Professional Documents
Culture Documents
ST3 Testpapers
ST3 Testpapers
II. Panuto: Lagyan ng tsek ang mga mabuting gawi at ekis ang masamang gawi ayon sa sariling kaalaman.
______ 11. Buksan ang sulat na hindi sa iyo kapag walang nakakakita.
______ 12. Pakialaman ang personal na gamit ng iyong kasama sa bahay man o paaralan
______ 13. Paghingi ng pahintulot sa kapwa bago gumalaw o kumuha ng kagamitan ng iba.
______ 14 Kontrahin agad-agda ang opinion ng inyong kapwa.
______ 15. Pakinggan ang opinion ng iba bilang
III. Panuto: Ilagay ang kung wasto ang ipinahahayag sa bawat bilang at kung hindi wasto.
I. Tukuyin ang inilalarawan sa bawat pahayag. Gamiting basehan ang mga salitang hindi nakaayos na
nasa loob ng panaklong sa pagsagot.
II. Piliin ang angkop na sagot sa mga tanong. Isulat ang letra ng tamang sagot sa patlang.
______11. Pamahalaang militar na itinatag ng pamahalaang kolonyal upang masigurong mapayapa ang
partikular na teritoryo at susunod ang mga Pilipino sa patakaran.
A. Bandala B. Comandancia C. Polo y servicio D. Kalakalang Galyon
______12. Alin sa sumusunod ang hindi kabilang sa dahilan ng pagsakop ng mga Espanyol sa
bulubundukin ng Luzon?
A. ginto B. tribute C. kristiyanismo D. monopolyo ng tabako
______13. Nag-utos upang magsiyasat ng mga gintong ibinebenta ng mga Igorot sa Ilocos.
A. Gob. Heneral Miguel Lopez de Legazpi B. Gob. Heneral Jose Basco y Vargas
C. Kapitan Garcia de Aldana Cabrera D. Gob. Heneral Ferdinand Magellan
______14. Nakagisnang relihiyon ng mga Igorot na naniniwalang ang kalikasan ay tahanan ng mga
espiritu at ng kanilang mga yumaong ninuno.
A. Muslim B. Animismo C. Born Again D. Kristiyanismo
______15. Nagmula sa salitang golot na ang ibig sabihin ay “bulubundukin”.
A. Igorot B. Muslim C. Tagalog D. Kapampangan
______16. Bakit naging mahirap para sa mga Espanyol na masakop ang lahat ng pangkat na nakatira sa
masusukal na kabundukan at magkakahiwalay na pulo?
A. Dahil magaling magtago ang mga Pilipino.
B. Dahil sa katangiang heograpikal ng Pilipinas.
C. Dahil maraming mababangis na hayop sa kabundukan.
D. Dahil sila ay gumawa ng mga patibong at ikinatakot ito ng mga Espanyol.
______17. Isa sa mga lugar na hindi napagtagumpayang sakupin ng mga Espanyol ay ang mga
kabundukan ng Cordillera. Naninirahan dito ang mga Igorot. Alin sa sumusunod na hanapbuhay ng mga
nabanggit na pangkat ang HINDI kabilang?
A. Paghahabi ng Tela C. Pagsasaka
B. Pagnganganga D. Pangingisda
______18. Tawag sa banal na digmaang inilunsad ng mga Muslim upang maipagtanggol ang kanilang
relihiyon at pamumuhay.
A. Jihad B. Moro C. Bandala D. Comandancia
______19. Maituturing bang tagumpay ng mga katutubo at Muslim ang kanilang ginawang pagtatanggol
sa kanilang teritoryo?
A. Oo, dahil napanatili nila ang kanilang sariling kultura.
B. Oo, dahil dito natakot ang mga Espanyol sa mga katutubo.
C. Hindi, dahil hindi naging maunlad ang kanilang pamumuhay.
D. Hindi, dahil hanggang ngayon sa kabundukan pa rin sila naninirahan.
______20. Ang mga sumusunod ay mga dahilan kung bakit nagrebelde ang mga katutubo laban sa mga
Espanyol maliban sa isa.
A. Pagbawi sa nawalang kalayaan.
B. Labis-labis na paniningil ng buwis.
C. Pakikipagkaibigan ng mga Espanyol sa mga katutubo.
D. Pangangamkam ng mga lupain ng mga pinunong Espanyol.
I. Match the meaning in Column A with its corresponding food preservation processes/methods in
Column B.
A B
1. It is a method in which processed food A. drying
is put and closed in an airtight cans.
2. It is a method done by drenching or injecting B. canning
meat with preservatives like vinegar, sugar,
salt solutions.
