Republic of the Philippines

Department of Education
REGION VIII
SCHOOLS DIVISION OF LEYTE
DAGAMI SOUTH DISTRICT
PALACIO PRIMARY SCHOOL

SECOND PERIODICAL TEST IN T.L.E (HOME ECONOMICS) 6

SCHOOL YEAR 2023-2024

I. Objective: After the lesson/s in Home Economics 6 for the Second Quarter period,
the Grade 6 learners are expected to answer the test with 80% mastery
level.
II. Contents:
1. Identifies family resources and needs (human, material, and nonmaterial)
TLE6HE-0a-1
-lists of family resources
-lists of basic and social needs
2. Enumerates sources of family income TLE6HE-0a-2
3. Allocates budget for basic and social need such as: TLE6HE-0b-3
-food and clothing
-shelter and education
-social needs: social and moral obligations (birthdays, baptisms, etc.),
family activities, school affairs
-savings/emergency budget (health, house repair)
4. Prepares feasible and practical budget TLE6HE-0b-4
-manages family resources efficiently
-prioritizes needs over wants
5. Classifies tools and materials according to their use (measuring, cutting, sewing)
TLE6HE-0c-5
6. Prepares project plan for household linens TLE6HE-0c-6
7. Identifies supplies/ materials and tools needed for the project TLE6HE-0c-7
8. Drafts pattern for household linens TLE6HE-0d- 8
-steps in drafting pattern
-safety precautions
9. Sews creative and marketable household linens as means to augment family
income
-assesses the finished products as to the quality (using rubrics) TLE6HE-0d-9
10. Markets finished house hold linens in varied/ creative ways. TLE6HE0e-10
-packages product for sale creatively/ artistically: prepares creative
package and uses materials using local resources, packages products
artistically, and labels packaged product
-computes costs, sales, and gains with pride
-uses technology in advertising products
-monitors and keeps record of production and sales
11. Explains different ways of food preservation (drying, salting, freezing, and processing)
TLE6HE-0f-10
-conducts an inventory of foods that can be preserved/ processed using
any of the processes on food preservation
 -discusses the processes in each of the food preservation/processing
method
-explains the benefits derived from food preservation/ processing
12. Uses the tools/utensils and equipment and their substitutes in food
preservation/processing
-identifies the tools/utensils and equipment
-prepares plan on preserving/processing food TLE6HE-0g-11
13. Preserves food applying principles and skills in food preservation processing
-selects food to be preserved/ processed based on availability of raw materials,
market demands, and trends in the community
-observes safety rules in food preservation / processing TLE6HE-0h-12
14. Conducts simple research to determine market trends and demands in preserved/
processed foods TLE6HE-0i- 13
15. Assesses preserved/processed food as to the quality using the rubrics TLE6HE-0i-14
16. Markets preserved/processed food in varied/ creative ways with pride TLE6HE-0j- 15
-packages product for sale creatively/artistically, prepares creative package
and uses materials sourced locally, packages products artistically, and
labels packaged product
-computes costs, sales, and gains with pride
-uses technology in advertising products
-keeps record of production and sales

III. Table of Specification:

SKILLS Placement of Items Total No.
of Items
Remembering
Understanding
Applying AnalyzingEvaluation
Creating

