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Home Economics Worksheet

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

What is the fundamental definition of Home Economics?

a)

A field that deals with relationships between individuals, families, communities, and their environment.

b)

A subject that only teaches cooking and sewing skills.

c)

A branch of science focused solely on financial investments.

d)

A course about the history of ancient civilizations.

2.

Which Filipino contributor is known as the 'Mother of Philippine Food Technology' for her innovations like the Banana Ketchup and Soyalac?

a)

Maria Ylagan Orosa

b)

Fe del Mundo

c)

Julian Banzon

d)

Clare Baltazar

3.

The principle of Home Economics that focuses on managing resources responsibly for future generations is:

a)

Sustainability

b)

Efficiency

c)

Convenience

d)

Profitability

4.

Who was one of the first in the 19th century to champion the economics of running a home?

a)

Catharine Beecher

b)

Jane Addams

c)

Florence Nightingale

d)

Elizabeth Cady Stanton

5.

What significant event in US history established land-grant colleges that were open to women, expanding access to education?

a)

The Morrill Act of 1862

b)

The Homestead Act of 1862

c)

The Emancipation Proclamation

d)

The Dawes Act of 1887

6.

The effective use of human and non-human resources to attain family goals for a better and quality life is called:

a)

Home Management

b)

Family Planning

c)

Resource Allocation

d)

Time Scheduling

7.

Which of the following is considered a Non-Material Resource of a family?

a)

Time (or Health/Experience)

b)

Money

c)

Property

d)

Furniture

8.

In the process of Home Management, the step described as the 'from plan to action' stage is:

a)

Implementing

b)

Evaluating

c)

Planning

d)

Controlling

9.

The budgeting practice of allocating a part of your income for unforeseen expenses to avoid financial stress is known as:

a)

Creating a Buffer

b)

Impulse Spending

c)

Zero-Based Budgeting

d)

Fixed Expenses

10.

What is the most priority component in the household budget, accounting for approximately 50% to 60% of the budget?

a)

Food

b)

Clothing

c)

Entertainment

d)

Transportation

11.

Which key component of Household Organization involves decluttering, grouping similar items, and assigning specific places for things?

a)

Space Management

b)

Time Scheduling

c)

Meal Planning

d)

Budget Tracking

12.

The historical event that dramatically changed global cookery by introducing new ingredients like tomatoes and potatoes from the Americas to Europe and Asia was the:

a)

Columbian Exchange

b)

Industrial Revolution

c)

Silk Road Trade

d)

Age of Enlightenment

13.

The principle of food preparation that requires you to keep raw and cooked foods separate to prevent the transfer of harmful bacteria is called:

a)

Separation

b)

Fermentation

c)

Marination

d)

Emulsification

14.

What type of heat transfer is represented by a convection oven or boiling water, where heat is transferred through the movement of air or liquid?

a)

Convection

b)

Radiation

c)

Conduction

d)

Insulation

15.

What is the smallest unit of a textile material?

a)

Fiber

b)

Yarn

c)

Fabric

d)

Thread

16.

Which fabric construction method involves the interlooping of yarns to create a stretchy, elastic, and soft material, like a T-shirt?

a)

Knitting

b)

Weaving

c)

Felting

d)

Bonding

17.

Wool and Linen are examples of fabrics made from:

a)

Natural fibers

b)

Synthetic fibers

c)

Metal fibers

d)

Plastic fibers

18.

The tool with zigzag-edged scissors used specifically to prevent fabric edges from fraying is called:

a)

Pinking Shears

b)

Rotary Cutter

c)

Embroidery Scissors

d)

Seam Ripper

19.

Which pressing tool is a stuffed cushion designed to help in pressing and shaping curved seams for a better fit?

a)

Tailor's Ham

b)

Seam Ripper

c)

Ironing Board

d)

Press Cloth

20.

Which Principle of Design is concerned with the visual weight distribution across a design, potentially categorized as symmetric or asymmetric?

a)

Balance

b)

Contrast

c)

Emphasis

d)

Rhythm

21.

