MCE ACADEMY INC.

EPP – GRADE 4
(Model Center for Excellence) MARY JANE HERNANDEZ
2ND MONTHLY ASSESSMENT Guro

Pangalan: ________________________________________________ Iskor: _______________

I.PAGPILI
Panuto: Basahing mabuti ang mga sumusunod na tanong. Bilugan ang titik ng tamang sagot.
1. Ang paliligo ay isang paraan upang mapanatiling malinis ang ating katawan. Ang mga sumusunod ay
gamit sa paliligo maliban sa isa.
a. bimpo b. shampoo c. lotion d. sabon
2. Ito ay paraan ng paliligo na hindi nababasa ang buhok.
a. shower bath b. full bath c. half bath d. sponge bath
3. Ginagawa ang paraang ito ng paliligo sa isang taong may sakit.
a. half bath b. sponge bath c. full bath d. shower bath
4. Ang shampoo ay ginagamit upang mapangalagaan ang buhok. Ilang beses dapat gumamit ng shampoo sa
isang lingo.
a. araw – araw b. isang beses sa isang linggo c. 2 o 3 beses lamang sa isang linggo
5. Bakit kailangan na alagaan ang ating mga ngipin?
a. upang maiwasan ang pagkasira nito
b. upang makadagdag ng tiwala sa sarili sa pakikisalamuha sa mga tao
c. upang maiwasan ang di kanais-nais na amoy ng hininga
d. lahat ng nabanggit
6. Ilang buwan natin dapat palitan ang ating sepilyo upang maiwasan ang pagkalat ng bakterya dito?
a. 4 na buwan b. 6 na buwan c. 8 na buwan d. isang taon
7. Ito ay uri ng kasuotang panlabas na ginagamit sa mga paaralan o mga opisina maging ito man ay
pampubliko o pribado.
a. damit pang-isports b. uniporme
c. damit pansimba d. damit pambahay
8. Ito ay madalas isuot sa loob ng bahay pagkagaling sa eskwelahan o opisina. Dapat ito ay komportable at
magaan sa pakiramdam kapag sinusuot.
a. damit pansimba b. damit sa natatanging okasyon
c. damit paloob d. damit pambahay
9. Ang sumusunod ay mga okasyon na kailangan nakasuot na pormal na damit maliban sa isa,
a. debut b. beach party c. kasal d. party

10. Bakit mahalaga ang kasuotan?

a. ito ay nagbibigay proteksyon at panakip sa bawat bahagi ng katawan
b. nagsisilbing panangga sa katawan sa init, lamig o ulan
c. nakadadagdag ito ng kagandahan sa nagsusuot nito
d. lahat ng nabanggit
II. TAMA O MALI

Panuto: Lagyan ng masayang mukha (😊) ang patlang kung ang pahayag ay tumutukoy sa maayos napag-
aalaga ng katawan at lagyan ng malungkot naman (☹) kung hindi.

______ 1. Nagsisipilyo ng si Agatha ng ngipin pagkatapos kumain.

______ 2. Nagpapalit panloob si Marco tuwing ikalawang araw upang makatipid.

______ 3. Araw-araw naliligo si Joy upang malaging malinis at mabango.

______ 4. Gumagamit si Bernadette ng shampoo dalawang beses lamang sa isang linggo.

______ 5. Si Exequiel ay naghuhugas ng kamay bago at pagkatapos kumain.

______ 6. Si Kenneth ay nagpapakonsulta sa dentista dalawang beses sa isang taon upang maalagaan ang
kanyang ngipin.

______ 7. Si Jackie ay palagiang nagbubrush ng buhok upang mapalabas ang natural oil sa buhok upang ito
ay maging makintab.

______ 8. Upang makatipid hindi na gumagamit ng toothpaste ang pamilya ni Rafael.

______ 9. Nanghiram ng tuwalya si Ana sa kanyang ate dahil hindi siya nagdala ng sariling tuwalya sa
banyo bago maligo.

______ 10. Dalawang beses kumakanta si Elsa ng happy birthday habang naghuhugas ng kamay upang
masigurado na malinis na malinis ito.

