Republic of the Philippines

Department of Education
Region ___
SCHOOLS DIVISION OF _______________
______________ DISTRICT
______________ ELEMENTARY SCHOOL

THIRD PERIODICAL TEST IN TLE-HOME ECONOMICS 6

NAME: _________________________________________________________________ Score: ________

Direction: Choose the letter of the correct answer. Write your answer on a separate sheet
of paper.

_____1. It starts from home and plays an important role in shaping the character of
every member of the family.
A. food B. shelter C. social need D. clothing

_____2. It is the most important needs of our body wherein it fuels our body to have energy
and survive.
A. food B. shelter C. social need D. clothing

_____3. It is a place where we live in and protect ourselves from heat of the sun, storm
and wind.
A. food B. shelter C. social need D. clothing

_____4. It is a fabric that covers our body, keep it warm or protects it from sun,
insects, thorns and other hazards.
A. food B. shelter C. social need D. clothing

_____5. It is fixed regular payment typically paid on daily, monthly or biweekly basis .
A. commission B. salary C. pension D. Bunos

_____6. It is a payment made during a person’s retirement as a government/ private

employee during his/her working days.
A. Pension B. salary C. profit D. bunos

_____7. It is the amount of money given as addition to a regular income or as reward for good
performance.
A. bonus B. profit C. wage D. salary

_____8. It is an incentive pay to certain individual from insurance, selling real estate,
appliances and educational plans.
A. commission B. wage C. profit D. pension

Below is a sample of budget expenses of Soriano family with a monthly income of

₱35,000.00. Try to analyze and answer the following questions.
_____9. How much is the total income of the family?
A. ₱35,000.00 B. ₱45,000.00 C. ₱38,000.00 D. ₱53,000.00

_____10. How much is allotted to food?

A. ₱15,000.00 B. ₱15,975.00 C. ₱18,975.00 D. ₱15,095.00

_____11. Which of these expenses are considered wants?

A. food B. education C. Clothing D.
miscellaneous

_____12. It is a measuring tool used to measure length, width and thickness of short flat object
and in sketching straight lines.
A. ruler B. pins C. fabric D. pin cushion

_____13. It is used for thrusting needles and pins. It sharpens the needles and removes rust.
A. emery bag B. pin cushion C. sewing box D. box

_____14. It is a cotton stuffed cloth cut and sewn in different shapes and keep the pins in
place.
A. ripper B. pin cushion C. sewing box D. fabric

_____15. It is used to transfer measurement in the draft pattern.

A. scissors B. fabric C. L-square D. Thread

_____16. This assesses the finished product using scoring rubric with a specific criterion.
A. procedure B. evaluation C. objective D. project title

_____17. Which of the following is usually written in step-by-step form?

A. tools needed B. drawing C. objective D. materials

_____18. This is a strategy that outlines the manner or steps on how a

person will achieve the goals objectives he or she had set.
A. objectives B. project plan C. project title D. materials

_____19. Students s ho ul d walk with shears with the blades pointing

A. toward the ceiling B. toward the floor C. outward D. inward

_____20. Pins should be kept .

A. in your mouth C. in your clothing
B. on the counter D. in a pin cushion

_____21. Pass the shears ___________.

A. carelessly
B. with the handle first
C. with the pointed end first
 D. by tossing them up high

_____22. You should sew _____________.

A. at a slow speed
B. at your own pace
C. as fast as you can
D. with eyes closed

_____23. What is the cloth laid on top of table cloth or on a bare table?
A. table cover
B. table runner
C. table stopper
D. pillow case

_____24. Which of the following is the first step in sewing a table runner?
A. lay the fabric on the table, wrong side up
B. mark an allowance on the cloth
C. cut the fabric
D. press the fabric

_____25. Which is the second step in sewing a table runner?

A. cut the fabric
B. lay the drafted pattern on the cloth
C. mark allowance on the cloth
D. press the fabric

_____26. This is a purpose of packaging that designed to make handling the products more
convenient.
A. for advertising C. for convenience
B. for protection D. for informing

_____27. This is a purpose of packaging that protects the product from being exposed to heat,
moisture, dust, and other things that can cause damage.
A. for advertising C. for convenience
B. for protection D. for informing

_____28. It tells how to use the product, where it was made, who made it, and other
information.
A. product B. label C. texture D. design

_____29. How can we prolong the shelf-life of food ?

A. by preserving B. by washing C. by storing D. by soaking

_____30. What are the ingredients to make a brine solution ?

A. salt and pepper
B. vinegar and salt
C. vinegar and soy sauce
D. soy sauce and pepper
_____31. Food preservation is the process of preserving food for long periods of time
which can help avoid__________.
A. preservation
B. availability of food
C. food shortage
D. less production
_____32. Aling Kesing and Jan went to the market to buy fish, beef, chicken and pork. What is
the best method they should do to preserve the food they bought?
A. sweetening B. freezing C. sterilizing D. pickling

_____33. Dimple bought five pieces of sweet mango. Which kitchen equipment will she used to
determine the exact weight of the mangoes she bought?
A. ruler B. cup C. weighing scale D. container

_____34. Ethan’s favorite food is mashed potato. His mother prepares it every day and she used
_______________ to peel the potato easier.
A. knife B. cutter C. vegetable peeler D. scissors

_____35. Mother has a left over rice last night. She decided to make fried rice for
breakfast. She added some ingredients like carrots and cabbage. Which tool will she used to cut
the vegetables?
A. Scissors B. peeler C. Knife D. cutter

