QUEEN MARY HELP OF CHRISTIANS EDUCATIONAL CENTER
San Francisco Street, Barangay Calahan, Cardona, Rizal
Tel. No. 2135075
2nd MASTERY EXAMINATION
HOME ECONOMICS AND
PS HS LS MS
LIVELIHOOD EDUCATION 5
Name: _______________________________________ Year & Section: ____________ Date: ____________
I. Directions: Choose the letter of the correct answer from the “Word Pool” and write it on the
space provided.
A. Meal Pattern J. Food Budget
B. Determined according to age G. Schedule of Meals
C. Meal Planning H. Marketing
D. Variety I. Food needed by the body
E. Palatability J. Determined according to activities
__________ 1. This always includes both the taste and good appearance of food that is presented.
__________ 2. It always follows a regular pattern for your family’s need.
__________ 3. This follows to those adults who do heavy work such as famers, laborers and construction
workers.
__________ 4. This refers to the income or earning of the family that is considered in meal planning
__________ 5. It always refers to transforming simple dish into different varieties.
__________ 6. In meal planning, physical needs of all the members of the family should be included.
__________ 7. Determines the food requirements of older children and adolescents are higher than those
of adults doing similar activities because of their needs for growth.
__________ 8. This is the homemaker’s duty to serve balanced meals to ensure the health and well-being
of his/her family.
__________ 9. It is the process of planning, preparing and serving meals for the family.
__________ 10. This is the act and process of selling and purchasing a certain product.
II. Directions: Analyze the questions. Unscrambled the words below and write your answers on the
space provided.
__________ 11. (PPUSRE) – This is called as the light evening meal.
__________ 12. (DEMUIM KEARFABTS) – For active growing children.
__________ 11. (BTSFAKEAR) – The first and important meal of the day.
__________ 14. (UCHNL) – This is called as the mid-day meal.
__________ 15. (GILTH ASTBFREAK) – These are for adults who need little body building food and
do less work.
QUEEN MARY HELP OF CHRISTIANS EDUCATIONAL CENTER
San Francisco Street, Barangay Calahan, Cardona, Rizal
Tel. No. 2135075
__________ 16. (AVYHE KREAFTASB) – These are for adults who do heavy works.
__________ 17. (NGAISING) – considered as one of the complete meal/dish.
__________ 18. (EINTROP) – A nutrient that helps our body to build its strong muscles.
__________ 19. (NISMATIV) – A nutrient that regulates and cleanse our body.
__________ 20. (RDTEASYHROBAC) – This is the nutrient that gives energy to our body.
III. Directions: Match Column A to Column B and write the letter of the correct answer on the
space provided.
COLUMN A COLUMN B
__________ 21. This needs to be cooked in a A. Tenderloin
long and slow process over low heat. B. Ground Meat
__________ 22. It is considered as the most C. Beef Belly
expensive internal organ in meat cuts. D. Tender Cuts
__________ 23. These cuts are more expensive E. Less Tender Cuts
served as steaks and porkchops. F. Tough Cuts
__________ 24. It can be in the form of beef G. Liver
or pork meat when it grinded in the machine.
__________ 25. These cuts cost less, used in sinigang
mechado, paksiw and tinola.
IV. Directions: Complete the table below
Spanish Term of Meat Cut English Term
Punta de Pecho
26. __________
Solomillo
27. __________
Camto
28. __________
Costillas
29. __________
Cadera
30. __________
V. Directions: Expound the given statement below.
31-35.
“Why is it important to always estimate and budget the cost at all times”?
36-40.
QUEEN MARY HELP OF CHRISTIANS EDUCATIONAL CENTER
San Francisco Street, Barangay Calahan, Cardona, Rizal
Tel. No. 2135075
“If you will be doing marketing for your family, why is it important to buy foods according to season?
VI. Directions: For 10 points, create your own Menu Planning for 3 days.
DAY BREAKFAST LUNCH DINNER
SUNDAY
MONDAY
TUESDAY
Prepared by:
MR. JOHN HARVEY C. MAGOS
TLE Teacher
