HOME ECONOMICS

PRE-BOARD REVIEW QUESTIONS

Household Resource Management

1. The following are examples of non-human resources, except:

A. Energy C. Time
B. Money D. None of the above

2. Adopting the 3Rs in resources will maximize satisfaction fromtheir use. 3Rs stands for
_____.
A. Reassess, Reevaluate, Regain C. Reintegrate, Regenerate, Regrow
B. Reduce, Reuse, Recycle D. Retain, Remain, Relax

3. In management process, planning involves _____.

A. Distribution of work C. Listing activities
B. Getting work done D. Saving important resources

4. Evaluation helps you to understand your weakness and mistakes so that it is checked
and will not be repeated in future. This is also called looking back or __.
A. Assessment C. Response
B. Feedback D. Synthesis

5. An accepted level of quality. Hence, the measure of values that compel individuals to
perform actions that will give the desired satisfaction.
A. Goals C. Standard
B. Objectives D. Values

6. _____ is the access by all people at all times to adequate nutritious food to lead a healthy
and productive life.
A. Food Pyramid C. Food Shortage
B. Food Security D. Food Technology

7. One of the four dimensions of food security that is determined by the level of food
production, stock levels, and net trade.
A. Access C. Stability
B. Availability D. Utilization

8. One of the four dimensions of food security that is influenced by incomes, expenditure,
markets, and prices.
A. Access C. Stability
B. Availability D. Utilization

9. One of the four dimensions of food security that determines the nutritional status on
individuals and households.
A. Access C. Stability
B. Availability D. Utilization

10. One of the four dimensions of food security which is determined by the different factors
that might have an impact to food security over time.
A. Access C. Stability
B. Availability D. Utilization

11. What term is used to describe the most extreme situation of food in security usually
associated with substantial loss of life?
A. Famine C. Plague
B. Pandemic D. Starving
12. Food _____ exists when all people, at all times, have physical and economic access to
sufficient, safe, and nutritious food preferences for an active and healthy life.
A. contamination C. shortage
B. security D. Supply

Consumer Education

14. According to Republic Act 7349, this term means the prepared and through any form of
mass medium, subsequently applied, disseminated or circulated advertising matter.
A. Commercial C. Advertiser
B. Advertisement D. Advertising

15. A quantity of any drug or device produced during a given cycle of manufacture.
A. Batch C. Manufacturing
B. Group D. Production

16. The exact term which pertains to are natural person who is a purchaser, lessee, recipient
or prospective purchaser, lessor or recipient of consumerproducts, services, or credit.
A. Buyer C. Customer
B. Consumer D. Seller

17. Republic Act 7349 states that the implementing agencies would include the following,
except:
A. DA C. DOH
B. DILG D. DTI

18. According to the Consumer Product Quality and Safety under the Declaration of Policy,
the following shall be the duty of the State, except one:
A. To assist consumer in evaluating consumer products.
B. To assure the public of the inconsistency of standardized products.
C. To develop and provide safety and quality standards.
D. To protect the public again unreasonable risks.

19. Which of the following acts is relating to weights and measures whichisprohibited?
A. Any person who imitate seals. C. Those who alter receipt.
B. Selling of counterfeit instrument. D. All of the above.

20. Under Labeling and Packaging, the Minimum Labeling Requirements for Consumer
Products includes the following, except:
A. Brand name C. Registered business name
B. Ingredients D. All of the above

21. SRP stands for

A. Suggested Reiterate Price C. Suggested Retail Project
B. Suggested Retail Price D. Suggestion Retail Price

22. Any device, written, printed, affixed or attached to a consumer product or displayed in a
consumer repair or service establishment for the purpose of indicating the retail price per
unit or service.
A. Price C. Price display panel
B. Price comparison D. Price tag

23. Who is the person engaged in the business of selling consumer productsdirectly to
consumers?
A. Distributor C. Sale
B. Retailer D. Seller
24. An act made by a manufacturer or seller, or their respective representative or agent, to
make available consumer products, services or credit to the end consumers under a
consumer sale transaction.
A. Distributor C. Sale
B. Retailer D. Seller