A line in apparel design that suggests stability and calmness is the:

a)

Horizontal Line

b)

Vertical Line

c)

Diagonal Line

d)

Curved Line

22.

What is the term for the lightness or darkness of a color?

a)

Value

b)

Hue

c)

Saturation

d)

Tint

23.

When Mark accidentally spills cooking oil on his shirt, his mother advises him to blot the stain, not rub it. Why?

a)

Rubbing the stain will spread it and push the substance deeper into the fibers.

b)

Rubbing the stain will immediately remove all the oil.

c)

Blotting the stain will make the stain permanent.

d)

Rubbing the stain will cause the shirt to become waterproof.

24.

What is the primary precaution when ironing clothing to ensure stains are not permanently set?

a)

Iron your clothing clean (no existing stains).

b)

Use the highest heat setting for all fabrics.

c)

Iron over stains to remove them quickly.

d)

Spray water directly on stains before ironing.

25.

The type of pattern that is a ready-made template sold in stores for various styles is classified as a:

a)

Commercial Pattern

b)

Custom Pattern

c)

Draft Pattern

d)

Handmade Pattern

26.

The key difference between Tactile Texture and Visual Texture is:

a)

Tactile is the actual feel, Visual is the appearance of texture created through pattern/design.

b)

Tactile is only seen in paintings, Visual is only found in sculptures.

c)

Tactile texture is always smooth, Visual texture is always rough.

d)

Tactile texture uses only warm colors, Visual texture uses only cool colors.

27.

A new mother is teaching her child basic reading/math skills to prepare them for school. This activity traditionally falls under which area of Home Economics?

a)

Education and Community Awareness

b)

Food and Nutrition

c)

Textiles and Clothing

d)

Home Management

28.

According to the principles of safe food preparation, what is the action of keeping raw meat separate from ready-to-eat vegetables?

a)

Separation (Preventing Cross-Contamination)

b)

Marination

c)

Fermentation

d)

Pasteurization

29.

Which step in the Home Management Process is represented when a family assigns specific roles (e.g., John tracks finances, Marie does laundry, Dad cooks dinner) to maximize efficiency?

a)

Organizing

b)

Controlling

c)

Planning

d)

Evaluating

30.

In the budgeting principle of "Prioritizing Needs Over Wants," which budgeting component should be satisfied only after Food, Shelter, and Health Needs are covered?

a)

Clothes

b)

Transportation

c)

Entertainment

d)

Vacations

31.

Which of the following is considered a Human Resource of a family member?

a)

Emotional Stability (or Skills/Intelligence/Capabilities)

b)

Family Car

c)

Dining Table

d)

Television Set

32.

What type of fabric construction is characterized by being cheap, quick to produce, but not very strong, and often used for disposable items like masks?

a)

Non-woven

b)

Knitted

c)

Woven

d)

Lace

33.

When checking the freshness of a whole fish, which characteristic should its eyes display?

a)

Clear, bright, and slightly bulging

b)

Cloudy and sunken

c)

Red and swollen

d)

Dry and wrinkled

34.

The technique of cooking food in a vacuum-sealed bag in a temperature-controlled water bath to ensure perfect, even cooking is a modern cookery trend called:

a)

Sous Vide

b)

Braising

c)

Sautéing

d)

Broiling

35.

The Roman cookbook compiled in the 4th or 5th century CE, which provides insight into the sophisticated recipes of the time, is:

a)

Apicius

b)

De Re Coquinaria

c)

Liber de Coquina

d)

On Agriculture

36.

In the 5S system of workplace housekeeping, which step involves regularly practicing the first three S's (Sort, Set in Order, Shine)?

a)

Standardize (Seiketsu)

b)

Sort (Seiri)

c)

Sustain (Shitsuke)

d)

Shine (Seiso)

37.

What is the immediate first-aid action for a small thermal or steam burn in the kitchen?

a)

Cool with running cool water for 10-20 minutes.

b)

Apply butter or oil to the burn.

c)

Cover the burn tightly with a thick cloth.

d)

Pop any blisters that form immediately.

