Republic of the Philippines

Department of Education
Region III
Schools Division of City of Malolos
District 5
Lugam Annex Elementary School

Second Quarter
Second Periodical Test in EPP 6 H.E

Name: ___________________________________ Score: _____________

Grade and Section: _________________________ Date: _______________

I. Choose the letter of the correct answer.

______1. A source of supply, support, or aid, especially one that can be readily drawn upon when needed.

A. Management B. Resources C. Salary D. Money

______2. Is the act or manner of managing; handling, direction, or control.

A. Energy B. Resources C. Management D. Time

______3. It is a resource which falls under Human resources.

A. Energy B. Time C. Work D. Savings

______4. It is in the category of nonmaterial resources. A God-given gift that must be valued and used wisely. It is short and
once lost, cannot be regained.

A. Energy B. Time C. Work D. Savings

______5. A kind of resources where it is a non-human resource.

A. Cultural Resources B. Material Resources C. Non material Resources D. Human Resources

______6. A kind of resources where Time is an example of it.

A. Family B. Material Resources C. Non material Resources D. Human Resources

______7. It is a resources that comes from within the people. It includes skills, knowledge, talents, etc.

A. Human resources B. Material resources C. Non material resources D. Cultural resources

______8. It is a current medium of exchange in the form of coins and banknotes.

A. Cheque B. Income C. Salary D. Money

______9. It is a money received, especially on a regular basis, for work or through investments.

A. Cheque B. Income C. Salary D. Money

_____10. Below are some helpful tips in the wise spending of your money. Which is not belong to the group?

A. Know and compare the prices of commodities to be bought, Do not buy products with unreasonably high price.

B. Buy in bulk foods which are needed every day.

C. Don’t mind the less costly ingredients that can be used as substitute for expensive items,

D. Limit your expenses within the amount of money that you have but be sure to buy what you have listed.

_______11. These are essential for pattern alterations and body measurements to ensure a good garment fit, measurements
should be taken often and accurately.
A. Cutting tools B. Marking tools C. Stitching tools D. Measuring tools
_______12. These are very important to moving the sewing project along to completion. It should be of the best quality that you
can afford. The best quality that are made of high grade stainless steel. It should be kept in good working order by
periodic sharpening.
A. Cutting tools B. Marking tools C. Pressing tools D. Measuring tools
_______13. Instruments that aid in accomplishing a sewing task. It can be manipulated by hands
A. Cutting tools B. Marking tools C. Stitching tools D. Measuring tools
_______14. These are used to transfer the pattern symbols onto the fabric to accurately make the garment. It is essential
to transfer these symbols for correct fitting and sewing.
A. Pressing tools B. Marking tools C. Stitching tools D. Measuring tools
_______15. It blends the stitches into the fabric, flattening and smoothing any puckers that may have occurred during sewing.
A. Cutting B. Marking C. Pressing D. Measuring
______16. It is the first step in making a good sewing project.
A. Project Planning B. Drawing/Designing C. Preparing Materials D. Preparing the Fabric
______17. What is the primary use of a project plan?
A. To develop the skills in careful planning for a project.
B. To document planning assumptions and decisions, project design, marketability and profitability.
C. Help us become quality conscious in any project we intend to engage ourselves in.
D. Consider the quality of the materials to be used in the project.
______18. These are the steps in preparing the fabric before sewing except for one.
A. Soak cotton fabric overnight in water.
B. Hang to dry. Do not wring.
C. Check the fibers-lengthwise fibers (warp) should be straight.
D. Selvage should not be trimmed.
______19. Which is not a Concern in Making Pillowcases/Table Runner and in selling them?
A. Materials needed
B. Cost of Capital
C. Location
D. Marketing Strategy
______20. It is cloth or other material produced by weaving cotton, nylon, wool, silk, or other threads together. These are used
for making things such as clothes, curtains, and sheets.
A. Fabric B. Thread C. Yarn D. Cotton
______21. It is the process involved in protecting food against microbes and other spoilage agents to permit its future
consuming.
A. Food preparation B. Food conservation C. Food preservation D. Food processing
______22. It is done by sun drying or air drying. One of the oldest method. It is the removal of water from the food.
A. Salting B. Drying C. Canning D. Smoking
______23. The process of flavoring, browning, cooking, or preserving food by exposing it to smoke is called?
A. Smoking B. Drying C. Canning D. Freezing
______24. Food preservation helps us consume food for a longer period of time. Which is not a benefit of Food Preservation?
A. To prevent spoilage.
B. To prevent wastage.
C. To maintain the sanitary quality of food.
D. It lessen our household chores.
______25. Is any method used to turn fresh foods into food products?
A. Food Processing B. Food Preservation C. Food Preparation D. Food Decoration
______26. It is a small hand held tool used for food preparation.
A. Kitchen tool/utensil B. Kitchen equipment C. Kitchen apparatus D. Kitchen laboratory
______27. It is a kitchen tools used to measure wet and dry ingredients.
A. Mass scale B. Measuring spoons C. Instant-read Thermometer D. Measuring cups
______28. These are more complicated tools. They may refer to a small electrical appliances or large power operated
appliances.
A. Kitchen utensils/instruments
B. Kitchen equipment
C. Kitchen apparatus
D. Kitchen gadgets
______29. It is a kitchen equipment used to keep food fresh, prevent food spoilage, and inhibit the growth of bacteria.
A. Ice chest B. Oven C. Refrigerator/Freezer D. Blender
______30. A kind of knife which is heavy and has rectangular shape.
A. Chef’s knife B. Tourne knife C. Meat slicer D. Cleaver

