TQ'S 2ND QTR

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SECOND QUARTER ASSESSMENT

ARALING PANLIPUNAN 9
Pangalan: _________________________________________________________________
Panuto: Basahin at unawaing mabuti ang bawat bilang. Piliin ang titik ng pinakatamang sagot sa sagutang papel.
1. Ito ay tumutukoy sa dami ng produkto o serbisyo na gusto at kayang bilhin ng mamimili sa iba’t ibang presyo sa
isang takdang panahon.
a. Ekwilibriyo b. Produksiyon c. Supply d. Demand
2. Ano ang tawag sa talaan na nagpapakita ng dami na kaya at gustong bilhin ng mga mamimili sa iba’t ibang
presyo.
a. Demand Function b. Demand Schedule c. Demand Curve d. Quantiy Demanded
3. Isinasaad ng batas na ito na kapag ang presyo ay mataas, kakaunti ang nais bilhin, ngunit kung ang presyo ay
mababa, marami ang nais bilhin.
a. Batas ng Kalikasan b. Batas ng Kapakinabangan c. Batas ng demand d. Batas ng Suplay
4. Ipinahahayag ng konseptong ito na kapag tumaas ang presyo ng isang produkto, ang mga mamimili ay
hahanap ng pamalit na mas mura.
a. Substitution effect b. substitution c. income effect d. income
5. Ito ay nagpapahayag na mas malaki ang halaga ng kinikita kapag mas mababa ang presyo.
a. Substitution effect b. substitution c. income effect d. income
6. Ibinalita na may paparating na bagyo at tuwirang tatama sa Gitnang Luzon, na isa sa pangunahing
pinagmumulan ng bigas sa bansa, inaasahan na magkukulang ang dami ng bigas sa pamilihan at tataas ang
presyo nito. Anong salik ang demand ang ipinapakita rito
a. Panlasa b. Inaasahan ng Mamimili sa Presyo sa Hinaharap c. Kita
d. Dami ng Mamimili
7. Anong salik ang ipinapakita kapag tumaas ang kita ng isang tao, tumataas din ang kaniyang
kakayahan na bumili ng mas maraming produkto.
a. Panlasa b. Inaasahan ng Mamimili sa Presyo sa Hinaharap c. Kita
d. Dami ng Mamimili
8. Ano ang tawag sa mga produktong tumataas ang demand kasabay sa pagbaba ng kita.
a. normal goods b. substitute goods c. inferior goods d. complement goods
9. Alin sa mga sumusunod ang pinagbabatayan sa pagbili ng mga produkto?
a. presyo b. patalastas d. kita d.Dami ng mamimili
10. Ang mga sumusunod ay paraan upang maisagawa ang matalinong pagpapasya sa
pagtugon sa mga pagbabago ng mga salik na nakaaapekto sa demand maliban sa isa.
a. Unahin ang mahahalagang bagay na dapat bilhin.
b. Matutong pagplanuhan nang mabuti ang paggastos
c. Maghanap ng alternatibo o pamalit sa mga produktong may mataas na presyo.
d. Palaging isaisip na ang pera ay dapat gastusin kahit saan natin gusto.
11. Maliban sa mga salik na nakakaapekto sa demand ano pang ibang salik ang maaaring
makapagpabago sa demand?
a. kalidad ng produkto b. presyo c. materyales na ginamit d. sangkap
12. Ito ang paraan na ginagamit upang masukat ang pagtugon at kung gaano ang magiging pagtugon
ng quantity demanded ng tao sa isang produkto sa tuwing may pagbabago sa presyo nito.
a. Demand Curve b. Price Elasticity of Demand c. Demand Graph d. Demand Function
13. Ito ang tumatayong independent variable sa elasticity ng demand.
a. Presyo b. quantity demand c. kita d. Bahagdan sa pagbabago ng presyo
TEAM Committed Assertive Best Alliance