25. _____ means sale, lease, exchange, traffic or distribution of goods, commodities,
productions, services or property, tangible or intangible?
A. Commerce C. Retail
B. Distribution D. Sale

26. Which any person to whom a consumer product is delivered or sold for purposes of
distribution in commerce, except that such term does not include a manufacturer or
retailer of such product?
A. Distributor C. Sale
B. Retailer D. Seller

Principles of Food Preparation

1. Getting and processing of raw ingredients to be ready for consumption.

A. Food Preparation C. Food Processing
B. Food Preservation D. Food Technology

2. An Italian term used to describe pasta that is cooked until it offers a slight resistance to
the bite.
A. A la carte C. Antipasti
B. Al dente D. Cacciatore

3. A term defines as to immerse in rapidly boiling water and allowto cook slightly, followed
by "shocking" in ice water to halt the cooking process. Usually applies to vegetables.
A. Baste C. Blanch
B. Beat D. Blend

4. Cutting vegetables, fruits, or cheeses into thin matchstick shaped strips.

A. Dredge C. Julienne
B. Fricassee D. Mince

5. To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley,
lemon slices, raw vegetables, chopped chives, and other herbs are all forms of this.
A. Drizzle C. Glaze
B. Garnish D. Grate

6. In moist heat cooking, heat is transferred by water, water-based liquid, or steam. The
following are sample methods of moist heat cooking, except one:
A. Braising C. Scalding
B. Broiling D. Simmering

7. The heat is transferred by air, radiation, fat or metal in dry heat cooking. Which of the
following is an example of dry heat cooking method?
A. Baking C. Poaching
B. Boiling D. Stewing

8. A method of heat transfer where the transfer of thermal energy is from electricity, gas or
solid fuel to the vapor molecules of the air, which in turn heat the food or the utensil it
comes in contact with.
A. Conduction C. Induction
B. Convection D. Radiation
9. The direct transfer of heat via metals or any heat-conducing materials containing the food.
A. Conduction C. Induction
B. Convection D. Radiation
10. What method of heat transfer that transfers heat froma red hot coil to the food where it
immediately heats the food it strokes on.
A. Conduction C. Induction
B. Convection D. Radiation

11. Some foods, such as fruits and vegetables, are highly palatable when eaten raw.
However, most foods must be cooked to be acceptable to the human palate. The main
purposes of cooking food are the following except:
A. To improve its digestibility.
B. To improve its natural flavor and palatability.
C. To make its maximum nutritive value available in a palatable form.
D. None of the above.

12. In measurements and conversions, what is the equivalent of 16 tablespoon into cup?
A. 1/8 C. 1/2
B. 1/4 D. 1

13. What is 110℃ to Fahrenheit?

A. 200 C. 220
B. 210 D. 230

Food and Nutrition

14. The main energy source for the brain. It helps the body to function properly. Sources
include fruits, breads, and grains.
A. Carbohydrates C. Macronutrient
B. Fat D. Protein

15. An energy source that when consumed, increases the absorption of fat-soluble vitamins
including vitamins A, D, E and K.
A. Carbohydrates C. Macronutrient
B. Fat D. Protein

16. Broken down into amino acids, which are building blocks of it. Also a major structural
component of cells and is responsible for the building and repair of body tissues.
A. Carbohydrates C. Macronutrient
B. Fat D. Protein

17. It helps to maintain homeostasis in the body and transports nutrients to cells and also
assists in removing waste products from the body.
A. Micronutrient C. Vitamins
B. Minerals D. Water

18. As one of our necessary micronutrients, they are organic compounds that contain carbon.
These are naturally sourced through a diverse and healthy diet.
A. Micronutrient C. Vitamins
B. Minerals D. Water

19. In the food pyramid, which food group classification does fats, sugar, salt, and alcohol
belongs?
A. Eat All Foods C. Eat Moderately Foods
B. Eat Least Foods D. Eat Most Foods

