MALIGAYA NATIONAL HIGH SCHOOL

Maligaya, Palayan City

Name:_________________________________ Score:__________
Year/Section:___________________________ Date:___________
SECOND PERIODICAL EXAMINATION
TECHNOLOGY AND LIVELIHOOD EDUCATION 8
(Crop Production, Beauty Care)
I. Direction: Read the questions carefully and select the best answer by writing only the letter of your choice on the
space provided before the number.
_________1. Which of the following is an example of a digging tool?
A. Bolo B. Crowbar C. Grab hoe D. Pruning shear
_________2. Which tool is used for cutting grasses?
A. Shovel B. Bolo C. Crowbar D. Mattock
_________3. What tool does NOT belong to the group?
A. Crowbar B. Mattock C. Shovel D. Pruning shear
_________4. Farm tools are very important in agricultural crop production because they ______
A. Make work easier C. Save time and effort
B. Make work faster D. All of the above
_________5. A tool with one end of its blade flattened and the other pointed at right angles to its
handle is a ________________.
A. mattock B. crowbar C. Bolo D. spade
_________6. Which tool resembles the appearance of spoon and use for transferring soil?
A. Spade B. Shovel C. Spading fork D. Grab hoe
_________7. What implement is being pulled by a working animal to till the land?
A. Harrow B. Native plow C. Disc plow D. Disc harrow
_________8. An implement mounted to a tractor that is used to pulverize the newly plowed soil.
A. trailer B. disc harrow C. native plow D. disc plow
_________9. An open container with a single wheel at the front and two handles at the back used to transport things.
A. Hand tractor B. Tractor C. Basket D. Wheel barrow
_________10. A machine which is used in harvesting grain crops.
A. trailer B. disc harrow C. native plow D. combined harvester
_________11. Refers to the size of the surface.
A. Volume B. Labor C. Fertilizer D. Area
_________12. Any material added to the soil to support nutrient.
A. Volume B. Labor C. Fertilizer D. Area
_________13. The content of a body or object.
A. Volume B. Labor C. Fertilizer D. Area
_________14. Refers to the work performed by farm workers in exchange for salary.
A. Volume B. Labor C. Fertilizer D. Area
_________15. Condition in a locality determines the crop to produce. Ex: cabbage is a cool season crop while okra is a
warm season plant.
A. Soil B. water supply C. climate D. topography
_________16. Refers to the terrain of the soil that is hilly or level.
A. Soil B. water supply C. climate D. topography
_________17. Loose and friable materials on the earth surface. Ex: sand, clay, silt.
A. Soil B. water supply C. climate D. topography
_________18. Refers to both distribution and amount of water for irrigation.
A. Soil B. water supply C. climate D. topography
_________19. The place should be easily reached by vehicles. The nearer the place, the lesser is the transportation cost.
A. Soil B. water supply C. Accessibility D. topography
_________20. These determine the profitability of the enterprise.
A. Socio-economic consideration B. water supply C. climate D. topography
_________21. Clear the area of weeds, humps, rocks, and other debris by using bolo, scythe, and other tools needed.
A. Applying compost B. Tilling/Plowing C. Harrowing D. Clearing
_________22. Till the soil by plowing or by using pick mattock depending upon the physical condition of the soil.
A. Applying compost B. Tilling/Plowing C. Harrowing D. Clearing
_________23. This can be done using a harrow drawn by an animal or a machine in bigger farms.
A. Applying compost B. Tilling/Plowing C. Harrowing D. Clearing
_________24. This will improve soil fertility and soil texture.
A. Applying compost B. Tilling/Plowing C. Harrowing D. Clearing
_________25. Plots are prepared for leafy vegetables such as pechay, mustard, radish, celery and others. Beds are
elevated in order to provide drainage especially during rainy season.
A. Applying compost B. Lay outing C. Harrowing D. Clearing
_________26. The capacity of the seed to germinate.
A. fresh B. fully matured C. viable D. true to type
_________27. It comes from a ripe and mature fruit which has grown from a healthy plant.
A. fresh B. fully matured C. viable D. true to type
_________28. The germinating power must be preserved.
A. fresh B. fully matured C. viable D. true to type
_________29. This means the seeds are not mixed with other varieties.
A. fresh B. fully matured C. viable D. true to type
_________30. Temperature condition prevailing in our country all year round.
A. Long storage B. rag doll method C. immaturity D. high moisture
_________31. The seeds were kept too long.
A. Long storage B. rag doll method C. immaturity D. high moisture
_________32. Too immature when harvested.
A. Long storage B. rag doll method C. immaturity D. high moisture
_________33. Method of testing the viability of seed by using rags.
A. Long storage B. rag doll method C. immaturity D. high moisture
_________34. Method of testing the viability of seed by using seedbeds.
A. Long storage B. rag-doll method C. immaturity D. seedbox method
_________35. It means that the seeds are planted directly in the field where they will grow permanently up to
harvesting.
A. thinning B. pricking-off C. direct planting D. indirect planting
_________36. The removal of excess seedlings, which germinated or are spaced too closely for better growth.
A. thinning B. pricking-off C. direct planting D. indirect planting
_________37. It means planting apart to give the seedlings greater space in which to grow prior to transplanting in the
field especially if they sprout too close to each other.
A. thinning B. pricking-off C. direct planting D. indirect planting
_________38. It is practical among plants with small seeds such as cabbage, pechay, mustard, tomatoes, eggplants and
spinach.
A. thinning B. pricking-off C. direct planting D. indirect planting
_________39. It is done when seedlings have attained 12 -15 cm in height and 3 – 4 leaves have developed.
A. thinning B. pricking-off C. direct planting D. indirect planting
_________40. This is usually done to plants with big seeds such as beans, corn, peanuts, okra, patola, upo and ampalaya.
A. thinning B. pricking-off C. direct planting D. indirect planting
_________41. These refer to the hand held tools that must be sanitized or disposed after use with each client.
A. Cosmetics B. equipment C. materials D. implements
_________42. A tool that is used to push back or loosen the cuticles.
A. cuticle remover B. nail pusher C. nail file D. emery board
_________43. An implement that is used to shape the free edge of the nail with the coarse side and level the nail with
the finer side.
A. emery board B. nail trimmer C. nail file D. nail buffer
_________44. Implement with pointed and rounded ends to remove excess polish.
A. orangewood stick B. nail pusher C. nail file D. nail buffer
_________45. It is used to clean fingernails and remove bits of cuticle with warm soapy water.
A. nail cutter B. nail brush C. nail file D. tweezers
_________46. An implement used for smoothening and polishing the nails.
A. nail cutter B. nail trimmer C. nail file D. nail buffer
_________47. soft white downy fiber for dubbing or cleaning the nails and removing nail polish.