14. Ito ang tumatayong dependent variable sa elasticity ng demand
a. a. Presyo b. bahagdan sa pagbabago ng quantity demand c. kita
d. Bahagdan sa pagbabago ng presyo
15. Ang mga produktong inumin tulad ng softdrinks, juice at tubig ay mga produktong presyong ________
dahil marami itong pamalit.
a. Inelastic b. Elastic c. Unitary d. Ganap na Elastic
16. Ang mga produkto o serbisyo na lubhang kailangan ng mga tao araw-araw tulad ng bigas, kuryente at
tubig ay _________.
a. Inelastic b. Elastic c. Unitary d. Ganap na Elastic
17. Ito ay tumutukoy sa dami ng produkto o serbisyo na handa at kayang ipagbili ng mga prodyuser sa iba’t
ibang presyo sa isang takdang panahon.
a.Demand . Ekwilibriyo c. Supply d. Produksiyon
18. Isinasaad nito na mayroong direkta o positibong ugnayan ang presyo sa quantity supplied ng isang
produkto.
a. Batas ng Pagkonsumo b. Batas ng Demand c. Batas ng Suplay
d. Batas ng Pagkakabagay-bagay
19. Ito ay isang talaan na nagpapakita ng dami ng kaya at gustong ipagbili ng mga prodyuser sa iba’t
ibang presyo.
a. Supply Curve b. Supply Schedule c. Supply Function d. Quantity Supplied
20. Ang kondisyong ito ay nagbubunga ng pagbaba ng supply sa pamilihan.
a. Panic Buying b. Chiseling c. Hoarding d. Black Market
21. Ang pagtaas ng gastusin sa produksiyon ay nagreresulta sa pagtaas ng presyo ng produkto. Ito ay
nangangahulugang _____________.
a. Bababa ang demand b. tataas ang demand c. magiging stable ang demand
d. dadami ang suplay
22. Ito ay ang paraan na ginagamit upang masukat ang magiging pagtugon ng quantity supplied ng mga
prodyuser sa tuwing may pagbabago sa presyo nito.
a. Supply Curve b. Price Elasticity of Supply c.Supply Graph d. SupplyFunction
23. Sa tuwing magkakaroon ng bagyo, inaasahan ang pagkasira ng mga pananim dahilan para bumaba
ang suplay sa pamilihan.
a. Dadami ang konsumo b. Bababa ang suplay c. magkakapareho lang
d. Dadami ang suplay
24. Ito ang tumatayong dependent variable sa elasticity of supply.
a. bahagdan ng pagbabago ng presyo c. kita
b. bahagdan ng pagbabago ng quantity supplied d. presyo
25. Kapag ang supply ay mas maliit ang naging bahagdan ng pagtugon ng quantity supplied kaysa sa bahagdan ng
pagbabago ng presyo.
a. Unitary b. elastic c. inelastic d. Ganap na elastic
26. Kapag tumaas ang presyo ng manufactured goods tulad ng tela, damit at sapatos mas mabilis na nakagagawa
ng produkto ang mga prodyuser
27. Pareho ang bahagdan ng pagbabago ng presyo sa bahagdan ng pagbabago ng quantity supply.
28. Isang halimbawa nito ay ang mga nagmamay-ari ng mga resort. Hindi kaagad makapagdadagdag ng supply ng
kuwarto o kaya ay swimming pool kahit tumaas ang bayad o renta sa mga ito.
29. Sa elastikong suplay, mas malaki ang pagbabago ng suplay sa bawat porsyento ng pagbabago ng presyo dahil ___
a. mas mabilis na nakagagawa ng produkto ang mga prodyuser c. di – gaanong kailangan ang produkto
b. mahirap gumawa ng produkto d. limitado ang bilang ng produkto
30. Ganito ang sitwasyon sa presyo kapag marami ang suplay ng produkto at kakaunti ang demand.
a. Bababa b. Pabago – bago c. Tataas d. Walang pagbabago
31. Kapag ang suplay ay higit na mababa kaysa sa demand, ano ang mangyayari sa presyo?
a. Bababa b. Pabago – bago c. Tataas d. Walang pagbabago
32. Ano ang gampanin ng pamahalaan sa pagkakaroon ng shortage ng bigas?
a. controller b.konsyumer c. mamimili d. supplier
33. Ito ang anumang sitwasyon o kalagayan na hindi pareho ang quantity demanded at quantity supplied sa isang
takdang presyo.
a. Disekwilibriyo b. Ekwilibriyo c. Shortage d. Surplus
34. Ito ay isang kalagayan sa pamilihan na ang dami ng handa at kayang bilhing produkto o serbisyo ng mga
konsyumer at ang handa at kayang ipagbiling produkto at serbisyo ng mga prodyuser ay pareho ayon sa
presyong kanilang pinagkasunduan.
35. Ito ang tawag sa pinagkasunduang presyo ng konsyumer at prodyuser.
a. Ekwilibriyong presyo b. ekwilibriyong dami c. Shortage d. Surplus
36. Ito ang tawag sa napagkasunduang bilang ng mga produkto o serbisyo.
37. Ang pamilihan ay maaaring makaranas nito kung mas marami ang supply kaysa demand.
38. Ito ay nararanasan kung ang dami ng demand ay mas malaki kaysa dami ng supply.
39. May 100 sako ng palay si Isko ngunit 70 sako lamang ang handang bilhin ng bumibili nito. Ano ang
isinasaad nito?
40. Isandaang kilo ang supply ng sibuyas sa Gapan City Public Market at isandaang kilo rin ang demand
para rito. Ano ang isinasaad nito?
41. Nagaganap ang ekwilibrito sa pamilihan kapag sa iisang presyo pantay ang dami ng quantity demand
sa quantity supply. Sa kalagayang ito, ano ang implikasyon ng pagkakaroon ng ekwilibriyo sa
pamilihan?
a. Sa presyong ekwilibriyo, parehong masaya ang konsyumer at prodyuser sapagkat ang dami ng nais bilhin
ng mga konsyumer ay kasindami ng nais ibenta ng mga prodyuser.
B. Sa presyong ito, may labis na supply s apagkat maaaring magtaas ng presyo ang mga prodyuser upang
tumaas ang kita.
C. Sa presyong ito, parehong nasiyahan ang konsyumer at prodyuser sapagkat tumaas man ang presyo, kaunti
na lamang ang bibilhin ng mga konsyumer.
D. Sa presyong ito, hindi masaya ang konsyumer dahil ang labis na demand ay hindi napupunan ng labis na
supply.
42. Alin ang nagpapaliwanag kung bakit mahal ang bulaklak na rosas sa tuwing sasapit ang Araw ng mga Puso?
A. Dahil sa okasyon, tumataas ang demand ng mga konsyumer sa rosas kaya lumilipat ang kurba ng demand
sa kanan na nagreresulta sa pagtaas ng presyo nito.
B. Dahil sa tuwing sasapit ang Araw ng mga Puso, nagkakasundo na ang mga konsyumer at prodyuser na
itaas ang presyo sapagkat pareho naman silang nakikinabang dito.
C. Tanggap ng mga konsyumer ang pagtaas ng presyo ng rosas tuwing sasapit ang Araw ng mga Puso
sapagkat hindi matatawaran ang kasiyahang natatamo ng mga konsyumer sa pagbibigay ng rosas sa kanilang
mga mahal sa buhay.
D. Tuwing sasapit ang Araw ng mga Puso, itinatago ng mga prodyuser ang panindang bulaklak upang lalong
tumaas ang presyo nito.
43. Ito ang nagsisilbing lugar kung saan nakakamit ng isang konsyumer ang sagot sa marami niyang
pangangailangan at kagustuhan sa pamamagitan ng mga produkto at serbisyong handa at kaya niyang
ikonsumo.
a. Paaralan b. Pagawaan c. Pamilihan d. Opisina
44. Sila ang bumibili ng mga produktong gawa ng mga prodyuser.
45. Sila ang gumagawa ng mga produktong kailangan ng mga konsyumer sa pamamagitan ng mga salik
ng produksiyon na pagmamay-ari ng mga konsyumer.
46. Ang ideyal na kalagayan ng pamilihan ay umiiral kung nagkakaroon ng _________ sa pamilihan.
a. oligopolyo b. kompetisyon c. monopoly d. kartel
47. Ito ay nangangahulugang maraming produkto na magkakatulad kung kaya’t ang konsyumer ay maraming
pagpipilian. Anong katangian ng ganap na kompetisyon ang tinutukoy dito?
a. Maraming maliliit na konsyumer at prodyuser
b. Magkakatulad ang produkto (Homogenous)
c. Malayang paggalaw ng sangkap ng produksiyon
d. Malayang pagpasok at paglabas sa industriya
48. Ito ay ang uri ng pamilihan na iisa lamang ang prodyuser na gumagawa ng produkto at nagbibigay-serbisyo kung
kaya’t walang pamalit o kahalili. Anong katangian ng ganap na kompetisyon ang tinutukoy dito?
a. Maraming maliliit na konsyumer at prodyuser
b. Magkakatulad ang produkto (Homogenous)
c. Malayang paggalaw ng sangkap ng produksiyon
d. Malayang pagpasok at paglabas sa industriya
49. Ito ay paglalagay ng mga simbolo o marka sa mga produkto at serbisyo na siyang nagsisilbing pagkakakilanlan ng
kompanyang may gawa o may –ari nito
a. Copyright b. trademark c. patent d. adverttisements
50. Sa ilalim ng ganitong uri ng estruktura ng pamilihan, maraming kalahok na prodyuser ang nagbebenta ng mga
produkto sa pamilihan subalit marami rin ang mga konsyumer.
a. a. oligopolyo b. monopsonyo c. monopolyo d. monopolistic competition
51. Ang monopolostikong kompetisyon ay mainam sapagkat __________.
a. maglalaban –laban ang mga prodyuser c. nagagamit ang pag-aanunsyo
b. maraming pagpipiliang produkto d. may kumokontrol sa presyo
52. Ang presyo ay nagagawang kontrolin ng mga negosyante. Anong anyo ng pamilihan ang umiiral dito?
a. Ganap na kompetisyon b. Monopolyo c. Oligopolyo d. Monopsonyo
53. Ito ang patakarang ipinatutupad ng pamahalaan upang mapatatag ang presyo ng mga pangunahing bilihin sa
pamilihan.
a. Price Freeze b. Price Stabilization Program c. Price Ceiling d. Floor price
54. Ito ay isang mahalagang institusyon sa ating bansa.
a. Pamilihan b. Pamahalaan c. Paaralan d. Opisina
55. Ito ay isang pamamaraan upang mapanatiling abot-kaya para sa mga mamamayan ang presyo ng nasabing
produkto lalo na sa panahon ng krisis.
a. pagpapatupad ng suggested retail c. Price Ceiling
b. pagpapatupad ng price freeze d. Pice Stabilization Program
56. Ito ay kilala rin sa katawagan bilang maximum price policy o ang pinakamataas na presyo na maaaring ipagbili ng
isang prodyuser
a. Price Freeze b. Price Stabilization Program c. Price Ceiling d. Floor price
57. Kung ang presyo ng isang pangunahing produkto ay labis na mataas at hindi na makatarungan para sa mga
konsyumer dahil sa mapang-abusong gawi ng mga may-ari ng prodyuser, gumagawa ng hakbang ang
pamahalaan upang matugunan ito. Nakikialam ang pamahalaan sa pagpepresyo sa pamilihan. Ano ang tawag
sa patakaran ng pagtatakda ng pinakamataas na presyo ng mga produkto o serbisyo?
A. price ceiling C. market clearing price B. floor prices D. price support
58. Malaki ang papel ng pamahalaan upang mapanatili ang katatatagan ng presyo sa pamilihan. Alin sa sumusunod
ang nagpapaliwanag nito?
A. Panghuhuli sa illegal vendors na nagkalat sa paligid
B. Pagtatakda ng price ceiling at floor price upang magkaroon ng gabay sa presyo ng mga bilihin
C. Pagtataguyod ng mga batas sa pangangalaga sa karapatan ng mga konsyumer
D. Patuloy na panghihikayat sa mga maliliit na negosyante na palawakin pa ang negosyo
59. Ang pamilihang may ganap na kompetisyon ang sinasabing pinakamodelong estruktura ng pamilihan dahil sa dami
ng nagbebenta o dami ng konsyumer. Ang sumusunod ay katangian ng estrukturang ito maliban sa
A. malayang kalakalan sa bilihan B. may kakaibang produkto C. maraming prodyuser at konsyumer
D. malayang paggalaw ng mga sangkap pamproduksiyon
60. Ang pamilihan ay sinasabing may ganap na kompetisyon kapag ang sinumang prodyuser ay walang kapangyarihan
na palitan o baguhin ang presyo sa pamilihan. Paano nakatutulong ang ganap na kompetisyon sa pamilihan?
A. sumisigla ang kompetisyon sa pamilihan dahil marami ang konsyumer at prodyuser
B. napapababa ng prodyuser ang kalidad ng kanilang produkto
C. nakakakuha ng malaking tubo ng mga prodyuser
D. hindi nakakahikayat sa mga prodyuser na magpasok ng produkto
Prepared by:
Checked by:
FLORDELIZ M. BANAN REUBEN JOHN A. GANGEY
Teacher Teacher
Noted by:
Approved by:
JIMMY S. GAPUZ JOAQUIN A. ABELLERA
ESP - II District Instructional Supervisor

SUMMATIVE TEST IN TECHNOLOGY AND LIVELIHOOD EDUCATION 10
Name: _______________________________________________________________________ Score: ________