1. Identifies family resources and

needs (human, material, and 1-2 2
nonmaterial)
-lists of family resources
2. Enumerates sources of family
income
22 1
3. Allocates budget for basic and
social need such as:
31-35 5
-food and clothing
-shelter and education
-social needs: social and moral
obligations (birthdays, baptisms,
etc.), family activities, school affairs
-savings/emergency budget
(health, house repair)
4. Prepares feasible and practical
budget
47-50 4
-manages family resources
efficiently
 -prioritizes needs over wants
5. Classifies tools and materials
according to their use (measuring, 3-4 36-37 11 5
cutting, sewing)
6. Prepares project plan for
household linens
7. Identifies supplies/ materials and
tools needed for the project
8. Drafts pattern for household
linens
38-41 4
-steps in drafting pattern
-safety precautions
9. Sews creative and marketable
household linens as means to 42-46 5
augment family income
-assesses the finished products as
to the quality (using rubrics)
10.Markets finished house hold
linens in varied/ creative ways.
12-16 5
-packages product for sale
creatively/ artistically: prepares
creative package and uses
materials using local resources,
packages products artistically, and
labels packaged product
-computes costs, sales, and gains
with pride
-uses technology in advertising
products
-monitors and keeps record of
production and sales
11. Explains different ways of food
21,
preservation (drying, salting, 17-18 4
freezing, and processing) 23
-conducts an inventory of foods
that can be preserved/ processed
using any of the processes on food
preservation
-discusses the processes in each
of the food preservation/processing
method
-explains the benefits derived from
food preservation/ processing
12. Uses the tools/utensils and
equipment and their substitutes in 5-6 7-8 4
food preservation/processing
-identifies the tools/utensils and
equipment
-prepares plan on
preserving/processing food
13. Preserves food applying
principles and skills in food 19-20 27-29 5
preservation processing
-selects food to be preserved/
processed based on availability of
raw materials, market demands,
and trends in the community
-observes safety rules in food
preservation / processing
14.Conducts simple research to
determine market trends and
demands in preserved/ processed
30 1
foods
15. Assesses preserved/processed
food as to the quality using the
rubrics
16.Markets preserved/processed
food in varied/ creative ways with 9-10, 24-26 5
pride
-packages product for sale
creatively/artistically, prepares
creative package and uses
materials sourced locally,
packages products artistically, and
labels packaged product
-computes costs, sales, and gains
with pride
-uses technology in advertising
products
-keeps record of production and
sales
TOTAL 15 12 12 6 5 50

