Republic of the Philippines

Department of Education
REGION 11- CAGAYAN VALLEY
SCHOOLS DIVISION OF ISABELA
SAN MARIANO SUR ELEMENTARY SCHOOL
SAN MARIANO SUR, SAN GUILLERMO, ISABELA

TABLE OF SPECIFICATION
PERIODICAL TEST IN TLE HE 6
QUARTER 2

TEST ITEM PLACEMENT

REMEMBERING

UNDERSTANDING

APPLYING

ANALYZING

EVALUATING

CREATING
LEARNING
Actual Total
COMPETENCIES Weight
Instruction No. of
(Include Codes if (Days) (%)
Items
Available)

Identifies family resources and

needs (human, material, and
nonmaterial)
Enumerates sources of family
income
Allocates budget for basic and
social need such as: 1,2,
1 10 23 7 4,5 6,7
1.1.1 food and clothing 3
1.1.2 shelter and education 1.1.3
social needs: social and moral
obligations (birthdays, baptisms,
etc.), family activities, school
affairs savings/emergency
budget (health, house repair)
1.2 prepares feasible and
practical budget.
1.2.1 manages family resources
Week 2 550 efficiently.
8,9, 11,
2 1.2.2 prioritizes needs over 10 23 7 13
wants.
10 12
classifies tools and materials
according to their use
(measuring, cutting, sewing)
Prepares project plan for
household linens. 14,1
3 3 7 2
Identifies supplies/ materials 5
and tools needed for the project
4 2.1 drafts pattern for household 4 9 3 16,1
linens 7,18
2.1.1 steps in drafting pattern
 2.1.2 safety precautions
2.2 sews creative and
marketable household linens as
means to augment family
income.
2.3 assesses the finished
products as to the quality (using
rubrics
2.4 markets finished household
5 3 7 2 19 20
linens in varied/ creative ways
Explains different ways of food
preservation (drying, salting,
freezing, and processing)
Uses the tools/utensils and
equipment and their substitutes
5 12 4 21 22 23 24
in food preservation/
6 processing.
Preserves food applying
principles and skills in food
preservation processing
Conducts simple research to 12
determine market trends and 5
7 demands in preserved/ 4
processed foods. 26,
Assesses preserved/processed
25 28
27
food as to the quality using the
rubrics.

Markets preserved/processed
8 food in varied/ creative ways 3 7 2 29 30
with pride
TOTAL 43 100% 30 9 9 8 1 2 1

Prepared by:
CYRUS ANDREA M. AGCONOL
Master Teacher 1
 Republic of the Philippines
Department of Education
REGION 11- CAGAYAN VALLEY
SCHOOLS DIVISION OF ISABELA
SAN MARIANO SUR ELEMENTARY SCHOOL
SAN MARIANO SUR, SAN GUILLERMO, ISABELA

SECOND QUARTER EXAMINATION

TLE 6 - HE

Name: _________________________________________________________ Score: _________________________

Grade/Section: ________________________ LRN: __________________ Parent’s Signature: ____________

1. What family resources that can be enhanced and developed by attending seminars, reading, etc.?
A. Human Resources C. Non-material resources
B. Material Resources D. Tangible resources
2. Which of the following is a nonmaterial resource?
A. Appliances, jewelry and cash C. capabilities, intelligence, and skills
B. Time, health and experience D. House and lot
3. What is the other term of intangible resources?
A. Human resources C. Salary resources
B. Material resources D. Non-material resources
4. It is a payment made to the employee for services or work rendered.
A. Salary B. Rental C. Commission D. savings
5. It is the money that is received regularly by an individual, for providing goods or services, earnings from
labor, business, or investments.
A. Pension B. Income C. real income D. money
6. It is the total income earned by all the members of the household.
A. Real Income C. Family Income
B. Money Income D. Psychic Income
7. It is a source of family income earned from the leased or rented property?
A. Pension B. Dividend C. Rentals D. profits
8. It is the process of making pattern through getting measurement, which is a pattern used as the basis for the
design?
A. cutting B. measuring C. pattern drafting D. drawing.
9. What is a small towel used for drying hands?
A. Hand Towel B. Pillowcase C. face mask D. table napkin
10. The following are safety precautions to follow in drafting pattern for household linen, which one is not?
A. Keep the scissors in the case. C. Leave the scissors after working.
B. Do not draft when the light is very dim D. Observe the direction of cutting.
11. Which of the following is a square piece of cloth or paper used to wipe mouth and hands during meal?
A. table napkin B. handkerchief C. pillowcase D. all of them
12. What tool is used to cut in drafting pattern?
A. teeth B. ruler C. pencil D. scissors
13. Which of the following is the correct sequence in drafting pattern for table napkin?
1-Cut the pattern.
2-On your pattern paper, draw a square measuring 16 inches x 16 inches.
3-Add 5/8-inch allowance on all sides of the pattern.
A. 2, 1, 3 B. 3, 2, 1 C. 1, 2, 3 D. 2, 3, 1
14. Keep the needles and pins in the _______________ before and after use.
A. Pincushion B. Thread C. Scissors D. Hands