II Write T if the statement is correct and F if otherwise.

_______31. Buy large furniture even if there is a little room in order to save because it is on sale.
_______32. Work discipline is being developed when you see the schedule of household chores.
_______33. Assigning duties should be fair.
_______34. The objective of monitoring is to check the task if done according to the required standards and ability to fulfill the
task.
_______35. The effective management of household activities saves energy, time and money.
______36. Not following the exact measurement and procedures in food preservation can affect the taste or quality of the
foods.
______37. Cleanliness of the area or place is not an important factor to consider when preparing the foods to be preserved.

______38. Foods should be preserved as quickly as possible after harvest, preferably within 36 hours.

______39. Any kind or sizes of containers in storing the preserved foods will do.

______40. To avoid quick spoilage, ingredients with good quality should be properly chosen.

IV. A. Match Column A with Column B.

Column A Column B
______41 This cloth is suitable for cold season. It is thick and slightly rough. A. Cotton
______42. Made from man-made fibers woven into different fabrics like nylon, rayon, dacron, B. Wool
and banlon.
______43. This fabric comes from the flax plant. It is the oldest kind of fabric. C. Silk
______44. This cloth is smooth, durable, and absorbent. It is appropriate for tropical climate. D. Linen
E. Synthetic
______45. This is an expensive fabric. It is quite difficult to cut and sew because of its fine,
smooth, and lustrous texture.

IV. B. Match Column A with Column B.

COLUMN A COLUMN B

_____46. Are used to hold specific amounts of

dry and wet ingredients A. Oven

_____47. Is used to grate, shred, and slice food such as

carrots, cabbage, and cheese.

_____48. A bowl-shaped strainer with holes. C. Grater

It used to drain food such as pasta

_____49. Is used to flip or turn and lift pancakes, fillets, E. Measuring

patties, and other kinds of food while frying and Spoon
grilling.

_____50. It is used to grind, mash, puree, and sieve soft food. F. Colander

I. Flipper
 Republic of the Philippines
Department of Education
Region III
Schools Division of City of Malolos
District 5
Lugam Annex Elementary School

Second Quarter
Second Periodical Test in EPP 6 H.E

Item Specification (Type of Test and

P Placement)
E
U
R R
N
C E E
D A
E No. of M A V C
E N
No. of E P A R
OBJECTIVES N Items/ R A
Days M P L E
T Points B
S L
L U A
A T Y
E Y A T
A Z
G R I T I
N I
E I N I N
D N
% N G N G
I G
G G
N
G
identifies family resources and
needs
(human, material, and 6 14 7 1-7
nonmaterial)
TLE6HE- 0a-1
enumerates sources of family
income 3 4 2 8-9
TLE6HE- 0a-2
allocates budget for basic and
social need 10, 31-
5 12 6 35
TLE6HE- 0b-3
classifies tools and materials
according to their use
(measuring, cutting, sewing) 4 10 5 11-15

TLE6HE-0c-5
prepares project plan for
household linens
4 10 5 16-20
TLE6HE-0c-6

identifies supplies/ materials

and tools needed for the project 4 10 5 41-45
TLE6HE-0c-7
explains different ways of food
preservation (drying, salting,
4 10 5 21-25
freezing, and processing)
TLE6HE-0f-10
identifies the tools/utensils and
equipment 8 20 10 26-30 46-50
TLE6HE-0g-11
observes safety rules in food
preservation / processing 4 10 5 36-40
TLE6HE-0h-12