TLE 9-AFA Food & Beverage Processing PDF

## Quiz 3.3 TLE 9-AFA (Food & Beverage Processing) ### Selecting, inspecting and handling raw materials ### III. TRUE or FALSE. Write T if the underlined statement is correct and F if not then supply the correct answer. 1. The proper handling of raw materials in food production ensures the quali...

## Quiz 3.3 TLE 9-AFA (Food & Beverage Processing) ### Selecting, inspecting and handling raw materials ### III. TRUE or FALSE. Write T if the underlined statement is correct and F if not then supply the correct answer. 1. The proper handling of raw materials in food production ensures the quality of the final product. _T_ 2. It is intended to ensure that the quality of products and ingredients meets _proper standards_. **F** > It is intended to ensure that the quality of products and ingredients meets **the standards**. 3. Hygiene is a major component in handling and processing. _T_ 4. Facilities and personnel must comply with _hygienic standards_ to prevent contamination. **F** > Facilities and personnel must comply with **hygienic standards** to prevent contamination. 5. _Raw materials_ are a cornerstone of your final food product. It is, therefore, essential that these ingredients meet your quality specifications as well as regulatory food safety standards to ensure that you deliver high-quality end products to your customers. _T_ 6. Consistent quality of your raw materials can have a _negative_ impact on your productivity, final products and even on your company's reputation. **F** > Consistent quality of your raw materials can have a **positive** impact on your productivity, final products and even on your company's reputation. 7. Do the inspection _before_ and after processing. **F** > Do the inspection **after** and before processing. 8. If any damage or defect part is found, inform your _co-worker_. _T_ 9. Inspection is the application of tests and measuring devices to compare products and performance with specified standards. _T_ 10. Inspecting is the separation of raw materials and/or food slurries into categories on the basis of shape, size, weight, image and colour. _T_ ### IV. Directions: Identify the food processing procedure used in each situation as to Inspection, Sorting, and Weighing. Write your answers on the space provided. 1. Tom is arranging the mangoes according to sizes, either small, medium and large. **Sorting** 2. The supervisor reject the pork meat base on the report submitted by the processor. **Inspection** 3. Heide ensures when she bakes to get the correct amount in measuring each ingredient for a perfect baking result. **Weighing** 4. The manufacturing supervisor evaluate the quality of the fish to be distributed in the market. **Inspection**