NORALA DISTRICT 2

TABLE OF SPECIFICATION
QUARTER 2 OF TLE VI
For MODULE 5 & MODULE 6 SUMMATIVE TEST

TEST PLACEMENT
OBJECTIVES/LEARNING NO OF KNOWLEDGE COMPREHENSION APPLICATION
COMPETENCIES ITEMS 60% 30% 10%
1. Market finished 5 4, 15 5, 8, 9,
household linens in
varied/creative ways.
-packages product for
sale
creatively/artistically:
prepares creative
package and uses
materials using local
resources, packages
products artistically
and label packaged
product.
- computes costs,
sales and gains with
pride.
- uses technology in
advertising products
- monitors and keeps
record of production
and sales.
2. Explains different 4 6, 10, 11, 1,
ways of food
preservations (drying,
salting, freezing and
processing)
3. Use the tools/utensils 3 3, 12, 7,
and equipment and
their substitutes in
food
preservation/processi
ng.
4. Preserve food 3 2, 13, 14,
applying principles
and skills in food
preservation process.
TOTAL 15 9 4 2

NORALA DISTRICT 2
QUARTER 2 SUMMATIVE TEST # 3
 TLE VI

Name: __________________________________________

School: ___________________________________________

Direction: Read and understand each question carefully. Encircle the letter of the correct
answer.

1. Why do we process some foods?

a. To prevent spoilage until it can be consumed
b. To keep it as a memorabilia
c. To prevent it from being eaten by rats
d. To make it grow into a huge food

2. A process where bags and bottles are being airtight.

a. Jellying c. Salting and pickling
b. Canning and bottling d. Vacuum packing

3. What tool is used to measure processing time accurately?

a. Crock c. Lids
b. Timer d. Jars

4. This refers to the expenses incurred in the production and operation of the business.

a. Profit c. Cost
b. Sales d. Expenses

5. Which of the following advertising strategy do not uses the technology?

a. Live selling on facebook
b. Posting your product on its facebook page
c. Caravan in markets
d. Creating a youtube video about your product

6. A preservation method that removes moisture from foods like meat by adding salt.

a. Pickling c. Salting
b. Smoking d. Jellying
7. In food preservation, when do we need to use a knife?
a. When placing ingredients during food preparation
b. When cutting, paring or peeling foods
c. When draining foods
d. When mixing ingredients

8. The following are things to remember in packaging products except:

a. It should be attractive and innovative
b. It should be made of expensive materials
c. It should protect the product
d. It should be easy to dispose

9. How do we determine the selling price of our product?

a. Cost production + cost operation + mark-up price
b. Cost production - cost operation ÷ mark-up price
c. Cost production x cost operation - mark-up price
d. Cost production ÷ cost operation + mark-up price

10. Below are various methods of food smoking used except for one:

a. Cold smoking c. Cigarette smoking

b. Smoke baking d. Hot smoking

11. The oldest method of food preservation.

a. Freezing c. Pickling
b. Salting d. Drying

12. On what tool do we place the foods/ ingredients to cut?

a. Chopping board c. Funnel

b. Mixing bowl d. Strainer

13. In making salted egg, what is the main ingredient?

a. Sliced pork c. Egg

b. Salt d. Sugar

14. Which among the following below helps in the preservation of a pickled ampalaya?

a. Water b. Vinegar
 c. Ampalaya d. Cups

15. In means telling the people about your product and services.

a. Cost c. Promotion
b. Production d. packaging

NORALA DISTRICT 2
ANSWER KEY # 3
FOR SUMMATIVE #3
QUARTER 2 OF TLE VI
For MODULE 5 & MODULE 6 SUMMATIVE TE

1. a
2. d
3. b
4. c
5. c
6. c
7. b
8. b
9. a
10. c
11. d
12. a
13. c
14. b
15. c