3. It is a method in which food items such as C. salting
fish or cured meat is exposed to smoke not
only to preserve them but also to add color
and flavor.
4. This process of food preservation is done D. freezing
by applying salt in the food.
5. This is a fast and easiest way to preserve E. refrigeration
food such as meat, poultry, and fish, which
are kept in the freezer until they are consumed.
6. The food preservation method where food F. curing
is stored at low temperature to extend their
freshness.
7. This method is use by adding solution of G. smoking
vinegar, salt, and sugar to vegetables.
8. This method of food preservation is use H. sterilizing
to preserve fruits like jelly and jam.
9. It is a process that involves using heat to I. sweetening
kill microorganisms and bacteria.
After sterilization, the food item must
be stored properly to have
shelf life of up to several years.
10. The easiest and the most common method. J. pickling
The moisture content of the food is removed.
II. Read each sentence carefully. Fill in the blank with the correct the answer. Select your answer inside
the box.
freezing refrigeration
11. It is the process that involves using heat to kill microorganisms and bacteria. Is called
__________________.
12. It is one of the most popular forms of food preservation in use today. It keeps at low temperature to prolong
their freshness like eggs, milk, fruits, vegetables, and dairy products is called ___________________________.
13. It is a quick and convenient way to preserve food such as meat, poultry, and fish which are stored under 0
°C or 3 °F until they are to be consumed is _________________________.
14. An important, safe method for preserving food if practiced properly. It involves placing foods in jars or
similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil.
________________________________
15. It is the process of flavoring, browning, cooking or preserving food by exposing it to smoke from burning or
smoldering material, most often wood_______________________________
16. It preserves food by drawing water out of the food, preventing bacteria growing and spoiling the food. Salt
is applied to the food to be preserved like meat, fishes, shrimps, fruits and eggs. ________________________
17. The process of food preservation which removed the moisture content of the food._____________________
18. It is a method done through the use of a combination of salt, sugar and either nitrate or nitrite, fish and meat
can be successfully preserved and even add flavoring to them.______________________________
19. The process of preparing food by soaking and storing it in a brine containing salt, acid (usually vinegar).
_______________________________
20.It is the method of food preservation which similar to pickling. Examples are jam and jelly.
_______________________________
III. Study each picture below. Write the processes/ methods used to preserve it.
21 . ____________________________24. ___________________
23. _______________________
THIRD RATING
THIRD SUMMATIVE TEST
MATHEMATICS 5
1.
2.
3.
4.
5.
II. Directions: Identify the solid figure below. Write your answer on the space provided.
6. __________________ 9 ____________________
8. __________________
III. Directions: Express the following times in 12-hour and 24-hour clock formats.
IV. Directions: Write True if the statement is correct. If the statement is incorrect, change the underlined
word(s) to make it correct.
_______________16. Quarter means ¼ an hour.
_______________17. Ante Meridiem (a.m.) means the time is before 12 midnight and after 12 noon.
_______________18. Post Meridiem (p.m.) means the time is after 12 noon and before 12 midnight.
_______________19. 12-hour clock were used by soldiers.
_______________20. “Before” in “5 minutes before 1 PM” means you have to add from the current time.
V. Directions: Tell the time. Choose the letter of the correct answer.
21. I am between 15:00H and quarter past 3 in the afternoon. What time am I?
A. 3:05 a.m. B. 3:45 a.m. C. 3:05 p.m. D. 3:45 p.m.
22. My hour will not change in the next 20 minutes. What time am I?
A. 12:35 B. 1:45 C. 11:50 D. 2:40
23. I am quarter to 10 in the evening. What time am I?
A. 9:45 a.m. B. 10:15 a.m. C. 10:15 p.m. D. 9:45 p.m.
24. I am half past 8 in the morning. What time am I?
A. 7:30 a.m. B 8:30 a.m. C. 7:30 p.m. D. 8:30 p.m.
25. My time corresponds to midnight. What time am I?
A. 0:00 B. 0:05 C. 11:59 D. 12:00
THIRD RATING
THIRD SUMMATIVE TEST
MATHEMATICS 6
I. Do the following.
A. Calculate the distance that you would travel if you drove for:
1. 2 hours at 30 km/h
2. 7 hours at 65 km/h
1
3. hour at 46 km/h
2
B. How long does it take to travel:
4. 100 km at 20km/h?
5. 180 km at 45 km/h?
6. 250 km at 50 km/h?
C. Calculate the speed if you travelled:
7. 95 km in 2 hours
8. 180 kms in 3 hours
9. 48 km in 2 hours
10. 250 km in 4 hours
IV. Provide the 3 triangles in finding the distance, speed, and time.
23.
24.
25