Republic of the Philippines

Department of Education
Region 02
Schools Division of Nueva Vizcaya
Bayombong II District
MASOC ELEMENTARY SCHOOL

FIRST QUARTER ASSESSMENT IN TLE-HE 6

S.Y.2017-2018

Name_____________________________________________ Score_____________________
Teacher___________________________________________ Date______________________

TEST I. Multiple Choice

Direction: Rad and analyze each question carefully then select the best answer. Write the letter of your answer in the
space provided before the number.

____ 1. It refers to how the family and each member perform their duties and responsibilities which involves
processes like planning, organizing, controlling and evaluating.
a. Resource management c. Effective Home Management
b. Crisis management d. Organizational Management
____ 2. _______________ refers to which the family utilizes to be able to cope with their basic and other
needs.
a. Family needs c. Family Budget
b. Family resources d. Family Planning
____ 3. Which of the following is an example of basic need of the family?
a. Cellphone b. food c. car d. flat screen TV
____ 4. The members of the family have their own duties and responsibilities at home. What example of
resource is the family?
a. human b. material c. non-material d. natural
____ 5. Resources are of different kinds. How do youclassify facilities, equipment and wealth as an example
of resources?
a. Material b. non-material c. natural d. human
____ 6. Most of the time, we can easily finish tasks when working together by helping each other. Work are
done smoothly and when each of the members of the family performs his duties well. What
example of family resource are energy and time management?
a. natural b. non-material c. human d. material
____ 7. Every family has to meet its basic needs to be able to survive but social needs must also be
addressed because it is a part of everyday life. What is an example of social needs?
a. Shelter b. clothes c. food d. parties
____ 8. Which of the following is a source of family income?
a. contribution b. allowance c. salary d. aid
____ 9. How can you manage your family income properly?
a. Buy everything you want c. Give importance to what you want
b. Prioritize the basic needs first d. Disregard the basic needs
____ 10. _________is a kind of expenses that is distributed on food , house rental and amenities like school
allowances, transportation fees, water, electricity, telephone, internet and bank savings.
a. fixed expenses b. flexible expenses c. less expenses d. more expenses
____ 11. Why do we need to budget family income?
a. To be able to allot the family income to priority needs wisely and properly.
b. To know if you already have the things you need.
c. To identify the likes and wants that you have to acquire.
d. To give priority to unnecessary materials.
____ 12. The following are factors to be considered when budgeting family income except one. Which is it?
a. Size of the family c. Family income
b. Kinds of recreation d. Kind of work each family member does
____ 13. How can you have a successful budgeting?
a. Get whatever you want when there is available money to use.
b. Know your income, list expenses, identify priorities, and record expenses.
c. It is not good to track your expenses every time.
d. Record only the important expense but not the others.
____ 14. Which of the following budget must not be forgotten so that there can be used in case of health
related problems?
a. Budget for social needs c. Budget for basic needs
b. Budget for family activities d. Budget for emergency
____ 15. Which of the following is not included in the basic needs?
a. food b. shelter c. education c. recreation
____ 16. Budget must be distributed properly to all the needs of the family and some of these needs are
social and moral obligations. Which of the following is an example?
a. House and utility expenses c. Education and utility expenses
b. Food and shelter expensesd. Birthdays and baptisms expenses
____ 17. Which of the following shows the proper way of managing their family resources?
a. Mrs. Betingwith her family shop at Robinson’s Place after getting her salary.
b. Mr. Ramos bought a 50” Flat screen TV after receiving his bonus.
c. Mrs. Marticio applied a plan for Samsung S8+ in the Globe Store at 2,500.00 a month.
d. Mr. Peralta list down their priority needs and set aside budget for his savings.
____ 18. How can you show effective management of family resources?
a. By prioritizing needs rather than wants.
b. By giving importance to wants rather than needs.
c. By spending much for travel and adventures.
d. By getting all he gadgets you want.
____ 19. Why should we make a project plan before doing the assigned project?
a. To serve as guide and to be able to come up with the desired output.
b. To be able to make extraordinary output.
c. To be able to create one of a kind project.
d. To make the project more expensive.
____ 20. In making a Two-toned Standard Pillowcase, which of the following materials are needed?
a. Pencil, needles, thimble, bond paper, watercolor and ruler
b. Spoon, pincushion, emery bag and scissors, greater and can opener
c. Shears, container, thread, peeler, scissors, emery bag and sauce pan
d. Tape measure, needles, thimble, shears, scissors, pincushion, fabrics and emery bag
____ 21. What must be considered in making a pattern for a project to be done?
a. The design of the project
b. The rubrics set in making the project
c. The availability of materials to be used
d. The creativeness of the one who will make it.
____ 22. What is the importance of having skills and knowledge in sewing?
a. It serves as additional income when sewed creative and marketable household linens.
b. It serves as recreation when you are bored.
c. It serves as your past time when you’re not busy.
d. It serves as hobby that makes you happy.
____ 23. Why do we need to learn the different ways in preserving food?
a. To be able to have food
b. To be able to know the basics on food preservation
c. To be called a “little chef”
d. To avoid wastage, prevent spoilage and make food available throughout the year.
____ 24. How should you select food to be processed and preserved?
a. Buy high quality fruits in the market.
b. Preserve only those expensive kind of food.
c. Choose the one which do you think is delicious.
d. Make use of the available food in the community which is in season.
____ 25. What must be observed when preparing and preserving food?
a. Place all utensils/tools and equipment in their proper place when using.
b. Junk the materials used anywhere when using.
c. Pointed utensils shall not be kept properly.
d. Cleanliness in preparing food is not important.
____ 26. Why is there a need to conduct research a simple research before selecting the kinds of food to
preserve and process.
a. To be able to identify the trends and demands in the market for successful business.
b. To know what to do when making preserved and processed food.
c. To be able to give your best in doing food preservation.
d. To be able to make expensive items from food preservation.
____ 27. How can you say that the finished product on food preservation has the quality and characteristics
that the consumers want to have?
a. The finished product is good in quality that met the standards of the consumers.
b. It has a high value with high price.
c. The product uses sophisticated equipment and technology processing with the highest price.
d. The product was not prepared with cleanliness that may cause sickness.
____ 28. How can you market your finished products (preserved/processed food) in a creative way?
a. Just sell it around the community by offering them to people anywhere.
b. By using technology like making flyers and labels that promotes your products.
c. By going to the market and sit beside fellow vendors.
d. By displaying products at home.
____ 29. Why is there a need to compute on expenses in processing food and compare it with the gross
income?
a. To determine your net income in the product made.
b. To know how much your expenses is.
c. To be able to produce more products.
d. To be able to create better products the next time.
____ 30. How can you monitor whether your business is successful or not.
a. By observing customers buying your products.
b. By keeping records on the sale to determine how much earnings you have.
c. By making products in a low-low price.
d. By giving free items as give-away to your customers.

