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WorksheetsQ3TLE08-General Quiz
Total questions: 50
Worksheet time: 25mins
Name
Class
Date
1.
Complete the sentence:
(a) or selling refers to the building up of a demand, finding of a potential buyer, and transacting or negotiating the product price and terms of sale.
2.
Complete the sentence:
A (a) is the net income that a business earns after his or her product.
3.
Complete the sentence:
Some of (a) criteria are appearance, disposability, durability, protection and cost.
4.
Complete the sentence:
___________ ________ is an airless kind of packaging that protects a product from bacteria and growth of fungi.
(a)
5.
Complete the formula:
Total sales - Production Expenses = ______ ______
(a)
6.
Complete the sentence:
__________ ___________ is cooking food like fruits and vegetables gradually with sugar, jams, jellies, fruit, preserves, candied or glazed fruit.
(a)
7.
Complete the sentence:
(a) is the anaerobic oxidation of carbohydrates by microbial enzymes.
8.
Complete the sentence:
(a) is preserving food using vinegar or brine, with or without spices.
9.
Complete the sentence:
(a) is preserving food by heating it in can or glass container evenly and hermetically sealing such.
10.
Complete the sentence:
To prevent spoilage in pickles ensure suitable concentration of (a) .
11.
What is the aim of fruit and vegetable processing?
a)
To make them taste better
b)
To prevent microbial disintegration, delay self-decomposition of food, and protect food from damage
c)
To add more nutrients to them
d)
To make them look better
12.
Which of the following is a method of fruit and vegetable processing?
a)
Roasting
b)
Grilling
c)
Canning
d)
Steaming
13.
What is sugar preservation?
a)
A method of preserving food through soaking and storing in vinegar or brine solution
b)
Cooking fruits and vegetables gradually with sugar to replace the fruit or vegetable juice with a saturated sucrose syrup
c)
The anaerobic oxidation of carbohydrates by microbial enzymes
d)
The process of heating food in can or glass containers and hermetically sealing them
14.
Which of the following is an example of food product that underwent sugar preservation?
a)
Bread
b)
Cheese
c)
Jams
d)
Vinegar
15.
What are jellies made of?
a)
Chopped vegetables
b)
Crushed fruits
c)
Raw meat
d)
Boiled eggs
16.
What is the main difference between candied or glazed fruits and fruit preserves?
a)
Candied or glazed fruits are soaked in vinegar or brine solution, while fruit preserves are cooked in syrup.
b)
Candied or glazed fruits are drained of syrup and are allowed to dry, while fruit preserves are not.
c)
Candied or glazed fruits are made from soft fruit, while fruit preserves can be made from any type of fruit.
d)
There is no difference between the two.
17.
What is fermentation?
a)
Cooking fruits and vegetables gradually with sugar to replace the fruit or vegetable juice with a saturated sucrose syrup
b)
The preservation of food through soaking and storing in vinegar or brine solution
c)
The anaerobic oxidation of carbohydrates by microbial enzymes
d)
The process of heating food in can or glass containers and hermetically sealing them
18.
What is pickling?
a)
Cooking fruits and vegetables gradually with sugar to replace the fruit or vegetable juice with a saturated sucrose syrup
b)
The preservation of food through soaking and storing in vinegar or brine solution
c)
The anaerobic oxidation of carbohydrates by microbial enzymes
d)
The process of heating food in can or glass containers and hermetically sealing them
19.
What are some ways of preventing spoilage in pickles?
a)
Ensuring suitable concentration of brine and controlling scum formation
b)
Adding more sugar to the pickles
c)
Boiling the pickles for several hours
d)
Adding more salt to the pickles
20.
What is canning?
a)
The process of harvesting and cleaning fruits and vegetables
b)
The process of packaging foods in a vacuum
c)
The process of preserving food in airtight containers by heat processing
d)
The process of adding preservatives to food
21.
How can air bubbles be removed from glass jars when canning fruits and vegetables?
a)
Shaking the jar vigorously
b)
Using a knife or rubber spatula to slide down the sides of the jar
c)
Adding more liquid to the jar
d)
Tapping the jar gently on a hard surface
22.
What is the hot pack method of canning?
a)
The raw fruit is placed into containers then covered with hot liquid syrup, water, or extracted juice
b)
The fruit is heated in syrup, water, or steam before being packed into jars or cans
c)
Hot food is placed in sterilized bottles or containers and sealed without further processing
d)
None of the above
23.
What is the cold pack method of canning?
a)
The raw fruit is placed into containers then covered with hot liquid syrup, water, or extracted juice
b)
The fruit is heated in syrup, water, or steam before being packed into jars or cans
c)
Hot food is placed in sterilized bottles or containers and sealed without further processing
d)
None of the above
24.
What is the open-kettle method of canning?
a)
The raw fruit is placed into containers then covered with hot liquid syrup, water, or extracted juice
b)
The fruit is heated in syrup, water, or steam before being packed into jars or cans
c)
Hot food is placed in sterilized bottles or containers and sealed without further processing
d)
None of the above
25.
What temperature should the cans be heated to before sealing them in canning?
a)
50°C
b)
75°C
c)
100°C
d)
150°C
26.
What is the purpose of pasteurization in pickling?
a)
To lengthen the shelf life of pickles
b)
To add more nutrients to the pickles
c)
To make the pickles taste better
d)
To remove harmful bacteria from the pickles
27.