MULTIPLE CHOICES: Choose the letter of the correct answer.
----------1. It is used to remove the core and pips from apples and similar fruits.
a. Apple corer b. apple cutter c. chef’s knife d. paring knife
----------2. It is used to cut soft breads.
a. Chef’s knife b. bread knife c. cheese knife d. cleaver
----------3. It holds a raw egg, and is placed inside a pot of boiling water to poach an egg.
a. Egg poacher b. egg piercer c. egg separator d. egg slicer
----------4. It is used to correctly time the process of boiling eggs.
a. Egg piercer b. egg separator c. egg timer d. egg poacher
----------5. It is used to channel liquid or fine – grained substances into containers with a small opening.
a. Food mill b. funnel c. colander d. strainer
----------6. It is a finely serrated knife for serrating segments of grapefruit or other citrus fruit.
a. grapefruit knife b. chef’s knife c. cheese knife d. bread knife
----------7. It is used to crack open the hard outer shell of various nuts.
a. nutmeg grater b. nutcracker c. melon baller d. spider
----------8. It is used to separate liquid from solid ingredients, sift fine grains, remove lumps and rinse food.
a. Food mill b. funnel c. colander d. strainer
----------9. It is used for mixing and stirring during cooking and baking.
a. Wooden spoon b. whisk c. ladle d. egg beater
----------10. It is an oval or round dish or pan made of stainless, ceramic, or glass where food may be cooked or served.
a. Sauce pan b. casserole c. mixing bowl d. stock pot
----------11. Cooking method where heat is conducted without moisture and no water is added.
a. Dry heat b. Broiling and grilling c. Moist heat D. Combination method
----------12. It refers to pleasant environment and ambiance contributes to customer satisfaction.
a. advertising and merchandising c. the site
b. pricing polices d. décor and music
----------13. It is subdivided into breakfast, morning snacks, mid-day meal, afternoon snacks, evening meals, etc.
according to the anticipated and identified market demands
a. Meal Functions b. menu c.The recipe d. the size
----------14. Happy and positive disposition in life helps an individual to render his/her services in a courteous and
respectful manner. What principle of dining room operation is described?
a. a.Meal Functions b. good food c. Prompt and courtesy d. the size
----------15. Food should always be properly prepared, cooked and served,must observe cleanliness during the
preparation and serving of cooked food. What principle of dining room operation is described?
a.Meal Functions b. good food c. Prompt and courtesy d. the size
----------16.A type of dish which adds moisture and richness to food.
a. stock b. soup c. sauce d. eggs
______17. It is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma,
color, body and nutrients.
a. stock b. soup c. sauce d. eggs
----------18.Are complete protein food and also rich in vitamins.
A. Eggs b. vegetables c. rice d. pasta
----------19. It is a cooking method in which meat is surrounded and cooked by heated air, usually in an oven.
a. Grilling b. broiling c. poaching d.roasting
----------20. It a is cooking by direct heat from a flame, electric unit, or glowing coals.
a. Grilling b. broiling c. poaching d.roasting
25. Which of the following refers to a classic system of sauces based on the French culinary standards?
a. Grand sauce C. Brown sauce
b. White sauce D. Tomato sauce
26. Which of the following can be produced by thickening the liquid with roux and the basic ingredient is milk?
a. White sauce C. Tomato sauce
b. Hollandaise sauce D. Brown sauce
27. What is the oldest commodities known by man?
a. Salt B. Spices and herbs c. Spices D. Flavor enhancers
28. Which of the following sauce preparation techniques refers to moistening and then scraping up the brown bits of
food that stick to bottom of the pan?
a. Deglazing b. Starch Thickening c. Reduction D. Finishing
29. Which of the following does not serve as thickening agent?
a. Spices b. Eggs c. Flour D. Cornstarch
30. In preparing a tomato sauce, which of the following is not included?
a. Ground pepper b. Basil Chiffonade c. White roux D. Olive oil
31. What is used in measuring dry and liquid ingredients in small quantity.
a. Measuring spoon b. Measuring cups c. Mixing bowl D. Measuring glass
32. What is used to measure dry ingredients and come in various sizes and volumes.
a. Measuring spoon b. Measuring cups c. Mixing bowl D. Measuring glass
33. It usually transparent and is smooth in the inside with the graduation mark on the outside to read. This is used
for measuring liquid ingredients like water and oil.
A. Measuring spoon b. Measuring cup c. Mixing bowl D. Measuring glass
34. These are containers with smooth and rounded interior surfaces with no creases to retain some mixtures and
use in mixing ingredients.
a. Measuring spoon b. Measuring spoon c. Mixing bowl D. Measuring glass
35. It is also known as bread baser, or tartine which consists of a single slice of bread with one or more food items on
top? A. Open Faced sandwich B. Club sandwich C. Griddled sandwich d. Finger sandwich
37..What type of sandwich that is often heated by placing the buttered slices of bread with a spread or filling on a frying
pan or griddle. A. Open Faced sandwichB. Club sandwich C. Griddled sandwich D. Finger sandwich

