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Grade 4 Qurterly Exam
Grade 4 Qurterly Exam
QUARTERLY EXAMINATION
MAPEH 4
NAME:___________________________________ GRADE:___________________
DATE:______________________ SCORE:___________________
A.MUSIC
3. The symbols that tells the number of beats in a measure and the note that gets one bet is
called_________.
Name Symbols
Half note
Half Rest
Quarter note
Quarter rest
Eight note
C. ARTS
I. Jumble the words to for the different types of arts and crafts made by the cultural
communities of the Philippines. Write your answer on the blank provided.
1. O T T E R P Y __________________________
2. D O O W R A C I N V G___________________________
3. B A T S E K K A M I N G__________________________
4. W A E V G I N __________________________
5. M E L T A C A R F T________________________________
II. Classify which items are made by the cultural communities. Choose your answer inside the
box.
C. PHYSICL EDUCATION
D. HEALTH
Identify key concepts on nutrition and food labels. Choose from the box the correct
word/s being described . Write your answer on the line.
____________3. These are considered “Good fats” and found in vegetables, nuts, and fish.
____________4. These are considered “Bad fats” because they increase a person’s risk for
developing heart disease.
____________5. It helps the red blood cells transport oxygen to all parts of the body.
____________6. This lists how many servings are in the package.
____________7. This helps in making your digestive system healthy, has no calories and makes
you feel full.
____________9. This is needed in the production of vitamin D and some hormones in the body.
Intake of this nutrents should be limited.
____________10. This show how many calories are in serving of a particular food.
KEYS OF CORRECTIONS
1. A
2. B
3. B
4. C
5. A
6.
7.
8.
9.
10.
11.POTTERY
12. WOOD CARVING
13.BASKET MAKING
14. WEAVING
15. METAL CRAFT
16. IFUGAO
17. ATI
18. MANGYAN
19. T’BOLI
20. IVATAN
21. HR
22. SR
23. SR
24. HR
25. HR
26. SR
27. HR
28. SR
29. HR
30. SR
31. CALCIUM
32. CALORIES
33. UNSATURATED FATS
34. SATURATE FATS
35. IRON
36. SERVING SIZE
37. FIBER
38. PERCENT DAILY VALUE
39. CHOLESTEROL
40. AMOUNT OF CALORIES