FIRST PERIODICAL TEST IN T.L.

E 6
HOME ECONOMICS

Name_____________________Grade/Section:_________________Date_________
I.Multiple Choice. Write the letter of the correct answer on your answer sheets.

1. Refers to those fundamental requirements that serve as the foundation for survival.
a. Basic Needs B. Demands C. Wants D. Market Demand

2. It is involves understanding how much money you earn and spend over a period of
time. When you create this, you are creating a plan for spending and saving money.
A. Planning B. Food Preservation c. Expenses D. Budgeting

3. Is the craft of fastening or attaching objects using stitches made with

a needle and thread.
a. Measuring B. Sewing C. Cutting D. Canning

4. Most important piece of equipment for stitching.

a. Ruler B. Needle C. Sewing Machine D. Tape Measure

5. The process of heating the product at a specified temperature for a specific length of
time.
a. sealing b. canning c. curing d. cellaring

6. The _______ involves the process of chilling foods to at least,10 F.

a. dry salting b.fermenting c smoking d.freezing

7.It is the art of prolonging the life of the food items that are available.
a.food preservation b.freezing of food c.fermenting food d.all of the above

8.The most important skills in managing financial resources through logical allocations of
funds for expenses and savings.
a.budgeting b.basic needs c.allowance d.expenses

9.Those things that we would like to have but these are extra things that can wait.
a.expenses b.wants c.demands d.savings

10.Those are things really necessary for one to live or to survive.

a. wants b.needs c.expense d.savings

11.It is defined as a supply of something that can be used or drawn from.

a.resources b.finances c.budget d.all of the above

12.It is the smallest unit of the society____.

a.community b. family c.friend d.non of the above

13. It involves uniforms, dresses and accessories.

a. clothing b. shelter c. recreation d. all of the above

14. These are the social obligations, needs wherein a person is obligated to have or
perform in order to be a part of a group.
a. wants b. needs c. social needs d. budget

15. What is a method that works by removing water from the food which inhibits the growth
of microorganism and hinder quality of decay
a. Canning B. Drying C. Freezing D. Heating

16. Preserving food is usually boiled or sterilized in the bottle to kill off micro organisms.
a. Preservation B. Fermentation C. Cooling D. Boiling

17. Putting food in cans such as sardines, meat, milk, and sausage.
a. fermentation b. canning c, boiling d. cooling

18. What is the method that was replaced by freezing and refrigeration?
A.Canning B. Salting C.Pickling D. Drying

19.Food is exposed near the fire and smoke until it is cooked.

A.Vacuum b. Smoking c. canning d. Drying
20.What are the three types of microorganism that cause the food spoilage?
A. Yeast , moulds and bacteria B. Water, yeast and bacteria C. Bacteria, air and yeast

II.Write the name of sewing tools on the blanks.

21.__________(EPAT ERSUAME) a material that will not stretch but has the flexibility to
take body measurement
22._________(LERRU) is needed for measuring curved edge, like the arms eye seams
and neckline seams.
23.___________(CKSTI ERUSAEM) for marking straight long lines.
24._________(EDLEEEN) come in various size, lengths, and point shapes for different uses.
25.__________(ROLIATS KLAHC) hard square wax usually colored orange used to mark
lines in fabrics.

Put a √ if the statement is correct and × if it is incorrect.

__________ 26. Use thimble while sewing

__________ 27. Let mother do the sewing to have high grades
__________ 28. Clean the parts after sewing
__________ 29. Sew with dim light
__________ 30. Sewing should be taught to all students, boys and girls alike.
__________ 31. Pins are used to hold pieces of fabrics
__________ 32. The process of soaking the fabric in water overnight before cutting and
sewing is called folding
__________ 33. Cotton is a kind of cloth which is durable and comfortable to wear
__________ 34. Pattern is a model/guide I cutting cloth
__________ 35. Thimble is a material placed in a finger

III. Write True if the sentence is correct and False if the sentence is wrong.

___________36. You can make vinegar using sweet fruits

___________37. Fresh fish has shiny scales that are firmly attached to the flesh
___________38.Be sure that the food that you are going to preserve are fresh and clean
___________39.On selecting vegetables, choose leafy vegetables that are is season
___________40. Prepare necessary tools and ingredients before starting the task.

III. Enumeration

A. Basic Needs and Resources of the Family

41.
42.
43.

B. Methods of Food Preservation

44.
45.
46.
47.
48.
49.
50.
 objectives No. of
Item Placement No.of Days
Item Percentage
1 Identifies family resources and needs
1,2,31,32,33,34,35 6 7 14%
List family basic and social needs
2 Enumerates sources of the family
9,10, 11,13,14 6 6 12%
3 Classifies sewing tools and materials
according to their use 21,22,23,24,25, 5 5 10%

4 Safety and precautions in SEWING

48,49,50 3 3 6%
5 Explains different ways of food
preservation 3,5,6,17,18,19,20 6 7 14%
6 Explains the benefits derived from food
36,37,38,39,40,42 6 6 12%
preservation /processing
7 Discusses the importance of food
preservation
26,27.28,29,30 5 5 10%
8
Uses the tools/utensils and equipment
43,44,45 3 3 6%
and their substitutes

9 Identifies the tools and utensils and

equipment 4,7,8,12,15,16 6 6 12%
10 Observe rules/SAFETY food
preservation 46,47 2 2 4%
TOTAL
50 48 50 100%