A. disposable towel B. cotton balls C. orangewood stick D. nail buffer

_________48. An organic solvent used to dissolve and remove old nail polish.
A. cuticle remover B. nail polish remover C. nail bleach D. nail whitener
_________49. It is used to remove yellow stains.
A. cuticle remover B. nail polish remover C. nail bleach D. nail whitener
_________50. A substance used to thin out the nail polish when it has thickened.
A. cuticle remover B. nail polish remover C. nail polish solvent D. nail whitener

Prepared by:
Checked by:
Mary Ann Francis A. Beltran Noted by:
Teacher I Teresita M. Rabusa
Head Teacher III Priscilla F. Alvior
School Principal I
 MALIGAYA NATIONAL HIGH SCHOOL
Maligaya, Palayan City

Name:_________________________________ Score:__________
Year/Section:___________________________ Date:___________
SECOND PERIODICAL EXAMINATION
TECHNOLOGY AND LIVELIHOOD EDUCATION 7
(Commercial Cooking, Beauty Care)
I. Direction: Read the questions carefully and select the best answer by writing only the letter of your choice on the
space provided before the number.
_____1.It is the best for all-around use. It is the most popular, lightweight, attractive and less expensive.
A. Stainless steel B. Glass C. Ceramic D. Aluminium
_____2. The most popular material used for tools and equipment, but it is more expensive
A. Stainless steel B. Glass C. Ceramic D. Aluminium
_____3. Good for baking but not practical for top or surface cooking
A. Stainless steel B. Glass C. Ceramic D. Aluminium
_____4. Glass are used especially for baking dishes, casseroles, and measuring cups
A. Stainless steel B. Glass C. Ceramic D. Aluminium
_____5. Use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
A. Colanders B. Graters C. Cutting boards D. Can opener
_____6. Vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents.
A. Colanders B. Graters C. Cutting boards D. Can opener
_____7. A wooden or plastic board where meat and vegetables can be cut.
A. Colanders B. Graters C. Cutting boards D. Can opener
_____8. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. Colanders B. Graters C. Cutting boards D. Can opener
_____9. Used to transfer a little or a lot of pasta to a waiting plate, without mess.
A. Scoops b. Soup ladle C. Rotary egg beater D. Potato masher
_____10. Used to measure serving of soft foods, such as fillings, ice cream, and mashed potato.
A. Scoops b. Soup ladle C. Rotary egg beater D. Potato masher
_____11. Tool used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
A. Scoops B. Soup ladle C. Rotary egg beater D. Potato masher
_____12. Used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods.
A. Scoops B. Soup ladle C. Rotary egg beater D. Potato masher
_____13. Examples include dishwashing detergent and automatic dishwasher detergents to routinely wash tableware,
surfaces and equipment.
A. Detergents B. Solvent cleaners C. Acid cleaners D. Abrasive cleaners
_____14. Often called degreasers wherein grease has burned on.
A. Detergents B. Solvent cleaners C. Acid cleaners D. Abrasive cleaners
_____15. These cleaners are often used to remove scale in washing machines and steam tables.
A. Detergents B. Solvent cleaners C. Acid cleaners D. Abrasive cleaners
_____16. These cleaners used to remove heavy accumulations of soil that are difficult to remove with detergents.
A. Detergents B. Solvent cleaners C. Acid cleaners D. Abrasive cleaners
_____17. The process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
A. Washing B. Cleaning C. Drying D. Sanitizing
_____18. Done by using heat, radiation, or chemicals.
A. Washing B. Cleaning C. Drying D. Sanitizing
_____19. The most common method used in restaurants.
A. Hot water B. Steam C. Hot air D. Concentration
_____20. Cleaned items must be exposed to these temperatures for at least?
A. 20 seconds B. 30 seconds C. 40 seconds D. 60 seconds
_____21. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much
can be toxic.
A. Heat B. Concentration C. Temperature D. chemical
_____22. Chemical sanitizers work best in water that is between 55F (13C) and 120F (49C).
A. Heat B. Concentration C. Temperature D. chemical
_____23. Fill the cup to overflowing, level-off with a spatula or with a straight edge knife
A. Refined sugar B. Rice and Flour C. Brown sugar D. Liquid ingredients