III. PAGTUKOY

Tukuyin ang uri ng kasuotan isinasaad sa pangungusap. Isulat sa patlang tamang sagot.

_____________________ 1. Ito ay mga damit panlaro tulad ng jogging pants, shorts at t-shirts. Dapat
komportableng isuot sa katawan at magaan ang pagkilos habang suot ito.

_____________________ 2. Karaniwang isinusuot ito bago matulog katulad ng pajamas, maluluwang na t-

shirts, nightgowns at duster.

_____________________ 3. Ito ay karaniwang isinusuot sa paaralan o opisina maging ito man ay pribado o
pampubliko.

_____________________ 4. Ang mga halimbawa nito ay sweater, jacket o kapote na isinusuot kapag
malamig o maulan ang panahon.

_____________________ 5. Ito ay kasinghalaga ng damit panlabas. Isinusuot ito upang maging proteksyon
at panakip sa maseselang bahagi ng katawan.

IV. SANAYSAY

Sagutin ang sumusunod na katanungan. (5 puntos)

1. Bakit mahalaga na may malinis tayong pangangatawan?

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 MCE ACADEMY INC. EPP – GRADE 5
(Model Center for Excellence) MARY JANE HERNANDEZ
2nd MONTHLY ASSESSMENT Guro

Name: ________________________________________________ Score: _______________

I.TAMA O MALI

Panuto: Lagyan ng masayang mukha (😊) ang patlang kung ang pahayag ay tumutukoy sa maayos napag-
aalaga ng katawan at lagyan ng malungkot naman (☹) kung hindi.

______ 1. Nagsisimula ang puberty sa edad na labinlima hanggang labing walong taong gulang.

______ 2. Menarche ang tawag sa unang regla o buwanang dalaw ng isang babae.

______ 3. Dapat ay magmukhang dalaga o binata na ang suot upang bumagay sa nagdadalaga o nagbibinata.

______ 4. Nababagay sa maitim na balat ang kulay na puti, baby blue, beige at gray.

______ 5. Ang mga damit na pahalang o horizontal lines at may malalaking disensyo ang nababagay sa
payat na matangkad.

______ 6. Hindi kinakailangan ng patnubay ng magulang sa panahon ng paggbibinata at pagdadalaga.

______ 7. Kailangan ng apat hanggang pitong oras na tulog upang magkaroon ng sapat na pahinga.

______ 8. Ang pampisikal na pagbabago ay hindi nakikita o nasusukat.

______ 9. Dapat ang pananamit at dapat laging nasa uso.

______ 10. Dapat uminom ng walo hanggang sampung basong tubig upang maging regular ang pagdumi.

II. PAGKILALA
Panuto: Kilalanin ang mga sumusunod na pagbabagong nagaganap sa isang nagdadalaga at nagbibinata.
Isulat ang P kung ito ay pisikal, E kung ito ay emosyonal, I kung intelektuwal at S kung sosyal sa patlang.

_____ 1. Paglaki ng dibdib at pagkakaroon ng buwanang dalaw.

_____ 2. Pagkakaroon ng iniidolong K-Pop icon.
_____ 3. Nahihilig na sa pagbabasa na may kinalaman sa isyung pampulitika.
_____ 4. Nagiging malapit sa mga kaibigan kaysa miyembro ng pamilya.
_____ 5. Lumalalim ang tono ng boses dahil sa pagkakaroon ng Adam’s apple.
_____ 6. Lumalawak ang kaalaman sa paggamit ng makabagong teknolohiya katulad ng Facebook, Tiktok,
Instagram at iba pa.
_____ 7. Pagtulog sa kapwa tao.
_____ 8. Pagkakaroon ng tiwala sa sarili.
_____ 9. Nagkakaroon ng buhok sa kilikili at maselang parte ng katawan.
_____ 10. Nagsisimulang nang maging atampuhin at mahiyain.

