SECOND PERIODICAL TEST IN EPP/TLE (HE) 6

Name: ___________________________________________ Score: _______________________

School: __________________________________________ Gr. & Section: ________________
Directions: Choose the letter that best fits in each item. Write your answer on the space provided
for.
_____ 1. A person who can contribute their time, effort, skills, strength, and expertise is
considered part of the family’s __________.
A. Family Resource C. Material Resource
B. Human Resource D. Non-Material Resource

_____ 2. It refers to tangible assets such as house and lot, furniture and appliances, jewelry,
automobiles, and cash.
A. Family Resource C. Material Resource
B. Human Resource D. Non-Material Resource

_____ 3. Money income which provides additional comforts enjoyed by the family
_____ 4. Rent of the house and real estate

A. Salary earned from services

B. Bonuses, commissions, honoraria
C. Rental from owned properties
D. Gift, dividends, securities, royalties etc
E. Daily, weekly or monthly wages
_____ 5. Groceries, raw and cooked food, staples, condiments, and spices are what component of
family’s budget allocation?
A. Clothing C. Food
B. Education D. Shelter
_____ 6. Paying electric, water and telephone bills, gas, salaries of helpers.
A. Utilities C. Health
B. Household Operations D. Education
_____ 7. Things needed in the house such as beddings, curtains, furniture and other
paraphernalia to make members comfortable
A. Clothing C. Recreation
B. Household Operations D. Shelter
For item number 8-10. Complete the table of the family’s monthly budget
Family’s Monthly Budget
Monthly Income: Php 50, 000
Family Members : 5

Item % of Budget Allotted Amount

Food 40 20,000.00
Education 25 -
Shelter 10 5,000.00
Utilities 10 5,000.00
Household Operation 6 -
Clothing 3 1,500.00
Recreation - 1,500.00
Savings 3 -
Total 100 25,000.00
_____ 8. How much budget was allotted for the education?
A. Php. 20,000.00 C. Php. 12,500.00
B. Php. 15,500.00 D. Php. 5,000.00
_____ 9. How many percent were allotted for family’s recreation?
A. 10% B. 5% C. 3% D. 2%
_____ 10. Household operations were given 6% budget allocation, how much money was
allocated for it?
A. Php. 5,000.00 C. Php. 3,000.00
B. Php. 3,500.00 D. Php. 2,500.00
_____ 11. A measuring tool used for taking body measurements to produce well-fitting clothes
and pants. This is usually made of cloth or plastic.
A. Metal Gauge B. Ruler C. Tape Measure D. Yard Stick
_____ 12. It is used for cutting small corners or portions of the fabric, this tool has one point
blunt to prevent the fabric from snagging.
A. Sewing Scissors C. Embroidery Scissors
B. Light Trimmer D. Dressmaking Shears

_____ 13. This cloth is smooth, durable, and absorbent. It can be used in making hand towels,
pillow cases, handkerchiefs, bed covers, and other home furnishings.
A. Cotton C. Silk
B. Linen D. Wool
_____ 14. This cloth is suitable for the cold season. It is thick and slightly rough. It is usually
used in making jackets, bedsheets, and sweaters.

A. Cotton C. Silk
B. Linen D. Wool

_____ 15. This is an expensive fabric. It is quite difficult to cut and saw because of its fine, smooth, and
lustrous texture.

A. Cotton C. Silk
B. Linen D. Wool

For items 16-20. Arrange the steps in cutting the fabric for household linens. Number your
answer from 1-5

_____ 16. Fold the cloth on its lengthwise grain with the wrong side out.
_____ 17. Lay and pin the pattern on the cloth.
_____ 18. Mark all stitching and folding lines.
_____19. Mark all allowances.
_____ 20. Cut the cloth.
Directions: Underline the correct answer.

21. (Pins, Emery bags) are made of fine steel.

22. (Cutters, Shears) are used in general for cutting.
23. (Threads, Pincushions) are sold in balls or spools 50, 70, and 100 yards.
24. (Scissors, teeth) are good for cutting thread.
25. The (plain seam, french seam) is used in sewing the sides of a pillow case.

Given the following capitals and mark-ups, compute for the gain and selling price
26. 1,500.00 x 20%
 27. 2,000.00 x 15%
28. 5,000.00 x 30%

Directions: Identify the ways of food preservation. Match Column A to Column B.

A B.

_____ 29. A. Pickling

B. Refrigeration

_____ 30. C. Canning

D. Drying

_____ 31. E. Smoking

F. Freezing
_____ 32.
G. Salting

_____ 33.

_____ 34.

Directions: Identify the tools/utensils and equipment and their substitutes in food preservation/
processing

_____ 35.

_____ 36.

37– 41 Classify the following characteristics using the table .

 Fruits Eggs Vegetables Meat Fish

37. Free from insect bites, bruises, and worms

38. Natural Smell
39. Shell is slightly rough
40. Skin must have a stamp of Bureau of Animal Industry
41. Clear and bright eyes

42-45. A group of Grade Six pupil conduct a survey in the community. They want to find out
what is the most common used food preservation technique is. They were able to ask 100 people
and have them choose only 1 out 8 food preservation technique, and the result was shown in the
table below.
Drying Freezing Smoking Refrigerating Pickling Curing Sugar Salting
Preservation
18 7 14 24 5 12 7 13
42. What is the most common technique used in food preservation?
43. Which of them is the least popular technique for food preservation?
44-45. Based on the table which of the technique for food preservation got the same result?

Directions: If the statement is correct. Write T. If it is not, write F. Write your answer on the
blank.
_____ 46. You need to be hardworking and persistent to be able to market your products.
_____ 47. You do not need to add mark-up to get the selling price
_____ 48. Place or location is very important in conducting a business.
_____ 49. You do not need capital if you want to sell some preserved foods for a livelihood.
_____ 50. Packaging adds value to the product.