Professional Documents
Culture Documents
Leris 3rd Prelim
Leris 3rd Prelim
Leris 3rd Prelim
III.
Fill in the blanks.
Directions: Write two examples of edible plants for each part of plants listed below.
LEAVES
1. _________________________
2. _________________________
TUBERS
1.______________________
2. _____________________
STEMS
1._________________________
2_________________________
FLOWERS
1. ______________________
2. _____________________
FRUITS
1. ________________________
2. ________________________
ROOTS
1. _____________________
2. _____________________
SEEDS
1. _________________________
2. ________________________
IV.
ENUMERATIONS:
Give what is being asked.
1.4
5.8
9.15
V.
Directions. Answer the following questions, and write your answer on the space
provided. 5points each.
c.
d.
e.
3. Give examples of vegetables that are transplanted.
a.
b.
c.
d.
e.
4. Name the purposes of plant propagation.
a.
b.
c
GODBLESS
PREPARED BY:
LERISSA B. CRISTOBAL
EPP Teacher
APPROVED BY:
MARLON J. COLOMA, MAEd.
School Principal
SCORE: ____________
PERISHABLE FOODS
NON PERISHABLE
SEMI PERISHABLE
IV. ENUMERATION.
Directions: Give what is being asked, and write your answer on the space provided. 5
Points each.
1. Give advantages of food preservation.
GODBLESS
PREPARED BY:
APPROVED BY:
LERISSA B. CRISTOBAL
EPP Teacher
SCORE: ____________
I. IDENTIFICATION:
Directions: Identify the qualities related to the list o animals below. Write
only the letter of your choice on the blanks before each number.
a.
b.
c.
d.
Pig
Hen
Goat
Bull
e. Duck
f. Cow
g. Chick
d. Rooster
________1. Balut
_______6. Beef
_______8. Pork
________4. Sow
B. MATCHNG TYPE.
Directions: Match Column A with a Column B by writing the letter of the correct answer on the blank before
each number.
A
_______1. Srayed on the interior of he houses of animals
to kill germs.
______2. Diarrhea can be avoided by adding this to
drinking water.
______3. Ration given to baby animals, aged 3 weeks up
to 6 months.
______4. Ration given to well selected and mature animals.
B
a.piglet
b. ducks, chickens
c. disninfectant
d. antibiotics
e. growing ration
f. direct selling
g. breeding ration
h. hoof
i. shed
______10. Fowls
j.kid
III. ENUMERATION.
Directions. Give what is being asked and write your answer on the space provided.
1- 5
6.9
10.15
IV. Directions. Define the following words and write your answer on the space provided. 5 points each.
1. Animal Husbandry
2. Genetic Engineering
3. Cross Breeding
4. Livestock Raising
B. What do the following animals provide us with? Write your answer on the blanks. 3 POINTS
EACH.
Pigs
Ducks
Chicken
GODBLESS
PREPARED BY:
APPROVED BY:
LERISSA B. CRISTOBAL
EPP Teacher
SCORE: ____________
I. Directions : Identify the numbered parts in the illustration. Write the answer on the corresponding lines below.
20 points. Erasures means wrong.
II.
IDENTIFICATION:
Directions: Identify what is being described. Write the correct answer on the space
provided.
______________1. It is used for body measurement, pattern and fabric.
______________2. It is used for marking straight lines.
______________3. It protects the middle finger from getting pricked while sewing.
______________4. It is used to hold pins and needles.
______________5. It is used by running the wheel over a tracing paper transfer markings to the fabric.
________1. Linen is stretchable and cool and popularly known as the summer fiber.
_________2. Rayon is very similar to silk and it is smooth and suitable for mix spinning.
_________3. Brocade is rich silk fabrics with raised patterns.
_________4. Cotton is warm and durable but needs frequent laundering.
_________5.Shirt length measured from the nape down to the desired length.
_________6. Shoulder length measured from one shoulder joint.
_________7. Neck measurement taken by putting the tape measure around the neck.
_________8. Sleeve length measured from the tip of the shoulder to the desired length of the sleeves.
_________9. Armhole is taken by putting the tape measure around the fullest part of the arm.
_________10. Sleeve width of the sleeve by measuring from the underarm seam.
III.
IV.
Directions: Write the corresponding upper threading parts and their functions in the appropriate
column in the table below. 20 POINT.
GODBLESS
PREPARED BY:
APPROVED BY:
LERISSA B. CRISTOBAL
EPP Teacher
SCORE: ____________
C.Steaks
D. Dressed fish
2. Most species of fish are sold in this form where all parts of the fish are still intact.
A. Whole/round fish
B. Drawn fish
C. Steaks
D. Dressed fish
3. This processing method was commonly used in the past hen techniques and equipment were not yet
developed
A. Canning
B. Pickling
C. Curing
D. Freezing
4. This process is done by directly applying granules of salt to the fish. The surface of the fish is completely
covered with salt.
A. Brine salting
B. Dry salting to make brine
C. Dry salting
D. Fermentation
5._______is a solution of salt and water. The fish is submerged for several hours depending upon the
amount of salt required.
A. Brine salting
B. Dry salting to make brine
C. Dry salting
D. Fermentation
6. _________is similar to Kench curing except that the brine is not allowed to drain.
A. Brine salting
B. Dry salting to make brine
C. Dry salting
D. Fermentation
7. _________is a process of salting small fish such as anchovies, tunsoy, kalaso, galungong.
A. Brine salting
B. Dry salting to make brine
C. Dry salting
D. Fermentation
8. __________is a process of exposing the fish to wood smoke until its is golden brown.
A. Canning
B. Pickling
C. Smoking
D. Freezing
9. It is another way of preserving fish. It involves treating the fish with vinegar and spices.
A. Canning
B. Pickling
C. Smoking
D. Freezing
10. It is the preservation or sterilization of food in hermetically sealed can or glass container by heating it
evenly at a temperature and for a perod of time.
A. Canning
B. Pickling
C. Smoking
D. Freezing
II.TRUE OR FALSE:
Directions: Write T if the statement is true and F if the statement is false.
________1. Air blast the fish is dried by means of a fan run by electricity.
________2. Artificial heat the fish is dried by exposure to hot air in an oven or in
constructed
drier.
________3. Hot smoking or barbeque smoking is slow type of broiling where the
product is
put in close proximity to the fire and the fish is cooked.
________4. Fillets the flesh sides f the fish is separated from the backbones and ribs.
________5. Beheading and gutting fish should be gutted as soon as possible after
catching.
________6. Brine salting is a solution of salt ad water.
________7. Beheading is removed the head b cutting it off on a slanted line following
the
gills.
________8. Gutting a fish is cut from the gill cavity along the ventral fold to the anal
vent.
________9. Bleeding all species of fish must be thoroughly bled.
5. Methods in curing.
GODBLESS
PREPARED BY:
LERISSA B. CRISTOBAL
EPP Teacher
APPROVED BY:
MARLON J. COLOMA, MAEd.
School Principal