SECOND QUARTER TEST IN HOME ECONOMICS 6

School Year 2023-2024

Name:_____________________________________ Grade:_____ Date:________________

Directions: Choose and write the letter of your answer on the blank provided before
the number.
_____ 1. What do we call the things, ideas or qualities that an individual or a family?
a. goals b. resources c. values d. decisions
_____ 2. Mr. and Mrs. Antonio save money to buy a new house. They want a bigger one
because their children grow older. What kind of resources they need to have to meet
the needs of their family?
a. human resources c. non-human resources
b. natural resources d. intangible resources
_____ 3. What do we call the additional income for a family member who has written a
book, composed a song, or invented a thing?
a. lease of property b. pension c. royalty and copyright d. salary
______4. Out of family resources, what are considered as the most used by the family.
a. time, energy and money c. recreational center and transport facilities
b. skills, attitude and knowledge d. water, electricity and hospitals
______5. What do we call the money that flows into the family to be used in exchange for
goods, services and energy?
a. salary b. investment c. income d. properties
_____6. What do we call to the money paid by the family for goods and services they get?
a. income b. resources c. profit d. expenses
_____7. What do we call the bigger share in the allocation of your family income?
a. food b. shelter c. education d. clothing
_____8. What do we call the amount allocated for the payment of school fees, allowances,
uniform, books and other school supplies?
a. clothing b. medical and dental c. social obligations d. education
_____9. During payday, mother allot an amount to be deposited in the bank for emergency
purposes or for something to be bought in the future. What component of the budget is being
considered?
a. savings b. education c. social obligation d. recreation
_____10. What do we call the allocation of budget for the family who attends personal events
like birthdays, anniversaries and wedding?
a. savings b. social obligation c. shelter d. clothing
_____11. Which of the following does not show good management of family income?
a. certain amount should be saved regularly
b. spend all your income for the whole month
c. members of the family must strive to meet its needs
d. set family guidelines in spending monthly income
_____12. Sudaria family’s budget is P25, 000.00 a month. If they allot 35% of their budget for
their food, how much money will they spend?
a. P8,750 b. P8,850 c. P8,950 d. P9,950
_____13. If the eldest son is in college and spends 25% for his education, how much should
be allotted?
a. P6,250 b. P6,350 c. P6,450 d. P6,550
_____14. Mrs. Adelia went to the supermarket to buy their supplies for their daily needs such
as toiletries and laundry soap. If her budget is P32,000.00 in a month and they allocate 10%
for it, how much will she spend?
a. P3,200 b. P3,300 c. P3,400 d. P3,500
____15. Transportation, water bills, electricity, insurances and house rentals are examples of
what kind of expenses?
a. fixed expenses c. family’s expenses
b. flexible expenses d. irregular expenses
____16. Your younger brother was brought in the hospital due to diarrhea. Which component
of the family budget should be spent?
a. savings b. household operation
c. medical and dental d. education Account
_____17. Why do modern families are thinking of ways to increase their income?
a. because their fixed income is not enough to sustain their needs
b. because they become more vicious which cannot be supported by the head
of the family
c. because they want more money to buy all the things they want
d. because they want to impress other people for they have more money to spend
_____18. Your older sister is planning to have a small home-based business. If she has
sewing skills, what kind of product can she produce?
a. flower vase b. pillow case c. skinless longanisa d. poultry products
_____19. What do we call the linens used as cover on a table, table accessory and part of a
formal table setting?
 a. bed linens b. fabric c. table linens d. bath linens
____20. Grade six pupils were assigned to bring cloth for their pillow case. What kind of linen
is it?
a. bed linen b. table linen c. bath linen d. synthetic linen
_____21. All of the following are benefits of having sewing tools and equipment in good working
condition EXCEPT one.
a. it disturbs others because of borrowing tools
b. it is very convenient to the one working
c. it can save time and make things easier
d. it makes output in a good condition
____22. Ceane is working until she noticed that her middle finger was pricked as she pushed the
needle through the cloth. What sewing tool she forgot to use?
a. tracing wheel b. thimble c. dressmaker’s gauge d. emery bag
_____23. Grandmother collects the dressmaker’s pins she used in sewing your uniform.
Where will she put the pins and needles that are not in used?
a. seam ripper b. pin cushion c. piece of cloth d. sewing box
_____24. How should we take good care of our shears and scissors?
a. wash it after use c. apply some oil on it occasionally
b. remove the screw if not in use d. soak in a cold water before us
_____25. The following are steps in pattern drafting EXCEPT one.
a. start with a sketch into the desired size
b. cut the pattern to achieve the actual shape and size
c. carry the cloth and stand while cutting
d. pin the pattern on the cloth and start tracing
_____26. Shears and scissors should be handled correctly. Which of the following is NOT a
proper way of using them?
a. blades are closed when not in used
b. handle must be toward the receiver
c. when sharing, hold to the pointed end
d. leave it on the table after use
_____27. Pupils were asked to prepare a project plan for a pillow case. All of the following are
parts of the plan EXCEPT one. What is this?
a. name of the project c. materials and tools
b. objectives d. finished product
_____28. New technology has promoted most business to engage in its use especially in
terms of fast-paced selling or promoting products. Which of the following does not use
technology in advertising linens and other products?
a. e-mail marketing b. blogging c. direct selling d. printed media
_____29. You have two pillow cases. The cost price is 100.00 each while the selling price is
P120.00 each. How much will be your total profit?
a. P40.00 b. P50.00 c. P60.00 d. P70.00
_____30. People tend to preserve fruit especially if they are in season. The following are
reasons why we preserve food EXCEPT one. What is this?
a. to prevent spoilage
b. to lengthen the shelf life of the food
c. to multiply microorganisms present in the food
d. to augment family income
_____31. This method of food preservation goes back to the Egyptians. It is the removal of
moisture or water in food. It is the most ancient method of food preservation known to man.
a. salting b. drying c. freezing d. canning
____32.. Ripe santol fruits were scattered in Yanyan’s garden. They cannot sell them in the
market because they live in a far flung area. What should they do in order to prevent spoilage
or wastage?
a. make some santol candies c. throw them in the compost pit
b. distribute them to their neighbors d. sell them in market and spend mor
for transportation
_____33. How can we be sure on the measurement of ingredients needed in preserving food?
a. use weighing scale and measuring cups
b. use plastic bags in measuring them
c. cook the ingredients first before measuring
d. chop and cut all the ingredients then put them in the container
_____34. Peter is washing camias fruits to be used in his candied camias. He washes them in
running water and drain them. What utensil to be used to drain the fruits he washed?
a. colander b. measuring cup c. pans d. food processor
_____35. To start making preserved food, the following are factors to be considered in
choosing and preparing the right ingredients EXCEPT one.
a. sort out ingredients to determine blemished and presence of insects
b. wash by putting them in running water
c. chooses unripe or overripe main ingredients
d. peel fruits into desired shapes and sizes
____36. All pupils are getting ready in preserving fruits. They get all the materials and
ingredients needed in making different jams. Some of them were not allowed to handle food
because they don’t have complete PPE. What does it mean which is very necessary in food
handling?
a. Protection on Personal Equipment c. Privacy for Protected Enemy
b. Personal Protective Equipment d. Personal Procedure
Engagement
____37. What are the materials to complete PPE?
a. gloves, apron, mask and hairnet c. stove, matches, casserole
b. old newspaper, knives, chopping board d. boots, gloves, hairnet, scissors
____38. Your younger sister brought a pair of kitchen scissors, chopping knife and vegetable
peeler for their cooking activity in school. What kind of tool did she bring?
a. measuring tools b. mixing tools c. weighing tools d. cutting tools
____39. Research should be conducted to determine the new trends and demands for
preserved food products. It may be in a form of interviews of resource persons engaged in
food preservation or a questionnaire to survey target customers. The following questions may
be included in your survey EXCEPT one.
a. the kind of preserved food that customers buy
b. the taste and flavor of the product
c. the price range of the preserved food
d. how long it takes to preserve fruits
____40. Packaging materials for preserves should be creative, attractive, durable and
nonhazardous. Which of the following DOES NOT show a good packaging material?
a. damaged containers can be used for preserved food
b. packaging materials should be easy to dispose
 c. use roll bags in selling jams and jellies
d. use colorful wrappers, painted fabrics on top of jars
____41. Labels provide important information about the preserved food products. Which of
the following is not included in the label of food preserved products?
a. name or brand of the product c. weight and list of ingredients
b. address of the producer d. name of tools and equipment used
____42. Mr. Asistido’s marketing strategy is by promoting his preserved food products in
exhibits and bazaars. What strategy did he use in selling his products?
a. print media b. product display c. internet marketing d. social media