III.PAGPILI
Panuto: Basahing mabuti ang mga sumusunod na tanong. Bilugan ang titik ng tamang sagot.
1. Ito ang uri ng pagkain na kailangan upang magkaroon ng malusog na pangangatawan.
a. matatamis b. matataba c. maalat d. masustansya
2. Ito ay dapat araw araw ginagawa upang hindi magkaroon ng body odor at matanggal ang natuyong pawis
at dumi sa katawan.
a. paliligo b. pagpahid ng lotion c. pagpabango d. pagtulog
3. Ito ay kulay ng damit na bagay sa may paputing balat.
a. pula b. puti c. orange d. beige
4. Si Elsa ay payat. Anong disenyo ang maaari kong piliin sa kanyan uspang magmukha siyang mataba?
a. Mga disenyo ng damit na may maliliit ba bulaklak
b. Damit na may patayong guhit ang pipiliin ko para sa kanya
c. T-shirt na may pahalang na guhit o may malalaking disenyo ang nababagay sa kanya
d. Kahit na ano ay maaaring bumagay sa kanya
5. Ito ay dapat ginagawa tatlong beses isang araw o pagkatapos kumain upang hindi masira ang mga ngipin.
a. pag-eehersisyo b. paghihilamos c. pagsisipilyo d. pagpapabango

IV. SANAYSAY

Sagutin ang sumusunod na katanungan. (5 puntos)

1. Bakit mahalaga ang kalinisan at kalusugan sa panahon ng pagbibinata at pagdadalaga?

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 MCE ACADEMY INC. TLE – GRADE 6
(Model Center for Excellence) MARY JANE HERNANDEZ
2nd MONTHLY ASSESSMENT Teacher

Name: ________________________________________________ Score: _______________

I. IDENTIFICATION
Identify the following family resources. Write HR if it is Human Resources and NHR if it is Non-Human
Resources. Write the answer in the space provided.

________ 1.  Skills ________ 6. Properties

________ 2. Money ________ 7. Energy

________ 3. Knowledge ________ 8. Time

________ 4. Abilities ________ 9. Community facilities

________ 5. Attitudes ________ 10. House

II. MATCHING TYPE

Match Column A with Column B. Write your answer on the space provided before the number.
______ 1. used for shaping the necklines, collars, and armholes a. thimble
______ 2. shear has zigzag design helps to prevent ravelling b. pin cushion
______ 3. this where needles and pins are placed after use
c. needles
______ 4. sewing aid used to make threading needle easier
d. needle threader
______ 5. small cap used to protect the middle finger and to push
e. sean ripper
needle while sewing
______ 6. device use for taking body measurements f. pinking shears

______ 7. used for unpicking stitches g. hip curve

______ 8. tool used to draw straight lines and measuring short distance h. ruler
and marking fabrics i. french curve
______ 9. tool used for shaping hip and the skirt hemline
j. tape measure
______ 10. Primary tool for sewing. It is made of stainless and has
k. wool
various sizes according to use
l. cotton
______ 11. type of fabric that is strong, comfortable to wear, absorbent
and easy to wash, it is the most appropriate fabric in our country m. linen
______ 12. man-made fibers like nylon, rayon, polyester and dacron n. synthetic
______ 13. oldest kind of cloth, it is not very resilient and wrinkles o. silk
easily
______ 14. very expensive cloth and difficult to sew because of its
smooth, fine and lustrous texture
______ 15. kind of cloth from the fur of sheep
III.Essay
Answer the following question comprehensively but briefly. (5 pts)

1. Why you need to budget your own school allowances? Explain.

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Rubrics for Scoring

5 4 3 2 1

Answers are Answers are Answers are not Answers are Answers are
accurate and comprehensively but comprehensive or partial or irrelevant.
complete. Key not completely stated. completely stated. Key incomplete. Key No valid
points are stated Key points are points are addressed points are not point.
and supported addressed. but not well-supported clear, question not
adequately
answered
 MCE ACADEMY INC. TLE – GRADE 7
(Model Center for Excellence) MARY JANE HERNANDEZ
2nd MONTHLY ASSESSMENT Teacher

