SAINT JOSEPH INSTITUTE OF TECHNOLOGY

Butuan City

MIDTERM EXAM IN TLE I

SCHOOL YEAR 2020-2021

NAME : John Josua R. Gabales 3

GROUP No. _________
Date : April 14, 2021 SCORE : ___________

TEST I . TRUE OR FALSE : WRITE T IF THE STATEMENT IS TRUE AND F IF IT IS FALSE.

T
_ ______1. TLE HAS TWO STREAMS . the TR-based TLE and the Entrepreneur-based TLE—and every
school has a choice as to which stream to offer, with consideration forfaculty, facilities, and resources
T
_______2. BOTH STREAMS ARE BASED ON THE TRAINING REGULATIONS.
T
_______3. THE TLE THAT IS FUNCTIONAL IS ONE WHICH EQUIPS THE STUDENTS WITH SKILLS .
T
_______4. TLE THAT IS FOCUSED ON MASTERY OF SKILLS AND PROCESSES WITHOUT RIGHT WORK
VALUES ARE ANEMIC AND DANGEROUS
T
_______5. TEACHING TLE MEANS FACTS, CONCEPTS AND SKILLS AND VALUES IS THERE ENTIRELY.
T
_______6. AN EFFECTIVE TLE IS ONE THAT IS FOUNDED ON THE COGNITIVE , BEHAVIOTAL OR
PSYCHOMOTOR AND EFFECTIVE DIMENSIONS OF HUMAN DEVELOPMENT.
T
_______7. TLE IS A SUBJECT IN WHICH STUDENTS LEARN BEST BY DOING.
T
_______8. TLE INTEGRATES ENTREPRENUERSHIP WITH ALL THE AREAS OF TLE.
T
_______9. IT ALSO INTEGRATES CONCEPTS, SKILLS AND VALUES.
T
_______10. EPP MEANS PANGKALUSUGAN, PANGKABUHAYAN AND PAGKAKAISA.

TEST II. ENUMERATIONS l

1- 4 TLE ENCOMPASSES THE FIELD OF ----,-----,-----,-------,
Answer: home economics, agricultural arts entrepreneurship and industrial arts.
5. – 8 TLE BY ITS NATURE IS PREDOMINANTLY A SKILL SUBJECT, HENCE THE TEACHER MUST
ENGAGE STUDENTS IN AN -------,-------,AND -------- TEACHING LEARNING PROCESS.
Answer: experiential,contextualized and authentic teaching.
9 -----12 TLE INTEGRATES _______,-----------,----------- AND ------WITH ALL AREAS IN TLE.
Answer: integrates concepts,skills, and values.
13 -----15. WHAT GRADE LEVEL IS EPP TAUGHT IN THE ELEMENTARY GRADES ?
Answer: Grade 4 to Grade 6.

TEST III. ATTACHED ARE PICTURES FOR YOUR GUIDE. MAKE A LESSON PLAN ON THE TOPIC “ IBA’T
IBANG GAWAING KAMAY SA PAGHAHANDA NG PAGKAIN ---- 15 POINTS
MAKE A PRE TEST – 5 ITEMS
MAKE A POST TEST – 5 ITEMS
Content: Ibat-Ibang gawaing kamay sa paghahanda ng pagkain
Content Standard: Naipakikita ang iba't ibang gawaing kamay sa paghahanda ng pagkain.
Performance standard: Maisasagawa ang ibat-ibang gawaing kamay sa paghahanda ng pagkain.
Learning Competencies:
a. Maipapaliwanag ang iba't ibang gawaing kamay sa paghahanda ng pagkain.
b. Maisasagawa ang ibat-ibang gawaing kamay sa paghahanda ng pagkain.
c. Maipapamalas ang ibat-ibang gawaing kamay sa paghahanda ng pagkain.
I. Layunin:
a. Maipapaliwanag ang iba't ibang gawaing kamay sa paghahanda ng pagkain.
 b. Maisasagawa ang ibat-ibang gawaing kamay sa paghahanda ng pagkain.
c. Magagawa ang ibat-ibang gawaing kamay sa paghahanda ng pagkain.

