Republic of the Philippines

Department of Education
Region XI- Davao Region
Schools Division of Davao City
CLUSTER 6 SECONDARY SCHOOLS

ORGANIC AGRICULTURE PRODUCTION NCII

Summative Test
Grade 10/12
Quarter 4
SY 2020 – 2021

Name:____________________________________ Year andSection: ___________ Score: ____________

Directions: Read and analyze the statement carefully. Choose the letter which corresponds to the best
answer. Write your answers in the space provided.

_____1. In formulating CALPHOS, how many liters of pure coco-vinegar should be added to 3 kilograms of
cow bones?
A. 9 liters C. 27 liters
B. 18 liters D. 34 liters

_____2. How many days of soaking in formulating a CALPHOS?

A. 20 days C.30 days
B. 25 days D. 35 days

_____3. How many days is the First Stage of the fermentation in making Lactic Acid Bacteria Serum?
A. 7 days C. 13 days
B. 10 days D. 16 days

_____4. In making beneficial indigenous micro-organism, how many days of exposing the rice in a bamboo
pole to the bamboo forest?
A. 3-5 days C. 9-11 days
B. 6-8 days D. 12-14 days

_____5. How many days is the fermentation period in making Fish Amino Acid?
A. 10 days C. 20 days
B. 15 days D. 25 days

_____6. The following are the ingredients in formulating Fermented Fruit Juice except one?

A. Papaya C. Water melon

B. Banana fruit D. Banana trunk
_____7. In formulating/making concoctions, what is the recommended size in slicing?
A. 1 inch C. 3 inches
B. 2 inches D. 4 inches

_____8. Why do we need to maintain cleanliness and proper sanitation in a storage area for concoctions?
A. to avoid dirt C. to be easily accessed
B. to avoid from pest D. to avoid contamination

_____9. The beddings should be maintained by putting concoction to the mixture to avoid foul odor. What
concoctions to be sprayed for the beddings?
A. FFJ C. FPJ
B. IMO D. OHN1

_____10. It is important to sanitize the hole in beddings before putting the mixture. What type of
sanitation is recommended?
A. Spray with alcohol C. Spray with OHN2
B. Pouring of boiling water D. Pouring of chemicals

_____11. Among the concoctions and extracts, what concoction is not included when mixing
the beddings for chicken and hogs?
A. FFJ C. IMO
B. FPJ D. ONH2

_____12. Among the concoctions and extract, what concoction is for natural deodorizer?
A. FFJ C. IMO
B. FPJ D. LABS

_____13. Among the concoctions and extract, what concoction is a good source of protein for animals?
A. FFJ C. IMO
B. FPJ D. LABS

_____14. Which of the concoctions uses milk as one of its ingredients?

A. FAA C. FFJ
B. LABS D. CALPHOS

_____15. What is the most common ingredient in making concoctions?

A. Sugar C. Vinegar
B. Molasses D. Synthetic chemicals

_____16. From the day of fermentation, how many days will it take to harvest an IMO?
A. 5 days C. 9 days
B. 7 days D. 10 days
_____17. In labeling the concoctions, what is the thing that we need to consider?
A. Write the date on the top
B. Write the name of concoctions only.
C. Write directly the details on the cover of the container
D. Before writing the details, make sure that you put a clean sheet on top of the cover.

_____18. Why is it necessary to wash and sanitize all the materials or ingredients needed in making
concoctions?
A. simply to be cool C. to avoid contamination
B. to make a lot of concoctions D. to have a chance to taste the sample

_____19. To sustain the presence of the microorganism in the soil, what concoctions and extracts to apply to
supply the microbiology of the soil?
A. FFJ C. OHN1
B. IMO D. OHN2

_____20. The following are ways in which IMO is useful except for?
A. production of alkali C. production of antibiotics
B. production of dairy products D. production of alcoholic beverages

_____21. If the ratio and proportion of fermented plant juice is 1: ½, where: 1 is the number of kilos of
different fast-growing plants and ½; is the number of kilos for molasses, how many kilograms of molasses
needed in 9 kilograms of a fast-growing plant?
A. 2.3 kgs C. 6.6 kgs
B. 4.5 kgs D. 8.1 kgs

_____22. In fermenting a concoction, what do we call when we sealed the whole container completely?
A. aerobic C. close fermentation
B. unaerobic D. open fermentation

_____23. In packaging a concoction, why is it necessary to make sure that the finished product is free from
falling or shaking?
A. to make it safe
B. to prevent from explosion
C. to make it accessible to everybody
D. to make sure that the storage is in good condition

_____24. In harvesting a concoction, the following are needed materials except for?
A. knife C. gloves
B. strainer/net D. container

_____25. In fermentation of concoction, what is the use of stones?

A. it makes the concoctions effective
B. it provides additional nutrients to the concoction
C. it is used as a weight for the concoction to submerge
D. all of the above
_____26. What is the best place when we ferment an Indigenous Microorganism (IMO)?
A. under the kitchen C. in a high place
B. in a cool dark room D. under a bamboo tree

_____27. The following are the things we needed to do before harvesting a concoction except for?
A. roam around the place
B. prepare the materials needed
C. wash and sanitize all the materials to be used
D. clean the area where harvesting is to be done

_____28. In fermenting a concoction, what do we call when we sealed the whole container completely?
A. aerobic C. close fermentation
B. unaerobic D. open fermentation

_____29. What is the importance of record-keeping?

A. to follow all the daily activities
B. to know the date and time of harvesting
C. to know the exact time when will the concoction be applied
D. all of the above

_____30. How many days does a Lactic Acid Bacteria Serum need for fermentation?
A. 7 days C. 21 days
B. 14 days D. 28 days

_____31. Before fermenting a concoction, we label the container with the following, except for?
A. Scientific Name C. Date of Harvest
B. Name of Concoction D. Date of Fermentation

_____32. What will happen if the procedures in making a concoction are not properly followed?
A. less effective C. produced more and effective
B. more effective D. contaminated and not effective

_____33. The following are the things needed in labeling the concoction. Which is not necessary?
A. Name of a concoction C. Date of Harvest
B. Date of Fermentation D. Materials used

_____34. What concoction is intended for natural flower inducer?

A. Calcium Phosphate C. Indigenous Micro-Organism
B. Fish Amino Acid D. Lactic Acid Bacteria Serum

_____35. What concoction is considered a natural immune booster?

A. Fermented Fruit Juice C. Oriental Herbal Nutrients 1
B. Fermented Plant Juice D. Oriental Herbal Nutrients 2
_____36. What concoction is considered a natural insect repellent?
A. Fermented Fruit Juice C. Oriental Herbal Nutrients 1
B. Fermented Plant Juice D. Oriental Herbal Nutrients 2

_____37. What concoctions that is considered as natural growth enhancer?

A. Fermented Fruit Juice C. Oriental Herbal Nutrients 1
B. Fermented Plant Juice D. Oriental Herbal Nutrients 2

_____38. What concoction is considered a natural taste enhancer?

A. Fermented Fruit Juice C. Oriental Herbal Nutrients 1
B. Fermented Plant Juice D. Oriental Herbal Nutrients 2

_____39. What is the recommended time for spraying solutions of concoctions in plants?
A. morning
B. afternoon
C. morning and afternoon
D. early in the morning and early in the afternoon

_____40. If the ratio and proportion of fermented plant juice is 1: ½, where: 1 is the number of kilos of
different fast-growing plants and ½; is the number of kilos for molasses, how many kilograms of molasses
needed in 23 kilograms of a fast-growing plant?
A. 12.3 kgs C. 12.7 kgs
B. 12.5 kgs D. 12.9 kgs