Name: ________________________________________________ Score: _______________

I. MULTIPLE CHOICE
INSTRUCTION: Read each item carefully. Box the letter of the correct answer.

1. It is commonly used as a measure of small levels of pollutants in air, water, body fluids, etc.
a. PPM b. English system c. Metric system
2. It is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from
not sticking to the pan.
a. felon b. teflon c. rubber d. plastic
3. Process of reducing number of harmful organisms to safe level on food contact services.
a. cleaning b. disinfecting c. sanitizing
4. A physical removal of visible soil and food.
a. cleaning b. stacking c. sanitizing d. disinfecting
5. This room especially set apart and containing the necessary utensils for cooking food.
a. kitchen b. dining room c. living room
6. The following are chemical agent used for cleansing and sanitizing surfaces and equipment except,
a. chlorine b. liquid soap c. iodine d. lysol
7. After cooking the ingredients, _________ all used mixing bowls, spatulas, measuring spoons and cups
and mixer accessories in a tub of warm water.
a. wash b. pre-rinse c. soak d. rinse
8. It is the best for all-around use. It is the most popular, lightweight, attractive and less expensive.
a. cast iron b. glass c. aluminum d. stainless steel
9. It is the most popular material used for tools and equipment, but is more expensive.
a. aluminum b. stainless steel c. plastic d. rubber
10. It is used especially for baking dishes, casseroles, and measuring cups. It conducts heat slowly and
evenly.
a. ceramic and heat-proof glass b. plastic c. aluminum
II. MATCHING TYPE
Match Column A with column B. Write the letter of the correct answer on the space provided.
1. An essential utensil for various tasks from cleaning vegetables a. food thong to
straining pasta or tin contents.
2. Used to level off ingredients when measuring dry ingredients b. stainless steel
3. Commonly made up of heat-proof glass and transparent so that
liquid can be seen when measuring. c. flipper
4. Used to measure heat intensity.
d. thermometer
5. Enables you to more easily grab and transfer larger food items,
poultry or meat portions to a serving platter, to a hot skillet or deep
fryer, or to a plate. e. spatula

6. Use for turning food items.

f. colander
7. It is the most popular material used for tools and equipment, but
is more expensive.
g. liquid measuring cup
8. It is a greatly durable and cheap material of kitchen utensils but may
not last long. h. aluminium
9. It is necessary equipment in the kitchen to prevent bacterial
infections from foods. i. whisk
10. Used for whipping eggs or batter, and for blending gravies,
sauces, and soups. j. freezer

III. ENUMERATION
Enumerate the following.
Cleaning Agents
1. ______________________________
2. ______________________________
3. ______________________________
4. ______________________________
Factors to be Considered in using Chemicals
as Sanitizers
1. ___________________________________
2. ___________________________________
3. ___________________________________

Materials Commonly found in the Kitchen

1. ______________________________ 3. ___________________________________
2. ______________________________

MCE ACADEMY INC. TLE – GRADE 8

(Model Center for Excellence) MARY JANE HERNANDEZ
2nd MONTHLY ASSESSMENT Teacher

Name: ________________________________________________ Score: _______________

I. IDENTIFICATION
INSTRUCTION: Identify the following types of stitches.

1. 6.

___________________________________ _______________________________

2. 7.

________________________________ _________________________________

3. 8.

___________________________________ _________________________________

4. 9.

____________________________________ __________________________________

5. 10.

