Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OF ILOCOS NORTE
GABUT ELEMENTARY SCHOOL
Badoc District

THIRD SUMMATIVE TEST

TECHNOLOGY AND LIVELIHOOD EDUCATION 6
HOME ECONOMICS
(FOOD PRESERVATION)
Quarter 2

Name: ______________________________________________________________ Score: __________

I. Identify what way of food preservation is being described. Write the letter of your answer on the space
provided.

a. Drying b. Salting c. Freezing d. Refrigeration e. Sugar Preservation

f. Canning g. Curing h. Pickling i. Smoking j. Sterilization

_____ 1. _______ 2. _____ 3.

_____ 4. ______ 5. _____ 6.

_____ 7. _______ 8.

_____

_____ 9. _______ 10.

II. Write True if the statement is correct, and False it is not. Write your answer on the space provided.
______ 11. Return everything to their respective storage once you are done with the task.
______ 12. Food Preservation contributes to better nutrition for the family by preventing scarcity of food.
______ 13. Measuring spoons are used for measuring ingredients in small quantity.
______ 14. Mixing bowl is used for measuring dry ingredients.
______ 15. Make the packaging attractive to showcase your product but make sure that it does not become
too expensive.
______ 16. Wash hands thoroughly before handling food and ingredients.
______ 17. Do not label the packaging with the name of the product.
______ 18. Concentrate on the task to avoid accidents in the work area.
______ 19. Online advertising is the use of internet as a medium of marketing strategy for promoting a
certain products or digital advertising.
______ 20. Recording and computing of sales is a good practice when marketing preserved foods.

III. Read each questions correctly. Write your answer on the space provided.
______ 21. In order to operate even a small business, there should be sufficient __________ to buy the
tools, equipment, and ingredients.
a. Place b. Capital or money c. Good quality d. Management

______ 22. Before launching your product, conduct a product tasting among friends, family members, and
neighbors.
a. Place b. Capital or money c. Quality Product d. Management

______ 23. Make sure that you are accessible to your market. This refers to the _______ of the business.
a. Place b. Capital or money c. Quality Product d. Management

______ 24. A good manager is creative, decisive, and an excellent planner. This refers to the __________ of
the business.
a. Place b. Capital or money c. Quality Product d. Management

______ 25. You are planning to bake a cake. Which tool will you used to get the exact measurement of the
ingredients?
a. ladle b. measuring cup c. pan d. plate

______ 26. It is the process of designing, evaluating, and producing packages.

A. eating b. preserving c. scoring d. packaging

______ 27. A fresh fish should have __________. The scales of a fresh fish are tight on the skin, not lose or
falling off or dried out.
a. rough b. no foul odor c. gill d. fins

______ 28. The following should be consider in buying fruits EXCEPT ONE.
a. natural smell b. heavy and firm c. unpleasing aroma d. good shape

______ 29. It is a scoring guide used to evaluate the quality of processed or preserved food following the set
of criteria.
a. assessment b. rubric c. grade d. mechanic

______ 30. A discussion to find ideas in solving a problem or issue.

a. Brainstorming b. Planning c. Writing d. Researching
Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OF ILOCOS NORTE
GABUT ELEMENTARY SCHOOL
Badoc District

THIRD SUMMATIVE TEST

TECHNOLOGY AND LIVELIHOOD EDUCATION 6
HOME ECONOMICS
(FOOD PRESERVATION)
Quarter 2

TABLE OF SPECIFICATION
S.Y. 2022-2023

Item Placement
Percentage (%)

Understanding
Remembering

Application

Evaluating
Analyzing
No. of No.

Creating
Days of
Learning Competencies
Taught Items

3.1 explains different ways of

food preservation (drying,
salting, freezing, and 1-10
processing)
3.1.1 conducts an inventory of
foods that can be preserved/
processed using any of the 3 11 37 1-10
processes on food preservation
3.1.2 discusses the processes in 12
each of the food preservation/
processing method
3.1.3 explains the benefits 12
derived from food preservation/
processing
TLE6HE-0f-10

3.2 uses the tools/utensils and

equipment and their substitutes
in food preservation/processing 2 3 11 13,14 13,14 25
3.2.1 identifies the tools/utensils
25
and equipment
TLE6HE-0g-11

3.3 preserves food applying

principles and skills in food
preservation processing 21-24 27,28

3.3.1 selects food to be

preserved/ processed based on
availability of raw materials, 4 10 33 11,16
market demands, and trends in
the community 17,18

3.3.2 observes safety rules in 21-24 11,16

food preservation / processing
27-28 17,18
TLE6HE-0h-12

3.4 conducts simple research to

determine market trends and
demands inpreserved/ processed 1 1 3 30 30
foods
TLE6HE-0i- 13

3.5 assesses preserved/processed

food as to the quality using the
rubrics 1 1 3 29 29

TLE6HE-0i-1

3.6. markets
preserved/processed food in
varied/ creative ways with pride
3.6.1. packages product for 4 4 13 15,19 15
salecreatively/artistically,
20,26 26
prepares creative package and
uses materials sourced locally,
packages products artistically,
andlabels packaged product
3.6.2. computes costs, sales, and
gains with pride
3.6.3. uses technology in
advertising products 19

3.6.4. keeps record of 20

production and sales
TLE6HE-0j- 15

TOTAL 15 35 100 12 11 5 2 0 0

Prepared by: Noted:

JADE D. RAQUIṄO OFELIA A. FERNANDEZ

Teacher III School Principal II

THIRD SUMMATIVE TEST

TLE-HE 6
(FOOD PRESERVATION)
S.Y. 2022-2023

ANSWER KEY

1. G 19. TRUE

2. F 20. TRUE

3. J 21. B

4. H 22. C

5. D 23. A

6. I 24. D

7. E 25. B

8. A 26. D

9. B 27. B

10. C 28. C

11. TRUE 29. B

12. TRUE 30. A

13. TRUE

14. FALSE

15. TRUE

16. TRUE

17. FALSE

18. TRUE