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Tve 8 - Food Trades 3 Quarter - Quiz No.1

This document is a quiz for a food trades class assessing knowledge of key food storage, handling and safety topics. It contains multiple choice, enumeration and fill in the blank questions. Some of the key points covered are: 1) The three categories of food are perishable, semi-perishable, and non-perishable. 2) The four main storage areas for food are the refrigerator, freezer, dry goods area, and cool room. 3) Benefits of proper food rotation include using older stock first to maximize freshness and reducing food waste.

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Angelyn Ursabia
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119 views1 page

Tve 8 - Food Trades 3 Quarter - Quiz No.1

This document is a quiz for a food trades class assessing knowledge of key food storage, handling and safety topics. It contains multiple choice, enumeration and fill in the blank questions. Some of the key points covered are: 1) The three categories of food are perishable, semi-perishable, and non-perishable. 2) The four main storage areas for food are the refrigerator, freezer, dry goods area, and cool room. 3) Benefits of proper food rotation include using older stock first to maximize freshness and reducing food waste.

Uploaded by

Angelyn Ursabia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

TVE 8 - FOOD TRADES

3rd Quarter - Quiz No.1


Name: ____________________________________ Score: ____________
Gr. & Sec: _________________________________ Date: _____________

I. MULTIPLE CHOICE: Read and understand the question below. Encircle the letter of the correct
answer.
1. Where do we keep the perishable goods properly?
a. basket b. pantry c. refrigerator d. storeroom
2. Where do we keep breadcrumbs?
a. cool room b. dry goods c. freezer d. refrigerator
3. Where do we store cleaning materials?
a. Freezer b. pantry c. refrigeration d. dry store
4. What do you call a record which allow you to get information of use by dates
a. filling b. labelling c. stacking d. storing
5. It means extremely significant of very important.
a. crucial b. discard c. leakage d. critical
6. Which is the purpose of wrapping and sealing foods?
a. to avoid cooling b. to avoid moisture c. to avoid spoilage d. to avoid stacking.
7. What supplies should be kept in specific area usually under lock and key?
a. beverages b. linens c. liquors d. utensils
8. It is primary obligation for anyone in the food service industry from food service operators to distributors.
a. food rotation b. food poisoningc. food service d. food industry
9. What does dented or bulging indicated?
a. presence of air b. presence of bacteria c. present of insects d. presence of water
10. Which is an illness from the ingestion of food containing poisonous substance or food contaminated
with certain insecticides?
a. Food poisoning b. food processing c. food scarcity d. food hygiene
11. What food and beverages can spoil or deteriorate rapidly, even under appropriate storage condition?
a. Semi-perishable b. non-perishable c. perishable d. none of the above
12. What does FIFO stand for?
a. fill- in, fill-out b. first-in, first-out c. fall-in, fall-out d. find-in, find-out

II. ENUMERATION: Enumerate what is asked.


13-15. What are the 3 Categories/ Classification of Foods?
_____________________________________ _____________________________________
_____________________________________
16-19. What are the 4 Main Storage Areas for Food?
_____________________________________ _____________________________________
_____________________________________
20-22. What are the Advantages or Benefits of Food Rotation?
____________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

III. FILL IN THEBLANKS: Fill in the missing word.


23. ______________________ does not only allow you to identify what the commodity is but they
also allow you to record information such as use by dates and supplier details.
24. Perishable should be kept out of temperature danger zone which
is______________________.
25. ______________________ means storing food safely and keeping premises, equipment and
staff clean.

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