Tle6 He 2

FIRST PERIODICAL TEST IN T.L.
E 6
HOME ECONOMICS
Name_____________________Grade/Section:_________________Date_________
I.Multiple Choice. Write the letter of the correct answer on your answer sheets.
1. Refers to those fundamental requirements that serve as the foundation for survival.
a. Basic Needs B. Demands C. Wants D. Market Demand
2. It is involves understanding how much money you earn and spend over a period of
time. When you create a this, you are creating a plan for spending and saving money.
A. Planning B. Food Preservation c. Expenses D. Budgeting
3. Is the craft of fastening or attaching objects using stitches made with

a needle and thread.
a. Measuring B. Sewing C. Cutting D. Canning
4. Most important piece of equipment for stitching.

a. Ruler B. Needle C. Sewing Machine D. Tape Measure
5.The process of heating the product at a specified temperature for a specific length of
time.
a.sealing b. canning c.curing d.cellaring
6.The_______involves the process of chilling foods to,at least,10 F.

a. dry salting b.fermenting c smoking d.freezing
7.It is the art of prolonging the life of the food items that are available.
a.food preservation b.freezing of food c.fermenting food d.all of the above
8.The most important skills in managing financial resources through logical allocations of
funds for expenses and savings.
a.budgeting b.basic needs c.allowance d.expenses
9.Those things that we would loke to have but these are extra things that can wait.
a.expenses b.wants c.demands d.savings
10.Those are things really necessary for one to live or to survive.

a. wants b.needs c.expense d.savings
11.It is defined as a supply of something that can be used or drawn from.

a.resources b.finances c.budget d.all of the above
12.It is the smallest unit of the society____.

a.community b. family c.friend d.non of the above
13.the wise use of means to accomplish or achieve one’s purpose.

a.management b.resources c.financial d.all of the above
14.These are the social obligations,needs wherein a person is obligated to have or perform
in order to be a part of a group.
a.wants b.needs c.social needs d.budget
15. What is a method that works by removing water from the food which inhibits the growth
of microorganism and hinder quality of decay
a. Canning B. Drying C. Freezing D. Heating
16.What is the process of treating and handling of food to stop and slow down the
spoilage?
a. Preservation B. Fermentation C. Cooling D. Pickling
17. In canning method, what are the two safe ways in processing the food?
A. Boiling water bath method and pressure canner method
B. Boiling water bath method and sun dry
C. Pressure canner method and vacuuming
18. What is the method that was replaced by freezing and refrigeration?
A.Canning B. Salting C.Pickling D. Drying
19.What is the best method in storing nuts?
A.Vacuum packing B. Smoking C. Drying
20.What are the three types of microorganism that cause the food spoilage?
A. Yeast , moulds and bacteria B. Water, yeast and bacteria C. Bacteria, air and yeast
II.Write the name of sewing tools on the blanks.
21.__________(EPAT ERSUAME) a material that will not stretch but has the flexibility to
take body measurement
22._________(LERRU) is needed for measuring curved edge, like the arms eye seams
and neckline seams.
23.___________(CKSTI ERUSAEM) for marking straight long lines.
24._________(EDLEEEN) come in various size, lengths, and point shapes for different uses.
25.__________(ROLIAT L KLAHC) used for transferring pattern markings to the fabric.
III. Write True if the sentence is correct and False if the sentence is wrong.
We preserve food?
___________26. To prevent spoilage
___________27. To prevent wastage
___________28.To retain the nutritive value, natural color and texture of the food
___________29.To help in the economic development of the country because the
farmers are encouraged to produce more for others.
____________30.To make food available throughout the year which may be used for
events, like town fiestas and other occasion.
III. Enumeration
A. Basic Needs and Resources of the Family

31.
32.
33.
34.
35.
B. Methods of Food Preservation

36.
37.
38.
39.
40
41.
42.
C. What are the other kitchen equipment substitutes that you know?
43.
44
45.
IV. Essay
46-47. How can you handle food safely?( 2points)
48-50. Why is there an advantage of knowing how to sew your clothes? Give at
least 2-3 sentences. (3points)
Department of Education
Region III
Schools Division of Zambales
Iba District
TABLE OF SPECIFICATION
FIRST PERIODICAL TEST IN T.L.E 6
HOME ECONOMICS
objectives No. of
Item Placement No.of Days
Item Percentage
1 Identifies family resources and needs
1,2,31,32,33,34,35 6 7 14%
List family basic and social needs
2 Enumerates sources of the family
9,10, 11,13,14 6 6 12%
3 Classifies sewing tools and materials
according to their use 21,22,23,24,25, 5 5 10%
4 Safety and precautions in SEWING

48,49,50 3 3 6%
5 Explains different ways of food
preservation 3,5,6,17,18,19,20 6 7 14%
6 Explains the benefits derived from food
36,37,38,39,40,42 6 6 12%
preservation /processing
7 Discusses the importance of food
preservation
26,27.28,29,30 5 5 10%
8
Uses the tools/utensils and equipment
43,44,45 3 3 6%
and their substitutes
9 Identifies the tools and utensils and

equipment 4,7,8,12,15,16 6 6 12%
10 Observe rules/SAFETY food
preservation 46,47 2 2 4%
TOTAL
50 48 50 100%
Prepared:
GEMMA G. CORPUZ
Noted: Teacher I
CYNTHIA M. MERZA
Head Teacher III

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FIRST PERIODICAL TEST IN T.L.

3. Is the craft of fastening or attaching objects using stitches made with

4. Most important piece of equipment for stitching.

6.The_______involves the process of chilling foods to,at least,10 F.

10.Those are things really necessary for one to live or to survive.

11.It is defined as a supply of something that can be used or drawn from.

12.It is the smallest unit of the society____.

13.the wise use of means to accomplish or achieve one’s purpose.

II.Write the name of sewing tools on the blanks.

A. Basic Needs and Resources of the Family

B. Methods of Food Preservation

46-47. How can you handle food safely?( 2points)

4 Safety and precautions in SEWING

9 Identifies the tools and utensils and

Head Teacher III

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