Republic of the Philippines

SULTAN KUDARAT STATE UNIVERSITY

College of Hospitality Management
City of Tacurong, Sultan Kudarat

Multiple Choice: Encircle the letter of the correct answer among the given choices.

1. It is defined as the animal tissue consider 12. Meats contain protein and also high in vitamins
specifically as food. and minerals that can balance any menu
a. Meat a. Balance
b. Muscle b. Color
c. Connective tissue c. Shape
2. Refers to the lean part of the meat which is made 13. Colorful foods should be added peak-up the
up of bundles of fiber. garnish color of the meat
a. Muscle a. Balance
b. Fat b. Color
c. Meat c. Shape
3. Refers to the sheath that holds the fiber together 14. meats can be cut into varied shape such as chunks
and connect the muscle to the bones. in beef stew and adobos.
a. Meat a. balance
b. Muscle b. color
c. Connective tissue c. shape
4. Refers to the fatty deposit within the muscle 15. Requires browning of the meat first
tissue. a. Stewing
a. Invisible fat b. Boiling
b. Visible fat c. Braising
c. Bone 16. Requires the least of quantity of liquid so that the
5. The hard animal substance or structure. meat cooks more in the stamp.
a. Meat a. Stewing
b. pork b. Boiling
c. Bone c. Braising
6. The mat that comes from mature cattle 15-30 17. is almost the opposite of braising
months of age. a. Stewing
a. Beef b. Boiling
b. Muscle c. Braising
c. Veal 18. Lean cut, moderately tough.
7. Refers to the mat of beef that comes from young a. Round
cattle 3 months of age or younger. b. Brisket
a. Beef c. Shank
b. Veal 19. Often associated with barbecue beef brisket.
c. Pork a. Round
8. Refers to the meat that comes from young hogs \b. Brisket
c. Shank
4-6 months of age.
20. Produces types of steak such as the skirt steak
a. Beef
b. Pork and hanger steak.
c. Veal a. Shank
9. Refers to the fresh meats that are cured to b. Plate
c. Flank
increase their keeping quality and obtain
desirable flavor changes.
a. Cured meat
b. Sausages
c. Variety meats
10. Refers to the one or combination of ground or
finely chopped ,eat stuffed into a casing
a. Cured meat
b. Sausages
c. Variety meats
11. Internal organs of animal such as heart, liver,
brain, kidney, sweet bread, tongue and lips.
a. Cured meat
b. Sausages
c. Variety meats
 Republic of the Philippines
SULTAN KUDARAT STATE UNIVERSITY
Tacurong City Campus
City of Tacurong

Name:_______________ Score:__________
Yr & Sec:____________ Date:__________

Test I. MULTIPLE CHOICE:

DIRECTION: Choose the correct answer among the given choices. Write the letter of your
choice in your test booklet.

1. Measurement use as base of the package of the liquid foods.

(a. volume b. weight c. weight and volume)
2. It shall be indicated if being exported or imported.
(a. name if the product b. country of origin c. net of the product)
3. An important phase of food preparation
(a. Type of layout b. List of ingredients c. Product evaluation)
4. Flavor terms composition
(a. taste b. odor and touch c. all of the above)
5. The label panel immediately to the right of the PDP, as displayed to the consumer.
(a. information panel b. statement of identity c. label statement)
6. It must appear on the front label of principal display panel as well as alternate
principal display panel.
(a. name of the address b. name of ingredients c. statement identity)
7. It is statement on the label which provides tha amount of food in the container or
package.
(a. net quantity b. list of ingredients c. name of the product)
8. What is included in the net quantity of content statement?
(a. weight of the container b. wrapper and packing materials c. only the
quantity of food in the container)
9. It is the weight or volume of the product that will be delivered from the
pressurized container together with the weight or volume of the propellant.
(a. net quantity b. list of ingredients c. name of the product)
10. Portion of the package label that is most likely to be seen by the consumer at the time of purchase.
(a. principal display panel b. statement of identity c. net quantity statement)

Test II. IDENTIFICATION

1. An important aspect of food packaging
2. An opaque package that is well adopted to liquids
3. Attract attention and interest of the consumers in buying the brand, the packaging is your.
4. Designed to protect and packed good for handling transport and storage.
5. Has a water vapor proofness defending on the thickness, it is not heat resistance and has no.
6. It aids in lengthening the life of food.
7. It is seasonal, usually higher in priced but an effective marketing tool promotes merchandise.
8. Items for ultimate consumption by the user moisture content.
9. Package in a convenient form to sell while at the same time protecting the good.
10. Package in direct contact with the product.
11. Packaging that send a message, it says something about the content to the consumer. silent
salesman of the product categories.
12. Indicate the nature of the food, normally specific & not generic.
13. It is the one that holds the product.
14. Shall be declared by their common names and class names which indicates their functional
15. Shall be printed on the panel in descending order of proportion.
Test III. ENUMERATION

1-3 Types of Packaging

4-10 Labeling requirements for food
11-15 Elements of Packaging

Test IV. ESSAY 10 POINTS EACH

1. Explain why labeling is an important aspects of food packaging?

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!GOOD LUCK GOD BLESS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Prepared by:

JUANITA S. CAJANDIG, MAT-FT

LANI B. CEJES, MAT-FT

CORAZON N. GABATO, MA

Noted:

JOYLYN S. GAMIAO, MBA

HRM Dept. Chairman

Approved:

GENOVEVA B. PAUYA, Ph.D

Campus Dean