38. What is the type of tea sandwich, so named because the rectangular piece of bread is sliced into long “finger”
slices, as opposed to triangles or squares.
A. Open Faced sandwichB. Club sandwich C. Griddled sandwich D. Finger sandwich
39. What type of sandwich is composed of toasted bread, sliced poultry, bacon, lettuce, tomato, and mayonnaise? A.
Open Faced sandwichB. Club sandwich C. Griddled sandwich D. Finger sandwich
40. What is a component of a sandwich? A. Hor de ouveres B. Chilled C. Assorted shapes D. Garnish
41. What is usually serve after the main menu is taken?
A. filling B. dessert C. appetizer D. spread
42. It is characterized of being smooth frozen mixture of milk, cream, sugar, flavoring and sometimes eggs.
A. sherbet B. ice cream C. mousse D. fruit dessert
43. What kind of dessert that is made from fruit juices, water and sugar which may contain milk and cream and
sometimes egg white.
44. What dessert that is generally delicious and sweet and the main component are fruits of different kinds?
45. What is the term for materials that are used in bread, can be cold, hot, chopped, ground, sliced meat, fish,
poultry and or eggs?
A. filling B. dessert C. appetizer D. Spread
46. What dessert that is a prepared food which incorporates air bubbles to give it a light and airy texture?
A. sherbet B. ice cream C. mousse D. cold dessert
47. It is usually sweet unheated dish or chilled and served after the main course.
A. sherbet B. ice cream C. mousse D. cold dessert
48.The commonly used green vegetable is :
a. cabbage b. camote tops c. chayote d. string beans
49. It is the main ingredient , a mixture of vegetables, fruits, cooked meat, poultry or fish, called :
a. Body of Salad b. crispiness c. Toppings d. Dressings
50. It is made of cheese, sesame seeds, croutons, chopped herbs, toasted garlic, toasted nuts, whipped cream or
mouse. This is called:
a. Body of Salad b. crispiness c. Toppings d. Dressings
51. It is akind of salad dressing that uses sour cream, yogurt, cottage chees or buttermilk.
a. mayonnaise b. oil-based c. dairy d. cooked
52. It is a basic brown sauce that is one of the five mother sauces of classical cuisine.
a. béchamel b. espagnole c. tomato sauce d. veloute
53. It serves as the secret ingredient for tomato sauce.
a. carrots b. garlic c. onions d. sugar
54. It is a wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish
a. béchamel b. espagnole c. tomato sauce d. hollandaise
55. It is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks,
sauces, soups and other foods used in the preparation of stock.
a. brown stock b. mire poix c. roux d. Sachet d’Epices
56. The following are examples of items used as garnishes except one.
a. bay leaf b. garlic c. parsley d. young corn
57. It is a cooking technique to remove and dissolve browned food residue from a pan to make a sauce,
termed as a pan sauce, that is often made to accompany sauteed meats.
a. Reduction b. deglazing c. starch thickness d. use of thickening
Agents
58. It is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta, vegetables and
rice.A. mixing bowl b. colander c. strainer d. chinoise
59. It consist of small pieces of dough, either cooked alone or wrapped around a filling. They can be based
on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets.
a. Pickles b. dumplings c. cold cuts d. canapes
60. The other term for antipasto which consists of grilled bread rubbed with garlic and topped with
tomatoes, olive oil, salt and pepper.
a. Bruschetta b. dumplings c. cold cuts d. canapes
Prepared by:
Checked by:
Teacher Teacher
Noted by:
Approved by:
SUMMATIVE TEST IN ARALING PANLIPUNAN 10
Pangalan: _____________________________________________________________________ Iskor: ________
MARAMIHANG PAGPIPILIAN.Panuto: Basahin at unawain ang bawat pangungusap. Isulat sa sagutang papel ang titik ng wastong sagot.
1. Ano ang pangyayaring lubusang nakapagpabago sa buhay ng tao sa kasalukuyan?
A. Paggawa B. Migrasyon C. Ekonomiya D. Globalisasyon
2. Maaring suriin ang globalisasyon sa iba’t ibang anyo nito maliban sa isa. Ano ito?
A. Ekonomikal B. Teknolohikal C. Sosyo-kultural D. Sikolohikal
3. Ilan sa mga dahilan ng permanenteng migrasyon ay ang paghahanap ng mga sumusunod maliban sa isa. Ano ito? A. Hanapuhay
B. Turismo C. Edukasyon D. Tirahan
4. Maaaring uriin ang outsourcing sa mga sumusunod maliban sa isa. Ano ito?
A. Nearshoring B. Offshoring C. Onshoring D. Inshoring
5. Ito ay tumutukoy sa pagkuha ng isang kompanya ng serbisyo mula sa isang kompanya na may kaukulang bayad.
A.Outsourcing B. multinational C. transnational D. offshoring
6. Ito ay tumutukoy sa mga kompanya o negosyong nagtatatag ng pasilidad sa ibang bansa.
A. Outsourcing B. multinational C. transnational D. offshoring
7. Ito ay perspektibong nagsasabi na ang globalisasyon ay isang mahabang siklo (cycle) ng pagbabago.
A.Una B. pangalawa C. pangatlo D. ikaapat
8. Ito ay ang paniniwalang ang ‘globalisasyon’ ay taal o nakaugat sa bawat isa.
A.Una B. pangalawa C. pangatlo D. ikaapat
9. Ito ang mga manggagawang Pilipino na nangingibang-bayan upang magtrabaho o maghanapbuhay.
A.Welder B. OFW C.. businessman D. inhinyero
10. Tumutukoy sa pagkuha ng serbisyo mula sa kompanya sa kalapit na bansa.
A. Offshoring B. Nearshoring C. Onshoring D. outsourcing
11. Ang Manila ay pangalawa sa mga siyudad sa buong mundo (sunod sa Bangalore, India) na destinasyon ng BPO. Anong lugar sa Pilipinas
ang kabilang sa pang pitong destinasyon ng outsourcing?
A.Dumaguete B. Cebu C. Baguio D. Sta. Rosa
12. Ang mga sumusunod ay suliranin at mga hamong kinakaharap sa paggawa maliban sa isa.
A.Mababang pasahod B. job mismatch C. flexible labor D. Job skill mismatch
13. Ito ay naglalayong palakasin at siguruhin ang paglikha ng mga batas para sa paggawa at matapat na pagpapatupad ng mga karapatan ng
mga manggagawa.
A.Worker’s Rights Pillar B. Employment Pillar C. Social Protection Pillar D.Social Dialogue Pillar
14. Ito ay naglalayong palakasin ang laging bukas na pagpupulong sa pagitan ng pamahalaan, mga manggagawa, at kompanya sa
pamamagitan ng paglikha ng mga collective bargaining unit.
15. Ito ay naglalayong tiyakin ang paglikha ng mga sustenableng trabaho, malaya at pantay na oportunidad sa paggawa, at maayos na
workplace para sa mga manggawa.
16. Ang sektor ng industriya ay nakakaranas ng suliranin sa paggawa. Alin sa mga sumusunod ang hindi naaabuso sa karapatan ng
manggagawa.
A.Mababang pasahod C. mahabang oras ng pagtatrabaho
B.Hindi pantay na oportunidad D. libangan
17. Ito ay tumutukoy sa kaayusan sa paggawa kung saan ang kompanya (principal) ay komukontrata ng isang ahensiya o indibidwal na
subcontractor upang gawin ang isang trabaho o serbisyo sa isang takdang panahon.
A.Outsourcing B. subcontracting C. flexible labor D. offshoring
18. Ito ay anyo ng subcontracting kung saan ang subcontractor ay walang sapat na puhunan upang gawin ang trabaho o serbisyo at ang
pinasok niyang manggagawa ay may direktang kinalaman sa mga gawain ng kompaya .
19. Ito ay anyo ng subcontracting kung saan may sapat na puhunan para maisagawa ang trabaho at mga gawain ng mga manggagawang
ipinasok ng subcontractor.
20. Alin sa mga sumusunod ang kabuuang bilang ng mga OFW sa kasalukuyan.
A.5 milyon B. 6 milyon C. 7 milyon D. 8 milyon
21. Alin sa mga sumusunod ang hindi halimbawa ng white – collar job?
A.Inhinyero B. nurse C. doctor D. dyanitor
22. Ano ang karaniwang ginagawa ng mga mamamayan upang mabuhay at magkaroon ng kita?
A. pagiging ambulant at sidewalk vendor C.Pangangalakal
B.Pagtitinda ng mga streefoods D.Lahat ng nabanggit
23. Saklaw ng sektor na ito ang sektor ng pananalapi, komersiyo, insurance, kalakalang pakyawan at pagtitingi,
transportasyon, pag-iimbak, komunikasyon, libangan, medikal, turismo, business processing outsourcing
(BPO), at edukasyon.
A.Sektor ng Agrikultura B. Sektor ng Serbisyo C.Sektor ng Industriya D. Sektor ng Kalusugan
24. Sinong pangulo ng bansa ang nagpatupad ng mura at flexible labor?
a. Corazon C. Aquino b. Ferdinand E. Marcos c. Fidel V. Ramos d. Joseph Estrada
25. Ang sistemang kontraktuwalisasyon ay kilala rin sa tawag na _____________.
a. Undo b. Ondo c. end d. endo
26. Alin sa mga sumusunod ang hindi nagging magandang nararanasan ng mga manggagawang kontraktuwal?
a. Binabayaran sila ng karampatang sahod
b. Hindi nila natatamasa ang mga benepisyo ayon sa Collective Bargaining Agreement
c. Hindi sila maaring bumuo ng union.
d. Walang separation pay sa kompanyang pinapasukan.
27. Malaki ang naging papel ng globalisasyon sa pagdagsa ng mga dayuhang kompanya, produkto at paggawa sa
bansa. Ayon sa ulat ng DTI noong 2010 may pinakamalaking paglago dito ay sa sektor ng serbisyo na kung saan
ang nanguna ang industriya ng BPO. Sa kabilang dako patuloy namang bumababa ang paglago ng sektor ng
agrikultura. Anong konklusiyon ang mahihinuha sa pahayag na ito?
A. Mababa ang pagpapasweldo, pabagu-bago ang paggawa sa bansa at ang lengguwaheng English ang isa sa
pangunahing wika na madali sa mga Pilipino.
B. Malaki ang naitulong ng pagdagsa ng makabagong gadget sa bansa kaya madaling makasabay ang mga
Pilipino sa mga sebisyong on-line.
C. Magaling ang mga Pilipino sa larangan ng teknolohiya at impormasyon.
D. Karamihan sa mga kabataang Pilipino ay kumukuha ng kurso na may kinalaman sa BPO.

