Activity 1 Direction: Choose the letter of the correct answer.

1. In assessing the quality of the preserved /processed foods, which of these is recommended to use.
A. rubrics
B. scorecard
C. portfolio
D. performance task

2. To evaluate the safety and sanitation, the observer must observe how the person
A. follow the safety rules and cleanliness in working.
B. follow the procedure in making preserved food
C. do at once the steps through video clip
D. execute the procedure in preserving

3. If you are rating the appearance aspect of the product, which of these will be considered?
A. right packaging
C. creative packaging
B. label of the product
D. label, creative and right packaging of the product

4. The palatability of the preserved food can be assessed through looking into the
A. taste of the product
C. flavour of the product
B. color of the product
D. texture of the product

5. Which of these is the nutritional value of the product?
A. with four servings in one kilogram
B. can be packaged in can or tetrapack C. with vitamins and mineral content
D. can be stored in warm places​