20. These are the foods which make up the base of the pyramid and should be the biggest
part of the diet, which are high in fibre and low in fat and sugar.
A. Eat All Foods C. Eat Moderately Foods
B. Eat Least Foods D. Eat Most Foods
21. This food group is in the middle part of the pyramid. These are foods with high protein
content but may have high fat level.
A. Eat All Foods C. Eat Moderately Foods
B. Eat Least Foods D. Eat Most Foods

22. They are experts in the use of food and nutrition to promote health and manage diseases.
A. Dietitian C. Guru
B. Doctor D. Nutritionist

23. Includes types and amounts of food, incorporating dietaryfiber, understanding proper
serving sizes, management of eating out and special occasions, as well as incorporating
favorite recipes.
A. Meal Management C. Meal Preparation
B. Meal Planning D. Meal Preservation

24. The following are the considerations followed during meal planning except:
A. Meal pattern must suit family C. To bring variety in meals
B. Principle of nutrition D. None of the above

25. RDAs are vital and essential tool recognized in the nutrition and health community as the
source of information on recommended energy and nutrient intakes for the maintenance
of good health. RDA stands for _____.
A. Recommendation Diet Allowances C. Recommended Dietary Allocation
B. Recommended Diet Allowances D. Recommended Dietary Allowances

26. What factor affecting RDA in which infants require more protein per kilogram of body
weight than adolescent?
A. Age C. Physiological State
B. Body size D. Sex

Fundamentals of Food Technology

27. A variety of techniques used to prevent food from spoiling.

A. Food Preparation C. Food Processing
B. Food Preservation D. Food Technology

28. One of the four basic food safety principles to reduce the risk of food poisoning is to
thoroughly wash all kitchen surfaces, including appliances, reusable grocery bags, and
all products.
A. Chill C. Cook
B. Clean D. Separate

29. To keep ready-to-eat foods away from raw meat poultry, seafood andeggs.
A. Chill C. Cook
B. Clean D. Separate

30. Refrigerating foods promptly to 40 Degrees Fahrenheit or below to slow the growth of
bacteria and prevent food poisoning.
A. Chill C. Cook
B. Clean D. Separate

31. Fish, seafood, meat, poultry and egg dishes should be cooked to the recommended safe
minimum internal temperature to destroy any potentially harmful bacteria.
A. Chill C. Cook
B. Clean D. Separate
32. This is one of the food preservation technique where a chemical reaction in which
microorganisms, such as bacteria or yeast, convert carbohydrates to alcohol or organic
acids under anaerobic conditions.
A. Canning C. Freezing
B. Fermentation D. Vinegar Pickling

33. Creates a high acid environment that kills off microbes and causes food to change in
flavor and texture.
A. Canning C. Freezing
B. Fermentation D. Vinegar Pickling

34. Food kept in a refrigerator remains fresh for some days. Germs do not grow easily in cool
places.
A. Canning C. Freezing
B. Fermentation D. Vinegar Pickling

35. One of the causes of spoilage are the single-celled microorganisms that cause disease
like food poisoning etc.
A. Bacteria C. Fungi
B. Chemical Reaction D. Protozoa

36. Found in damp and warm places and grow on the dead and rotting matter.
A. Bacteria C. Fungi
B. Chemical Reaction D. Protozoa

37. Most microorganisms also require moisture to grow, so removing the moisture from food
is a very effective method of preservation.
A. Canning C. Freezing
B. Dehydrating D. Salting

38. The following are some of the advantages of food preservation, except one:
A. Decreases hazards from microbial pathogen.
B. Ensures round the year availability of seasonal foods.
C. Increases the food shelf life.
D. None of the above.

39. Which one of the following is the disadvantage of food preservation?

A. Food preservation can be time-consuming.
B. Increases the availability of convenience foods.
C. Perishable foods can be transported to far-off distances.
D. Produces a different form of the products.

