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QSE 2 Review 1

Authored by JENNIFER BLANKENSHIP

Mathematics

5th Grade

CCSS covered

Used 4+ times

QSE 2 Review 1
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30 questions

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1.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Haley and her 4 friends decide to go out to dinner at Applebee's. The bill for their table came to $65.30. If they want to split the bill evenly between them, how much will each person pay?

$18.10
$16.33
$20.13
$13.06

Tags

CCSS.6.NS.B.3

2.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

A store is shipping 26 birdhouses to a park. The total weight of the shipment was 102.18 pounds. How much does each birdhouse weigh?

8.93 pounds

3.9 pounds

4.97 pounds

3.93 pounds

Tags

CCSS.6.NS.B.3

3.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Emily bought the following amounts of fruit at a fruit stand:

0.75 pounds of grapes

0.5 pounds of bananas

1.25 pounds of apples


How much did her fruit weigh altogether?

0.25 pounds

2.05 pounds

2.5 pounds

25.0 pounds

Tags

CCSS.7.NS.A.3

4.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Riley has started a babysitting business. She charges $3.85 per hour. If she works 8 hours a week, how many dollars does she earn for the week?

$30.80
$3.08
$308.80
$40.80

Tags

CCSS.6.NS.B.3

5.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Every week Joshua runs 2.1 miles on Monday, 3.1 miles on Wednesday, 4.05 miles on Thursday, and 2.65 miles on Friday. How many total miles will he run in a week?

11.2

11.9

19.1

12.6

Tags

CCSS.5.NBT.B.7

6.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Stephen ran a 100 meter race in 35.6 seconds. Nathan ran the same race in 36.72 seconds. How much faster was Stephen than Nathan?

12.2 seconds

1.22 seconds

2.12 seconds

1.12 seconds

Tags

CCSS.6.NS.B.3

7.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

You are making Grandma's famous flamin' hot sauce for the school fundraiser. The recipe calls for 3/4 cup of sugar. You need to make 5 batches of sauce. How much sugar do you need?

23/4   or   5  3/4
23/8   or   2  7/8
15/20   or   3/4
15/4   or   3  3/4

Tags

CCSS.4.NF.B.4B

CCSS.4.NF.B.4C

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