4th sum TLE

Question 1

qualities that a person must possess to become a successful entrepreneur

Answer 1

Personal Entrepreneurial Competencies (PECs)

Question 2

avoid being a ningas-kugon, who is only good in the beginning. He or she must know how to set aside the personal things from business

Answer 2

Have a commitment

Question 3

accept ideas or suggestion from other people to improve the quality of his or her products matter to him or her

Answer 3

Being open-minded

Question 4

he or she must be industrious, must be on time, punctual, and persistent enough until he or she finally achieved his or her dreams

Answer 4

Hardworking and Persistent

Question 5

The curiosity will drive the entrepreneur to create or invent new products based on the needs of the consumer or it can be by modifying the existing product to become unique and may lead to a better quality.

Answer 5

Creative and innovative

Question 6

he or she must be a dreamer but can set realistic goals

Answer 6

Goal-oriented

Question 7

he or she must have a deep knowledge on the nature of business he or she wants to put up so that he or she knows how the business operates and its status in the market

Answer 7

Intelligent and knowledgeable on the business to be started

Question 8

they must have a good decision based on their judgment so it can result to more profit

Answer 8

Profit-oriented

Question 9

they must create opportunities to make money by providing products and services to target market

Answer 9

Opportunity-Seeker

Question 10

tool that helps us understand and evaluate a business, project, or even ourselves

Answer 10

SWOT ANALYSIS

Question 11

List Down the Swot Analysis and explain

Answer 11

Strengths,Weaknesses,Opportunities,Threats

Question 12

what we do well or what makes us strong

Answer 12

Strengths

Question 13

what we struggle with or need to improve

Answer 13

Weaknesses

Question 14

chances to grow or improve

Answer 14

Opportunities

Question 15

challenges or risks that could cause problems

Answer 15

Threats

Question 16

What Components do we have in chapter 2 in feasib?

Answer 16

•Target Customers
•Buying Capacity
•Specialty of the Product
•Distribution Channel to reach Market Segment
•Means of Transportation of Goods to Reach Buyers
•Supply and Demand Analysis
• Survey Result
•Pricing and Selling Price
•Marketting Process and Programs
•Description of the Product
•Brand Name/Business Name
•Packaging and Labelling the Product
•Public Relations

Question 17

What Components do we have in chapter 3 in feasib?

Answer 17

•Technical Description of the Product
•Manufacturing of Production Process
•Plant Layout
•Plant Location
•Production Schedule
•Machinery & Equipment
•Skills Required
•Waste Disposal
•Labor Requirements

Question 18

What components do we have in chapter 4 in feasib?

Answer 18

•Form of Ownership
¥Sole proprietorship
¥Partnership
¥Corporation
•Organizational Chart
•Administration Policies

Question 19

procedure that healthcare providers use to prevent the spread of germs that cause infection

Answer 19

Aseptic Technique

Question 20

Final user of a product

Answer 20

Consumer

Question 21

shipment or part of aa shipment that is of the same specie

Answer 21

Lot

Question 22

number of units of product in a lot

Answer 22

Lot Size

Question 23

one in which all elements in the lot have an equal and independent chance of being included in the sample

Answer 23

Random Sample

Question 24

written guide on what to do and how to perform appropriate sampling procedure for a particular product

Answer 24

Sampling Plan

Question 25

number of sample units comprising the total sample drawn from a lot or production

Answer 25

Sample Size (n)

Question 26

a representative of population or group of product to be tested

Answer 26

Sample

Question 27

List down the three sampling types

Answer 27

Raw materials Line samples Finished product

Question 28

different food additives used in food processing. These are added to food for a specific purpose to reach a desired effect (Added during processing of the food)

Answer 28

Non-Bulk Ingredients

Question 29

directly added to food can be seen or taste in the final product

Answer 29

Direct Food Additives

Question 30

processing aids have been partly included in trace amounts in the finished product added during the processing stage to make a specific effect on that stage of production

Answer 30

Indirect Food Additives

Question 31

4 reasons why food additives are added to the food

Answer 31

Food Production Safety Maintain Nutritive Value Texture and Consistency Enhanced Flavor

Question 32

used to prevent powdered granulated foods from clumping or forming lumps, absorbs excess moisture

Answer 32

Anti-Caking Agents

Question 33

prevents the growth of microorganisms, used to extend shelf life, prevent spoilage and enhance food safety

