15 Soalan Sains

SCE3113E PENTAKSIRAN DALAM PENGAJARAN SAINS
LAMPIRAN 1
Topic: Food Preservation
Title : i. Understanding food spoilage
ii. Synthesizing the concept of food preservation
iii.Realizing the importance of preserving food

Nama:_______________ Tahun: 6 ( )
SECTION A
[30 Mark]
Answer all the question.
1. Diagram 1

Diagram 1 shows four types of food; P,Q,R and S.
If you leave the above food on a table, in which order will they become spoilt
from the fastest to the slowest?
A. P, R, Q, S
B. Q, S, P, R
C. Q, P, S, R
D. S, P, Q,R


2. Diagram 2

Diagram 2 shows a piece of bread covered in mould.
What is the cause for the presence of mould on the bread?
I It was kept under temperature of 30c
II It was kept in a damp place.
III It was kept in a freezer.
IV It was exposed to air.
A. I, II and III
B. I, III and IV
C. I, II and IV
D. II, III and IV

3. What is the consequence of unintentionally eating spoilt food?
I Headache
II Diarrhoea
III Stomachache
IV Vomiting
A. II, III and IV
B. I, II and III
C. I, III and IV
D. I, II, III and IV


4. Diagram 3

Diagram 3 shows the inside of a refrigerator.

What is stored in X and Y respectively?

X Y
A Meats Vegetables
B Beverage Fruits
C Meats Seafood
D Cured meats Egg

5. Below are reasons people preserve food, except
A. It shortens the preparation time
B. It makes storing food easier
C. It reduces waste in food
D. It keeps the food good for a longer time


6. Which of the following items are natural preservatives?
I Sugar
II Salt
III Water
IV Vinegar
A. I, II and III
B. I, II and Iv
C. I, III and IV
D. II, III and IV

7. Diagram 4 shows a preservation method for papayas.
Which of the following is the method used?

A. Bottling
B. Salting
C. Pickling
D. Vacum packing

8. Diagram 5 shows a rotten fish. The following are evidence of the rotten
fish, except
A. The fins start to grow longer.
B. It gives out a bad smell.
C. There is a change in colour.
D. The flesh is no longer firm.


9. The following are four methods of preserving food.

J Drying
K Pickling
L Canning
M Pasteurization

Which of the following methods can help to keep the food for a few months.
A. J, K and L only
B. J, K and M only
C. K, L and M only
D. J,K, L and M

10. Diagram 6 shows microorganisms that cause food to become spoilt.
What food is likely to have such microorganisms on it?

Diagram 6

A. Frozen prawns
B. Fish that is left on a table for long
C. Watermelon wrapped in thin plastic
D. Rice that is left in a cupboard for long


11. Diagram 7

Diagram 7 shows a fish that is left under the sun. This method of
preservation keeps food longer, because
A. All bacteria are destroyed
B. The acid level in the fish has dropped
C. The nutrients in the fish is already lost
D. The fish has lost its water content

12. Which of the following can be preserved by salting?


13. The following information is on preservation.

Maintain a certain temperature
Heating the food for a period of time
Then allowing it to cool immediately

What is the method of food preservation mentioned above?

A. Pickling
B. Smoking
C. Pasteurization
D. Canning

14. In the process of food canning, what is the purpose of cooking food at high
temperature?
A. To destroy the bacteria in the food
B. To seal the tin
C. To make the tin strong
D. To protect the food from getting spoilt

15. Diagram 8 shows a bag of fragrant rice. Why is it possible for fragrant rice
to be kept for a long period of time?
Diagram 8
A. The air in the bag has been sucked out.
B. The rice in the bag is already cooked.
C. The rice in the bag is mixed with preservative
D. The sealed bag has been sterilized


LAMPIRAN 2

Topic: Food Preservation
Title: Understanding food spoilage
Nama:_______________ Tahun: 6 ( )
SECTION B
[20 Mark]
Answer all the question.
1. Diagram 1 shows cake P on a table and cake Q in a refrigerator.

After a week, cake P is covered in mould whereas there is no change in cake Q.

a. What is the aim of the experiment?
________________________________________________________
________________________________________________________

b. State an inference based on the experiment.

i. Cake P: _____________________________________________

ii. Cake Q: _____________________________________________

c. What is changed in the experiment?


LAMPIRAN 3
Skema Permarkahan
Bahagian A : 30%

No. Jawapan
1. C
2 C
3 C
4 A
5 A
6 A
7 C
8 A
9 A
10 B
11 D
12 D
13 D
14 A
15 C


Lampiran 4

Bahagian B :
20%
Jawapan
1.a To study how to the environment affects the growth of mould.
(5 mark)

1(b) (i) The cake is exposed to water vapour in the air and the
surrounding temperature is suitable for the growth of
microorganisms.
(5 mark)

(b) (ii) Microorganisms cannot grow under conditions of low
temperature.
(5 mark)

c The place where the cakes are kept. /
The surrounding temperatura.
(5 mark)


ISI KANDUNGAN

Tugasan secara kumpulan Slaid Powerpoint
Alat-alat pentaksiran dalam pengajaran Sains.
Komponen pentaksiran berasaskan sekolah ( PBS)

Tugasan secara individu
Membina JSU
Sediakan ujian yang mengandungi 15 item objektif
dan 1 soalan struktur beserta peraturan pemarkahan.
Tadbirkan ujian
Analisis indeks kesukaran dan indeks diskriminasi
Ulasan terhadap analisis item

Rujukan

Refleksi

Lampiran


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SCE3113E PENTAKSIRAN DALAM PENGAJARAN SAINS

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