__________________________________ __________________________________

II.  MULTIPLE CHOICE

Read each item carefully. Box the letter of the correct answer.
1. This type of craft makes things using only their hands and basic tools.
a. Handicraft b. Witchcraft c. Recycling d. Cutting
2. It is art of designing with needle and threads.
a. Handicraft b. Embroidery c. Design d. Recycling
3. Refers to a small and handy devices or instruments.
a. tools b. materials c. equipment d. fabric
4. ______ are those that are consumed in finishing a project
a. tools b. equipment c. materials d. needle
5. What handicraft material is made of woven, knitted or felt like cloth?
a. cloth b. fabric c. felon d. paper
6. This where needles and pins are placed after use.
a. emery bag b. thimble c. pin cushion d. sewing kit
7. Sewing aid used to make threading needle easier.
a. pounce b. needle threader c. tape measure d. tracing paper
8. Small cap used to protect the middle finger and to push needle while sewing
a. thimble b. needle c. thread d. fabric
9. Instrument used in embroidery used in transferring design by pricking method.
a. pounce b. scissors c. embroidery hoop d. sewing gauge
10. A short piece of steel with fine point at the end with a little opening and has various sizes according to
use.
a. thread b. needle c. pounce d. tape measure
11. It is a very fine cord of strand or strands of spun of silk, flax or cotton used in sewing.
a. needle b. thread c. fabric d. tape measure
12. It is art of designing with needle and threads.
a. Handicraft b. Embroidery c. Design d. Recycling
13. It is used to keep the fabric stretched while embroidery stretches are applied on fabric.
a. embroidery scissorsb. tracing paper c. embroidery hoop d. needle
14. ______ are those that are consumed in finishing a project
a. tools b. equipment c. materials d. needle
15. A small ruler with a sliding guide and about six inches long.
a. ruler b. tape measure c. sewing gauge d. tracing paper

III.ESSAY:
Answer the question comprehensively but briefly. (5 pts)
How can we improve our skills in handicraft?
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_______________________________________________________________________________________
Rubrics for Scoring

5 4 3 2 1

Answers are Answers are Answers are not Answers are partial Answers are
accurate and comprehensively but not comprehensive or or incomplete. Key irrelevant. No
complete. Key completely stated. Key completely stated. Key points are not clear, valid point.
points are stated points are addressed. points are addressed but question not
and supported not well-supported adequately answered
 MCE ACADEMY INC. TLE – GRADE 9
(Model Center for Excellence) MARY JANE HERNANDEZ
2nd MONTHLY ASSESSMENT Teacher

Name: ________________________________________________ Score: _______________

I. MULTIPLE CHOICE
INSTRUCTION: Read each item carefully. Heart the letter of the correct answer.

1. A salad tool used to remove excess water from the salad greens.
a. mixing bowl b. salad spinner c. salad server

2. Used to hold salad ingredients for mixing, or for tossing

a. knives b. mixing bowl c. cutting board

3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
fruits and vegetables.
a. appetizers salad b. main course salad c. accompaniment salad

4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise.
a. green salad b. composed salad c. bound salad d. VGLP salad
5.  Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad b. bound salad c. composed salad d. VGLP salad

6. This salad must balance and harmonize with the rest of the meal, like any other side dish.
a. main course salad b. dessert salad c. side dish salad d. accompaniment salad
7. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender but not overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
8. It is a vinegar and oil mixed together.
a. mayonnaise b. french salad c. vinaigrette d. hollandaise
9. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds
flavor to the food?
a. body b. base c. garnish d. dressing
10. It should be large enough to serve as a full meal and should contain a substantial portion of protein.
a. appetizers salad b. main course salad c. accompaniment salad

II. IDENTIFICATION
INSTRUCTION: Identify the following tools in salad preparation.
1. 6.

___________________________________ _______________________________

2. 7.

_________________________________
________________________________

3. 8.

_________________________________
___________________________________

4. 9.

____________________________________ _________________________________

5. 10.