38.

The principle of design that refers to the sense of movement and visual interest created through repeated elements is:

a)

Rhythm

b)

Balance

c)

Contrast

d)

Emphasis

39.

The most effective way to prevent kitchen fires, as emphasized in OHS, is to:

a)

Never leave cooking food unattended (stovetop or oven).

b)

Keep all kitchen windows closed while cooking.

c)

Store flammable items near the stove for easy access.

d)

Use water to put out all types of kitchen fires.

40.

What is the primary purpose of using darts, pleats, and tucks in the basic sewing technique of Seams and Finishes?

a)

To add shape and fit to the garment.

b)

To strengthen the fabric edges.

c)

To decorate the garment with patterns.

d)

To reduce the cost of production.

41.

List the three (3) main types of family resources.

a)

1. Human Resources 2. Material Resources 3. Non-Material Resources

b)

1. Financial Resources 2. Technological Resources 3. Social Resources

c)

1. Physical Resources 2. Emotional Resources 3. Spiritual Resources

d)

1. Economic Resources 2. Cultural Resources 3. Political Resources

42.

List the three (3) main budget components that take up the largest portion of a typical family's budget.

a)

1. Food 2. Shelter & other related needs 3. Health Needs (or Education)

b)

1. Transportation 2. Entertainment 3. Clothing

c)

1. Savings 2. Travel 3. Luxury Goods

d)

1. Communication 2. Personal Care 3. Insurance

43.

List the three (3) main methods of heat transfer used in cookery.

a)

1. Conduction 2. Convection 3. Radiation

b)

1. Absorption 2. Reflection 3. Transmission

c)

1. Filtration 2. Evaporation 3. Distillation

d)

1. Freezing 2. Melting 3. Sublimation

44.

List three (3) key properties of synthetic/man-made textiles (e.g., Polyester, Nylon).

a)

1. Strong and durable 2. Wrinkle- and shrink-resistant 3. Easy to wash and quick-drying

b)

1. Weak and easily torn 2. Highly absorbent 3. Prone to shrinking

c)

1. Heavy and stiff 2. Difficult to dye 3. Requires dry cleaning

d)

1. Poor color retention 2. Easily wrinkled 3. Slow to dry

45.

List the three (3) types of balance in clothing design.

a)

1. Symmetric balance 2. Asymmetrical balance 3. Radial balance

b)

1. Vertical balance 2. Horizontal balance 3. Diagonal balance

c)

1. Proportional balance 2. Color balance 3. Texture balance

d)

1. Linear balance 2. Circular balance 3. Patterned balance

46.

What is the critical first-aid action for a kitchen cut where the bleeding won’t stop?

a)

Apply direct pressure (and seek medical attention).

b)

Wash the wound with hot water.

c)

Apply ice directly to the wound.

d)

Leave the wound uncovered to air out.

47.

What is the primary definition of the Design Element 'Form'?

a)

A three-dimensional object with volume and depth.

b)

A flat shape with only height and width.

c)

A repeated decorative design or motif.

d)

A color scheme used in a composition.

48.

In the context of the 5S system, what is the meaning of the step 'Shine (Seiso)'?

a)

Clean the work area to maintain a safe environment.

b)

Organize tools and materials by frequency of use.

c)

Label all equipment and storage locations.

d)

Establish standard operating procedures for all tasks.

49.

What is the difference between Hue and Intensity in color?

a)

Hue is the pure color; Intensity is the brightness or dullness of a color.

b)

Hue is the brightness; Intensity is the shade of a color.

c)

Hue is the amount of white; Intensity is the amount of black in a color.

d)

Hue is the texture; Intensity is the temperature of a color.

50.

What is the recommended practice for storing eggs in the refrigerator for maximum longevity?

a)

Store with the wide, rounded side up (or the pointed end down).

b)

Store with the pointed end up.

c)

Store eggs at room temperature.

d)

Store eggs in the refrigerator door.