Food Service Management

1. What dining system whereas the guests serve themselves? It is popular with a large
number of guests while having a small number of workforce.
A. Buffet C. French Service
B. Fastfood Service D. Russian Service

2. A trolley used in food and beverages services business, on which the food can be cooked,
finished, or presented to the guest at the table.
A. Gueridon C. Pushcart
B. Platter D. Toque

3. A restaurant in which the idea for the restaurant takes priority over everything else. It
influences the architecture, food, music, and overall “feel” of the restaurant. The food
usually takes a back seat to the presentation.
A. Casual Restaurant C. Theme Restaurant
B. Quick Service Restaurant D. Upscale Restaurant
4. They are non-alcoholic drinks which are prepared using fruit juices or other soft drinks.
A. Carbonated Drink C. Mocktail
B. Cocktail D. Tea

5. Any mixed drink prepared using alcohol.

A. Carbonated Drink C. Mocktail
B. Cocktail D. Tea

6. A sit-down meal served on the occasion of a formal or informal event such as a wedding
party or a conference.
A. Banquet C. Restaurant
B. Dine Out D. Samgyupsal

7. Point or procedure in a specific food system where the loss of control may result in an
unacceptable health risk.
A. CCP C. Halal
B. HACCP D. TCS

8. The area on the table for plates, glasses, and cutlery for single person.
A. Centerpiece C. Table Cover
B. Table Cloth D. Table Runner

9. Sometimes referred to as market-oriented food service, is the largest and most

recognizable form of food service operation in the world.
A. Commercial C. Institutional
B. Industrial D. Private

10. A table service style in which server carries pre-plated cooked food to the dining room
and presented to the guest.
A. American Service C. Plate Service
B. Cart Service D. Platter Service

11. Preparing the food and beverages dining environment before the service.
A. Al dente C. Mis-en-place
B. Maitre d’hotel D. Mis-en-scene

12. Means “putting in place” and the term denotes to the preparation of a workplace for
ultimate smooth service.
A. Al dente C. Mis-en-place
B. Maitre d’hotel D. Mis-en-scene

13. Menu that offers several courses at one fixed price. Generally know as buffet menu.
A. A la carte C. Maitre d’hotel
B. Cognac D. Table d'hote

14. Menu that offers prices of each food and beverage item on an individual basis.
A. A la carte C. Maitre d’hotel
B. Cognac D. Table d'hote

15. He is the supervisor of the food and beverages outlet. He looks after the day to day
operations of a food service outlet.
A. A la carte C. Maitre d’hotel
B. Cognac D. Table d'hote

Child and Adolescent Development

1. What stage of psychosocial development where infants learn to trust based on how well
their caregivers meet their basic needs and respond when they cry?
A. Autonomy vs. Shame and Doubt C. Initiative vs. Guilt
B. Industry vs. Inferiority D. Trust vs. Mistrust
2. The adolescent stage is where the term “identity crisis” originated, and for good reason.
Adolescence is all about developing a sense of self.
A. Generativity vs. Stagnation C. Integrity vs. Despair
B. Identity vs. Role Confusion D. Intimacy vs. Isolation

3. The stage in cognitive development where children develop symbolic thought, which is
when they begin to progress from concrete to abstract thinking. Children in this stage
often have imaginary friends.
A. Concrete Operational C. Preoperational
B. Formal Operational D. Sensorimotor

4. Children learn object permanence, which is the understanding that people and objects
still exist even when they’re out of view.
A. Concrete Operational C. Preoperational
B. Formal Operational D. Sensorimotor

5. Lawrence Kohlberg created a theory of human development based on moral development

concepts. In what stage did it states a genuine concernfor the welfare of others and the
greater good of society guides people?
A. Conventional C. Preconventional
B. Midconventional D. Postconventional

6. What moral development stage which people act to avoid society’s judgment and follow
rules to maintain the systems and structures that are already inplace?
A. Conventional C. Preconventional
B. Midconventional D. Postconventional

7. Sigmund Freud popularized the psychosexual theory. In what stage children discover that
their genitals can give them pleasure?
A. Anal C. Oral
B. Latency D. Phallic

8. What stage of psychosexual theory that people take a break from physical stages and
instead develop mentally and emotionally?
A. Anal C. Oral
B. Latency D. Phallic

9. The social learning theory builds upon the behavioral theory and postulates that people
learn best by observing the behavior of others. In what stage, people remember the
behavior and the resulting consequences?
A. Attention C. Reproduction
B. Motivation D. Retention