Test II. Matching type

Direction: Much the materials in Column A with that of their uses in Column B thenwrite the letter of the
correct answer in the space provided before the number.

COLUMN A COLUMN B
______31. tape measure a. Used to protect your finger while sewing
______32.thimble b. Used to cut fabrics
______33.tread c. Used to sew fabrics by stitching
______34.scissors d. Used in sewing thin, light & fine fabrics and made of steel
______35.needles e. Used to take body measurement
______36. strainer f. Used for food preparation
______37. Storage equipment g. Used to chop food items
______38.knife h. Used to slice fruits, vegetables and meat
______39.chopping board i. Used to store prepared food
______40. Food preparation equipment J. Used to separate food from water
k. Used to boil water
TEST III. Identification

Direction: Read and analyze each statement carefully then get the best answer from the box. Write your
answer in the space provided before the number.

_______________41. It is the oldest way in preserving food by applying salt and removing excess water from
the food by exposing under the sun.
_______________42. Is done by exposing food, fresh and slightly salted to the action of smoker produced by
wood bark or sawdust that also adds flavor to the food.
_______________43. Is one of the oldest form of food preservation. It is used to preserve meat and fish,
yielding products such as ham, bacon, and corned beef.
_______________44. Is the process of adding vinegar, salt and sugar to water where the fruits and vegetables
are soakand placed tightly in a container.
_______________45. Is used to preserve variety of food, including soups, sauces, fruits, vegetables, juices,
meat, fish, and some dairy products. It can preserve food from 5 years to even 35 years.
_______________46. A food preservation by applying dry edible salt to meat, fish and other food item to
prevent spoilage.
_______________47. Prevents the growth of bacteria by keeping the temperature too low for their
development.
______________48. Used in making wine, yogart and cured sausage. It is the process of encouraging the
growth of “good bugs” to inhibit the “bad bugs” that can spoil food.
_______________49. It is the process of food preservation by storing food in an airtight bag or bottle.
_______________50. It is the process of combining raw food ingredients to produce marketable food
productsthat can be easily prepared and served by the consumer.

Vacuum-packing Pickling
Drying Canning
Salting Food processing
Freezing Curing
Smoking Fermenting
Adding preservatives Boiling

Prepared by:

MICHEL B. PERALTA
Teacher III

Checked by: NOTED:

NICOLAS B. MANGABAT MARILYN T. RINGOR

Master Teacher I Principal I