SAN CARLOS COLLEGE

FOUNDED 1946 (PIEAS)

BASIC EDUCATION DEPARTMENT
S.Y. 2018 – 2019

1ST Formal examination IN TLE 10

I. Choose the letter of the best answer. Write the letter of your answer in your test booklet.
1. The person who buys quality foods at a reasonable price
A. Manager C. Seller
B. Purchaser D. Supervisor
2. The following are perishable goods except one:
A. Cereals C. Meat
B. Fruits D. Poultry
3. These are food supplies which are ordered and delivered on a
contractual basis.
A. Contract items C. Non - perishable
B. Perishable D. Staple food
4. One who works in food business that handles food properly following
good hygiene practices.
A. Cook C. Seller
B. Food handler D. Supervisor
5. It is defined as the process of buying the right amount of food at the right time, from the right place and from the
right source.
A. Purchaser C. Selling
B. Purchasing D. Buying
6. Aling Nena is buying meat, poultry, fruits and vegetables regularly in the market. She is buying –
A. Non-Perishable Foods C. Perishable Foods
B. Semi-perishable Foods D. None of the above
7. Every Sunday, after mass, Annie and her Mother is going to the market to purchase grocery items. They are
buying –
A. Non-Perishable Foods C. Perishable Foods
B. Semi-perishable Foods D. None of the above
8. These are foods that can be kept for a limited period of time.
A. Non-Perishable Foods C. Perishable Foods
B. Semi-perishable Foods D. None of the above
9. These should be purchased from the local market regularly to ensure freshness of supply.
A. Non-Perishable Foods C. Perishable Foods
B. Semi-perishable Foods D. None of the above
10. It includes potatoes and other root crops, some varieties of banana like saba, nuts and onions, garlic and egg.
A. Non-Perishable Foods C. Perishable Foods
B. Semi-perishable Foods D. None of the above
11. This is a series of activities that start from washing, peeling, cutting of foods for cooking.
A. Washing C. Meal Storing
B. Meal Planning D. Meal Preparation
12. This is a composite of several criteria determined by stimuli coming from food and attitude of values attached by
the consumer to food.
A. Food Quality C. Food Preparation
B. Food Quantity D. Food Storage
13. Mela may do many different things for a food business, which include cooking,preparing, serving, packing,
displaying, and storing food. Mela is a –
A. Food Handler C. Food Manager
B. Food Manufacturer D. None of the above
14. It is the physical movement or transfer of harmful bacteria from one person, object or place to another.
A. Contamination C. Cross Contamination
B. Food Contamination D. Across Contamination
15. It is a guide in cooking that tells you exactly how to cook a certain dish, which includes the list of ingredients,
method of cooking, preparation, and manner of serving the dish.
A. Recipe C. Cooking
B. Menu D. All of the above
 II. Read the following statement carefully. Write T if the statement is true and write F is the
statement is false. Write your answer in your test booklet.
1. A separate tasting spoon should be used. It must not come in contact with food being prepared
after each use.
2. Dispose garbage properly and wash hands thoroughly after handling it.
3. Wear proper uniform in cooking. This can help eliminate possible sources of contamination in
food.
4. It is the duty of every food establishment operator, manager, and employee to handle foods
safely.
5. Make sure cloth and paper towel used for wiping spills are also used for any other purpose.
6. A single utensil should be used for all food items, and the utensil should be stored in the food
between uses.
7. Always store serving utensils in a way that permits the food service crew to grab the handle
without touching the food.
8. Buying from the right source means that the buyer should go to a reputable and reliable
source.
9. The secret of getting the constant good taste of food is in the correct measurement of
ingredients.
10. Buy excessive stocks of perishable foods for your food establishment since you do not have
enough time to do it.
11. Avoid emergency purchases as this costs money.
12. It is right to purchase the fruits that are not in season.
13. Quality grade, weight, count, contents, and packaging of the product are need to be
considered in purchasing the products.
14. Foods are easily spoiled in low temperature storage area.
15. Smoking, eating, and drinking should not be allowed while preparing food, as these practices
may lead to bacterial contamination.

III. Give what is being asked:

1 – 4. Main Objectives of an effective purchasing program
5 – 9. Essential guidelines to have an effective purchasing activity
10 – 12. Categories of food purchase
13 – 14. Example of Perishable Foods
15 – 17. Example of Semi – Perishable Foods
18 – 20. Example of Non – Perishable Foods

“IF YOU GET TIRED, LEARN TO REST NOT TO QUIT.”

- ANONYMOUS
Prepared by:

MEYLARD C. BARTE
TLE Teacher

Checked by:

DR. ALICIA A. PERALTA

Principal