Performance Test

Specific Instruction for the Learner

Grade 11 Food Processing NC II

Unit of Competency PROCESS FOODS BY FERMENTATION AND PICKLING

Instruction:
 Bring the following vegetables listed below in the “Ingredients” section
 Prepare the materials for cutting vegetables in various methods.
 Each member of the group will take turns in performing chopping, slicing, peeling, and cutting vegetables
in julienne strips.

Ingredients
 Carrots
 Cucumber
 Onions
 Cabbage
 Turnips
 Tomatoes
 Garlic
List of Materials:
 Knife
 Cutting board
 Trays
 Performance Criteria Checklist for Performance Test in Processing Food by Salting, Curing and Smoking

Name:_______________________________________________________ Date: ______________

CRITERIA Always Sometimes Not

Observe Observe Observe
Did you….
(3) (2) (1)

1. Prepare the ingredients, materials and

equipment according with quality standards,
procedures and requirements?
2. Observe proper sanitation?

3. Follow safety and standard procedures in

processing food?
4. Clean the vegetables and fruits thoroughly?

Numerical Rating Descriptive Rating

12 Outstanding
9-11 Very satisfactory
7-8 Satisfactory
6 and below Fair

Reflection:
Guide Questions:
1. What are your preparation before the activity?
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2. What are the challenges that you encounter during the activity?
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3. How did the activity help you as a TVL-Food Processing Student?
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