10. Social learning theory stage that people develop the ability to imitate the behaviors they
want to reproduce.
A. Attention C. Reproduction
B. Motivation D. Retention

11. What theory states that human development ties to the society or culture in which people
live? It focuses on the contributions that society as a whole makes to individual human
development.
A. Behavioral Theory C. Social Learning Theory
B. Psychosexual Theory D. Sociocultural Theory
12. Sex chromosome abnormality where there is the presence of an extra X chromosome in
males, which can cause physical characteristics such as decreased muscle mass and
reduced body hair and may cause learning disabilities.
A. Down Syndrome C. Klinefelter Syndrome
B. Fragile X Syndrome D. Turner Syndrome

13. This chromosomal disorder may cause some individuals to experience physical or
intellectual development differences. It occurs at the 21st chromosomal site, in which
people will have three chromosomes rather than two.
A. Down Syndrome C. Klinefelter Syndrome
B. Fragile X Syndrome D. Turner Syndrome

Marriage and Family Relationship

14. What family structure consists of two or more adults who are related, either by blood or
marriage, living in the same home? This family includes many relatives living together
and working toward common goals.
A. Blended Family C. Extended Family
B. Childless Family D. Nuclear Family

15. A traditional type of family structure. This family type consists of two parents and children.
A. Blended Family C. Extended Family
B. Childless Family D. Nuclear Family

16. An attitude of respect for parents and ancestors in societies. It is an important concept in
Filipino culture. It is understood as essential in order to maintain the collective face of the
family.
A. Filial Piety C. Matriarchal
B. Machismo D. Patriarchal

17. According to the Statistical Commission of the United Nations, it is the legal union of
persons of opposite sex. The legality of the union may be established by civil, religious or
other means as recognized by the laws of each country and irrespective of the type of
marriage.
A. Marriage C. Sex
B. Relationship D. Union

18. The actual birth performance as evidenced by the number of offspring.

A. Birthrate C. Population
B. Fertility D. Pregnancy

19. Factor affecting marriage and fertility in which schools and colleges transmit a common
fund of culture to the young that protects and perpetuates knowledge, beliefs, customs,
and skills.
A. Customs and Practices C. Literacy
B. Laws Governing Marriage D. Religion

20. Factor affecting marriage and fertility where all societies have their own cultural attitudes,
rules or norms, specifying what is appropriate and inappropriate behaviour. Such norms
would encourage or restrict such practices as polygamy, polyandry, and trial marriage.
A. Customs and Practices C. Literacy
B. Laws Governing Marriage D. Religion

21. Parenting style where parents are more likely to take on a friendship role, rather than a
parenting role, with their kids.
A. Authoritarian C. Neglectful
B. Authoritative D. Permissive
22. This rigid parenting style uses stern discipline, often justified as “toughlove.”
A. Authoritarian C. Neglectful
B. Authoritative D. Permissive

23. One of their common trait is letting their kids mostly fend for themselves, perhaps because
they are indifferent to their needs or are uninvolved/overwhelmed with other things.
A. Authoritarian C. Neglectful
B. Authoritative D. Permissive

24. What Filipino family values where they place a high regard and importance on their family
before anything else?
A. Family-oriented C. Hospitality
B. Helping others D. Respect

25. Filipinos get along with different kinds of people. They can easily adjust toany situation.
This trait fosters cooperation, good and helpful deeds.
A. Family-oriented C. Hospitality
B. Helping others D. Respect

26. When there are visitors at home, Filipinos will do a lot of preparations for good
entertainment and accommodation so that the visitors will feel at home and enjoy the
stay.
A. Family-oriented C. Hospitality
B. Helping others D. Respect

Clothing Construction and Design

1. Stitching of garments and all the sewing techniques involved in the process?
A. Clothing Allowance C. Clothing Design
B. Clothing Construction D. Clothing Selection

2. Reverse stitch that is used to reinforce a seam or other area of the garment.
A. Back Stitch C. Blanket Stitch
B. Basting D. Blind Stitch

3. Temporary stitches made either by hand or machine until they can be made permanent.
A. Back Stitch C. Blanket Stitch
B. Basting D. Blind Stitch