28. Ayon sa Ulat ng International Labor Organization o ILO noong 1992 at 1997 mas dumarami na ang bilang ng na-
eempleyo sa bansa bilang kaswal o kontraktuwal kaysa sa pagiging regular o permanente bunsod ng mga
polisiya tungkol sa flexible working arrangements ng pamahalaan sa mga pribadong kompanya sa hanay ng sektor ng
serbisyo, sub-sektor nito at ng mga TNCs. Ano ang iyong mahihinuha sa ulat na ito?
A. Ito ay bunsod ng mataas na pamantayan ng mga dayuhang kompanya sa pagpili ng mga
manggagawa upang maging regular.
B. Ito ay bunsod ng mahigpit na patakaran ng pamahalaan sa mga dayuhang kompanya sa
Pilipinas kaya’t mura at flexible ang paggawa sa bansa.
C. Ito ay bunsod ng pinaluwag na mga patakaran ng pamahalaan kagaya ng pagpayag sa
iskemang subcontracting at tax incentives upang makahikayat ng mas maraming dayuang kompanya na
magtayo ng mga negosyo at serbisyo sa bansa.
D. Ito ay bunsod ng matinding pangangailangan ng trabaho sa bansa kaya’t kahit mura at flexible labor ay
hinayaan ng pamahalaan na magpatupad ang mga pribadong kompanya na gawing kaswal ang mga
manggagawang Pilipino.
29. Saang kontinente nagmumula ang malaking bilang ng mga migrante?
a. Europa b. Asya c. Australia d. Lahat ng nabanggit
30. Sila ang mga mamamayan na nagtungo sa ibang bansa na hindi dokumentado, walang permit para magtrabaho at
sinasabing overstaying sa bansang pinuntahan.
a. Permanent migrants b. temporary migrants c. irregular migrants d. labor migrants
31. Batay sa estadistika, dumarami ang mga Koreans na pumupunta sa Pilipinas upang mag-aral ng kolehiyo.
Partikular sa mga lugar na kanilang pinupuntahan ang lungsod ng Baguio, Manila, at Cebu. Sa anong uri kaya ng
migrasyon sila nabibilang?
a. Permanent migrants b. temporary migrants c. irregular migrants d. labor migrant
32. Ano ang migrasyon?
A. Tumutukoy sa proseso ng pag-alis o paglipat mula sa isang lugar
B. Tumutukoy sa proseso ng pag-alis o paglipat sa kaguluhan ng mga mamamayan
C. Tumutukoy sa proseso ng pag-alis o paglipat mula sa isang lugar o teritoryong politikal
patungo sa isang lugar pansamantala man o permanente
D.Tumutukoy sa proseso ng pag-alis o paglipat dulot ng mga hindi inaasahang pangyayari sa
lugar na pinagmulan
33. Suriin ang mga pangungusap sa ibaba. Tukuyin kung anong pangkalahatang obserbasyon sa
migrasyon ang inilalarawan dito
I. Maraming mag-aaral na mga Vietnamese at Koreans ang nagpupunta sa Pilipinas.
II. Sa paglago ng BPO sa bansa, kaalinsabay nito ang pagdating ng mga Indians bilang
managers ng mga industriyang nabanggit.
A. Globalisasyon ng migrasyon
B. Mabilisang paglaki ng globalisasyon
C. Peminisasyon ng globalisasyon
D. Migration transition
34. Noong taong 2013, nagmula sa Asya ang pinakamalaking bilang ng mga imigrante na lumabas ng kanilang bansa.
Ano ang mahihinuha rito?
A. Kakaunti ang oportunidad na makakuha ng mga mamamayan sa Asya.
B. Kahirapan ang mas namamayani sa Asya at hindi kaginhawahan ng pamumuhay.
C. Mas malaki ang oportunidad sa labas ng Asya
D. Mas kinakakitaan ng malaking oportunidad ng mga Asyano ang ibang lugar bunga ng iba’t
ibang hanapbuhay na mapapasukan na angkop sa kanilang natapos
35. Ano ang dahilan ng pagkakamatay ng ilan sa mga migrante?
a. Pagkakaabuso ng kanilang amo c. Regular na pagkakatanggap ng sahod
b. Sapat na benepisyo d. Sapat na pagkain at tirahan
36. Ang mga sumusunod ay mga panganib na maibibigay ng migrasyon. Alin sa dito ang hindi kabilang?
a. Human trafficking b. remittance c. forced labor d. slavery

37. Bakit mas mainam mag-abroad ang asawang lalaki kaysa sa babae?
a. Dahil mas nagagampanan ng asawang babae ang responsibilidad na maiiwan ng asawang lalaki.
b. Dahil naiiwasan ang pagkakaroon ng pangalawang pamilya
c. Dahil mas katanggap tanggap ito sa lipunan
d. Upang mapaunlad ang katayuan ng pamilya.
38. Ang mga sumusunod ay mga dahilan ng pag-alis o paglipat ng tao sa sariling bansa maliban sa isa.
a. Dahil sa hanapbuhay na makapagbibigay ng malaking kita na inaasahang maghahatid ng masaganang
pamumuhay;
b. paghahanap ng ligtas na tirahan;
c. panghihikayat ng mga kapamilya o kamag-anak na matagal nang naninirahan sa ibang bansa; pag-aaral o
pagkuha ng mga teknikal na kaalaman partikular sa mga bansang industriyalisado
d. para makapaglakbay
39. Ito ay nagaganap kapag ang nakasanayang bansang pinagmumulan ng mga nandarayuhan ay nagiging
destinasyon na rin ng mga manggagawa at refugees mula sa iba’t ibang bansa.
a. Labour migration b. migration transition c. permanent d. temporary
40. Ito ang migrasyon na binubuo ng mga kalalakihan.
a. Labour migration at refugee b. migration transition c. permanent d. temporary
41. Dito naitala ang pinakamalaking bahagdan ng kaso ng pang-aabusong sekswal sa mga OFW.
a. Singapore b. Saudi Arabia c. Malaysia d. Thailand
42. Tumutukoy sa dami o bilang ng mga nandarayuhang pumapasok sa isang bansa sa isang takdang panahon na
kadalasan ay kada taon.
a. Inflow b. emigrant c. flow d. stock
43. Ito ay ang bilang ng nandayuhan na naninirahan o nananatili sa bansang nilipatan.
a. Inflow b. emigrant c. flow d. stock
44. Ito ay tawag sa bilang ng mga taong umaalis o lumalabas ng bansa maliban sa isa. Ano ito?
a. Emigration b. departures c. outflows d. flows
45. Bansang pinakapinupuntahan ng nga Pilipino upang magtrabaho.
a. UAE b. USA c. Qatar d. Malaysia
46. Batay sa estatistika,ano-anong pangkat ng manggagawa ang madalas na nangingibang-bansa upang humanap ng
trabaho?
a. Re hires b. New hires c. Land based workers d. Sea based workers
47. Ano ang pangunahing rason ng pandarayuhan?
a. Upang maghanap ng trabaho
b. Upang mabigyan ng magandang kiabukasan ang pamilya.
c. Upang makaipon nang sapat
d. Lahat ng nabanggit
48. Ang mga sumusunod ay anyo ng migrasyon maliban sa isa.
a. Manggagawang manwal b. refugees c. nagnenegosyo d. manlalakbay
49. Ang iba’t ibang anyo at daloy ng migrasyon ang nakapangyayari bilang tugon sa ____________.
a. Pagbabagong pangkabuhayan c. Pampolitikal
b. kultural at marahas na tunggalian sa pagitan ng mga bansa. D. Lahat ng nabanggit
50. Si Holace ay nagtatrabaho sa Argentina bilang finance manager sa isang malaking kompanya. Anong anyo ng
migrasyon ang sitwasyon ni Holace?
a. Specialists b. manual labor c. refugees d. entrepreneur
51. Tumutukoy sa kapal o dami ng mga nandarayuhan ay patuloy ang pagtaas sa iba’t ibang rehiyon ng daigdig.
a. Pagkakaiba-iba ng uri ng migrasyon
b. Mabilisang paglaki ng migrasyon
c. Pagturing sa migrasyon bilang isyung political
d. Paglaganap ng ‘migration transition’
52. Tumataas ang bilang ng mga bansang nakararanas at naaapektuhan ng migrasyon.
a. Pagkakaiba-iba ng uri ng migrasyon
b. Mabilisang paglaki ng migrasyon
c. Pagturing sa migrasyon bilang isyung political
d. Paglaganap ng ‘migration transition’
Prepared by:
Checked by:
Teacher Teacher
Noted by:
Approved by:
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
Name: _______________________________________________________________________
MULTIPLE CHOICES: Choose the letter of the correct answer.
1. Easiest stain to remove by just completely rinsing in cold water with cool biological soak.
a. Greasy stains c. Protein stains
a. b. Organic stains d. Tannin stains
2. These are stains that do not fall into any specific grouping such as scorch and chewing gum.
a. Combination stains c. Organic stains
b. Dye stains d. Special stains
3. These are stains found naturally in cherries and blueberries, and is added to other foodstuffs like
mustard and blue ice-lollies.
a. Combination stains c. Organic stains
b. Dye stains d. Special stains
4. These are direct liquid spills that respond well to hot water, but will set permanently if you use any
kind of soap.
a. Greasy stains c. Protein stains
b. Organic stains d. Tannin stains
5. These are stains resulting from building or Do It Yourself work.
a. Chemical stain b. industrial stain c. Lacquer Staind. unknown stains
6. These are stains result from chemical spills.
7. These are stains whose source cannot easily identified but can be recognized using sense of
smell. a. Chemical stain b. industrial stain c. Lacquer Staind. unknown stains
8. Combination of two or more of types of stain. It can be group to Type A and Type B. Type A
stains have protein, grease/ wax and dye elements; while Type B have grease, wax and
dye elements.
a. . Combination stains c. Organic stains
b. . Dye stains d. Special stains
9. These are stains that easily dry rapidly, so do not allow it to dry out to treat it easily.
10. Natural, mild bleach that dissolves dirt and grease and acts as a water softener.
a. turpentine b. rottenstone c. white vinegar d. milk
11. A rectangular piece of cloth or linen cotton used to cover a mattress
a. apron b. blanket c. bed sheets d. pillow
12. Table linen used for wiping the mouth and fingers while eating.
a. blanket b. . handkerchief c. dish towel d. napkin
13. Protective table pad usually made of paper, plastic or cloth for restaurants and household
use: a. apron b. napkin c. handkerchief d. placemat
14. An elastic running around the edge that helps keep it flat upon the mattress.
a. blanket b. fitted sheets c. comforter d. flat sheets
15. It is a sheet tailored to form pocket for a mattress with elastic edges. The edge may also
contain a drawstring to secure the sheet more firmly and to be used only as bottom sheet.
a. fitted sheet b. comforter c. flat sheet d. pillows

