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SECOND PERIODICAL TEST TLE- HOME ECONOMICS 6

Total questions: 48

Worksheet time: 24mins

Name
Class
Date
1.

What is human resources?

a)

It is the monetary form of resources.

b)

It is the tangible resources contributed by the members of the family.

c)

It is the handling of employee relations, payroll, benefits, and training.

d)

It is the contributed service or work of the family like time, effort, skills, strength, and expertise.

2.

What family resources can be enhanced and developed by attending seminars, reading, etc.?

a)

Human Resources

b)

Material Resources

c)

non-material resources

d)

Tangible resources

3.

Which of the following is a nonmaterial resource?

a)

Appliances, jewelry and cash

b)

Time, health and experience

c)

capabilities, intelligence and skills

d)

House and lot

4.

What family resources are in the form of cash and bank deposits?

a)

Tangible resources

b)

Intangible Resources

c)

Monetary resources

d)

Non-monetary resources

5.

What is the other term of intangible resources?

a)

Human resources

b)

Material resources

c)

Salary resources

d)

Non-material resources

6.

It is payment made to the employee for services or work rendered.

a)

Salary

b)

Rental

c)

Commission

d)

savings

7.

It is the money that is received regularly by an individual, for providing goods or services, earnings from labor, business, or investments.

a)

Pension

b)

income

c)

real income

d)

money

8.

It is the total income earned by all the members of the household.

a)

Real Income

b)

Money Income

c)

Family Income

d)

Psychic Income

9.

It is a source of family income earned from the leased or rented property.

a)

Pension

b)

Dividend

c)

Rentals

d)

profits

10.

It is the process of making a pattern through getting measurement, which is a pattern used as the basis for the design?

a)

cutting

b)

measuring

c)

pattern drafting

d)

drawing

11.

The following are safety precautions to follow in drafting pattern for household linen, which one is not?

a)

A. Keep the scissors in the case.

b)

B. Do not draft when the light is very dim

c)

C. Leave the scissors after working

d)

D. Observe the direction of cutting

12.

What household linen is removable cloth cover for a pillow?

a)

table cloth

b)

hand towel

c)

pillowcase

d)

table napkin

13.

Which of the following is a square piece of cloth or paper used to wipe mouth and hands during meal?

a)

table napkin

b)

handkerchief

c)

pillowcase

d)

all of them

14.

What tool is used to cut in drafting pattern?

a)

teeth

b)

ruler

c)

pencil

d)

scissors

15.

Which of the following is not an example of household linen?

a)

pillowcase

b)

pants

c)

table napkin

d)

hand towel

16.

The following are steps in drafting pattern for hand towel which one is not?

a)

Cut the pattern

b)

Draw a rectangle measuring 15 inches wide x 25 inches long.

c)

Measure the pillow

d)

Add 5/8-inch allowance on all sides of the pattern.

17.

Which of the following is the correct sequence in drafting pattern for table napkin?

a)

A. 2, 1, 3

b)

B. 3, 2, 1

c)

C. 1, 2, 3

d)

D. 2, 3, 1

18.

What is the last step in drafting pattern for pillowcase, table napkin and hand towel?

a)

draw a pattern

b)

cut the pattern

c)

fold the pattern

d)

none of them

19.

What tool is made of fine steel?

a)

Emery bag

b)

Pins

c)

Pincushion

d)

Tailor chalk

20.

Keep the needles and pins in the __________ before and after use.

a)

Pincushion

b)

Thread

c)

Scissors

d)

Hands

21.

What are sold in balls or spools 50, 70, and 100 yards?

a)

Threads

b)

Pincushions

c)

Needle

d)

Sewing machine

22.

Which of the following is good for cutting thread?

a)

Mouth

b)

Teeth

c)

Scissors

d)

Needle

23.

What is used in sewing the sides of a pillow case?

a)

Plain seam

b)

French seam

c)

Needle

d)

Scissors

24.