Which of the following is not an example of food that can be pickled?
a)
Cucumbers
b)
Papayas
c)
Eggs
d)
Bananas
28.
Which method of fruit and vegetable processing is useful for making cheese, bread, vinegar, soy sauce, beer, and wine?
a)
Sugar preservation
b)
Fermentation
c)
Pickling
d)
Canning
29.
Which method of fruit and vegetable processing is usually done to food with bland taste?
a)
Sugar preservation
b)
Fermentation
c)
Pickling
d)
Canning
30.
What is the main purpose of fruit and vegetable processing?
a)
To make them last longer
b)
To make them taste better
c)
To make them look better
d)
To add more nutrients to them
31.
What are the two types of expenses discussed in the previous chapter?
a)
Production cost and operating expenses
b)
Advertising cost and distribution expenses
c)
Labor cost and packaging expenses
d)
Transportation cost and storage expenses
32.
What is the definition of marketing in the context of processed fruits and vegetables?
a)
Building up of a demand, finding of potential buyers, and negotiating the product price and terms of sale
b)
Harvesting and processing of fruits and vegetables
c)
Packaging and transportation of fruits and vegetables
d)
Selling of fruits and vegetables in the market
33.
What are the factors that affect marketing of processed fruits and vegetables?
a)
Establishing a demand, searching for customers, and negotiating the price and terms
b)
Processing cost, labor cost, and transportation cost
c)
Packaging cost, storage cost, and distribution cost
d)
Harvesting cost, packaging cost, and advertising cost
34.
What is the importance of selling in business?
a)
Obtaining the needed cash immediately
b)
Introducing a new product to the market
c)
Exposing and promoting the product
d)
All of the above
35.
What is profit?
a)
The total sales or total cost of orders minus production expenses
b)
The gross profit minus operating expenses
c)
The net income a business earns after covering all expenses
d)
The amount of money spent on advertising
36.
What is the formula for calculating net profit?
a)
Total sales or total cost of orders minus production expenses
b)
Gross profit minus operating expenses
c)
Production expenses minus total sales or total cost of orders
d)
Operating expenses minus gross profit
37.
What are the packaging criteria that should be considered for processed fruits and vegetables?
a)
Protection, durability, exterior appearance, disposability, and cost
b)
Texture, form, and nature of the product
c)
Branding, marketing, and advertising
d)
Price, quantity, and weight of the product
38.
What is the purpose of vacuum packaging?
a)
To keep the product fresh and flavorful
b)
To increase the shelf life of the product
c)
To prevent the growth of bacteria and fungi
d)
All of the above
39.
What type of foods are suitable for vacuum packaging?
a)
Dry foods like chips and crackers
b)
Cured meat, smoked fish, and fresh vegetables and fruits
c)
Dairy products like cheese and yogurt
d)
Canned foods like soups and sauces
40.
What is the advantage of vacuum packaging in terms of food waste reduction?
a)
It increases the amount of food waste that needs to be discarded
b)
It has no effect on the amount of food waste
c)
It reduces the amount of food waste that needs to be discarded
d)
It has no effect on food waste reduction
41.
What are the advantages of attractive packaging for processed fruits and vegetables?
a)
It protects the product from bacteria and growth of fungi
b)
It prevents spoilage or deterioration in flavor and texture of the product
c)
It motivates the customer to buy the product
d)
It reduces the amount of food waste that needs to be discarded
42.
What is the formula for calculating gross profit?
a)
Total sales or total cost of orders minus production expenses
b)
Gross profit minus operating expenses
c)
Production expenses minus total sales or total cost of orders
d)
Operating expenses minus gross profit
43.
What is the purpose of negotiating the price and terms in marketing?
a)
To find potential buyers
b)
To transact or sell the product
c)
To establish a demand
d)
To discuss the time of payment, delivery, and the person who will pay for the delivery
44.
What is the importance of protection in packaging processed fruits and vegetables?
a)
It protects the product from external odors
b)
It protects the product from moisture or water
c)
It protects the product during distribution and transport
d)
It protects the product from spoilage or deterioration
45.
What is the purpose of disposability in packaging?
a)
To make the packaging attractive
b)
To reduce the amount of food waste that needs to be discarded
c)
To protect the product during distribution and transport
d)
To make the packaging durable
46.
What is the purpose of vacuum packaging in preventing freezer burn?
a)
To keep the product fresh and flavorful
b)
To increase the shelf life of the product
c)
To prevent the growth of bacteria and fungi
d)
To remove air from the package
47.
What is the advantage of proper portioning and control of food quantities in vacuum packaging?
a)
It prevents the growth of bacteria and fungi
b)
It reduces the amount of food waste that needs to be discarded
c)
It increases the shelf life of the product
d)
It keeps the product fresh and flavorful
48.
What is the disadvantage of using impractical and useless resources in packaging?
a)
It increases the overall cost of packaging
b)
It makes the packaging unattractive
c)
It reduces the durability of the packaging
d)
It has no effect on packaging
49.
What is the purpose of finding out competitor prices in pricing processed fruits and vegetables?
a)
To increase the price of the product
b)
To lessen the obtained prices and arrive at a price for the entrepreneur's own product
c)
To set a fixed price for the product
d)
To determine the cost of production
50.
What is the main cause of product deterioration during distribution and transport?
a)
External odors
b)
Moisture or water
c)
Abrasion of the surface of the package
d)
All of the above
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