16. It is a large piece of woolen or similar material used as a bed covering or other covering for
warmth. fitted sheet b. comforter c. flat sheet d. pillows
17. It is a rectangular cloth bag stuffed with feathers, foam rubber, or other soft materials, used
to support the head when lying down.
a. fitted sheet b. comforter c. blanket d. pillows
18. What is the first step in duvet bed making procedure?
a. Put the pillow with pillowcase at the head side facing the wall.
b. Stand at the head side of the bed
c. Put on the first bed sheet on top of the bed.
d. Tuck in the sheet at the head side of the bed and mitre the sheet of all the corners of
the bed.
19. Putting soiled linens in the laundry basket is the _________ step in bed stripping procedure.
a. 1st b. 2nd c. 3rd d. last
20. Why do we need to check the bed properly before stripping?
a. to see if there are important items left in the bed
b. to check if there are such damages in the bed
c. to check if there are lost items
d. all of the above
21. Loosening the sides and corners of the bed properly is the _______ step in bed stripping
Procedure. a. 1st b. 2nd c. 3rd d. last
22. The steps in bed making where traditional and duvet has similar procedure.
a. Put the pillow with pillowcase at the head side facing the wall.
b. Stand at the head side of the bed
c. Put on the first bed sheet on top of the bed.
d. Tuck in the sheet at the head side of the bed and mitre the sheet of all the corners of
the bed.
23. What is the correct order of performing bed stripping?
1. Loosen the sides and corners of the bed properly
2. Shake each linen for possible lost found items and damages if any.
3. Roll all the bed sheets correctly
4. Check the bed properly first if there are items found.
5. Put the soiled linens on the basket for laundry.
a. 5-4-3-2-1 b. 4-5-1-2-3 c. 4-1-2-3-5 d. 4-2-1-3-5

24. What is the correct order of performing duvet bed making?
1. Put the pillow with pillowcase at the head side facing the wall.
2. Put on the first bed sheet on top of the bed.
3. Stand at the head side of the bed
4. Tuck in the sheet at the head side of the bed and mitre the sheet of all the corners of
the bed.
5. Put on the bed pad on top of the bed evenly.
6. Put the duvet cover on top of the bed evenly
a. 3-4-5-1-2-6 b. 3-5-2-4-1-6 c. 6-5-3-2-4-1 d. 3-2-4-6-1-5

25. The following are procedures in cleaning the toilet bowl except one:
a. Flush the toilet bowl
b. Clean the toilet seat and cover
c. Wet the surface
d. Flush again
26. These are hair product used to remove oils, dirt, dandruff, and other contaminant particles
in the hair.
a. hair conditioner b. shampoo c. hot oil d. soap

27. Oral hygiene instrument used to clean teeth and gums
a. mouthwash b. toothpaste c. tissue paper d. toothbrush
28. Millennium Goal in sanitation that refers to management of human faces at household level
a. environmental sanitation b. improved sanitation c. food sanitation d. on – site
sanitation
29. What are you going to use to pull out moisture and bacteria from the mattress and is
extremely handy when vacuuming. Using a wire sieve or colander, lightly dust the entire
surface of your mattress and then vacuum it off.
a. baking powder b. bathsoap c. baking soda d. white vinegar
30.A very indispensable tool in cleaning mattress .
a. soap b. vacuum c. dustpan d. duster
31. How many times in a month we should vacuum mattress?
a. once in a week b. once a month c. once a year d. twice a year
32. A mattress must be replaced every _________to ensure that it is not a health risk to those
sleeping on it. A. 5 years b. 6 years c. 7 years d. 8 years
33.It is advisable to vacuum a mattress on its _________side.

a. one side b. irreversible c. reversible d. two sides
34. Used to lightly dust the entire surface of your mattress and then vacuum it off.
a. colander or sieve b. vcuum c. feather dusterd. rags
35. Tall and semi wide pot with straight sides used for cooking and storing soup stocks
a. sauce pan b. streamer c. stauce pot d. stockpot
36. Is a paste or gel dentrifice used with a toothbrush as an accessory to clean and maintain
the aesthetic and health, which is primarily used to promote oral hygiene.
a. hair conditioner b. shampoo c. toothpaste d. soap
37. Are substances applied to the body to affect body odor caused by bacterial growth and the
smell associated with bacterial breakdown of perspiration in armpits, feet
a. deodorant b. shampoo c. toothpaste d. soap
38. Soap in a liquid form
a. deodorant b. shampoo c. toothpaste d. liquid soap
39. Shower gel or shower cream, also known as body wash, is the general term for liquid soap,
which is used for cleaning the body.
a. deodorant b. body soap c. toothpaste d. liquid soap
40. Is a lightweight paper or, light crepe paper which are made from recycled paper pulp.
a. toilet paper b. kitchen towel c. toothpaste d. liquid soap
41. Is a low to medium viscosity tropical preparation intended for application to unbroken skin.
a. deodorant b. body soap c. toothpaste d. liquid soap
.42 Center of the house where meal is prepared.
a. bedroom c. living room
b. dining room d. kitchen
43. Type of kitchen cookware that is lightweight, attractive and less expensive.
a. aluminum b. stainless c. ceramic d. teflon
44. Kitchen hand tools used to remove the outer skin or peel of fruits and vegetables
a. baster b. peller c. knife d. spatula
45. Stainless steel sieve used to strain foods
a. colander b. sauce pan c. sieve d. streamer
46. Thermally insulated chamber used for heating, baking or drying of a substance
a. blender b. oven c. griller d. streamer
47. It is a finely serrated knife for serrating segments of grapefruit or other citrus fruit.
a. grapefruit knife b. chef’s knife c. cheese knife d. bread knife
48. It is used to crack open the hard outer shell of various nuts.
a. nutmeg grater b. nutcracker c. melon baller d. spider

49. It is used to separate liquid from solid ingredients, sift fine grains, remove
lumps and rinse food.
b. Food mill b. funnel c. colander d. strainer
50 It is used for mixing and stirring during cooking and baking.
b. Wooden spoon b. whiskc. ladle
51. Hygienic means of promoting health through prevention of human contact with the hazards
of waste
a. Disposal c. segregation b. Sanitation d. washing

52. Leaves, flower, twigs, branches, and stems are classified as:
a. compostable waste c. residual waste
b. recyclable waste d. special waste
53. Refers to solid waste materials that are non compostable and non recyclable.
a. compostable waste c. recyclable waste
b. residual waste d. special waste
54. Waste disposal management that lessen household trashes and avoid unnecessary
packaging of products.
a. recover c. reduce
b. recycling d. re –use
55. Practices that will bring down the amount of trash we dispose by avoiding the amount of
unnecessary packaging of the products and reducing its waste toxicity
a. recover c. reduce
b. recycling d. re –use
56. Mandate of Republic Act 9003 is otherwise known as:
a. Clean Air Act
b. Ecological Solid Waste Management Act of 200
c. Modernization Act
d. Clean and Green Program
57. Consumer electronics, which are worn out broken and other discarded items such as
radios, stereos, and TV sets are classified as
a. Residual waste b. recyclable waste c. special waste d. compostable waste
58. Cartons, which contain a plastic lining usually, used for milk and juice are classified as:
59. It refers to any waste material retrieved from the waste stream and free from contamination
that can still be converted into suitable beneficial use.
60. It refers to household hazardous wastes .
Prepared by:
Checked by:
Teacher Teacher
Noted by:
Approved by:

Direction: MULTIPLE CHOICES: Choose the letter of the correct answer.
1. It is used to eliminate dust particles from carpet surfaces, upholstered furniture and even hard surfaces.
a. Vacuum cleaner b. floor polisher c. carpet sweeper d. carpet extractor
2. It picks up dirt and particles from the carpet by pressing the handle and pushing towards dirt.
3. It is used for fumigation so as to eliminate pest and insect.
a. Insecticide b. muriatic acid c. oil cleaner d. mentholated spirit
4. This is used only for removing cement or plastic remains from floors.
a. Insecticide b. muriatic acid c. oil cleaner d. mentholated spirit
5. This is sprayed in the room in order to remove foul odor in guestrooms, comfort rooms or any area with foul
odor.
a. Air freshener b. muriatic acid c. oil cleaner d. mentholated spirit
6. This is applied on tools to inhibit rust.
a. Air freshener b. muriatic acid c. oiler d. mentholated spirit
7. These are used for picking up dirt and cigarette butts found on the ashtrays.
a. Dusting cloth b. drain cleaner c. scissors d. tongs
8. It is used for manual floor mopping.
a. Polishing cloth b. mop with mop handle c. dusting clothes d. scouring pads
9. This is used for dusting wooden and painted parts.
a. Polishing cloth b. mop with mop handle c. dusting clothes d. scouring pads
10. It is an all-purpose vacuum for dry and wet surfaces. It is also used for absorbing water in flooded or wet
surface.
a. Carpet extractor b. cart or trolley c. carpet sweeper d. hydro-vacuum
11. It is used in scrubbing, stripping and polishing hard floor surfaces and also vinyl, wood parquet, etc
12. The following are examples of load to carry tips except one.
a. Determine if you can carry a load comfortably; tip it on its side.
b. Get help if the load is too big or bulky for one person. Check for nails, splinters, rough strapping, and rough
edges.
c. Lift it up high.
d. Make sure your footing is solid
13. It is a situation that poses a level of threat to life, health, property, or environment.
a. Hazard b. threat c. risk d. danger
14. a hillside may be unstable, with the potential for a landslide, but there is nothing below or on the hillside that
could be affected. What mode of hazard is eing described?
a. Active b. armed c. inactive d. dormant
15. People, property, or environment are in potential harm's way. What mode of hazard is eing described?
16. A harmful incident involving the hazard has actually occurred. What mode of hazard is eing described?
17. In order to maximize the service life of a vacuum while ensuring that rooms are properly cleaned, how often
should a housekeeping room attendant check vacuum bags and filters?
A. Daily C. Weekly
B. Monthly D. As needed