For item 43-44, refer to the given table below and answer the given questions.

Below is the record of the daily sales of David family

DATE ITEMS COST PRICE SELLING PRICE
October 19, 2017 3 packs of Pastillas P55.00/pack P77.00/pack

____43. What is the profit of their profit.

a. P22.00 b. P33.00 c. P44.00 d. P55.00
____44. What is their total profit in selling the three packs of pastillas?
a. P66.00 b. P77.00 c. P88.00 d. P99.00
____45. We need to keep records of transactions for purchase of materials and sales. Which
of the following does not show reason of record keeping?
a. to determine if your products are marketed well
b. to know if there is an increase in your income
c. to improve the quality of the products made
d. to throw all the unsold products
____46. Peter is washing camias fruits to be used in his candied camias. He washes them in
running water and drain them. What utensil to be used to drain the fruits he washed?
a. colander b. measuring cup c. pans d. food processor
_____47. To start making preserved food, the following are factors to be considered in
choosing and preparing the right ingredients EXCEPT one. What is it?
a. sort out ingredients to determine blemished and presence of insects
b. wash by putting them in running water
c. chooses unripe or overripe main ingredients
d. peel fruits into desired shapes and sizes
_____48. People tend to preserve fruit especially if they are in season. The following are
reasons why we preserve food EXCEPT one. What is this?
a. to prevent spoilage
b. to lengthen the shelf life of the food
c. to multiply microorganisms present in the food
d. to augment family income
_____49. This gets the bigger share in the allocation of your family income.
a. food b. shelter c. education d. clothing
_____50. This method of food preservation goes back to the Egyptians. It is the removal of
moisture or water in food. It is the most ancient method of food preservation known to man.
a. salting b. drying c. freezing d. canning
V. Answer Key:
Answer
No. No. Answer No. Answer

1 B 21 A 41 D

2 C 22 A 42 B

3 C 23 B 43 A

4 A 24 B 44 A

5 C 25 C 45 D

6 D 26 C 46 A

7 A 27 D 47 C

8 D 28 D 48 C

9 A 29 A 49 A

10 B 30 C 50 B

11 B 31 B

12 A 32 A

13 A 33 A

14 A 34 A

15 A 35 C

16 C 36 B

17 A 37 A

18 B 38 D

19 C 39 D

20 A 40 A

Prepared by:
JENIFER A. MADALINA
Teacher
NOTED:

LARRY J. JASMIN
School Head