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NAN SING SCHOOL OF CAUAYAN CITY, INC.

Dalupang St., CauayanCity, Isabela

Telefax No. (078) 652-20-40

THIRD PRELIMINARY EXAMINATION


GRADE-4 EPP
NAME: _________________________________________________
SCORE: _____________
PARENTS SIIGNATURE: __________________________________
I.
IDENTIFICATION:
Directions: Identify what is being described. Write the correct answer on the
space provided.
________________1. It is loose and single- grained and contains a very little food
substance.
________________2. A soil that easy to work on but they lose moisture very fast during
dry
weather.
________________3. It is fine soil and absorbs water slowly and t s hard to dig when wet.
________________4. It is a mixture of sand, clay, and silt and this is the best soil.
________________5. It is the process of gathering vegetables at the time when they are
ready for consumption.
________________6. It is increasing the umber of plans through the production of young
plants.
________________7. The selling of goods in large quantities is called _______________.
________________8. ________ is the process of harvesting and selling vegetables.
________________9. The type of selling harvested vegetables from the backyard is
known
as ____________selling.
_______________10. Vegetables are gathered at the _________ to ensure their freshness.
II.
TRUE OR FALSE:
Directions: Write T if the statement is true and F if the statement is false.
__________1. Vegetable gardening can be hobby.
__________2. Vegetables gardening can be done at the backyard.
__________3. Vegetables are exclusively for growing children.
__________4. Gardening is form of exercise.
__________5. Plant vegetables to increase family income.
__________6. Urban food production is done in the provinces.
__________7. Ampalaya , saluyot and bamboo shoots are considered leaf and stem
vegetables.
__________8. Container farming should be done in garbage dumpsites because their
soil is
very fertile.
__________9. Discarded plastic containers can be bought n garden shops and malls.
_________10. Onions, strips, radish, and garlic are known as root vegetables.

III.
Fill in the blanks.
Directions: Write two examples of edible plants for each part of plants listed below.
LEAVES
1. _________________________
2. _________________________

TUBERS
1.______________________
2. _____________________

STEMS
1._________________________
2_________________________

FLOWERS
1. ______________________
2. _____________________

FRUITS
1. ________________________
2. ________________________

ROOTS
1. _____________________
2. _____________________

SEEDS
1. _________________________
2. ________________________
IV.
ENUMERATIONS:
Give what is being asked.
1.4

TYPES OF SOIL ACCORDING TO TEXTURE

5.8

KINDS OF VEGETABLE CROP

9.15

GARDEN TOOLS AND EQUIPMENT

V.

Directions. Answer the following questions, and write your answer on the space
provided. 5points each.

1. List down the suitable site for vegetable garden


a.
b.
c.
d.
e.
2. What are the things to remember when planting and transplanting seeds.
a.
b.

c.
d.
e.
3. Give examples of vegetables that are transplanted.
a.
b.
c.
d.
e.
4. Name the purposes of plant propagation.
a.
b.
c

GODBLESS
PREPARED BY:
LERISSA B. CRISTOBAL
EPP Teacher

APPROVED BY:
MARLON J. COLOMA, MAEd.
School Principal

NAN SING SCHOOL OF CAUAYAN CITY, INC.

Dalupang St., CauayanCity, Isabela

Telefax No. (078) 652-20-40

THIRD PRELIMINARY EXAMINATION


GRADE-5 EPP
NAME: __________________________________________

SCORE: ____________

PARENTS SIGNAURE: _____________________________


I. IDENTIFICATION:
Directions: Identify what is being described. Write the correct answer on the
space provided.
______________1. The oldest method of food preservation.
______________2. The method of storing the food inside the freezer for preservation.
______________3. The method of adding salt, sugar, and spices to meat and fish to
preserve
them.
______________4. Other term for saltpeter.
______________5. The preservation method used in tinapa making.
______________6. Kinds of foods that spoil easily.
______________7. Foods those remain fresh for a long time.
______________8. A solution in which the food is marinated.
______________9. The act of removing the skin of fruit using bare hand.
______________10. The act of removing the skin of a food using a knife.
II. TRUE OR FALSE:
Directions: Write T if the statement is true and F if the statement is false.
_______1. The word preservation comes the French word praeservare, which means to
protect something from injury or peril.
_______2. Sugar concentrates improves the flavor and aids in high acid content of foods.
_______3. Paring is removing the skin of fruit with bare hands.
_______4. Semi- perishable foods are those that can maintain their quality only for a long
time.
_______5. Smoking is applied to preserve fish and meat that were previously cooked in
brine
before curing process.
_______6. Canning is a modern method of preserving foods y sealing them in airtight
plastic
so that they can last long.
_______7. Freezing is done when the packaged food is placed in the freezer at 18 to 21F.
_______8. Shredding is cutting the fruits into small pieces using a strainer.
_______9. Slicing is cutting the fruits or meat no desired length and width and sizes.
_______10. Peeling is removing the skin of fruits with a knife.
III. Directions: Give what is being asked. 20 POINTS.

