius for a few seconds and chilling
it down rapidly, resulting in milk that’s 99.9% free from bacteria and extending their shelf life.
____11.a heat processing unit operation which processes food material under medium temperatures
(70-90 degrees Celsius) to inactivate most enzymes and micro-organisms which cause spoilage.
____12.The stage in the food processing production cycle aimed towards preventing or inhibiting
spoilage of food products and increasing their shelf life.
____13.The amount of time a food product can be stored after manufacturing and processing and
retain an acceptable safety and quality standard under specified storage, processing, and packaging
condition.
____14.A mechanical processing unit operation which increases the average particle size of solid food
matter through mechanical process, such as extrusion, agglomeration, or forming.
____15.A mechanical processing unit operation which reduces the average particle size of solid food
matter through mechanical process involving compression, shear, or impact force.
____16.Process of cooking in hot liquids kept just below boiling point.

____17.to remove a top layer of fat or scum that has developed on the surface of soups,stocks or
sauces.
____18.A heat processing unit operation which employs heat to remove water from solid, semi-solid
or liquid food material with the intention of producing a solid food product with sufficiently low water.
____19.A heat processing unit operation which removes volatile solvents from food material by
boiling to increase the concentration of solid contents.
____20.A mechanical processing unit operation which reduces the average particle size and increases
the consistency of semi-solid and liquid food matter.
TEST IV:ESSAY
1. What is the role of sugar in Food Preservation?10 points
2. What is jelly?What it is made of?10 points
3. Give the recipe of mango jam?The utensils and equipment used and procedure.10 points
Prepared by:
MARIA BETTY S. BUFETE

Part-time Faculty, Food Technology
Reviewed by:
IVY D. NINGAL, ME
Department Chair,SOIT
Approved by:
MARY ANN B. LEGAYADA, Ed. D

Director, SOIT

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West Visayas State University

Multiple choice: Encircle the letter of the correct answer.

a. Primary food processing

d. Tertiary food processing

b.tertiary food processing

d.Primary food processing

c.primary food processing

d.tertiary food processing

a.modern food processing technology

b.food processing and preservation

c.Safety,shelf life,and preservation

____9.The process of preserving food in a brine,which is a salt or vinegar solution.

____16.Process of cooking in hot liquids kept just below boiling point.

1. What is the role of sugar in Food Preservation?10 points

2. What is jelly?What it is made of?10 points

MARIA BETTY S. BUFETE

MARY ANN B. LEGAYADA, Ed. D

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