Mid-Term Assessment and Break Agricultural Science Primary 6 First Term Week 7

Agricultural Science Primary 6 First Term Week 7 Mid-Term Assessment

Subject: Agricultural Science
Class: Primary 6
Term: First Term
Week: 7
Age: 11 years

Part A: Objective Questions

Instructions: Fill in the blanks with the most appropriate answer. Choose from the options provided.

1. Drying removes ______ from vegetables to prevent spoilage.
   a) Moisture
   b) Flavor
   c) Color
   d) Size
2. ______ helps to keep vegetables at a very low temperature to prevent spoilage.
   a) Freezing
   b) Boiling
   c) Canning
   d) Blanching
3. ______ involves sealing vegetables in jars and heating them to kill bacteria.
   a) Canning
   b) Freezing
   c) Drying
   d) Refrigeration
4. Which method preserves the color and flavor of vegetables by briefly boiling them?
   a) Blanching
   b) Freezing
   c) Canning
   d) Drying
5. Spinach can be preserved effectively by ______.
   a) Freezing
   b) Drying
   c) Canning
   d) Boiling
6. ______ helps to maintain the freshness of lettuce.
   a) Refrigeration
   b) Freezing
   c) Drying
   d) Blanching
7. Okra can be preserved by ______.
   a) Drying
   b) Freezing
   c) Canning
   d) Boiling
8. What is the main benefit of blanching water leaf?
   a) Preserves flavor and color
   b) Adds nutrients
   c) Changes texture
   d) Increases spoilage
9. Which method involves cooling vegetables quickly after boiling?
   a) Blanching
   b) Canning
   c) Freezing
   d) Drying
10. Canning helps to ______ vegetables by sealing them in jars and heating.
    a) Preserve
    b) Spoil
    c) Freeze
    d) Boil
11. Preserving vegetables helps to prevent ______.
    a) Spoilage
    b) Freshness
    c) Flavor
    d) Nutrients
12. How does freezing spinach help with preservation?
    a) Slows down spoilage
    b) Adds nutrients
    c) Changes flavor
    d) Increases spoilage
13. What is the effect of drying okra?
    a) Prevents spoilage
    b) Changes color
    c) Adds moisture
    d) Increases spoilage
14. Describe how blanching helps in preserving water leaf.
    a) Preserves flavor and color
    b) Changes texture
    c) Adds flavor
    d) Increases spoilage
15. How does refrigeration benefit lettuce preservation?
    a) Maintains freshness
    b) Adds flavor
    c) Changes texture
    d) Increases spoilage
16. The process of ______ involves removing moisture from vegetables to store them for a long time.
    a) Drying
    b) Freezing
    c) Canning
    d) Blanching
17. ______ helps preserve vegetables by keeping them at a low temperature.
    a) Freezing
    b) Drying
    c) Canning
    d) Boiling
18. Blanching is used before ______ to maintain the quality of vegetables.
    a) Freezing
    b) Canning
    c) Drying
    d) Refrigeration
19. What is a key benefit of canning vegetables?
    a) Extends shelf life
    b) Adds moisture
    c) Changes flavor
    d) Increases spoilage
20. Which method involves keeping vegetables in a cool place to maintain their freshness?
    a) Refrigeration
    b) Freezing
    c) Canning
    d) Drying

Part B: Theory Questions

Instructions: Answer the following questions in short form.

1. What are the main methods of preserving vegetables?
2. Why is it important to preserve vegetables?
3. Describe the process of freezing vegetables and its benefits.
4. Explain how drying helps in preserving okra.
5. What are the advantages of blanching vegetables before freezing?
6. How does canning help in extending the shelf life of vegetables?
7. What is the role of refrigeration in preserving lettuce?
8. Discuss the impact of preservation methods on the nutritional value of vegetables.
9. How does preservation prevent food spoilage?
10. Describe the process of blanching and its significance in vegetable preservation.
11. What methods can be used to preserve spinach?
12. Explain why it is necessary to remove moisture in the drying process.
13. What are the benefits of preserving vegetables for future use?
14. Describe the differences between freezing and drying as preservation methods.
15. How does canning affect the texture of vegetables?
16. Discuss how preservation methods can reduce food waste.
17. Explain the importance of maintaining freshness in vegetables.
18. What are the common mistakes to avoid during vegetable preservation?
19. How does preservation help in increasing the availability of vegetables?
20. Describe the preservation method best suited for onions and explain why.

Part C: True or False Questions

Instructions: Indicate whether the statement is True or False.

1. Freezing vegetables helps to slow down spoilage. (True/False)
2. Blanching involves removing moisture from vegetables. (True/False)
3. Canning preserves vegetables by sealing them in jars and heating. (True/False)
4. Drying vegetables adds moisture to them. (True/False)
5. Refrigeration helps maintain the freshness of vegetables. (True/False)
6. Freezing changes the texture of vegetables. (True/False)
7. Canning vegetables is not effective for long-term storage. (True/False)
8. Blanching is done before freezing vegetables. (True/False)
9. Drying preserves vegetables by keeping them in a cool place. (True/False)
10. Preservation methods can affect the nutritional value of vegetables. (True/False)
11. Fresh vegetables do not require preservation methods. (True/False)
12. Freezing helps to maintain the color of vegetables. (True/False)
13. Drying is a method used to increase the moisture content in vegetables. (True/False)
14. Canning involves cooking vegetables at high temperatures. (True/False)
15. Blanching helps to preserve the flavor of vegetables. (True/False)
16. Preservation methods are only used for fruits and not for vegetables. (True/False)
17. Refrigeration can be used to extend the shelf life of lettuce. (True/False)
18. Freezing is the same as drying in terms of preservation. (True/False)
19. Preserving vegetables reduces food spoilage. (True/False)
20. Canning and freezing are the only methods of preserving vegetables. (True/False)

Part D: Fill-in-the-Gaps Questions

Instructions: Fill in the blanks with the correct words.

1. The method of ______ involves removing moisture from vegetables to extend their storage time.
2. ______ is a technique used to keep vegetables at a very low temperature to prevent spoilage.
3. ______ involves sealing vegetables in jars and heating them to kill bacteria.
4. Blanching is typically done before ______ vegetables to preserve their quality.
5. The process of ______ helps to maintain the freshness of vegetables by keeping them in a cool environment.
6. ______ helps to remove moisture from okra to preserve it for a longer period.
7. The preservation method that includes brief boiling and then quick cooling is called ______.
8. To prevent spoilage, ______ vegetables can be stored in a cool place.
9. Preserving vegetables helps to maintain their ______ and nutritional value.
10. ______ is used to extend the shelf life of spinach by keeping it at a low temperature.
11. ______ is essential for preserving the flavor and color of vegetables.
12. The process of ______ vegetables helps to prevent the growth of bacteria and molds.
13. ______ vegetables are sealed in containers and heated to ensure they remain safe for consumption.
14. ______ involves storing vegetables in a way that maintains their texture and quality.
15. The preservation method that involves keeping vegetables at a low temperature is called ______.
16. To preserve lettuce, it is best to use the method of ______.
17. The removal of moisture in the drying process helps to ______ spoilage.
18. ______ is a technique used to prepare vegetables for long-term storage by briefly boiling them.
19. The goal of preserving vegetables is to reduce ______ and waste.
20. ______ is commonly used to keep vegetables fresh by storing them in a cool environment.

This assessment covers key aspects of vegetable preservation methods and their importance.