Form PTC-DDN-OAP-001

INSTITUTIONAL ASSESSMENT

WRITTEN TEST

FOR

ORGANIC AGRICULTURE PRODUCTION NC II

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Score: ________
WRITTEN TEST
(Institutional Assessment)

Trainee’s Name Date:

Trainer’s Name ROMALLY ANTONETTE B. TAGNIPEZ, LMT
Qualification ORGANIC AGRICULTURE PRODUCTION NC II

TEST I
Multiple Choice
Instructions: Choose the correct answer by encircling the letter. (30 points)

1. The following are common raw materials for organic concoctions and extracts
EXCEPT.

a. Fruits
b. Vegetables
c. Molasses, Muscovado, Brown Sugar
d. Salt

2. The following are the uses of organic concoctions and extracts except:

a. Biopesticides
b. Growth Enhancer
c. Flower-inducing
d. Plant Replicating

3. The three main nutrients needed by the plants are:

a. Nitrogen(N), Phosphorous (P), Potassium (K)

b. Calcium (Ca), Iron (Fe), Sulfur (S)
c. Manganese (Mn), Zinc (Zn), Calcium (Ca)
d. Nitrogen (N), Magnesium (Mg), Sodium (Na)

4. Lactic Acid Bacteria Serum (LABS) is effective in the following EXCEPT:

a. immune booster for animals

b. composting agent
c. sanitizing agent for soil and beddings in poultry & livestock
d. source of potassium

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5. These are chickens raised primarily for human consumption.

a. Meat Type
b. Layer type
c. Gamefowl
d. Ornamental

6. What is the germination rate of the 500 seeds being tested and out of that number
only 456 was germinated.

a. 90%
b. 91%
c. 92%
d. 93%

7. A type of concoction which is collected from rice wash water and cultured in milk.

a. FPJ
b. FAA
c. LABS
d. IMO

8. The following are characteristics of good quality chicks EXCEPT:

a. Alert and bright eyes

b. Well healed navel
c. No physical deformities
d. Reddish, large and shiny comb

9. A type of concoction which is made from some popular oriental herbs.

a. Oriental Herbal Nutrients

b. Fish Amino Acid
c. Fermented Fruit Juice
d. Fermented Plant Juice

10. Which of the following that benefits from Fish Amino Acid.

a. A good source of nitrogen

b. Food of microorganisms
c. A good source of amino acid needed by livestock and poultry
d. All of the above

11. The following are plant care activities, EXCEPT?

a. Fertilizing
b. Pruning
c. Weeding
d. Harvesting

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12. A type of concoction which made from sweet ripe fruits, fruit vegetables and root
crops and fermented for 7 days.

a. Fermented Fruit Juice

b. Fermented Plant Juice
c. Oriental Herbs Nutrients
d. Indigenous Micro-Organisms

13. What is the dosage or application of Fermented Fruit Juice to animal?

a. 2 tablespoon of FFJ mix with 1 liter of clean water

b. 3 tablespoon of FFJ mix with 1 liter of clean water
c. 2 tablespoon of FFJ mix with 2 liters of clean water
d. 2 tablespoon of FFJ mix with 3 liter of clean water

14. What are the correct stages of development of a chicken?

a. Brooding, Hardening and Free Range

b. Egg, Hardening, Brooding and Free Range
c. Egg, Brooding, Hardening and Free Range
d. B&C

15. This poultry feed ration has the highest protein content:
a. Starter Feeds
b. Grower Feeds
c. Finisher Feed
d. Layer Feeds

16. What is the incubating time of an egg?

a. 20-21 days
b. 21-22 days
c. 22-23 days
d. 19-20 days

17. It is an area in the farm where seeds and seedlings are taken care of before they are
transplanted into the field.

a. Nursery
b. Poultry
c. Storage
d. Vegetable
18. What are the factors for successful brooding?

a. Proper Temperature
b. Proper Sanitation
c. Biosecurity
d. All of the above

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19. A type of concoction harvested after 15-30 days of fermentation.

a. CALPHOS
b. IMO
c. FAA
d. LABS

20. Personal protective equipment made up of cloth or thin plastic used to cover the
mouth eliminate contamination of the fermented concoction.

a. Gloves
b. Face Shield
c. Face Mask
d. Apron

21. This is a management practice where chicks are given extra heat and proper care
and management.

a. Feeding
b. Brooding
c. Debeaking
d. Breeding

22. If there are sudden drop of egg production occur, what possible action would you
take?

a. Implementing biosecurity measures in the area

b. Performing all management practices such as feeding and medication
c. Determine the causes off egg drop production
d. All of the above

23. It is a pest repellent for plants and immune booster to animals.

a. LABS
b. OHN
c. CALPHOS
d. FPJ

24. Which is the source of protein for poultry feeds.

a. Limestone
b. Fish meal
c. Corn grits
d. Molasses

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25. In organic hog raising, the following needs to be considered in designing and
constructing the suitable housing, except:

a. Provide continuous airflow

b. Convection type roofing
c. Cemented Flooring
d. Floor space of 2 sqm. per head