PERISHABLE FOODS

NON PERISHABLE

SEMI PERISHABLE

IV. ENUMERATION.
Directions: Give what is being asked, and write your answer on the space provided. 5
Points each.
1. Give advantages of food preservation.

2. Give tips for successful food preservation.

3. Give examples of food that are preserved by salting and drying.

4. Give suitable cloth materials for embroidery.

GODBLESS
PREPARED BY:

APPROVED BY:

LERISSA B. CRISTOBAL
EPP Teacher

MARLON J. COLOMA, MAEd.


School Principal

NAN SING SCHOOL OF CAUAYAN CITY, INC.


Dalupang St., CauayanCity, Isabela

Telefax No. (078) 652-20-40

THIRD PRELIMINARY EXAMINATION


GRADE-6 EPP
NAME: __________________________________________
PARENTS SIGNAURE: _____________________________

SCORE: ____________

I. IDENTIFICATION:
Directions: Identify the qualities related to the list o animals below. Write
only the letter of your choice on the blanks before each number.
a.
b.
c.
d.

Pig
Hen
Goat
Bull

e. Duck
f. Cow
g. Chick
d. Rooster

________1. Balut

_______6. Beef

________2. Trimmed Hooves

_______7. Feed on snails

________3. Leaf- eaing

_______8. Pork

________4. Sow

_______9. Bathe in mud

________5. Salted Eggs

_______10. Produce milk

B. MATCHNG TYPE.
Directions: Match Column A with a Column B by writing the letter of the correct answer on the blank before
each number.
A
_______1. Srayed on the interior of he houses of animals
to kill germs.
______2. Diarrhea can be avoided by adding this to
drinking water.
______3. Ration given to baby animals, aged 3 weeks up
to 6 months.
______4. Ration given to well selected and mature animals.

B
a.piglet
b. ducks, chickens
c. disninfectant
d. antibiotics

______5. Way of selling products of animals.

e. growing ration

______6. Horny part of the foot of goats.

f. direct selling

______7. Protection of goats from rain and sun.

g. breeding ration

______8. A young goat

h. hoof

______9. A young pig

i. shed

______10. Fowls

j.kid

III. ENUMERATION.
Directions. Give what is being asked and write your answer on the space provided.
1- 5

Factors to be considered in raising animals.

6.9

Different breed of Goats.

10.15

Scientific ways of caring for farm animals.

IV. Directions. Define the following words and write your answer on the space provided. 5 points each.
1. Animal Husbandry

2. Genetic Engineering

3. Cross Breeding

4. Livestock Raising

B. What do the following animals provide us with? Write your answer on the blanks. 3 POINTS
EACH.
Pigs

Ducks

Cows and Goat

Chicken

Crocodiles and Snakes

GODBLESS
PREPARED BY:

APPROVED BY:

LERISSA B. CRISTOBAL
EPP Teacher

MARLON J. COLOMA, MAEd.


School Principal

NAN SING SCHOOL OF CAUAYAN CITY, INC.


Dalupang St., CauayanCity, Isabela

Telefax No. (078) 652-20-40

THIRD PRELIMINARY EXAMINATION


GRADE-7 TLE
NAME: __________________________________________
PARENTS SIGNAURE: _____________________________

SCORE: ____________

I. Directions : Identify the numbered parts in the illustration. Write the answer on the corresponding lines below.
20 points. Erasures means wrong.

II.
IDENTIFICATION:
Directions: Identify what is being described. Write the correct answer on the space
provided.
______________1. It is used for body measurement, pattern and fabric.
______________2. It is used for marking straight lines.
______________3. It protects the middle finger from getting pricked while sewing.
______________4. It is used to hold pins and needles.
______________5. It is used by running the wheel over a tracing paper transfer markings to the fabric.

______________6. It is used for cutting threads.


______________7. It is made from individual measurements and it composed of five parts.
______________8. This is placing of fabric over the models body or mannequin.
______________9. It is a standard measurement of a person such as small, medium, large and extra large.
______________10. It striped cotton cloth.
II. TRUE OR FALSE:
Directions: Write T if the statement is true and F if the statement is false.

