HOME ECONOMICS AND LIVELIHOOD EDUCATION

FOCUS: (I) Demonstrate understanding of concepts and skills on:

Nagagampanan ang wastong saloobin, kasanayan sa pagsasaayos at
pangangalaga ng sariling kasuotan at mga kagamitan
(II) Relate the nature of the content area, principles and processes with relevant issues,
concerns and problems in the community/ society / environment
Natatamo ang kaalaman, kasanayan, wasting saloobin at kawilihan sa pag-
iimbak ng pagkain upang mapabuti at mapaunlad ang uri ng pamumuhay

TEST ITEMS IN HELE:

1. What is an evidence of an effective home management? ,
I. Family activities are well planned in advance.
II. Members of the family schedule their activities by considering the plan of the
whole family.
III. There is no family plan but everyone is expected to be around for
unscheduled family affairs.
a. I and II b. I only c. II only d. Ill only
2. Ang mga gulay ay may volatile at non-volatile acids na nawawala habang niluluto ang mga ito
at nagiging sanhi ng manila-nilaw na berdeng gulay. Paano ito maiiwasan?
a. Hayaang nakabukas ang lutuan sa unang sampung minuto saka ito takpan.
b. Pakuluan ang gulay ng sampung segundo lamang.
c. Huwag takpan ang lutuan habang nagluluto.
d. Panatilihing nakatakip ang lutuan habang nagluluto.
3. One speaker once said, "If there are delinquent children, it is because there are delinquent
parents". What does the statement imply?
I. The crucial role that parents play in the education and development of children.
II. The significance of the role of parents as models for their children.
III. The stubbornness of youth in this generation
a. I only b. III only c. I, II and III d. I and II
4. When it comes to conservation of nutrients, which is/are not advisable?
I. Wash vegetable after peeling them.
II. Wash fruits before slicing.
III. Overcook vegetables to kill bacteria
a. I and III b. I and II c. II and III d. I only
5. Sa pagkuha ng sukat ng katawan, alin ang daapat unahin?
a. Haba ng blusa b. Balikat c. Dibdib d. Haba ng manggas
6. For an adolescent to stay healthy, which advice is/are sound?
I. Drink alcohol in moderation.
II. Maintain an ideal weight.
III. Eat foods with adequate starch and fiber.
IV. Avoid too much sugar and sodium.
a. II, III and IV c. Ill and IV
b. I and II d. I, II, III and IV
7. Food components that the body must get to support growth and maintenance come from foods
rich in _____.
a. calories b. amino acids c. starch and sugar d. collagen
8. The following are factors to consider in preparing a balanced diet for the family EXCEPT one.
Which is the exception?
a. Lifestyle of family members c. Family income
b. Activities of the family members d. Size of family members
9. Good health and good looks go hand in hand to develop good personality. What particular
situation shows this?
a. Eating expensive foods and having regular beauty treatments.
b. Maintaining graceful movement.
c. Eating proper food and observing strict cleanliness.
d. Carefully selecting make-up and clothes.
10. During menstrual period you always feel dizzy, weak, and easily get tired. You found out you
have anemia. What kind of food must you eat?
a. vegetables and fruits c. fat-rich food
b. protein-rich food d. food rich in iron
11. To establish a happy, secure and loving family there are physical and spiritual requirements, as
well as means to address emotional and mental growth. Which of the following meets spiritual
requirements?
a. There should be training to control action of the members of the family.
b. Each member should be treated as an individual who can nurture his feeling in his own
way.
c. Building a strong will to say no when needed.
d. Reading good books, newspaper, and magazines.
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12. Good disposition in life is one possible consequence of having good health. Which of the
following shows this?
a. Whenever you are happy, you tend to eat a lot.
b. When you are suffering from an illness, you become more tolerant to a noisy environment.
c. When you are healthy, you give more time in taking care not only of yourself but of others
as well.
d. Good disposition in life is not in any way related to having good health.
13. Good figure is an important part of good looks. However, nature gave you your body structure
and it cannot be changed easily. Which of the following is the easiest way by which you can
improve the way you look?
a. exercise c. eat lots of nutritious food
b. have plenty of rest d. develop good posture
14. The carrot used in making fish relleno is ___________.
a. cut b. chopped c. minced d. sliced
15. Which of the following deficiency diseases is the result of protein deficiency?
a. beri beri b. kwashiorkor c. ricket d. scurvy
16. What method of cooking do you use in barbecuing when you apply sauce on the surface of the
meat to improve the flavor?
a. baking b. basting c. blending d. broiling
17. Marinating meat enhances the good taste of barbecue. The marinade is a mixture of
____________.
a. water and vinegar c. salt, vinegar, and water
b. vinegar, sugar, soy sauce, and salt d. oil and vinegar
18. Which of the following is the richest source of vitamin A?
a. carrot b. camote tops c. squash d. malunggay leaves
19. Physical comfort derived in a room is important whether you are sleeping, reading, or working.
Based on this, where should you place your bed?
a. facing the window c. beside a wide wall
b. beside the window d. near the door
20. The following are fat-soluble vitamins except _______.
a. Vitamin A b. Vitamin B c. Vitamin D d. Vitamin E
21. Each room should have a center of interest. In a living room which of these could be the
emphasis?
a. sala set
b. the center table
c. side tables
d. the flower arrangement on top of the center table
22. Arrangement of furniture should harmonize with the structure of the room. A low rectangular
cabinet should be arranged against the ________ wall.
a. narrow b. wide c. high d. any wall
23. Spiritual requirement of the family is based on these except
a. Recognition of moral goals.
b. Means of controlling actions of family members.
c. Members determine what is right and what is wrong.
d. Set rules based on the code of ethics.
24. Home is the place where good values are expected to be developed. Which of the following
situations show this?
a. Eating together in a fast food chain.
b. Plan weekend activities in a resort.
c. Members of the family share expertise in preparing meals
d. Give lecture in values formation.
25. Avoid thawing and refreezing frozen food. What should be done?
a. buy only small quantity c. thaw food at night time
b. do not freeze food d. divide food enough for one cooking preparation
26. The basic cause of food spoilage is the invasion of microorganism such as yeast, bacteria, and
mold. When is yeast an important ingredient?
a. cooking of pasta c. preparing nata de coco
b. making of sugar preserve d. wine preparation
27. You are fond of eating rice, cereals, and cakes. What nutrient do you get most from these?
a. fats b. carbohydrates c. minerals d. vitamins
28. Before frying the chicken, you sprinkle flour in it to avoid sticking to the pan. What do you call
this food preparation technique?
a. blending b. dredging c. kneading d. folding
29. Which of the following practices least conserves the vitamins and minerals in vegetables?
a. washing vegetables before paring
b. cutting vegetables only when about to be cooked
c. using a kitchen knife when paring
d. using a peeler when paring

