Republic of the Philippines

Department of Education
Region III
SCHOOLS DIVISION OF BULACAN
Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan
Website: http:/bulcandeped.com email: bulacan@deped.gov.ph

PRETEST
HOME ECONOMICS 6
FIRST GRADING

Direction: MULTIPLE CHOICE: Select the letter that correspond to the correct answer. Write
your answer on a separate sheet. Use CAPITAL LETTER.

1. A family’s resources include anything that helps the _____ of its members.
A. wants C. goal
B. needs D. wealth
2. Human resources are ______ in nature.
A. tangible C. needs
B. intangible D. wants
3. House and lot, furniture, jewelries and appliances are ___________.
A. Human resources C. natural resources
B. Non-human resources D. both A and B
4. Income is the _____ that flows into the family in exchange for goods, services or energy
rendered.
A. amount C. money
B. resources D. wealth
5. ________ is the income of a retired member of the family.
A. Profit C. salary
B. wage D. pension
6. Additional income that is over and above the regular salary or wage received as a
reward or incentive is ____________.
A. Commission C. wage
B. pension D. royalty
7. The family’s priority need is __________.
A. savings C. food
B. recreation D. clothing
8. It is important to allocate a certain amount for some __________ for future use in case
of emergency.
A. savings C. clothing
B. recreation D. gadgets
9. Budget for ________ like electricity, water, and telephone bills, and gas must be set
aside monthly.
A. shelter C. utilities
B. clothing D. recreation
10. The family should follow ______ spending of their income.
A. more C. wise
B. less D. easy
11. Children should spend their ________ wisely.
A. allowance C. income
B. savings D. profit
12. Inform all the members of the family about the _______.
A. savings C. salary
B. budget D. commission
13. Tape measure, ruler, meter stick and hem gauge belong to _______.
A. cutting tools C. marking tools
B. measuring tools D. sewing tools
14. Embroidery scissors, light trimmers, pinking shears and dressmaking shears are
________.
A. Cutting tools C. marking tools
B. measuring tools D. sewing tools

ISO 9001:2015 CERTIFIED

Registration Number: DE-50500546QM15
 Republic of the Philippines
Department of Education
Region III
SCHOOLS DIVISION OF BULACAN
Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan
Website: http:/bulcandeped.com email: bulacan@deped.gov.ph

15. ___________ are tracing wheel, tailor’s chalk, tracing paper and soft pencil.
A. Cutting tools C. marking tools
B. measuring tools D. sewing tools
16. _________ is a document that is used to guide project cost, execution and control.
A. Work plan c. Drafting pattern
B. Project plan d. Pupils’ output
17. Plan the ______ to be followed in making the project.
A. steps C. pattern
B. schedule D. materials
18. A score card for a ______ is used for evaluating a project.
A. grade C. criteria
B. rubric D. design
19. Choose the ________ most suitable in sewing household linen.
A. needle c. fabric
B. thread d. tape measure
20. Be careful in using ____ in holding pieces of fabric, be sure they have sharp and pointed
tips.
A. scissors C. pins
B. thread D. needle
21. _________ is used for stitching cloth either by hand or machine and comes in different
colors and thickness.
A. needles C. pins
B. thread D. clippers

Write true if the statement shows safety precautions in drafting patterns for household
linens and false if not.

22. Put pins and needles in a pincushion.

23. Use measuring and cutting tools as intended.
24. Carry scissors with pointed end up.

25. _____ saves you money instead of spending too much on clothing.
A. Drafting C. Shopping
B. Sewing D. Crafting
26. Sewing is a worthwhile activity that can be a good family______.
A. business c. hobby
B. outlet d. income
27. Sewing saves you ______ instead of shopping for a long time.
A. money C. effort
B. time D. clothes
28. The oldest method known for preserving food.
A. salting c. drying
B. freezing d. processing
29. Preserves food by removing the moisture and creating an environment unsuitable for
microbial growth.
A. salting C. drying
B. freezing D. processing
30. Preserves certain kinds of fruits, vegetables and meat with a special solution made from
vinegar, brine, ethanol and other types of oil.
A. salting c. drying
B. freezing d. processing

