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    Institutional Assessement Concoctions Lo1

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    robelyn verano
    This document contains a 20 question assessment about producing organic concoctions and extracts. The questions cover topics like key raw materials, types of concoctions, proper usage, storage temperatures, preparation steps, and fermentation times. It tests knowledge of making concoctions like Fermented Plant Juice (FPJ), Fermented Amino Acid (FAA), and Fermented Fruit Juice (FFJ). An answer key is provided at the end.

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    Institutional Assessement Concoctions Lo1

    Uploaded by

    robelyn verano
    431 views5 pages
    This document contains a 20 question assessment about producing organic concoctions and extracts. The questions cover topics like key raw materials, types of concoctions, proper usage, storage temperatures, preparation steps, and fermentation times. It tests knowledge of making concoctions like Fermented Plant Juice (FPJ), Fermented Amino Acid (FAA), and Fermented Fruit Juice (FFJ). An answer key is provided at the end.

    Original Title

    INSTITUTIONAL ASSESSEMENT CONCOCTIONS LO1

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    This document contains a 20 question assessment about producing organic concoctions and extracts. The questions cover topics like key raw materials, types of concoctions, proper usage, storage temperatures, preparation steps, and fermentation times. It tests knowledge of making concoctions like Fermented Plant Juice (FPJ), Fermented Amino Acid (FAA), and Fermented Fruit Juice (FFJ). An answer key is provided at the end.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    431 views5 pages

    Institutional Assessement Concoctions Lo1

    Uploaded by

    robelyn verano
    This document contains a 20 question assessment about producing organic concoctions and extracts. The questions cover topics like key raw materials, types of concoctions, proper usage, storage temperatures, preparation steps, and fermentation times. It tests knowledge of making concoctions like Fermented Plant Juice (FPJ), Fermented Amino Acid (FAA), and Fermented Fruit Juice (FFJ). An answer key is provided at the end.

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    © All Rights Reserved
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    of 5

    1

    Republic of the Philippines


    TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

    MASBATE POLYTECHNIC AND DEVELOPMENTC COLLEGE, INC.


    Baleno, Masbate

    INSTITUTIONAL ASSESSMENT
    (PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS -LO1)
    Name: ______________________ Score:___________
    Direction: Read the questions carefully and encircle the correct
    answer
    1. What raw material is considered to be the heart of organic
    farming?

    a. EM-1
    b. FFA
    c. Molasses
    d. Emas

    2. Which of the type of concoction is an effective insect


    repellant?

    a. OHN
    b. Labs
    c. Calphos
    d. FAA

    3. Which of the following types of concoction is best for growing


    plants?
    a. Fermented Plant Juice (FPJ)
    b. Fermented Amino Acid (FAA)
    c. Fermented Fruit Juice (FFJ)
    d. Indigenous Micro-organism (IMO)

    4. What is the right usage to spray or drench the plants using


    concoction?

    a. 2x a week
    b. 3x a week
    c. 4x a week
    d. 5x a week
    5. What type of concoction commonly known as Protein Supplement?
    a. FFA
    2

    b. FPJ
    c. FFJ
    d. IMO
    6. Which of the concoction will take longer to ferment?

    a. FPJ
    b. OHN
    c. FAA
    d. IMO
    7. What is the ideal room temperature in storing Emas solution?

    a. 10 -20°C
    b. 20 - 35°C
    c. 40 - 50°C
    d. 20 - 50°C
    8. After the preparation of raw concoction, what should we do
    first?

    a. Seton
    b. Labeling
    c. Cleaning
    d. Organizing

    9. How many hours you should aerate the concoction and vermecast
    in the drum?
    a. 20 hours
    b. 24 hours
    c. 48 hours
    d. 54 hours
    10. What is the right dosage of Fermented Fruit Juice (FFJ)?
    a. 2:1
    b. 1:1
    c. 1:2
    d. 3:1

    11. How many days you should ferment Fermented Fruit Juice (FFJ)?
    a. 2 days
    b. 7 days
    3

    c. 3 days
    d. 5 days
    12. What is the 1st that you consider in preparing concoction?

    a. area
    b. supply
    c. raw material
    d. sanitation
    13. Which of the following should not be included as concoction
    material?

    a. molasses
    b. Emas
    c. Ashes
    d. Fish, fruits and plants
    14. What is the common basic ingredients in preparing concoction?

    a. silages
    b. fruits
    c. molasses
    d. emas
    15. In preparing concoction how many days of fermentation do you
    expect before harvesting FFA?

    a. 21 days
    b. 7 days
    c. 14 Days
    d. 5 days

    16. Why do we have to keep the concoction free from direct sun
    light?
    a. to lessen the presence of microbes
    b. to make the concoction more potent
    c. to promulgate the presence of beneficial microorganism
    d. to make the smell more citrusy
    17. How many stones or grams should you put on top of the nylon
    screen?
    a. 1-3 pieces or 10-20 grams
    b. 3-6 pieces or 15-28 grams
    c. 5-8 pieces or 25-50 grams
    4

    d.10-18 pieces or 53-60 grams


    18. Which of the following raw materials is needed for preparing
    Fermented Plant Juice (FPJ)?

    a. Fish
    b. bones & shell
    c. Kamote tops
    d. banana fruit
    19. What is the last activity after preparing concoction?
    a. finding of raw materials
    b. labeling
    c. sweep
    d. Recording
    20. What is the raw material needed to make vermin tea?
    a. water, ffa, molasses, fpj
    b. FFA, FPJ, FFJ,
    c. Molasses, IMO, water
    d. Water, Molasses, concoction, vermicast
    5

    Answer Key
    1. A
    2. A
    3. A
    4. A
    5. A
    6. B
    7. B
    8. B
    9. B
    10. B
    11. B
    12. C
    13. C
    14. C
    15. C
    16. C
    17. C
    18. C
    19. D
    20. D

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