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Worksheets2nd Quarter Assessment in TLE 6
Total questions: 30
Worksheet time: 15mins
What are the measuring tools?
Tracing wheel, tailor's chalk, carbon paper and marking pencil
Tape measure, yardstick, meterstick and ruler
Shears and scissors
Sewing thread, needle and cloth
What are the marking tools?
Tracing wheel, tailor's chalk, carbon paper and marking pencil
Tape measure, yardstick, meterstick and ruler
Shears and scissors
Sewing thread, needle and cloth
What are the cuttings devices?
Tracing wheel, tailor's chalk, carbon paper and marking pencil
Tape measure, yardstick, meterstick and ruler
Shears and scissors
Sewing thread, needle and cloth
What is a written guide in making a project?
Sewing plan
Draft
Project plan
Pattern
What part of project plan are you going to write the things you want to achieve in your project?
Name of project
Procedure
Objectives
Evaluation
What fabric is made from fibers of plants and animals?
Man-made fabrics
Natural fabrics
Leather
Cotton
What fabric is made from synthetics fiber made by man?
Man-made fabrics
Natural fabrics
Leather
Cotton
What are the criteria to consider in buying and selecting a a material?
Design and color
Size, shapes and color
Cost and durability
Locality and popularity of the material
What is the example of natural fabrics?
Cotton
Nylon
Polyester
Rayon
What is the term that is anything shaped or designed to serve as a model in making a project and serve as a valuable guide?
Drawing
Pattern
Painting
Cutting
What are the materials needed in drafting a pattern?
Crayons, poster paint and marker
Pattern paper, scissors, pins
Rope, knife and ladder
Hammer, nails, and saw
What table should you use in drafting your pattern?
Narrow, curvy table
Wide, flat table
Circle table with bumps
Any table
What do you call a food that undergo undesirable changes in food that has to be prevented or minimized by food preservation?
Food packing
Food spoilage
Food cooking
Food preserving
Fill in the blanks:
_________ causes the decomposition of food.
Enzymes
Chemical reactions
Microorganisms or bacteria
Pests
Fill in the blanks:
_________ in food causes by light and oxygen.
Enzymes
Chemical reactions
Microorganisms or bacteria
Pests
Fill in the blanks:
_________ from handling and packing contributes to food deterioration due to moisture loss.
Enzymes
Chemical reactions
Microorganisms or bacteria
Mechanical damage
What do you call a method of food preservation where in the meat, fish and certain vegetables are preserved by high salt concentration?
Freezing or refrigeration
Salting
Canning
Drying
What do you call a method of food preservation where in the local food s are dried on trays in the open area.
Freezing or refrigeration
Salting
Canning
Drying
What do you call a method of food preservation where in the preservation of food is done by the use of acid?
Freezing or refrigeration
Pickling
Canning
Fermentation
What do you call a method of food preservation where it requires an adding of yeast to ferment the natural sugar of fruits.
Freezing or refrigeration
Pickling
Canning
Fermentation
What are the tools used for measuring and weighing the correct amount if ingredients and materials?
Measuring spoons, cups and glass
Utility bowl, colander and strainer
Food processor, pressure cooker and double boiler
Plastic boxes and bags
What are the tools used for handling and preparing ingredients and materials?
Measuring spoons, cups and glass
Utility bowl, colander and strainer
Food processor, pressure cooker and double boiler
Plastic boxes and bags
What are the tools used for processing?
Measuring spoons, cups and glass
Utility bowl, colander and strainer
Food processor, pressure cooker and double boiler
Plastic boxes and bags
What do you call a cooked mixture of fruits and sugar in a moderately thick consistency?
Marmalades
Jellies
Jams
Candied fruits
What do you call a semi-solid spread made from sugar and fruits?
Marmalades
Jellies
Jams
Candied fruits
What do you call preserved food prepared by gradually concentrating fruits in syrup by repeated boiling until fruit is heavily cooked in syrup?
Marmalades
Jellies
Jams
Candied fruits
What are the criteria to look for in preserving fruits?
Pinkish color and visible but small amount of fat
Freshly picked, have a good color and smell
Red gills and intact scales
Fresh and clean from soil and sand
What are the criteria to look for in preserving meat?
Pinkish color and visible but small amount of fat
Freshly picked, have a good color and smell
Red gills and intact scales
Fresh and clean from soil and sand
What are the criteria to look for in preserving fish?
Pinkish color and visible but small amount of fat
Freshly picked, have a good color and smell
Red gills and intact scales
Fresh and clean from soil and sand
What are the criteria to look for in preserving vegetables?
Pinkish color and visible but small amount of fat
Freshly picked, have a good color and smell
Red gills and intact scales
Fresh and clean from soil and sand
