Republic of the Philippines

Department of Education
Region _____________
DIVISION OF ________________
____________________ ELEMENTARY SCHOOL

TABLE OF SPECIFICATIONS
Third Periodical Test in EPP-H.E 6
2022-2023

ITEM PLACEMENT
EASY AVERAGE DIFFICULT No. of
COMPETENCY CODE
Remember / Understand/ Apply/ Analyze / Evaluate / Create / Items
Knowledge Comprehension Application Analysis Synthesize Evaluation
1. identifies family resources and needs 26-30 5
(human, material, and nonmaterial)
2.

identify and classify sewing tools and 1-10 10

3. materials.
4. prepare a project plan for 11-20 10
5. household linen product.
6. explains different ways of food 31-40 10
preservation (drying, salting, freezing, and
processing)

observe safety rules in food

preservation/processing
7. enumerates sources of family income 21-25 5

8. preserves food applying principles and 41-50 10

skills in food preservation processing

TOTAL NUMBER OF ITEMS 15 15 10 10 50

 DEPARTMENT OF EDUCATION
DIVISION OF _________
District of _____________
THIRDPERIODICAL TEST IN EPP-HE 6
2022-2023

Pangalan:____________________________________Baitang: ________________Score:_____
Direction:Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.

1. Which of the following tools is used in taking body measurements?

A. ruler B. scissorsC. tape measureD. thimble

2. What kind of tool is used for sewing?

A. tape measureB. needleC. rulerD. tailor chalk

3. Which of the following tools is used to finish seams and raw edges and to
create edges on many types of fabric?
A. thimbleB. needleC. embroidery scissorsD. pinking shears

4. Which tool is meant to keep the fabric in place while cutting or sewing?
A. pinsB. threadC. rulerD. thimble

5. Which sewing tool is a small hard pitted cup worn for protection on the
finger that pushes the needle in sewing.
A. scissorsB. teethC. rulerD. thimble

6. Which serves as a utility box and where sewing tools like pins, thread,
thimble can be kept?
A. sewing boxB. box of pinsC. fabric boxD. ruler

7. Which is specifically designed for ripping out stitches from seams, either
because of an error or during alteration?
A. scissorsB. teethC. seam ripperD. thread

8. Which holds the straight pins and needles while working to prevent
accidents?
A. seam ripperB. pin cushionC. sewing boxD. box

9. Which is used for thrusting needles and pins, and sharpens the needles and
removes rust?
A. emery bagB. pin cushionC. sewing boxD. box

10. Which of the following is a useful tool for measuring and drawing straight
seam lines and cutting lines?
A. rulerB. pinsC. fabricD. pin cushion

11. Which of the following is the list of all needed supplies to accomplish
your project along with their corresponding amount?
A. procedureB. materialsC. evaluationD. tools needed

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 12. Which of the following is found at the top part of the plan?
A. procedureB. materialsC. project proponentD. tools needed

13. Which of the following is the part where you list the instructions you
must follow in order to accomplish your project?
A. procedureB. materialsC. project titleD. tools needed

14. It is the list of the tools or materials that you already have and
needed for the project.
A. procedureB. materialsC. project titleD. tools needed

15.Which of the following states the goals that you aim to achieve in the
project?
A. procedureB. objectiveC. project titleD. tools needed

16.This assesses the finished product using scoring rubric with a

specific criterion.
A. procedureB. evaluationC. objectiveD. project title

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

A. tools neededB. drawingC. objectiveD. 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. objectivesB. project planC. project titleD. materials

19.It must be neat and should contain comments or specifications

with regards to the type of fabric and stitches used, length, style,etc.
A. objectiveB. evaluationC. sketchD. project plan

20. It should be short and concise, but must still be able to give the
reader an idea of what the whole project is about.
A. sketchB. evaluationC. procedureD. name of the project

Directions: Study and analyze each sentence. box the correct answer.

21. It is a financial gain earned from operating a business.

(profit, salary, bonus)

22. It is fixed regular payment typically paid on daily, monthly or biweekly basis.
(commission, salary, pension)

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

employee during his/her working days.
(pension, salary, profit)

24. It is the amount of money given as addition to a regular income or as reward for
good performance.
(bonus, profit, wage)

25. It is an incentive pay to certain individual from insurance, selling real estate,
appliances and educational plans.
(commission, wage, profit)

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 Identify the types of resources listed below. Write HR for Human Resources, MR
for Material Resources and NR for Nonmaterial Resources.

__________26. talents and skills

__________27. sand used to make glass
__________28. experiences
__________29. mental alertness
__________30. health

Match the meaning in Column A with its corresponding food preservation

processes/methods in Column B.

COLUMN A COLUMN B

31. It is a method in which processed food A. drying

is put and closed in an airtight cans.
32. It is a method done by drenching or injecting B. canning
meat with preservatives like vinegar, sugar,
salt solutions.
33. It is a method in which food items such as C. salting
fish or cured meat is exposed to smoke not
only to preserve them but also to add color
and flavor.
34. This process of food preservation is done D. freezing
by applying salt in the food.
35. This is a fast and easiest way to preserve E. refrigeration
food such as meat, poultry, and fish, which
are kept in the freezer until they are consumed.
36. The food preservation method where food F. curing
is stored at low temperature to extend their
freshness.
37. This method is use by adding solution of G. smoking
vinegar, salt, and sugar to vegetables.
38. This method of food preservation is use H. sterilizing
to preserve fruits like jelly and jam.
39. It is a process that involves using heat to I. sweetening
kill microorganisms and bacteria.
After sterilization, the food item must
be stored properly to have
shelf life of up to several years.
40. The easiest and the most common method. J. pickling
The moisture content of the food is removed.

Answer the following questions. Write your answer on a separate sheet of paper .

41. What is food preservation?

42. When can you select the best food to preserved/processed?
43-47. How will you know that you bought the quality, fresh and inexpensive food
for preservation?5 PTS.
a. meatb. fishc. fruit and vegetabled. egg

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 48-50. What is the importance of food preservation?3 PTS.

ANSWER KEY FOR EPP-H.E6

No. Answer No. Answer

1 C 20 D

2 B 21 PROFIT

3 D 22 SALARY
PENSIO
4 A
23 N
5 D 24 BONUS
COMISSI
6 A
25 ON
7 C 26 HR

8 B 27 MR

9 A 28 NR

10 A 29 HR

11 B 30 NR

12 C 31 J

13 A 32 A

14 D 33 D

15 B 34 E

16 B 35 F

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 17 A 36 B
18 B 37 C
19 C 38 I

39 H

40 G

41

42

43

44
ANSWER
45
MAY
46 VARY

47
48
49

50

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