4. Hand-stitch used as an embellishment on the edges of jackets, coats, sleeves, pockets

or any part of a garment that requires a decorative touch.
A. Back Stitch C. Blanket Stitch
B. Basting D. Blind stitch

5. Small machine or hand stitch used on hems. The thread is hidden in the fold so that the
stitches are not visible.
A. Back Stitch C. Blanket Stitch
B. Basting D. Blind Stitch

6. What is the process of of manipulating muslin or other fabric so that the length and cross
grain are at right angles to each other?
A. Blocking C. Draping
B. Drafting D. Fitting

7. The process of drawing the lines and curves from measurements to create a pattern or
sloper.
A. Blocking C. Draping
B. Drafting D. Fitting
8. Process of creating clothing designs by manipulating muslin around adress form in a three
dimensional way resulting in a pattern.
A. Blocking C. Draping
B. Drafting D. Fitting

9. Process of checking to see how a muslin or garment fits so that adjustments can be made.
A. Blocking C. Draping
B. Drafting D. Fitting

10. Lightweight plain weave fabric made of cotton or cotton blend, with a light nap on one
side. Can be used as an interlining on jackets and coats.
A. Fabric C. Georgette
B. Flannelette D. Muslin

11. A sheer, lightweight plain weave fabric with a fine crepe surface and a dull finish. Available
in silk and manufactured fibers in different weights, colors and widths.
A. Fabric C. Georgette
B. Flannelette D. Muslin

12. What is the thread that comes up from the bottom and meets the thread from the spool
to form the stitch? They are needed to be wound up and inserted properly into a sewing
machine.
A. Bobbin C. Presser Foot
B. Handwheel D. Thread Guide

13. Used to raise and lower the needle on a sewing machine, and is situated on the right side
of it.
A. Bobbin C. Presser’s Foot
B. Handwheel D. Thread Guide

14. A collective term for a decorative item added to improve the look of a garment or other
project, which can include buttons, beads, jewels, ornamental stitching etc.
A. Decoration C. Embellishment
B. Design D. Embroidery

15. The finished bottom edge of a garment. It also indicates the edge which is usually folded
up and sewn, thus creating a neat and even finish.
A. Hem C. Pleat
B. Lining D. Raw edge

16. What type of fold in the fabric that is created by doubling the material back on itself and
securing it in place? They create a sharp crease when ironed.
A. Hem C. Pleat
B. Lining D. Raw edge

17. They are yarns that are assembled to be either woven, knitted, felted, braided, netted or
bonded together to create material or cloth.
A. Cotton C. Weave
B. Fabric D. Yarn

18. Decorative piece of bedding or wall hanging made from small pieces of fabric sewn
together in batted layers.
A. Patchwork C. Quilting
B. Pintuck D. Serger

19. A narrow, stitched fold of fabric. This style is usually seen in multiples and creates a stylish
and smart finish.
A. Patchwork C. Quilting
B. Pintuck D. Serger
20. A method using yarn and a hooked needle to make a garment, fabric or lace.
A. Crochet C. Embroidery
B. Cross Stitch D. Quilting

21. Either a metal or plastic tool that is used when hand-sewing to help protect the fingers
and to push the sewing needle through the material.
A. Bobbin Winder C. Tape Measure
B. Pin cushion D. Thimble

22. General type of sewing machine that is available for hobby sewing.
A. Domestic Model C. Industrial model
B. Hand operated D. Mechanical

23. Any material that is used under the fashion fabric for structure and support. It can be
quilted, pressed on or hand-stitched in place.
A. Underlay C. Understitch
B. Underlining D. Underwire

24. A machine stitch that holds seam allowances together on the underside of agarment and
keeps it from showing on the right side.
A. Underlay C. Understitch
B. Underlining D. Underwire

25. Amount of desired material under a pleat.

A. Underlay C. Understitch
B. Underlining D. Underwire

Arts in Daily Living

1. What general term is used to describe art that is not representational or based on external
reality or nature?
A. Abstract C. Non-objective
B. Minimalism D. Representational