Answer 33

Antimicrobial Agents

Question 34

prevents the oxidation of food components

Answer 34

Antioxidants

Question 35

also known as food colorants or food dyes. Used to impart of enhance the color of food products

Answer 35

Food Colors

Question 36

The 7 Artificial Colorings Permitted (USA)

Answer 36

•FD & C Blue No. 2 (Indigotine) •FD & C Blue No. 1 (Brilliant Blue) •FD & C Green No. 3 (Fast Green) •FD & C Red No. 40 (Allura Red) •FD & C Red No. 3 (Erythrosine) •FD & C Yellow No. 5 (Tartrazine) •FD & C Yellow No. 6 (Sunset Yellow)

Question 37

are substances that are not intended to be present in the final food product but are used during the processing or manufacture of food

Answer 37

Processing Aids

Question 38

used to prevent excessive foaming during food processing

Answer 38

Anti-Foaming Agents

Question 39

also known as decolorizing agents or bleaching agents, used to remove or reduce color pigments in food products

Answer 39

Decolorants

Question 40

used to whiten or lighten the color of food products

Answer 40

Bleaching Agent

Question 41

used to extract desired components from raw materials or natural sources during the production of food additives

Answer 41

Extraction Solvents

Question 42

compounds or mixtures added to food products to enhance or modify their taste or aroma

Answer 42

Flavoring Substance

Question 43

derived from natural sources and extracted through distillation, extraction or fermentation

Answer 43

Natural Flavors

Question 44

mimics natural flavors

Answer 44

Artificial Flavors

Question 45

chemically identical to natural flavors found in foods

Answer 45

Nature-Identical Flavors

Question 46

includes shape, uniformity, free from irregularities and size and weight of the food (oversized and undersized are avoided

Answer 46

Geometric Characteristics

Question 47

blanching, process conditions designed to retain the natural food color

Answer 47

Color

Question 48

raw material must be resistant to the mechanical stresses of the machine during processin

Answer 48

Texture

Question 49

requires close collaboration between agricultural sections and the research development team of the food processing company

Answer 49

Variety of raw materials

Question 50

must be fully grown and fully develop

Answer 50

Maturity

Question 51

if the flavor is weak, food processors put additives to enhance the flavor of the product

Answer 51

Flavoring

Question 52

must not have shape and color deformity, puncture or abrasions, insect and microbial contaminations (must not be immaturely grown or over matured

Answer 52

Free from detects

Question 53

The 4 Criteria for assessing raw materials:

Answer 53

•Geometric Characteristics •Physical Characteristics ~Color ~Texture •Growth Characteristics ~Variety of raw materials ~Maturity •Functional Characteristics ~Flavor ~Free from detects

Question 54

serves to provide a detailed overview of the product’s design, functionality and technical specifications aims assess the viability and practicality of developing and producing the product

Answer 54

Technical Description of the Product

Question 55

method by which goods or services are produced or delivered analyzing various aspects of production

Answer 55

Manufacturing of Production Process

Question 56

arrangement of physical facilities such as machinery, equipment, production areas, storage areas, offices and other amenities

Answer 56

Plant Layout

Question 57

evaluating and selecting the optimal site for establishing a manufacturing or production facility

Answer 57

Plant Location

Question 58

planned allocation of human resources to carry out various tasks related to the production process when and how many workers are needed to compete different stages of production within a given time frame

Answer 58

Production Schedule

Question 59

tangible assets required for a business venture or project to operate tools. Devices, vehicles and other physical assets needed for production, manufacturing or service delivery

Answer 59

Machinery & Equipment

Question 60

specific competencies, expertise and proficiencies that individuals must possess in order to effectively contribute to the success of the production process

Answer 60

Skills Required

Question 61

assessment of how waste generated by a proposed project or operation will be managed

Answer 61

Waste Disposal

Question 62

human resources needed to carry out the proposed project or business venture estimating the number of employees needed, their skills and qualifications, as well as their associated costs.

Answer 62

Labor Requirements

Question 63

Chapter 3 Parts - Technical Aspect

Answer 63

•Technical Description of the Product •Manufacturing of Production Process •Plant Layout •Plant Location •Production Schedule •Machinery and Equipment •Skills Required •Waste Disposal •Labor Requirements