_____36. Lanie harvested lots of peanuts from her garden. She wants to make a peanut butter.
Which tool will she use?
A. food processor B. steamer C. oven D. stove

_____37. Look for _________ food to make sure that you are buying quality, fresh and inexpensive
food.
A. Season B. Signs C. Beneficial D. Gill

_____38. Food that show _________ of decay or are heavily bruised should be used in food
preservation.
A. Season B. Signs C. Beneficial D. Gill

_____39. Marbling has a _________ effect on juiciness and flavor of meat.

A. Season B. Signs C. Beneficial D. Gill

_____40. The _________ must be red to pink, not gray or brown. There should be no slime
covering them.
A. Season B. Signs C. Beneficial D. Gill

_____41. A discussion to find ideas in solving a problem or issue

A. brainstorming B. Planning C. Researching D. Writing

_____42. Making plans for something

A. brainstorming B. Planning C. Researching D. Writing

_____43. Investigating a specific problem, concern, or issue using the scientific method
A. brainstorming B. Planning C. Researching D. Writing

_____44. The activity of making coherent words and composing sentences

A. brainstorming B. Planning C. Researching D. Writing

_____45. It is a scoring guide used to evaluate the quality of processed or preserved food
following the set of criteria.
A. assessment B. rubric C. grade D. mechanic

_____46. The two components of a rubric are descriptive and __________ ratings.
A. criteria B. analytic C. holistic D. general

_____47. It is the process of designing, evaluating, and producing packages.

 A. eating B. preserving C. scoring D. packaging

_____48. It is the ability for organization and individual to advertise their products or
services over mobile phone devices.
A. online ads C. radio ads
B. cellphone ads D. newspaper ads

_____49. It is an informative paper documents that can be folded into a leaflet to inform
prospective customers.
A. brochure B. online C. internet D. facebook

_____50. It is form of paper advertisement intended for wide distribution, posted or

distributed in public places, handed to individuals or sent through the mail is called
_________.
A. magazine B. flyer C. newspaper D. brochure
 Republic of the Philippines
Department of Education

TABLE OF SPECIFICATION
THIRD PERIODICAL TEST IN TLE-HOME ECONOMICS 6

UNDERSTANDING
REMEMBERING

EVALUATING
LEARNING

ANALYZING

CREATING
APPLYING
COMPETENCIES Total
Item
(Include Codes if No. of
Placement
Available) Items

identifies family
resources and needs
(human, material, and 1, 2,
1-4 4
nonmaterial) 3, 4,
TLE6HE-0a-1

enumerates sources of
family income allocates
budget for basic and
social need such as:
1.1.1 food and clothing
1.1.2 shelter and
education
1.1.3 social needs:
5, 6,
social and moral 5-8 4
7, 8
obligations (birthdays,
baptisms, etc.), family
activities, school affairs
TLE6HE-0a-2
savings/emergency
budget (health,
house repair)
TLE6HE-0b-3
1.2 prepares feasible
and practical budget
1.2.1 manages family
resources 9,
efficiently 9-11 3 10,
1.2.2 prioritizes needs 11
over wants
TLE6HE-0b-4

classifies tools and 12-15 4 12,

materials according to 13,
their use (measuring, 14,
15
cutting, sewing)
TLE6HE-0c-5
prepares project plan for
household linens 16,
16-18 3 17
TLE6HE-0c-6 18

identifies supplies/
materials and tools
19-20 2 19, 20
needed for the project
TLE6HE-0c-7
2.1 drafts pattern for
household linens
2.1.1 steps in drafting
pattern 21-22 2 21, 22
2.1.2 safety precautions
TLE6HE-0d- 8

2.2 sews creative and

marketable
household linens as
means to
augment family income
23-25 3 23 24, 25
2.3 assesses the
finished products as to
the quality (using
rubrics
TLE6HE-0d-9
2.4 markets finished
house hold linens in
26-28 3 26 27 28
varied/ creative ways
TLE6HE0e-10
explains different ways
of food preservation
(drying, salting, freezing, 29-32 4 31 30 29 32
and processing)
TLE6HE-0f-10
uses the tools/utensils
and equipment and their
substitutes in food 35,
33-36 4 33, 34
preservation/ processing 46
TLE6HE-0g-11

preserves food applying

37,
principles and skills in
38,
food preservation 37-40 4
39,
processing 40
TLE6HE-0h-12
conducts simple
research to determine
41,
market trends and
42,
demands in preserved/ 41-44 4
43,
processed foods 44
TLE6HE-0i- 13
assesses
preserved/processed 45,
food as to the quality 45-47 3 46,
using the rubrics 47
TLE6HE-0i-14
markets
preserved/processed 48,
food in varied/ creative 48-50 3 49,
ways with pride 50
TLE6HE-0j- 15

Republic of the Philippines

 Department of Education

THIRD PERIODICAL TEST IN TLE-HOME ECONOMICS 6

ANSWER KEY
1. C
2. A
3. B
4. D
5. B
6. A
7. A
8. A
9. A
10. B
11. D
12. A
13. A
14. B
15. C
16. B
17. A
18. B
19. B
20. C
21. A
22. D
23. B
24. A
25. B
26. C
27. B
28. B
29. B
30. C
31. B
32. B
33. C
34. A
35. C
36. A
37. A
38. B
39. C
40. D
41. A
42. B
43. C
44. D
45. B
46. A
47. D
48. B
49. A
50. B