2. What visual art that can easily identify with recognizable subjects in a painting, drawing,
or sculpture and is widely acceptable among masses?
A. Abstract C. Non-objective
B. Minimalism D. Representational

3. One of major form of art which consists of a pigment, combined with a binding agent such
as oil, egg, or water and possibly a filler, to make the quantity more substantial.
A. Architecture C. Painting
B. Literature D. Sculpture

4. The science, art, or profession of designing and constructing buildings, bridges, and other
large structures.
A. Architecture C. Painting
B. Literature D. Sculpture

5. A term is derived from the Latin word that is translated as “letters” and refers to the written
word in particular.
A. Architecture C. Painting
B. Literature D. Sculpture

6. Form of art involves the creation of art in the three dimensions.

A. Cinema C. Sculpture
B. Music D. Theater
7. The following are benefits of arts, except:
A. Boosts confidence C. Sparks creativity
B. Relieves stress D. None of the above

8. Used to describe a group that is innovative, experimental, and inventive in its technique
or ideology, particularly in the realms of culture, politics, and the arts.
A. Avant-garde C. Belle Époque
B. Baroque D. Chine collé

9. What art movement that emphasizes speed, mechanization, technology, youth, and
violence? It is known for its visualization of movement as overlapping forms.
A. Cubism C. Minimalism
B. Futurism D. Proto-Cubism

10. What medium of art that involves the assembling of found images to create something
new?
A. Collage C. Montage
B. Dada D. Mosaic

11. Brief yet influential art movement from 1915 to 1920 that rejected the reason and
seriousness in favor of nihilism and humor.
A. Cubism C. De Stilj
B. Dada D. Proto-Cubism

12. A primarily American artistic movement of the 1960s, characterized by simple geometric
forms devoid of representational content.
A. Cubism C. Minimalism
B. Futurism D. Proto-Cubism

13. An assembly of images that relate to one another in some way to create a single work or
part of a work of art. This is formal and is usually based on a theme.
A. Collage C. Montage
B. Dada D. Mosaic

Crafts Design (Handicraft)

14. The hobby of pasting memorabilia into custom-decorated albums.

A. Calligraphy C. Knitting
B. Crocheting D. Scrapbooking

15. The term came from the Greek language which means “beautiful writing”.
A. Calligraphy C. Knitting
B. Crocheting D. Scrapbooking

16. What principle of design is the Law of Unity, that infers repetition of line, form, shape and
size?
A. Balance C. Proportion
B. Harmony D. Rhythm

17. Referred to as the center of interest of a design.

A. Balance C. Proportion
B. Emphasis D. Rhythm

18. Pertains to the relationship in size between a part and the whole.
A. Balance C. Proportion
B. Harmony D. Rhythm
19. What element of design that refers to the surface appearance which is either rough or
smooth, dull or glossy, thick or thin?
A. Color C. Line
B. Feel D. Texture

20. Type of an embroidery stitch that is also called detached chain stitch that is worked in a
circle to resemble the petals of a flower.
A. Bullion Stitch C. Lazy Daisy Chain Stitch
B. Chain Stitch D. Stem Stitch

21. What is the importance of handicraft?

A. It can be an income-genrating livelihood.
B. It encourages creativity.
C. It represents people’s culture and traditions.
D. All of the above.

22. Ornamentation of textiles and other materials with needlework.

A. Crochet C. Embroidery
B. Embellishment D. Tapestry

23. The following are examples of handicrafts in the Philippines, except:

A. Handmade jewelry C. Woven fabrics
B. Pots and jars D. None of the above

24. What handicraft material that is called “yantok” in Filipino, which is long and slender
climbing plant, whose sheaths are protected by its spines that play a major role in
supporting as it grows on other plants in the forests?
A. Bamboo C. Narra
B. Coconut D. Rattan

25. Art of preparing, stuffing, and mounting the skins of animals, also makes use of the skin
of animals, but generally the head and part of the back are used.
A. Leathery C. Taxology
B. Taxidermy D. Taxonomy

26. Material created through the tanning of hides, skins and kips of animals.
A. Abaca C. Leather
B. Bamboo D. Ratan