15. What are sold in balls or spools 50, 70, and 100 yards?
 A. Threads B. Pincushions C. Needle D. Sewing machine
16. What is used in sewing the sides of a pillowcase?
A. Plain seam B. French seam C. Needle D. Scissors
17. What is used in treadling the sewing machine?
A. needle B. Hands C. Feet D. None of them
18. How many inches to keep your fingers away from the edge of the presser foot?
A. 2 inches B. 5 meters C. 3 inches D. 3 meters
19. What side of the shoulder does the light come from?
A. right B. up C. down D. left
20. Where to place the spool of the thread?
A. spool pin B. bobbin winder C. balance wheel D. bobbin case
21. It is where we place the preserved foods.
A. Tray B. Colander C. Containers D. funnel
22. Which method of food preservation is best in preserving fruits?
A. sterilizing B. sugar preservation C. smoking D. salting
23. What is the best recipe using fruits and vegetables as the main ingredients?
A. toccino and fish paste C. dried galunggong and pineapple jam
B. pickled papaya and guava jelly D. longganisa and banana crackers
24. The main purpose of preservation is to have food _______.
A. for emergencies C. as a dietary requirement
B. to have a balanced diet D. food in times of shortage.
25. The following are characteristics of good quality pork EXCEPT _________.
A. Fine and firm B. pink flesh C. no foul odor D. hard and thick
26. The following are characteristics of good quality of fish EXCEPT _________.
A. has bright tight scales C. gills are bright red in color.
B. fats are well distributed D. fresh and firm flesh.
27. Which method of food preservation is good in preserving fruits?
A. salting B. sterilizing C. sugar preservation D. smoking
28. Which of the following are the ingredients in Pickled Ampalaya?
A. vinegar and sweet potato C. ketchup and salt
B. sugar, salt, and vinegar D. oil, salt, and sugar
29. What is last step in making candied tamarind?
A. Cook over moderate heat. C. Roll in sugar and wrap in cellophane.
B. Shape into balls. D. Let cool slightly.
30. “Prevention is better than cure”. Which of the statements explains this reminder when working?
A. It is advised to work by practicing safety precautions.
B. It is more difficult to cure than to prevent accident when working.
C. It suggests that one should be prepared for possible accident/s when working.
D. Prepare a first aid kit before starting to work.
 Republic of the Philippines
Department of Education
REGION 11- CAGAYAN VALLEY
SCHOOLS DIVISION OF ISABELA
SAN MARIANO SUR ELEMENTARY SCHOOL
SAN MARIANO SUR, SAN GUILLERMO, ISABELA

TABLE OF SPECIFICATION
PERIODICAL TEST IN TLE HE 6
QUARTER 2

TEST ITEM PLACEMENT

REMEMBERING

UNDERSTANDING

APPLYING

ANALYZING

EVALUATING

CREATING
LEARNING
Actual Total
COMPETENCIES Weight
Instruction No. of
(Include Codes if (Days) (%)
Items
Available)

Identifies family resources and

needs (human, material, and
nonmaterial)
Enumerates sources of family
income
Allocates budget for basic and
social need such as: 1,2,
1 10 23 7 4,5 6,7
1.1.1 food and clothing 3
1.1.2 shelter and education 1.1.3
social needs: social and moral
obligations (birthdays, baptisms,
etc.), family activities, school
affairs savings/emergency
budget (health, house repair)
1.2 prepares feasible and
practical budget.
1.2.1 manages family resources
Week 2 550 efficiently.
8,9, 11,
2 1.2.2 prioritizes needs over 10 23 7 13
wants.
10 12
classifies tools and materials
according to their use
(measuring, cutting, sewing)
Prepares project plan for
household linens. 14,1
3 3 7 2
Identifies supplies/ materials 5
and tools needed for the project
4 2.1 drafts pattern for household 4 9 3 16,1
linens 7,18
2.1.1 steps in drafting pattern
2.1.2 safety precautions
 2.2 sews creative and
marketable household linens as
means to augment family
income.
2.3 assesses the finished
products as to the quality (using
rubrics
2.4 markets finished household
5 3 7 2 19 20
linens in varied/ creative ways
Explains different ways of food
preservation (drying, salting,
freezing, and processing)
Uses the tools/utensils and
equipment and their substitutes
5 12 4 21 22 23 24
in food preservation/
6 processing.
Preserves food applying
principles and skills in food
preservation processing
Conducts simple research to 12
determine market trends and 5
7 demands in preserved/ 4
processed foods. 26,
Assesses preserved/processed
25 28
27
food as to the quality using the
rubrics.

Markets preserved/processed
8 food in varied/ creative ways 3 7 2 29 30
with pride
TOTAL 43 100% 30 9 9 8 1 2 1

Prepared by:
CYRUS ANDREA M. AGCONOL
Master Teacher 1
 PERIODICAL TEST IN TLE HE 6
QUARTER 2
ANSWER KEY

1. C
2. B
3. D
4. A
5. D
6. C
7. D
8. B
9. A
10. A
11. C
12. B
13. D
14. A
15. A
16. B
17. C
18. A
19. D
20. D
21. C
22. B
23. B
24. D
25. D
26. B
27. C
28. B
29. C
30. C