2. Measurements should be divided as needed before it will be used in pattern drafting. What is the one-half of 3/4"?

3. One way of dividing measurements is by folding the tape measure. How many times the tape measure be folded to find for the 1/4 of a measurement?

4. My waistline is 29 1/2", if I have to find for the 1/4 of my waistline, what is the measurement?

5. The pants fits snugly at the waist or hips if it is

6. Which of the following preliminary construction process in constructing ladies’ trousers is the first to be done?

7. To be able to make a good fitting pants, a dressmaker has to take the needed _______ .

8. This measurement can be taken either with the use of a ruler or a chair.

9. The part of the leg between the knee and the hips which should also be considered in making a long pants.

10. When the measurement is taken around the waistline, it is called

11. The measurement taken by placing the tape measure from the hipbone down to the desired length of pants is

12. These are usually added to garments for decorative and functional purposes.

13. When the open edge is stitched to the seam of a garment and it does not show on the right side of the garment, it is called

14. This is the overlap or underlap on a garment to conceal an opening.

15. A finished opening provided for ease in putting on and taking off a garment.

16. The amount of cloth that is needed in making a ladies’ long pants is approximately _______ for double width materials.

17. The second sub-division in an inch of a standard tape measure is read as

18. Fabric materials for pants can be of natural fibers or _____ fibers.

19. Lay out and pin the pattern pieces on the cloth as _______ as possible.

20. An allowance of 2 inches is provided for both the front and back of the long pants on the _____________.

21. In constructing a pair of long pants, consider the following except

22. Which among the following is an appropriate material for long pants?

23. A standard tape measure is usually made up of 8 sub-division. How do you read the 6thsubdivision in an inch?

24. If the measurement is found between 12 1/2" and 12 3/4", the reading is

25. Mr. Bontia needs 1 ¼ meters of cloth for a long pants. How many centimeters will she buy?

26. Is the key to innovation, productivity and effective competition.

27. Defined as a diverse set of technological tools and resources used to communicate and to create, disseminate, store and manage information

28. An educational program which features fabrication of objects in wood or metal using a variety of hand, power, or machine tools

29. The following are components of EPP except:

30. Means the quality of being able to make a project or an article of functional value out of existing materials and resources with a touch of originality.

31. Means the ability or quality of making the unavailable materials and tools available through the use of alternatives and/or devising or making improvised tools.

32. Means the quality of being able to develop an article or a project which is an original one, or an improvement of an existing one.

33. Learning is by doing

34. Learning is an active process and learners construct new ideas or concepts based upon existing knowledge.

35. Learning is a change in human disposition or capability which can be retained and which is not a simply ascribable to the process of growth.

36. What is ICT?

37. A person who gets a product or service.

38. Seller conducts his/her business to lose profit.

39. Erasable programmable ROM

40. It is a type of memory that cannot be erased and cannot be changed

41. It needs to be refreshed periodically

42. The place where you sell your product.

43. The best way to persuade others is to patronize your own product.

44. A seller exchanges a product for money?

45. A kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar

46. It is a small hand tool used generally in decorative works such as making garnishes.

47. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

48. A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze

49. It is a kitchen appliance where you store food at a cool temperature

50. It is a chamber or compartment used for cooking, baking, heating, or drying.