26. In vermitea brewing, what is the minimum hours of aeration?

a. 8 hours
b. 16 hours
c. 24 hours
d. 48 hours

27. It is the process of using worms to breakdown kitchen and garden waste, to create a
faster than normal composting; to be précised the product is called
vermicomposting (or worm compost).

a. Weaning
b. Vermicomposting
c. Composting
d. Mulching

28. What is added to regular compost to make it fortified?

a. Concoctions
b. Manure
c. Soil
d. All of the above

29. Which of the following is a characteristic of chemical-based fertilizers?

a. Lowers toxicity level

b. Contributes to the acidity of the soil
c. Improves soil pH
d. Promotes biodiversity

30. An equipment used in providing water to animals.

a. Sprinkler
b. Waterer
c. Knapsack sprayer
d. Water Tank

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II. ENUMERATION

A. Give at least 5 types of Swine/ hog breeds.

1. ______________________________
2. ______________________________
3. ______________________________
4. ______________________________
5. ______________________________

III. Stages of vegetable Development.

a.___________________________________
b. __________________________________
c. __________________________________
d. __________________________________
e. __________________________________

IV. Land Preparation Activities:

a. ____________________________
b. ____________________________
c. ____________________________
d. ____________________________
e. ____________________________

V. What are the important nutrients in Feed formulation?

a. _______________________________
b. _______________________________
c. _______________________________
d. _______________________________
e. _______________________________

VI. What are the Common health problems in Small ruminants.?

a. ________________________________
b. ________________________________
c. ________________________________
d. ________________________________
e. ________________________________

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I. Identification:
1. The Gestation Period of hogs.
________________________a.. Scientific name of Hogs.
________________________b. Act of giving birth in Hogs.
________________________ c. a stock of animals within a species having a distinctive
appearance and typically having been developed by deliberate selection.
________________________d. Number of Piglets born alive.
________________________e. Male Breeder Pig
________________________f. Female breeder Pig
________________________g. Productive; Could produce many offspring
________________________h. the dressed body of a meat animal.
________________________i. Separation of Piglets to the Sow.

A. Multiple Choice: Select best answer.

___________10. Safe and properly constructed Housing of hogs. EXCEPT.

a. Use cheap and locally available materials such as bamboo and Nipa.
b. The area should be well drained.
c. Good Ventilation
d. use of floor tiles

____________11. Sources of Protein Nutrients: EXCEPT.

a. Ipil-ipil leaves
b. Trichantera/madre de agua
c. Soya meal
d. Rice bran

____________12. Types of feeding? EXCEPT.

a. Dry feeding
b. Wet feeding
c. Adlibitum
d. Choice feeding

____________13. Feeding Guidelines. EXCEPT.

a. Clean drinking water must be provided at all times.

b. The grower ration is next given to pigs when they are 40 – 45 kgs or two
months until they are about 15 – 20 weeks old
c. A finisher ration is given when pigs reach 60 kg or are about 20 weeks old.
d. When formulating a simplified ration, always remember that it should
always contain sufficient protein, and adequate amounts of vitamins and
minerals.

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TEST II
Matching Type
Instructions: Box A (sources of organic matters). On Table B, identify and
write the sources of organic matters from Box A whether it is under
Agricultural, Industrial or Household or Market. (12 points)

Box A
Fruit & vegetable
Coir dust Animal manure Grain straws
peels
Eggshells Rice hull Oil cake Leftover fish
Sugarcane
Rice Bran Dry plants Rice straw
bagasse

Table B
Agricultural Industrial Household or Market

TEST III
Scale Reading
Instructions: Read the exact reading as presented. Write your complete
answer on the space provided. (15 points)

1. _______________________ Kgs. 2. ______________________

grams

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3. ______________________grams 4.________________________kgs.

5. ______________________________ Kgs.

TEST IV

Analysis
Instructions: Ratio and Proportion. Show your complete solutions and
encircle the correct answer. (20 points)

1. How many grams of molasses/ muscovado sugar and how many

liters of vinegar in processing of OHN if ginger is 1.25 kilos and garlic
is 1.25 kilos?

2. How many liters of water to be added during harvesting when you

have collected 350 grams of rice molds?

3. How many molasses shall be added to your FPJ if Alugbati is 0.5 kilos,
banana is 0.5 kilos and kangkong is 0.5 kilos?

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4. How many ml of rice wash will be added if you have 1600 ml milk?

TEST V
Feeds Formulation
Instructions: Show your complete solutions on the space provided. (30
points)

Formulate a 45 kilograms chicken feeds of STARTER

Formulate an 0.5 kilograms chicken feeds of GROWER

Formulate an 3.5 kilograms chicken feeds of FINISHER

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