_____24. Sift sugar once to take out lumps, if any. Spoon into cup and level off with a spatula. Do not pack or tap the
sugar down.
A. Refined sugar B. Rice and Flour C. Brown sugar D. Liquid ingredients
_____25. Pack into cup just enough to hold its shape when turned out off cup. Level off with a spatula before emptying.
A. Refined sugar B. Rice and Flour C. Brown sugar D. Liquid ingredients
_____26. Place the cup on a flat, level surface. Hold the cup firmly and pour the desired amount or liquid into the cup.
Lean over and view the liquid at eye level to make sure it is the proper amount.
A. Refined sugar B. Rice and Flour C. Brown sugar D. Liquid ingredients
_____27. 5 kilograms = _______grams
A. 1000 g B. 2500 g C. 5000 g D. 10,000 g
_____28. 1 pound = ________ounces
A. 5 ounces B. 10 ounces C. 12 ounces D. 16 ounces
_____29. 1 tablespoons = ________ teaspoon
A. 3 teaspoon B. 6 teaspoon C. 9 teaspoon D. 10 teaspoon
_____30. ½ kilo = _______grams
A. 1000 grams B. 500 grams C. 250 grams D. 100 grams
_____31. The difference between how much an item costs you, and how much you sell that item for.
A. Peso mark-up B. Percentage mark-up C. Buying price D. Selling price
_____32. This is done by subtracting your buying price from your selling price.
A. Peso mark-up B. Percentage mark-up C. Buying price D. Selling price
_____33. This is done by dividing the peso markup by the cost.
A. Buying price B. Selling price C. percentage mark-up based on cost
D. percentage mark-up based on selling price
_____34. This is done by dividing the peso markup by the selling price.
A. Buying price B. Selling price C. percentage mark-up based on cost
D. percentage mark-up based on selling price
_____35. It’s like a pancake with cheese and salted egg, sugar and grated fresh coconut topping and very popular during
christmas season.
A. Bibingka B. Palitaw C. Espasol D. Sapin sapin
_____36. a native cake of roasted and ground sticky rice with coconut milk and sugar.
A. Bibingka B. Palitaw C. Espasol D. Sapin sapin
_____37. Philippine dessert and snack made of rice flour dough that is boiled and then coated with coconut and sesame
seeds.
A. Bibingka B. Palitaw C. Espasol D. Sapin sapin
_____38. a layered glutinous rice and coconut dessert which is Philippine cuisine.
A. Bibingka B. Palitaw C. Espasol D. Sapin sapin
_____39. a dessert made from purple yam.
A. Maja blanca B. Ube halaya C. Bibigka D. Sapin sapin
_____40. Filipino dessert made primarily from coconut milk. Also known as coconut pudding
A. Maja blanca B. Ube halaya C. Bibigka D. Sapin sapin
_____41. These refer to the hand held tools that must be sanitized or disposed after use with each client.
A. Cosmetics B. equipment C. materials D. implements
_____42. A tool that is used to push back or loosen the cuticles.
A. cuticle remover B. nail pusher C. nail file D. emery board
_____43. An implement that is used to shape the free edge of the nail with the coarse side and level the nail with the
finer side.
A. emery board B. nail trimmer C. nail file D. nail buffer
_____44. Implement with pointed and rounded ends to remove excess polish.
A. orangewood stick B. nail pusher C. nail file D. nail buffer
_____45. It is used to clean fingernails and remove bits of cuticle with warm soapy water.
A. nail cutter B. nail brush C. nail file D. tweezers
_____46. An implement used for smoothening and polishing the nails.
A. nail cutter B. nail trimmer C. nail file D. nail buffer
_____47. soft white downy fiber for dubbing or cleaning the nails and removing nail polish.

A. disposable towel B. cotton balls C. orangewood stick D. nail buffer

_____48. An organic solvent used to dissolve and remove old nail polish.
A. cuticle remover B. nail polish remover C. nail bleach D. nail whitener
_____49. It is used to remove yellow stains.
A. cuticle remover B. nail polish remover C. nail bleach D. nail whitener
_____50. A substance used to thin out the nail polish when it has thickened.
A. cuticle remover B. nail polish remover C. nail polish solvent D. nail whitener

Prepared by:
Checked by:
Mary Ann Francis A. Beltran Noted by:
Teacher I Teresita M. Rabusa
Head Teacher III Priscilla F. Alvior
School Principal I