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Republic of the Philippines

Department of Education
Region III – Central Luzon
SCHOOLS DIVISION OF TARLAC PROVINCE
San Roque Tarlac City

2ND QUARTER EXAMINATION

E.P.P./ TLE 6 ( HOME ECONOMICS )
Name:__________________________ Section: ______________

I- Choose the letter of the correct answer.

_____1. ( A. Home management b. Family resources c. cooking d. sewing ) is all about managing of family
resources so that the needs and wants of each member is met and satisfied.
_____2. ( A. Home management b. Family resources c. cooking d. sewing ) include anything tangible or
intangible that helps provide for the needs of its member.
_____3. ( a. home management b. family resources c. budgeting d. social needs ) is a guide on how to
allocate one’s income and resources so that their needs are met.
_____4. ( a. basic need b. social needs c. budgeting d. family resources ) are things required by people to be
able to survive.
_____5. While on the other hand ( a. basic need b. social needs c. budgeting d. family resources ) are those
that help us feel a sense of belonging and acceptance.
_____6. Which of the following is a tangible asset or resources of the family ( a. time b. health c. house and
lot d. experience )
_____7. Which one is an intangible resources or assets of the family ( a.time b. house and lot c. appliances
d. automobile )
____8. This cloth is durable, smooth and absorbent ( a. linen b. cotton c. silk d. wool)
____9. This cloth is suitable for cold season ( a. cotton b. silk c. wool d. synthetic )
____10. It is quite difficult to cut and sew because of its fine, smooth and lustrous texture (a. synthetic
b.wool c. silk d. linen )
____11. It is the oldest kind of fabric. It is cool and absorbent (a. wool b. linen c. silk d. cotton )

12. - 15. Choose from the words below that best describe on the following situations
PLANNING ORGANIZING IMPLEMENTING EVALUATING
____12. Set up goals.
____13. This involves the division of work among family members.
____14. This refers to the process of executing the plans and performing the task given to each member.
____15. Assessing the result.
____16. (a. Pickling b. salting c. drying ) is the preservation of food in brine or vinegar with or without
bacterial fermentation.
____17. (a. Salting b. pickling c. drying d. freezing ) is the preservation of food with dry edible salt. It is
related to pickling in general and more specifically in brining (preparing food with brine, that is salty water)
and is one form of curing.
____18. ( a. Drying b. salting c. freezing d. pickling ) is one of the man’s oldest methods of preserving
food. Drying preserves food by lowering the moisture content below at which microorganisms can grow and
reproduce.
____19. ( a. Processing b. preservation c. cooking d. freezing ) is a transformation of raw ingredients, by
physical or chemical means into food, or of food into other forms.
____20. The purpose of ( a. freezing b. pickling c. salting d. drying ) is to retain to as great as degree as
possible the properties of the fresh fruit, vegetable or other food products.
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Write True if the statement is correct or False if the statement is wrong

____21. The tools and equipment stored in the cabinet need not be washed after storage for a long time.
____22. The harvested fruits and vegetables in your own backyard are clean; hence, they need not be washed.
____23. The wearing of hairnet during cooking of food to be sold is optional because of the climate in the
Philippines.
____24. Safety and sanitation in food includes proper waste disposal.
____25. The use of plastic kitchen gloves is advisable in the preparation of food.
____26. Buy large furniture even if there is a little room in order to save because it is on sale.
____27. Work discipline is being developed when you see the schedule of household chores.
____28. Assigning duties should be fair.
____29. Children also have the right to remind other family members what their duties are.
____30. The effective management of activities saves energy, time and money.

Match from Column B on the correct meaning of words in Column A

Column A Column B

____31. Tape measure
____32. Meter or yard Stick
____33. Ruler
____34. Embroidery scissors
____35. Dressmaking shears
____36. Tracing wheel
____37. Ball point needles
____38. Pin cushion
____39. Needle threader
____40.Thimble
a. Small, durable, protective cap made of metal or plastic used to protect
the finger from being pricked when pushing the needle through the cloth.
b. To aid in inserting the thread into the eye of the needle.
c. Made of varied materials such as cotton, it is used to keep needles
and pins when unused.
d. Rounded point, used between knit yarn fibers
e. Marking tool with saw tooth blade use to transfer the marks in the
Pattern to the fabric.
f. These big scissors are use for cutting fabric.
g. These small scissors are designated for needle work.
h. This is use to measure and draft lines on fabric and pattern.
i. This is use to measure fabric
j. Usually made of cloth or plastic, this is use for taking body measurement
as well as cloth and other materials.

Put a check (/) if you agree and X if you do not.

___41. Creativity in making a label is important in promoting a product.

___42. Quality is not important in a product.
___43. The advertisement must also be creative.
___44. Planning is important in a business.
___45. In selling a product, it is necessary to know the target market
___46.The tools and equipment stored in the cabinet need not be washed after storage for a long time.
___47.The harvested fruits and vegetables in your own backyard are clean; hence, they need not be washed.
___48.The wearing of hairnet during cooking of food to be sold is optional because of the climate in the Philippines.
___49.Safety and sanitation in food includes proper waste disposal.
___50.The use of plastic kitchen gloves is advisable in the preparation of food.

