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GRADE 6 HELE

Total questions: 40

Worksheet time: 40mins

Name
Class
Date
1.

Human resources are those which refer to family members and what each one possesses.

a)

TRUE

b)

FALSE

2.

Money earned from working as an employee?

a)

Bonus

b)

Pension

c)

Salaries

3.

Money earned from operating a business?

a)

Profit

b)

Wages

c)

Bonus

4.

Most priority in the household budget.

a)

Education

b)

Food

c)

Clothing

5.

This component includes tuition fees, books, and allowances.

a)

Recreatonal needs

b)

Education

c)

Shelter

6.

Skills is what kind of resources?

a)

a. Material resources

b)

b. Non- Material resources

c)

c. Human Resources

7.

It is one of the most effective ways to handle money wisely.

a)

Splurge

b)

Budget

c)

Spending

d)

Purchase

8.

One of the components in monthly budget which the expenses stay the same from month to month.

a)

Total

b)

Fixed

c)

Flexible

d)

Disposable

9.

One of the components in monthly budget which the expenses change from month to month.

a)

Total

b)

Fixed

c)

Flexible

d)

Disposable

10.

I measure the size of your body so that your dress

will fit you well.

a)
b)
c)
d)
11.

I serve as a guide in drawing straight lines and

measure short distances.

a)
b)
c)
d)
12.

My handles are of different size and use me in cutting your fabric for your dress.

a)
b)
c)
d)
13.

I am square of about 2x2 inches of different colors

but mostly orange & use me in marking the fabric when cutting.

a)
b)
c)
d)
14.

I have smooth or serrated wheel and use me in transferring marks on the fabric.

a)
b)
c)
d)
15.

They call me “small cushion” & I keep your pins

& needles so that they will not be lost.

a)
b)
c)
d)
16.

Many call me “shield” for I protect your middle

finger from being pricked while having hand sewing.

a)
b)
c)
d)
17.
a)

mix

b)

dredge

c)

flake

d)

marinate

18.

Process of preservation of milk

a)

Fermentation

b)

Pasteurisation

c)

Salting

d)

Dehydration

19.

The removal of water from a substance is called

a)

Fermentation

b)

Dehydration

c)

Fermentation

d)

Salting

20.

Vacuum packing is

a)

air free packing

b)

water free packing

c)

Both of these

d)

None of the above

21.

Freezing is a food preservation method because

a)

Low temperature retards the growth of microbes.

b)

Low temperature removes water content

c)

Both of the above

d)

None of these

22.

Jams, jellies and squashes are examples of

a)

Preservation by Sugar

b)

Preservation by Canning

c)

Preservation by dehydration

d)

Preservation by vinegar

23.

Salted egg are preserved by ________

a)

Salting

b)

Freezing

c)

Drying

24.

Why is food preservation important ?

a)

to make food taste better

b)

to extend the shelf life of the food product

c)

to change the texture or flavour of the food.

25.

What food preservation technique has been used here?

a)

Freezing.

b)

Drying.

c)

Salting.

26.

What food preservation technique has been used here?

a)

Freezing.

b)

Drying

c)

Salting

27.

It is the removal of the moisture content of the food.

a)

Drying

b)

Freezing

c)

Salting

28.

Which food preservation technique works by heating and sealing food in an airtight container?

a)

Vacuum Sealing.

b)

Dehydrating.

c)

Canning.

d)

Sun-Drying.

29.

What food preservation technique has been used here?

a)

Freezing.

b)

Sun-Drying.

c)

Dehydrating.

d)

Vacuum Sealing.

30.

3. After harvesting papaya from the garden, Karl washed, peeled and grated them. Then placed in a jar with salt, vinegar, pepper and sugar. What method of food preservation did he show?

a)

salting

b)

pickling

c)

freezing

31.

6. Anet lives near the seashore. She makes tuyo (dried fish) and sells it at the market as her source of living. What advantage of food preservation does this show?

a)

It is a source of income.

b)

Makes food fresh.

c)

Makes food available all year round.

32.

Name the method of food preservation shown in the picture.

a)

drying

b)

heating

c)

canning

33.

The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage.

a)

FOOD SPOILAGE

b)

FOOD MANAGEMENT

c)

FOOD PRESERVATION

d)

FOOD RECYCLING

34.

The thing we can use to expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer’s home for a reasonable length of time

a)

seasoning

b)

preservatives

c)

Monosodium glutamate

d)

water

35.

Good quality of fish should not have________.

a)

clear bright eyes

b)

shiny and tight scales in a firm body

c)

a strong seaweed odor

d)

slightly foul odor

36.

A tool used in food preservation for draining fruits and vegetables.

a)

Measuring spoon

b)

Colander

c)

Strainer

d)

Funnel

37.

It is where food to be preserved are placed.

a)

Grater

b)

Weighing scale

c)

Preserving bottle

d)

Knife

38.

This is a cutting tool used in paring, peeling, and for cutting food.

a)

Grater

b)

Knife

c)

Mixing bowl

d)

Colander

39.

This tool is where food is placed when cut.

a)

Mixing bowl

b)

Grater

c)

Measuring cup

d)

Chopping board

40.

This tool is used for placing liquid in containers with small openings.

a)

Grater

b)

Measuring spoons

c)

Funnel

d)

Glass cup