18. Marvin, a new housekeeping room attendant, has been asked to vacuum his first guest room. Which of the
following would be the best way for Marvin to proceed?
A. Start at one side and move to the other.
B. Start at the door and work into the back of the room.
C. Start at the farthest point and back out of the room.
D. Start near the center and work outwardly.
19. Richell, a housekeeping attendant, is vacuuming a guest room. Which of the following vacuum attachments
should Richell use to clean the ledges, corners, and furniture corners?
A. Crevice tool C. Floor brush
B. Power nozzle D. Small brush
20. Sheryl, a housekeeping room attendant, is cleaning a guest room. There are bottle caps and coins on the
carpet. Which of the following is the best way to pick up the bottle caps and coins?
A. With a carpet sweeper C. With a vacuum
B. With a whisk broom D. With her hands
21. Which of the following is the most appropriate tool to use for sweeping outside areas?
A. Floor brush C. Push mop
B. Small whisk brush D. Wet mop
22. Which of the following should a housekeeping room attendant wear when stripping a bed in a guest room?
A. An apron C. Disposable gloves
B. Proper footwear D. A safety mask
23. Which of the following is the most appropriate way for a housekeeping room attendant to strip the sheets from a
bed in a guest room?
A. Fold sheet inward.
B. Shake the sheets briskly.
C. Fold sheets toward the outside.
D. Crumple the sheets into a ball.
24. Which of the following is the most important to do after using any appliance?
a. Clean the appliance after using
b. Unplug the appliance after using
c. Put in the proper storage
d. Eat the food you prepare
25. Which of the following is not proper when operating a blender?
a. Operating a blender in a dry, flat surface
b. Plugging the blender first before putting the pitcher onto the base
c. Choosing the setting appropriate for the specific task
d. Placing all the parts of the blender in their appropriate places before operating it.
26. It is anything that may cause harm to an individual, such as chemicals, electricity, open drawers, and
inadequate ventilation.
a. risk b. hazard C. danger D. safety
27. The following are some effects of psychological hazard, except
1. Depression B. Anxiety C. Loss of Confidence D). Verbal Abuse
28. It is the campaign and maintenance of the well-being of workers in every occupation
a. risk B. hazard C. danger D. Occupational Healthand Safety
29. Are the most normal occurrences in workplaces. They are usually easy to detect, however, very often are
neglected because people are too accustomed to them.
a. Ergonomic hazards b. chemical hazards c. physical hazards d.biological
30. The following are effects of biological hazards excepy one
a. infections
b. skin irritations Do you know any movie that the
c. allergy theme is about Bio Hazard?
d. asthma
31. It is a hazard that come from working with animals, people or infectious materials.
a. Ergonomic hazards b. chemical hazards c. physical hazards d.biological hazards
32. Fire, Decreased efficiency, Annoyance and Falls are effects of __________.
33. Occur when a worker’s nature of work, body position and working conditions put pressure on his/her body.
34. Performing tasks that require lifting heavy loads and too much bending and reaching are examples of
________.
35. Are present when a worker is exposed to any chemical preparation in the workplace in any form (solid, liquid or
gas).
36. Take place when a man’s work environment becomes stressful or demanding.
a. Psychological hazards b. chemical hazards c. physical hazards d.biological hazards
37. A hazard means removing it completely.
a. Elimination b. substitution c. engineering control d. administrative
38. May mean working a limited number of hours in a hazardous area.
39. It includes ear and eye protection, respirators and protective clothing.
a. Personal Protective Equipment b. substitution c. engineering control
d.administrative
40. Is replacing or substituting a hazardous agent or work process with a less dangerous one.
41. It may mean changing a piece of machinery (for Example: using proper machine guards) or a work process to
reduce exposure to a hazard.
42. It is the best method of controlling hazards and risks.
43. It is the collection, transport, processing, recycling, or disposal of waste materials.
a. Waste management b. segregation c. reused. reduce
44. It is defined as any waste that is dry in form and is discarded as unwanted.
a. Solid Waste b. segregation c. reused. residual waste
45. It includes human waste, runoff (storm water or flood water), sullage, industrial wastewater and other forms of
wastewater from different sources.
46. Solid Waste b. segregation c. liquid waste d.residual waste Are unsafe substances used
commercially, industrially, agriculturally, or economically.
a. Non-hazardous waste b. hazardous waste c. residual waste
47. Papers, cardboard, linings, wrappings, paper packaging materials, or absorbents are examples of _______.
b. Non-hazardous waste b. hazardous waste c. residual waste
48. This minimizes the effects of disaster
a. Recovery b. mitigation c. response d. preparedness
49. This refers to returning the community to normal
50. This refers to the efforts to minimize the hazards created by a disaster.

51. It is the reduction or removal of chemical agents. It may be accomplished by removal of these agents by
physical means or by chemical neutralization or detoxification
a. Isolation b. decontamination c. mitigation d. evacuation
52. It is the immediate and rapid movement of people away from the threat or actual occurrence of a hazard
53. This refers to various measures taken to prevent contagious diseases from being spread from a patient to other
patients, health care workers, and visitors, or from others to a particular patient.
54. Household workers should respect confidential information shared by colleagues in the course of their working
relationships.
a. Respect b. courtesy c. confidentiality d. consultation
55. Household workers should seek the advice and counsel of colleagues whenever such consultation is in the best
interest of clients.
56. Which of the following behaviors is a good way to communicate with foreign-language speaking guests?
A. Raise your voice B. Speak quickly C. Work it out by yourself
D. Speak in a normal voice and use appropriate hand gestures
57. Which of these statements best defines good non-verbal communication?

A. Be polite to the guest
B. Be willing to help when a guest approaches you.
C. Adapt your body language to what you are saying (posture, smile, etc.)
D. Look at the ground when speaking to guest
58. What should you do if you have to communicate with visually-challenged guest?
A. Approach the guest as you would anyone else.
B. Take the guest by the arm and speak to him/her.
C. Notify the guest when approaching him/her.
D. Go find your teacher or supervisor
59. Household workers should not sexually harass colleagues. Sexual harassment includes sexual advances,
sexual solicitation, requests for sexual favors, and other verbal or physical conduct of a sexual nature
59. Household workers should accept responsibility or employment only on the basis of existing competence or the
intention to acquire the necessary competence.
a. Respect b. competence c. confidentiality d. consultation
60. Household workers should treat colleagues with respect and should foster accurately and fairly the
qualifications, views, and obligations of colleague.
a. Respect b. competence c. confidentiality d. consultation
Prepared by:
Checked by:
JUAN B. ABASOLO BEVERLYN R. RIVERA
Teacher Teacher
Noted by:
Approved by:
Direction: MULTIPLE CHOICES: Choose the letter of the correct answer.
1. It is the ornamentation of textiles and other materials with needlework for personal use and decoration.
b. Clothing b. embroidery c. sewing d. handicraft
2. Embroidery was introduced during the 15 th century and was brought by the _____ in the Philippines.
a. Swiss b. Americans c. Spanish d. Chinese
3. What tool is used to measure short distances?
a. Thimbles b. tape measure c. L – square d. gauge
4. What tool is used for measuring more than one foot distance or materials.
a. Thimbles b. tape measure c. L – square d. gauge
5. These are short pieces of steel with a fine point at one end and a little opening or eye at the other.
a. Needle threader b. stiletto c. embroidery needle d. thimble
6. It is a small ,sharp and pointed –good for fine work use for trimming scallops, clipping threads and cutting
large eyelets.
a. Scissors b. stiletto c. threader d. thimble
7. It comes in different sizes of 1-10 and used for most standard embroidery stitches.
a. Chenille b. tapestry needle c. crewel d. embroidery needle
8. It is used to keep work clean and fresh.
a. Bag b. pin cushion c. sewing ox d. sewing kit
9. It refers to cloth, of great variety and they differ in material, weight, weave, design, color and finish.
a. Fabric b. bag c. thread d. dress
10. A type of fabric that are intended for hardanger embroidery since the number of threads per square inch is
same for both warp and woof.
a. Common weave b. basket weave c. even weave d. uneven weave
11. When a cone falls onto the floor, the point of impact can “dent” the thread. What thread issues is being
described?
a. Discoloring and fading b. thread dents c. brittleness d. lint build up
12. It is the most often used to outline a design.
a. Chain stitch b. fish bone c. back stitch d. cross stitch
13. A single detached stitch used primarily to fill in a design area.
a. Chain stitch b. French knot c. back stitch d. cross stitch
14. It is also known as rice grain stitch.
a. Seed b. Chain stitch c. French knot d. back stitch
15. It is basically an outline stitch, and is usually used for flower stems.
a. Seed b. Chain stitch c. French knot d. stem stitch
16. It is considered as the easiest stitch for outlining.
a. Looped stitch b. running stitch c. stem stitch d. Seed
17. It is one of the most popular stitch used for outlining
a. Chain stitch b. French knot c. back stitch d. cross stitch
18. It is done using quite thich threads such as wool.
a. Split stitch b. chain stitch c. back stitch d. bullion stitch
19. It is used for tracing designs.
a. Pin cushion b. needle c. tracing paper d. threads