Prepared by:

VALERIE Y. DIZON
TLE Teacher

Noted:

NOLITO C. PINEDA, Ed. D.

ESP-1
 Republic of the Philippines
Department of Education
Region III – Central Luzon
Schools Division of Tarlac Province
S.Y 2019 - 2020

SECOND QUARTERTEST IN E.P.P./ TLE 6

Name:__________________________ Section: ______________
Score: _______________
I- Choose the letter of the correct answer.

_____1. ( A. Home management b. Family resources c. cooking d. sewing ) is all about managing of family
resources so that the needs and wants of each member is met and satisfied.
_____2. ( A. Home management b. Family resources c. cooking d. sewing ) include anything tangible or
intangible that helps provide for the needs of its member.
_____3. ( a. home management b. family resources c. budgeting d. social needs ) is a guide on how to
allocate one’s income and resources so that their needs are met.
_____4. ( a. basic need b. social needs c. budgeting d. family resources ) are things required by people to be
able to survive.
_____5. While on the other hand ( a. basic need b. social needs c. budgeting d. family resources ) are those
that help us feel a sense of belonging and acceptance.
_____6. Which of the following is a tangible asset or resources of the family ( a. time b. health c. house and
lot d. experience )
_____7. Which one is an intangible resources or assets of the family ( a.time b. house and lot c. appliances
d. automobile )
____8. This cloth is durable, smooth and absorbent ( a. linen b. cotton c. silk d. wool)
____9. This cloth is suitable for cold season ( a. cotton b. silk c. wool d. synthetic )
____10. It is quite difficult to cut and sew because of its fine, smooth and lustrous texture (a. synthetic
b.wool c. silk d. linen )
____11. It is the oldest kind of fabric. It is cool and absorbent (a. wool b. linen c. silk d. cotton )

12. - 15. Choose from the words below that best describe on the following situations
PLANNING ORGANIZING IMPLEMENTING EVALUATING

____12. Set up goals.

____13. This involves the division of work among family members.
____14. This refers to the process of executing the plans and performing the task given to each member.
____15. Assessing the result.
____16. (a. Pickling b. salting c. drying ) is the preservation of food in brine or vinegar with or without
bacterial fermentation.
____17. (a. Salting b. pickling c. drying d. freezing ) is the preservation of food with dry edible salt. It is
related to pickling in general and more specifically in brining (preparing food with brine, that is salty water)
and is one form of curing.
____18. ( a. Drying b. salting c. freezing d. pickling ) is one of the man’s oldest methods of preserving
food. Drying preserves food by lowering the moisture content below at which microorganisms can grow and
reproduce.
____19. ( a. Processing b. preservation c. cooking d. freezing ) is a transformation of raw ingredients, by
physical or chemical means into food, or of food into other forms.
____20. The purpose of ( a. freezing b. pickling c. salting d. drying ) is to retain to as great as degree as
possible the properties of the fresh fruit, vegetable or other food products.
Write True if the statement is correct or False if the statement is wrong

____21. The tools and equipment stored in the cabinet need not be washed after storage for a long time.
____22. The harvested fruits and vegetables in your own backyard are clean; hence, they need not be washed.
____23. The wearing of hairnet during cooking of food to be sold is optional because of the climate in the
Philippines.
____24. Safety and sanitation in food includes proper waste disposal.
____25. The use of plastic kitchen gloves is advisable in the preparation of food.
____26. Buy large furniture even if there is a little room in order to save because it is on sale.
____27. Work discipline is being developed when you see the schedule of household chores.
____28. Assigning duties should be fair.
____29. Children also have the right to remind other family members what their duties are.
____30. The effective management of activities saves energy, time and money.

Match from Column B on the correct meaning of words in Column A

Column A Column B

____31. Tape measure
____32. Meter or yard Stick
____33. Ruler
____34. Embroidery scissors
____35. Dressmaking shears
____36. Tracing wheel
____37. Ball point needles
____38. Pin cushion
____39. Needle threader
____40.Thimble
a. Small, durable, protective cap made of metal or plastic used to protect
the finger from being pricked when pushing the needle through the cloth.
b. To aid in inserting the thread into the eye of the needle.
c. Made of varied materials such as cotton, it is used to keep needles
and pins when unused.
d. Rounded point, used between knit yarn fibers
e. Marking tool with saw tooth blade use to transfer the marks in the
Pattern to the fabric.
f. These big scissors are use for cutting fabric.
g. These small scissors are designated for needle work.
h. This is use to measure and draft lines on fabric and pattern.
i. This is use to measure fabric
j. Usually made of cloth or plastic, this is use for taking body measurement
as well as cloth and other materials.

Give five ( 5 ) benefits that we get in Preserving Foods. ( Why do we preserve food? )

41 -42___________________________________________________
43 -44___________________________________________________
45 -46___________________________________________________
47 -48___________________________________________________
49 -50___________________________________________________

Prepared by:

VALERIE Y. DIZON
TLE Teacher

Noted:

NOLITO C. PINEDA, Ed. D.

ESP-1