________1. Linen is stretchable and cool and popularly known as the summer fiber.
_________2. Rayon is very similar to silk and it is smooth and suitable for mix spinning.
_________3. Brocade is rich silk fabrics with raised patterns.
_________4. Cotton is warm and durable but needs frequent laundering.
_________5.Shirt length measured from the nape down to the desired length.
_________6. Shoulder length measured from one shoulder joint.
_________7. Neck measurement taken by putting the tape measure around the neck.
_________8. Sleeve length measured from the tip of the shoulder to the desired length of the sleeves.
_________9. Armhole is taken by putting the tape measure around the fullest part of the arm.
_________10. Sleeve width of the sleeve by measuring from the underarm seam.
III.

Answer the following questions on the space provided. 5POINTS EACH.

1. What are the upper parts of sewing machine? (HEAD)

2. Give the 3 major parts of sewing machine.

3. What are the guidelines in selecting the fabric?

IV.

Directions: Write the corresponding upper threading parts and their functions in the appropriate
column in the table below. 20 POINT.

UPPER THREADING PATS OF THE SEWING


MACHINE

FUNCTIONS OF THE UPPER THREADING PARTS


OF TH SEWING MACHINE.

GODBLESS
PREPARED BY:

APPROVED BY:

LERISSA B. CRISTOBAL
EPP Teacher

MARLON J. COLOMA, MAEd.


School Principal

NAN SING SCHOOL OF CAUAYAN CITY, INC.


Dalupang St., CauayanCity, Isabela

Telefax No. (078) 652-20-40

THIRD PRELIMINARY EXAMINATION


GRADE-8 TLE
NAME: __________________________________________

SCORE: ____________

PARENTS SIGNAURE: _____________________________


I.
MULTIPLE CHOICE:
Directions: Read the statement carefully and encircle the correct answer.

1. This form is sold with the internal organs removed.


A. Whole/round fish
B. Drawn fish

C.Steaks

D. Dressed fish

2. Most species of fish are sold in this form where all parts of the fish are still intact.
A. Whole/round fish
B. Drawn fish
C. Steaks
D. Dressed fish
3. This processing method was commonly used in the past hen techniques and equipment were not yet
developed
A. Canning
B. Pickling
C. Curing
D. Freezing
4. This process is done by directly applying granules of salt to the fish. The surface of the fish is completely
covered with salt.
A. Brine salting
B. Dry salting to make brine
C. Dry salting
D. Fermentation

5._______is a solution of salt and water. The fish is submerged for several hours depending upon the
amount of salt required.
A. Brine salting
B. Dry salting to make brine
C. Dry salting
D. Fermentation
6. _________is similar to Kench curing except that the brine is not allowed to drain.
A. Brine salting
B. Dry salting to make brine
C. Dry salting
D. Fermentation
7. _________is a process of salting small fish such as anchovies, tunsoy, kalaso, galungong.
A. Brine salting
B. Dry salting to make brine
C. Dry salting
D. Fermentation
8. __________is a process of exposing the fish to wood smoke until its is golden brown.
A. Canning
B. Pickling
C. Smoking
D. Freezing
9. It is another way of preserving fish. It involves treating the fish with vinegar and spices.
A. Canning
B. Pickling
C. Smoking
D. Freezing
10. It is the preservation or sterilization of food in hermetically sealed can or glass container by heating it
evenly at a temperature and for a perod of time.
A. Canning
B. Pickling
C. Smoking
D. Freezing
II.TRUE OR FALSE:
Directions: Write T if the statement is true and F if the statement is false.
________1. Air blast the fish is dried by means of a fan run by electricity.
________2. Artificial heat the fish is dried by exposure to hot air in an oven or in
constructed
drier.
________3. Hot smoking or barbeque smoking is slow type of broiling where the
product is
put in close proximity to the fire and the fish is cooked.

________4. Fillets the flesh sides f the fish is separated from the backbones and ribs.
________5. Beheading and gutting fish should be gutted as soon as possible after
catching.
________6. Brine salting is a solution of salt ad water.
________7. Beheading is removed the head b cutting it off on a slanted line following
the
gills.
________8. Gutting a fish is cut from the gill cavity along the ventral fold to the anal
vent.
________9. Bleeding all species of fish must be thoroughly bled.

_______10. Drying is the oldest method of preserving fish.


III.Answer the following questions and write your answer on the space provided. 10
points each.
1. Signs of god quality fish.

.2. Kinds of fish.

3. Sizes and market form of dressed fish.

4. Methods of preserving fish.

5. Methods in curing.

6. Severals reasons why we peserved food.

7. How food preservation is important to us?

GODBLESS
PREPARED BY:
LERISSA B. CRISTOBAL
EPP Teacher

APPROVED BY:
MARLON J. COLOMA, MAEd.
School Principal