__________________________________ __________________________________
III.ESSAY:
Answer the question comprehensively but briefly. (5 pts each)
1. Why we need to remove the excess water in salad preparation?
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
2. Why is it essential to perform Mise en Place in preparing salad?
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
Rubrics for Scoring

5 4 3 2 1

Answers are Answers are Answers are not Answers are partial Answers are
accurate and comprehensively but not comprehensive or or incomplete. Key irrelevant. No
complete. Key completely stated. Key completely stated. Key points are not clear, valid point.
points are stated points are addressed. points are addressed but question not
and supported not well-supported adequately answered
 MCE ACADEMY INC. TLE – GRADE 10
(Model Center for Excellence) MARY JANE HERNANDEZ
1st QUARTERLY ASSESSMENT Teacher

Name: ________________________________________________ Score: _______________

I. IDENTIFICATION
Read each item carefully. Identify the following.

Mulligatawny Sauce Espagnole Oshiruko Egg Drop Soup

Gazpacho Marinara Bouillabaisse Puree
Consomme Vegetable Soup Hollandaise Sause Salsa
Stock Specialty soup Compound Butter Sauce
Bechamel Sauce Bouquet GarniRoux Menudo Mirepoix

_____________________ 1. French fish soup.

_____________________2. It is a Japan bean soup.
_____________________ 3. Cold Spanish soup made of raw, blended vegetables.
_____________________ 4. It highlights the cuisine of specific region, or reflects or shows the use of
special ingredients or techniques.
_____________________ 5. Soups that are thickened by grinding the main ingredients in a food processor
or blender.
_____________________ 6. It is the easiest soup to prepare.
_____________________ 7. It is made of emulsified egg yolks, clarified butter, seasoning and often lemon
juice.
_____________________ 8. This sauce is made by adding seasoning to softened butter and placed on top of
a piece of fish or meat just before serving.
_____________________ 9. It is a concentrated, clear soup made from stock or broth. It is reduced to
evaporate some of the water.
_____________________ 10. It is a soup from China that features egg in a broth.
_____________________ 11. It is the foundation of soup and sauce.

_____________________ 12. Combination of fresh herbs and vegetables such as carrots, leeks, celery,
thyme and parsley stems tied in a bundle with butcher’s twine.
_____________________ 13. Flavored thickened liquid and can add flavour and excitement to the bland
dishes.
_____________________ 14. It is a Spanish sauce made from chicken brown stock with some type of
tomato products.
_____________________ 15. A combination of onion, carrot and celery generally cut to the same size.
_____________________ 16. Cooked mixture made from equal parts of fats and flour by weight.
_____________________ 17. Tomato sauce adds olive oil and herbs creates ______________.
_____________________ 18. This includes the combination of raw vegetables and fruits, spices, onions,
and chiles. They can be used for dipping vegetables and chips.
_____________________ 19. It is a traditional Mexican soup that has tripe and hominy.
_____________________ 20. It is a soup from India that has curry as flavouring.

II. MULTIPLE CHOICE
Read each item carefully. Box the letter of the correct answer.
1. It is standard cooking ingredient in many savory dishes.
 Though available fresh, it's typically easier to find it dried.
a. paprika b. nutmeg c. bay d. cinnamon

2. This spice obtained from the inner bark of a tree and used mainly as an aromatic condiment and
flavouring additive in a wide variety of cuisines.
a. curry b. cajun c. peppercorn d. ginger

3. This is used to season dishes and is available to buy as a ground spice or in its whole form. Certain
cuisines, such as Moroccan and Indian cuisines, feature it in their dishes.
a. mustard b. flaxseeds c. curry d. nutmeg

4. A powdered spice that comes from red peppers and has a subtle earthiness, with a sweet and peppery
taste.
a. paprika b. bay c. oregano d. cajun

5. This herb is closely related to other herbs, including mint, thyme, marjoram, and basil.
a. flaxseed b. mustard c. oregano d. ginger

III. ESSAY
Answer the question comprehensively but briefly. (5 pts.)
Differentiate International soup and Specialty soup.
_______________________________________________________________________________________
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Rubrics for Scoring

5 4 3 2 1

Answers are accurate Answers are Answers are not Answers are partial or Answers are
and complete. Key comprehensively but not comprehensive or incomplete. Key points irrelevant. No
points are stated and completely stated. Key completely stated. Key are not clear, question valid point.
supported points are addressed. points are addressed but not not adequately answered
well-supported