ISO 9001:2015 CERTIFIED

Registration Number: DE-50500546QM15
 Republic of the Philippines
Department of Education
Region III
SCHOOLS DIVISION OF BULACAN
Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan
Website: http:/bulcandeped.com email: bulacan@deped.gov.ph

31. Used to strain juice from softened fruit and pulp.

32. Used to run down sides of filled jars to release air bubbles without damaging the jar.
33. Good for draining fruits and vegetables.

(31-33)

A B C D

34. A set of instruction used for preparing and producing a certain, food, dish, or drink.
A. desert C. recipe
B. appetizer D. salad
35. The ______ of the recipe is to have a precise record of the ingredients used, the
amounts needed, and the way they are combined.
A. content c. purpose
B. pattern d. plan

36. Arrange components of a Recipe. Write letters A-C.

______ Preparations Instructions
______ List of Ingredients
______ Amount of Ingredients

(37-39)Put a check (/) on the safety rules in food preservation/processing. Cross (X) if not.
37. _______ Preserve foods as quickly as possible after harvest, preferably within 24 hours.
38. _______ Choose an up-to-date, tested recipe and follow the directions exactly.
39. _______ The cleanliness and proper usage of utensils should be considered.

40. _________ have been preserved by methods such as canning, salting, drying, smoking,
chilling, freezing and curing.
A. Preserved food C. Refrigerated food
B. Prepared food D. Pre-cooked food
41. Processed food are _______ to prepare and to eat but not all of them are bad to us.
A. hard C. wise
B. convenient D. instant
42. Always read the _______ when buying processed foods.
A. content C. procedure
B. ingredients D. label
43. The various factors contributing towards quality of preserved/processed foods.
A. Color and appearance C. nutritional value
B. taste and odor D. ingredients
44. __________ is very important in the label of a preserved/processed food.
A. Appearance C. Expiration date
B. Design D. Quantity

ISO 9001:2015 CERTIFIED

Registration Number: DE-50500546QM15
 Republic of the Philippines
Department of Education
Region III
SCHOOLS DIVISION OF BULACAN
Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan
Website: http:/bulcandeped.com email: bulacan@deped.gov.ph

45. ________ of preserved foods include color, aroma, texture, general nutrition and shelf-
life.
A. Value C. Quantity
B. Quality D. Characteristics
46. ___________ and labels should reflect what’s unique about your food product.
A. Information C. Logo
B. Consumers D. Food packaging
47. _________ is the amount of money left over when you subtract income minus expenses.
A. Savings C. Income
B. Profit D. Bonus
48. The most affordable and potentially engaging way to market a product.
A. Mobile C. email marketing
B. internet D. television advertising
49. It involves reaching customers on their cellphone and other mobile devises through text
messaging and applications.
A. Mobile C. email marketing
B. . internet D. television advertising
50. Small business owners can use ________ to reduce business costs.
A. payroll C. technology
B. accounting D. record keeping

ISO 9001:2015 CERTIFIED

Registration Number: DE-50500546QM15
 Republic of the Philippines
Department of Education
Region III
SCHOOLS DIVISION OF BULACAN
Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan
Website: http:/bulcandeped.com email: bulacan@deped.gov.ph

KEY TO CORRECTION

1. b
2. b
3. b
4. C
5. d
6. a
7. c
8. a
9. c
10. c
11. a.
12. b
13. b
14. a
15. c
16. b
17. a
18. b
19. c
20. c
21. b
22. T
23. T
24. F
25. b
26. a
27. b
28. c
29. a
30. d
31. a
32. d
33. b
34. c
35. c
36. c, a, b
37. /
38. /
39. /
40. a
41. b
42. d
43. a b c
44. c
45. b
46. d
47. b
48. c
49. a
50. c

ISO 9001:2015 CERTIFIED

Registration Number: DE-50500546QM15