What is used in treadling the sewing machine?

a)

needle

b)

Hands

c)

Feet

d)

None of them

25.

How many inches to keep your fingers away from the edge of the presser foot?

a)

2 inches

b)

5 meters

c)

3 inches

d)

3 meters

26.

What side of the shoulder does the light should come from?

a)

right

b)

up

c)

down

d)

left

27.

Where to place the spool of the thread?

a)

spool pin

b)

bobbin winder

c)

balance wheel

d)

bobbin case

28.

It is used in vegetables and fruits with thin peeling

a)

Peeler

b)

Kitchen shears

c)

Food processor

d)

Strainer

29.

It is where we place and mix the ingredients used in food preservation.

a)

Colander

b)

Mixing bowl

c)

Pots and pans

d)

Ladles

30.

It is used in measuring small amount of ingredients.

a)

Mug

b)

measuring cup

c)

Measuring glass

d)

measuring spoon

31.

It is a shallow container where the ingredients are placed during preparation.

a)

Tray

b)

Strainer

c)

Containers

d)

chopping board

32.

It is where we place the preserved foods.

a)

Tray

b)

Colander

c)

containers

d)

funnel

33.

Which method of food preservation is best in preserving vegetables?

a)

smoking

b)

pasteurizing

c)

salting

d)

canning

34.

Which method of food preservation is best in preserving fruits?

a)

sterilizing

b)

sugar preservation

c)

smoking

d)

salting

35.

What is the best recipe using fruits and vegetables as the main ingredients?

a)

tocino and fish paste

b)

pickled papaya and guava jelly

c)

dried galunggong and pineapple jam

d)

longanisa and banana crackers

36.

What are the common condiments used in fruits and vegetables?

a)

chili powder and salt

b)

sugar and salt

c)

paminta and sugar

d)

mayonnaise and ketchup

37.

Fruits and vegetables should be __________ before cooking.

a)

cleaned and cut in strips

b)

smashed and flavored

c)

sealed and cleaned

d)

sliced and boiled

38.

The main purpose of preservation is to have food _________

a)

for emergencies

b)

to have a balanced diet

c)

as a dietary requirement

d)

food in times of shortage

39.

We start preserving food when there is __________.

a)

scarcity

b)

abundance

c)

under supply of food

d)

low demand of food

40.

Papaya Achara is an example of preserving food by ________.

a)

Salting

b)

Heating

c)

pickling

d)

freezing

41.

The following are characteristics of good quality pork EXCEPT _________.

a)

A. Fine and firm

b)

B. pink flesh

c)

C. no foul odor

d)

D. hard and thick

42.

The following are characteristics of good quality fish EXCEPT _________.

a)

has bright tight scales

b)

fats are well distributed

c)

gills are bright red in color

d)

fresh and firm flesh

43.

Which method of food preservation is good in preserving fruits?

a)

salting

b)

sterilizing

c)

sugar preservation

d)

smoking

44.

Which of the following are the ingredients in Pickled Ampalaya?

a)

vinegar and sweet potato

b)

sugar, salt, and vinegar

c)

ketchup and salt

d)

oil, salt, and sugar

45.

What is the first step or procedure in making pickled ampalaya?

a)

Mix all the ingredients.

b)

Wash and cut the ampalaya into strips.

c)

Mix and pack in the bottles.

d)

Boil the vinegar.

46.

Which of the following are the ingredients in making candied tamarind?

a)

sugar and water

b)

water and salt

c)

sugar and oil

d)

sugar, sweet potato, and tamarind

47.

What is the last step in making candied tamarind?

a)

Cook over moderate heat.

b)

Shape into balls.

c)

Roll in sugar and wrap in cellophane.

d)

Let cool slightly.

48.

“Prevention is better than cure”. Which of the statements explains this reminder when working?

a)

It is advised to work by practicing safety precautions.

b)

It is more difficult to cure than to prevent accidents when working.

c)

It suggests that one should be prepared for possible accident/s when working.

d)

Prepare a first aid kit before starting work.