II. Paksang Aralin:

Pagksa:Iba’t ibang Gawaing Kamay sa Paghahanda ng Pagkain
Sanggunian: PELC 9.4.4 p. 68
MGPP 6 pp. 178-180; MG pp. 112-114
Kagamitan: Sariwang pagkain, mga kagamitan sa paghahanda ng pagkain, mga larawan, plaskard
Pagpapahalaga: Pagkamaingat/Pagkamalinis
III. Pamamaraan:
A. Panimulang Gawain:
1. Prayer
Everybody stand for our opening prayer. May I request Claire Reyes to lead the prayer? Yes,sir(Lead the
prayer)
Amen. Amen.
2. Greetings
Good morning class! I am Mr. John Josua R. Gabales, you can call me teacher sir josh, and I am your
teacher in EPP 6. Good morning sir josh!good morning classmates!
How are you this morning class? Were fine sir,how about you?
I am fine too.Alright,please have a seat. Thank you sir!
3. Checking of Attendance
Say present as I call your name. Yes,sir!
4. Classroom Management
Our rules in our class are; maintain the cleanliness of our surroundings, arrange your chairs, avoid
talking to your seatmates, don’t eat during the discussion, respect your teacher and classmates, and
raise your hand if you have any clarification or question, is that clear? Yes,sir!
Very Good! Yes,sir!
5. Pagsasanay:
Papagbigayin ang mga bata ng iba't ibang kasangkapan sa paghahanda ng pagkain.
6. Balik-Aral:
Tama o Mali
______ a. Hugasan ang pagkain bago balatan.
______ b. Lutuin sa malakas na apoy ang mga pagkain.
______ c. Gamitin sa pagluluto ng sarsa o sopas ang pinaglagaan ng gulay.
B. Panlinang na Gawain:
1. Pagganyak:
Magpakita ng tunay na prutas at gulay. Anu-ano ang puwede ninyong gawin sa mga ito bago kainin?
2. Suliranin:
Anu-ano ang iba't ibang gawaing kamay sa paghahanda ng pagkain?
3. Pagtatalakayan:
3.1 Ilagay sa tsart ang mga gawaing kamay na nakasulat sa plaskard.
3.2 Tanungin ang mga bata kung alam isagawa ang mga ito
3.3Ipasagot sa mga bata ang suliranin.
4. Paglalahat:
Ang mga kasanayan sa gawaing kamay sa paghahanda ay nakatutulong upang mapanatili ang sustansiya
ng pagkain at nagdudulot ng kasiyahan sa kakain.
Magiging matagumpay sa pagluluto kung gagamit ng mga panukat at makabagong kasangkapan sa
paghahanda ng pagkain.
5. Paglalapat:
Pumili ng isa sa gawaing kamay at ipaliwanag kung paano ito isasagawa.
IV. Pagtataya:
A B
1.pagtatalop a. pagdurig ng pagkain gamit ang dikdikan
2. pagsusukat b. pagpapaliit ng pagkain ganit ang kudkuran
3.paggagadgad c. pagbabalat ng pagkain gamit ang kutsilyo
4.paghihimay d. paggamit ng panukat na tasa at kutsara
5.pagdidikdik e. pagpapaliit at paghihiwalay ng nilagang pagkain sa kanyang buto at tinik
gamit ang kamay
V. Takdang-Aralin:Pumili ng isang uri ng lutuin. Itala ang mga gawaing kamay sa paghahanda nito.
TEST IV. ESSAY – 20 PTS.

IN 100 WORDS DEFINE TLE OR EPP , GIVE ITS TIME ALLOTMENT PER GRADE LEVEL AND THE
AREAS UNDER IT. WHY IS ENTREPRENEURSHIP TAUGHT IN ALL AREAS.
Answer: The time allotment for each subject is the minimum period for class interaction. The learning
time can be extended to include off-school learning experiences at home or in the community for
transfer of learning to real-life situations as provided for in the curriculum. The outputs of such off-
school learning experiences are usually in the form of products and performances which shall be
monitored and credited accordingly.