20. What is the correct order of doing cross stitch?
1. Put the needle in through D, which lies vertically above B.
2. Bring the needle out through A and take it diagonally across to B.
3. Bring it back again through C, which lies below A.
4. You made a single cross.
a. 2,4,1,3 b. 2,3,1,4 c. 2,1,4,3 d. 2,3,4,1
21. What principle of design can be produced in two ways, either formal or informal.
a. Balance b. harmony c. Rhythm d. emphasis
22. What element of design is the skeleton or basic foundation sketch to direct the eye wertically and
horizontally.
a. Color b. texture c. design d. line
23. It is the Law of Unity with variety.
a. Balance b. harmony c. Rhythm d. emphasis
24. Yellow – orange, red orange, and red purple are considered _______ colors.
a. Primary b. tertiary c. secondary
25. How do we transfer designs on carbon paper or on ordinary carbon?
a. Hot iron transfer b. stamping c. tracing method d. drawing
26. It is the process of transforming an item which has already served its original purpose.
a. Recycling b. reduction c. re-use d. waste segregation
27. It involves the use of materials that are waste products of a manufacturing process.
a. External recycling b. internal recycling c. recycling d. reduction
28. It is the reclaiming of materials from a product that has been worn out due to constant use.
a. External recycling b. internal recycling c. recycling d. reduction
29. The following are advantages of recycling except one.
a. Conserve resources c. potential in making profitale business
b. Increases garbage pollution d. enhance creativity
30. It can be made into woven basket, paper mache’ articles and paper beads
a. Plastic b. paper c. tin cans d. glass bottles
31. You need to measure the length of a rattan that you will use for basket weaving. What tool are you going to
use?
a. Pull-push rule b. pencil c. tape measure d. gauge
32. Quilting and patchwork projects, rag rugs, doilies can be made out of _________.
a. Paper b. tin cans c. fabric scrap d. plastic containers
33. How do you classify paper?
a. Residual waste b. special waste c. recyclable waste d. and b
34. How many % of paper is being recycled in a year?
a. 25% b. 50% c. 12% d. 5%
35. It refers to practices that will bring down the amount of trash we dispose by avoiding the amount of
unnecessary packaging of products.
a. Re-use b. recycling c. segregation d. reduce
36. What is the first step in making paper basket?
a. Continue weaving strips to the dimension of your choices.
b. Trim the fold from a section of your paper to release each of the 12” x 12”
c. Bend side strips and continue weaving
d. Fold each page in half.
37. What is the most important material used in paper basket?
A. Scissors b. accessories c. ribbon d. stapler
38. What is the measurement of the even edge of plastic bottle vase?
a. 6.2 to t cm b. 7.0 to 7.5 cm c. 7,5 to 8 cm d. 8.5 – 9 cm
39. What is the correct order of making plastic bottle vase?
1. Press the bottle upside down. 2. Carefully press and fold all the strips outward
2. Mark and cut the smooth middle portion of the bottle. 4. Measure and make a straight.
a. 1,4,2,3 b. 3,1,4,2 c. 2,3,1,4 d. 3,4,2,1

40. The following are the materials needed in plastic bottle vase except one.
a. Glue b. scissors c. cutter d. plastic bottle
41. What is the size of strips in weaving paper basket?
a. 10” x 12” b.15” x 12” c. 12” x 12” d. 18” x 12”
42. What other paper articles you can make out of paper?
a. Boat b. house c. toys d. all of the aove
43. What is the last step in plastic bottle vase?
a. Tuck each one under the next
b. Fold the third strip and weave the same as the first one.
c. Weave the tip of the strip
d. Press the bottle upside down.
44. The type of knife used in making soda can flower brooch.
a. Butter knife b. utility knife c. kitchen knife d. bread knife
45. How do we evaluate recycled articles? The following are being used except one.
a. Amount spent b. design c. method used d. appearance
46. In evaluating recycled materials, what among the criteria has the highest percentage?
a. Appearance b. design c. workmanship d. color
47. Which has the least percentage?
a. Appearance b. design c. workmanship d. color
48. Workmanship may include the following except one.
a. Finishing applied b. method of construction c. used appropriate tools
c. Color comination
49. General appearance includes the following except one.
a. Working habit b. pleasing c. attractive d. fine and effort spent
50. Why do we send gifts on special occasions?
a. To express affection
b. To express warmth
c. To show concern
d. All of the above
51. It is known as the” Pearl of the Orient Seas”.
a. Malaysia b. Philippines c. Japan d. Singapore
52. It is considered as an art which vcan be achieved through careful choice of ribbon and paper.
A. Drawing b. painting c. wrapping d. knitting
53. It is one of the most important material used in gift wrapping.
a. Ribbon b. scissors c. glue d. a and b
54. It is a tool used in curling ribbons.
a. Ribbon b. scissors c. glue d. spoon
55. It is the last item added in wrapping gifts.
a. Ribbon b. wrapper c. box d. gift card
56. The size of paper in making gift bags.
a. 10x15” b. 9.5 x 15” c. 11 x 15 d. 12 x 15
57. It is the least percentage given in evaluating gift wrap items.
a. Color b. appearance c. design d. workmanship
58. The highest percentage given in evaluating gift wrap items.
a. Color b. appearance c. design d. workmanship
59. What is the last step in gift wrapping?

a. Release ribbon b. pull the ribbon c. tie the ribbon d. loosen the ribbon
60. Gift containers include the following except one.
a. Native basket b. shells c. bayong d. boxes

Prepared by:
Checked by:
JUAN B. ABASOLO BEVERLYN R. RIVERA
Teacher Teacher
Noted by:
Approved by:

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SECOND QUARTER ASSESSMENT

TEAM Committed Assertive Best Alliance

TEAM Committed Assertive Best Alliance

Name: _______________________________________________________________________ Score: ________

TEAM Committed Assertive Best Alliance

Pangalan: _____________________________________________________________________ Iskor: ________

TEAM Committed Assertive Best Alliance

TEAM Committed Assertive Best Alliance

TEAM Committed Assertive Best Alliance

a. 5-4-3-2-1 b. 4-5-1-2-3 c. 4-1-2-3-5 d. 4-2-1-3-5

a. 3-4-5-1-2-6 b. 3-5-2-4-1-6 c. 6-5-3-2-4-1 d. 3-2-4-6-1-5

TEAM Committed Assertive Best Alliance

33.It is advisable to vacuum a mattress on its _________side.

TEAM Committed Assertive Best Alliance

a. Disposal c. segregation b. Sanitation d. washing

TEAM Committed Assertive Best Alliance

TEAM Committed Assertive Best Alliance

TEAM Committed Assertive Best Alliance

A. Raise your voice B. Speak quickly C. Work it out by yourself

D. Speak in a normal voice and use appropriate hand gestures

57. Which of these statements best defines good non-verbal communication?

a. Respect b. courtesy c. confidentiality d. consultation

TEAM Committed Assertive Best Alliance

TEAM Committed Assertive Best Alliance

59. What is the last step in gift wrapping?

TEAM Committed Assertive Best Alliance

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TQ'S 2ND QTR

TQ'S 2ND QTR

Name: _______________________________________________________________ Score:

Pangalan: _____________________________________________________________ Iskor: