MOGPOG NATIONAL COMPREHENSIVENATIONAL HIGH SCHOOL

Capayang, Mogpog, Marinduque

First Grading Period in Food (Fish) Processing for Grade 9
Name:____________________
Section\Strand______________

I.

Score:_____________________
Date:______________________

Matching Type: Write the letter before each item of Column A of the correct answer that corresponds from Column B

Column A
______1. Basic needs
______2. Marketing
______3. Measuring spoon
______4. Product
______5. Calibration
______6. Wholesale
______7. Utensils
______8. Hard working
______9. Self-confidence
______10. Tools
______11. Direct Selling
______12. Coverage
______13. Inflation
______14.Goal oriented
______15. Advantage

A.
B.
C.
D.
E.
F.
G.
H.
I.
J.
K.
L.
M.
N.
O.

Column B
Used to measure dry and liquid ingredients in small quantity
Entrepreneur traits being determined to run his\her business
Peoples franchise
Selling of product to those engaged in buying and re-selling of
goods
An increase in the prices of basic commodities
Product should made available in the right place at the right time
Essential to every individual in order to live with dignity and pride
in the community.
Devices for doing object designed to do a particular kind of work
Anything that addresses a specific need or want of the customer.
Entrepreneurial traits to have a strong faith in his ability despite a
problem encounters along the way.
A process of introducing and providing the right product & services
with the right product and the right price made available for the
customer and gives profit.
An entrepreneur is forward-looking
Step in preparing equipment that checks the accuracy of
measurement.
Implements or container used in food processing laboratory
The edge of the product over other existing products

II. Enumerations: Enumerate the following items asked below.

1.
2.
Essential parts of the business
3.
4.
5.
6.
7.
Basic needs of a human being
8.
9.
10
Categories of product
11.
12.
13.
14. At least 5 of 8 Preventive maintenance of equipment and maintenance
15.
16.
17.
18. 4Ps of Marketing\Marketing Mix
19.
20.
III.

Fill in the Blanks: Fill in the blanks with the right answers:

1.

____________the removal of dirt and organic substances, such as protein particles from surfaces of walls, floors tools and
equipment.
2. ____________refers to tidiness and proper removal of waste.
3. ____________rids of or reduces the number of micro-organisms on surfaces where food comes in contact with
4. ____________.-defined as a process of gathering, analyzing and dispensing information for tactical or strategic purposes.
5. ____________.-the final user of a product.
6. ____________.-Enhancement of the product benefits
7. ____________.-Taking time to listen to advice, suggestions, and recommendations of fellow entrepreneurs.
8. ____________.-the national standards for fish and fishery aquatic products.
9. ____________.-Is a preventive food quality management system.
10. ____________.-All tasks done by other in our behalf
IV.
1.
2.
3.
4.
5.

True or False: Write TRUE if the statement is correct and FALSE if the statement is wrong.
________ Letter T in SWOT analysis stands for treats.
________ Needs and wants are the basic indicator of the kind of business to raise.
________Relationship with the supplier and sales outlets is one of the most important elements of product distribution.
________ Retail is the selling of products directly to the customer.
________ Examining the existing goods and services are one way of generating ideas for establishing a business.
Good Luck and God Bless!!!

Prepared By:
NOEL N. HISTORILLO
Teacher I
Noted:
ROSALIA B. MAPACPAC
Principal

Key to Corrections for Food (Fish) Processing Grade 9

I.
Matching Type:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
II.
1.
2.
3.
4.

I.

II.

5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.

G
K
A
I
M
D
N
B
J
H

11. C
12. F
13. E
14. L
15.O

Enumerations:
Market\Place
Product
Finance\Capital
Human resources

Shelter
Foods
Clothing
Education
Food
Things
Services
Machine temperature
Hydraulic fluid
Wear and surface condition
Crack
Leak detection
Product
Price
Promotion
Place
Fill in the blanks:
1. Cleaning
2. Housekeeping
3. Sanitizing\disinfecting
4. Environmental scanning
5. Consumer
6. Features
7. Willingness to listen
8. HACCP
9. Hazard analysis
10. Services
True or False
1. False
2. True
3. True
4. True
5. True

;vibration; corrosion; electric insulation

MOGPOG NATIONAL COMPREHENSIVENATIONAL HIGH SCHOOL

Capayang, Mogpog, Marinduque
First Grading Period in Food (Fish) Processing for Grade 11
Name:____________________
Section\Strand______________
I.

Score:________
Date:________

Fill in the blanks: Fill in the blanks with the right answers:

Sanitation with the use of ______________ (1.) and ______________(2.) sanitizing agents will kill residual microorganism that
remains after cleaning.
Environmental scanning is defined as a process of_____________(3), analyzing and ____________(4). information for tactical or
____________(5).purposes..
6.____________.-refers to the representative of population or group of product to be tested.
7.____________.-rids of or reduces the number of micro-organisms on surfaces where food comes in contact with
8.____________.-the removal of dirt and organic substances, such as protein particles from surfaces of walls, floors tools and
equipment.
9.____________.-effective and cheapest way of advertising a product
10.____________.-Taking time to listen to advice, suggestions, and recommendations of fellow entrepreneurs
11.____________.- The national standards for fish and fishery aquatic products.
12.____________.- A way of introducing a product in the market that builds awareness and attracts customers and one that
would yield a result.
13.____________.-Ability to take measured or calculated risk
14.____________.-believe in oneself
15.____________.-Is a preventive food quality management system.
16. ____________.-Refers to regular checking and inspection of equipment and machines.
17.____________.-Accountability at all levels of agricultural environment is important for a successful food safety program
18.____________.-an amount of money paid by the customer in exchange of goods or services that meets his needs & wants
19. ____________.-A market situation where theres a higher demand but the supply is less
20.____________.- an entrepreneurs skills obtaining feedback and advice from others.
21.____________.-Means using fewer resources
II. Enumerations: Enumerate the following items asked below.
1.
2.
3.
4
5

16.
17.
18.
19.

Ways in generating ideas for business

Types of waste for fishery product

6.
7.
8. Types of Mechanical cleaning agents
9
10.
11.
12.
13.
14.
15

20.
21
22.
23

5S principles

. Elements of product distributions

III.Matching Type: Write the letter before each item of Column A of the correct answer that corresponds from Column B
Column A
Column B
______1. Basic needs g
A. Used to measure dry and liquid ingredients in small quantity
______2. Marketing k
B. Entrepreneur traits being determined to run his\her business
______3. Measuring spoon A
C. Peoples franchise
______4. Product I
D. Selling of product to those engaged in buying and re-selling of goods
______5. Calibration M
E. An increase in the prices of basic commodities
______6. Wholesale D
F. Product should made available in the right place at the right time
______7. Utensils N
G. Essential to every individual in order to live with dignity and pride in the community.
______8. Hard working B.
H. Devices for doing object designed to do a particular kind of work
______9. Self-confidence J
I.
Anything that addresses a specific need or want of the customer.
______10. Tools H
J.
Entrepreneurial traits to have a strong faith in his ability despite a problem
______11. Direct Selling C
encounters along the way.
______12. Coverage F
K. A process of introducing and providing the right product & services with the right
______13. Inflation E
product and the right price made available for the customer and gives profit.
______14.Goal oriented
L. An entrepreneur is forward-looking
______15. Advantage
M. Step in preparing equipment that checks the accuracy of measurement.
______16.Profit Oriented p
N. Implements or container used in food processing laboratory
O. The edge of the product over other existing products
P. Interest in money generation
III.

Essay: (10 points) Write your answer on the space below.

Discuss the importance of Reduce, Reuse and Recycle
Good Luck and God Bless!!!

Prepared By:
NOEL N. HISTORILLO
Teacher I

Noted:
ROSALIA B. MAPACPAC
Principal

Key to Corrections for Food (Fish) Processing Grade 11

I.

II.

Fill in the Blanks:

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

Physical
Chemical
Gathering
Dispensing
strategic
Sample
Sanitizing
Environmental scanning
Cleaning
Word of mouth
Willingness to listen
HCCP
Promotion

14.
15.
16.
17.
18.
19.
20.
21.

Risk taker
Confidence
Hazard analysis
Preventive maintenance
Being accountable
Law of supply and demand
Respond to feedbacks
Reduce

Enumeration:

1.
2.
3.
4.
5.

Continuation of Enumeration

11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.

Sort
Set
Sanitation
Standardize
Sustain
Solid waste
Liquid waste
Materials of non-fish origin
Emissions
Coverage
Inventory
Display
Relationship

Examine the existing goods and services

Examine the present and future needs
Examine how the needs are being satisfied
Examine the available resources around you
Read magazine, news and other publications on new products,
techniques or advances in technology
6. Brushes
7. Brooms
8. Mops
9. Scrapers
10. Sponges
;water hose, low pressure high temperature units, high pressure water units & steam guns
III.

Matching type:
1. G
2. K
3. A
4. I
5. M
6. D
7. N
8.B
9. J
10. H
11. C

12.
13.
14.
15.
16.

F
E
L
O
P