Republic of the Philippines
Department of Education
REGION VII – CENTRAL VISAYAS
Schools Division of Cebu Province
DISTRICT OF ALEGRIA
Alegria, Cebu
FOURT SUMMATIVE TEST in TLE 6 (Home Economics)
QUARTER 2
Name: _________________________________________ Score: _____________
A. Directions: Read and understand each sentence. Write the letter of the correct answer on the
space provided.
________1. Purchases made and expenses incurred in the production of selling your products
must always be ________________.
a. recorded c. branded
b. packaged d. detailed
________2. Which of the following is a factor that affects the storage stability of food?
a. Quality of raw material used. c. Method / effectiveness of packaging.
b. Type of raw material used. d. All of the above.
________3. Microorganisms that bring spoilage in food are _____________.
a. enzymes, molds, yeasts c. molds, yeasts, bacteria
b. molds, yeasts, rodents d. molds, bacteria, rodents
________4. Which of the following is a goal or aim in food preservation?
a. Availability of foods. c. Technique in preparation.
b. Cost of ingredients. d. Prevention of spoilage.
________5. What type of food preservation technique that involves sealing food in sterilized and
airtight containers?
a. Canning c. Drying
b. Freezing d. Salting
________6. What is the perceived tendency of financial markets to move in a particular?
a. Market c. Market Trend
b. Market Demand d. Market Movement
________7. It is a data collection tool for research and a major research strategy. What is it?
a. Survey c. Questionnaire
b. Rubric d. Canvas
________8. It serves as the container of the product and the focus was on the ability to protect
the product.
a. label c. advertise
b. display d. package
________9. This is promoting products that are being showcased in exhibits, product fairs, and
other events.
a. Print Media c. Blogging
b. Internet Marketing d. Product Display
________10. The __________ of the product should cover all the expenses incurred.
a. consumers c. display
b. prices d. product
B. Directions: Match the method of preservation in Column A with the meaning in Column B.
Write only the letter on the space provided.
Column A Column B
_____ 11. Drying a. this is a method in which food items such as cured
_____ 12. Salting meat or fish is exposed to smoke
_____ 13. Freezing b. soaking or injecting of preservatives to meat
_____ 14. Curing c. this is a quick and convenient way to preserve food
_____ 15. Smoking d. the moisture content of the food is removed
e. application of salt to the food to be preserved
f. it is a method in which processed food is placed and
sealed in a can
C. Directions: Fill in the blanks with the correct answer. Choose the correct answer inside the
box.
curing vinegar canning drying
salting
_________16. It is the easiest and most common method of food preservation because of the
wide availability of salt.
_________17. A method in which processed food is placed and sealed in airtight cans.
_________18. It is the main ingredient for pickling.
_________19. It is the process of keeping food for future consumption by preventing its spoilage.
_________20. This method is done by soaking or injecting preservatives to the meat.
D. Directions: Complete the cross-word puzzle below. (21-30)
E. Directions: Inside the box are preserved foods. Classify each means of food preservation by
writing each in the corresponding column. (10 points)
bagoong pork skin ice candy sausage
ham bacon sardines ube jam
grape jelly grated green papaya
Salting drying freezing smoking Sugar preservation/ pickling canning
sweetening
Prepared by: Reviewed by:
JOVANNI B. LEGASPINA NARCISA L. LIBRADILLA
Teacher 1/ Libo ES Master Teacher 2
QA
ANGELITA P. LEGARDE
Principal 2/Chairman
Approved:
VICTORIANO I. BORLA
Public Schools District Supervisor
Republic of the Philippines
Department of Education
REGION VII – CENTRAL VISAYAS
Schools Division of Cebu Province
DISTRICT OF ALEGRIA
Alegria, Cebu
SUMMATIVE TEST 4 in TLE 6 (Home Economics)
QUARTER 2
ANSWER KEY:
A. 1. A B. 11. D C. 16. salting
2. d 12. E 17. canning
3. c 13. C 18. vinegar
4. d 14. B 19. Food preservation
5. a 15. A 20. curing
6. d
7. a
8. d
9. d
10. a
D. Across: Down:
2. canning 1. pickling
4. spoilage 3. drying
7. refrigeration 5. smoking
9. salting 6. Food preservation
8. jam
10. curing
Salting drying freezing smoking Sugar pickling canning
preservation/
sweetening
bagoon Pork skin ice candy Ham Ube jam Grated sardines
g sausage bacon Grape jelly Green
Papaya
E.