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30. Wise buying means buying the right kind, at the right time, the right place and at the right
price. What does the right kind means?
a. buy those which are fresh
b. buy those which are of good quality
c. buy only from reliable sources
d. buy those which fits the intended purpose
31. Which of the viands below is rich in protein, vitamins, minerals, and other macronutrients and
can be prepared at a very limited budget?
a. pinakbet with broiled bangus c. vegetable guisado with bouillon cubes
b. sauted mongo with shrimp paste d. lumpiang sariwa with tofu
32. The most advanced method of food preservation is to hermetically seal the container. This is
used to
a. facilitate the penetration of other mixture
b. protect the product from vegetative organisms
c. preserve the moisture content
d. prevent the recontamination of the heated food
33. Water is one requirement for microorganisms to grow. To preserve food, remove water content
via dehydration. Which of the following is not associated with dehydration as used in food
preparation?
a. formation of hydrophilic colloids (gels) which tie up with the water
b. increase in solute concentration
c. crystallization of water as ice in freezing
d. lowering of temperature to retard chemical reaction
34. Baking in too high temperature will produce
a. quick formation of crust and thorough cooking of the inner part
b. a product that is burnt and small in volume
c. quick formation of crust but no thorough cooking f the inner part
d. a product that is quickly cooked both in the inner and outer parts
35. Conservation of time and energy in food preparation can be realized by
a. nice kitchen layout
b. use of home-made recipes
c. convenient arrangement and storage of tools, equipment and supplies
d. clean and airy surroundings
36. These are the guidelines in the conservation of nutrients in preparing fruits and vegetables
except
a. washes fruits and vegetables before peeling
b. cut fruits and vegetables immediately before cooking
c. pare fruits and vegetables after washing
d. allow frozen vegetables to thaw before cooking
37. These are good practices in conserving nutrients except
a. do not overcook fish, meat, and poultry
b. use low heat to allow proper coagulation and softening of protein in meat
c. use any size of cookware when cooking
d. store milk away from light or use colored bottles to preserve riboflavin
38. Sanitation in food preparation is important for a number of reasons except
a. to conserve nutrients
b. to minimize the presence of bacteria
c. to avoid disease-carrying organisms
d. to avoid food poisoning
39. These are safety practices in the kitchen except
a. work barefoot in food preparation areas
b. leave the gas range surface unit turned off when unattended
c. clean up spills on the floor as soon as they occur
d. clean as you work and clean as you go
40. A leavening agent is a gas added or produced during mixing/ heating making the mixture rise,
thus making the product more light and porous. The following are leavening agents except
a. air b. steam c. carbon dioxide d. water
41. Chemical leavening agent producing carbon dioxide are the following except
a. baking soda, baking powder, steam c. baking soda, yeast, baking powder
b. sodium bicarbonate, salt, yeast d. none of them
42. A well groomed person gives her clothes the same attention she gives to herself; thereby care
for clothing should not be neglected. Which of the following does otherwise?
a. hang garment directly over a hook
b. use skirt hanger for skirt
c. keep all clothes well pressed
d. launder soiled socks in mild soap and warm water
43. One of the best marks of a successful family is
a. when parents can provide the material need of the children
b. when children grow normally
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 c. producing healthy children with good education and proper training
d. sending children to prestigious schools
44. How should food be prepared and served so that children may enjoy eating it?
a. add colorful decoration to food
b. give short lecture about the food value of food
c. allow them to help or watch in the preparation and cooking of the food
d. serve with sweets beside or on top of the served food
45. The ability to control emotions, feelings of anger, hate, envy, and face difficulties without
discouragement in life
a. emotional maturity c. social maturity
b. physical maturity d. mental maturity
46. Caramelization is a process by which sugar are heated to high temperatures above 200 0C,
where a characteristic flavor and brown color results. In which of the following food items this
particular process is applied?
a. bibingka b. leche flan c. suman d. puto
47. Carrots, pineapples, cucumbers, tomatoes, and parsley are generally used as ingredients, but
are used also to decorate food to arouse ones appetite. What is the best term to describe their
latter function?
a. dressing b. marinade c. garnishes d. toppings
48. You were asked to blanch the ingredients for coleslaw such as shredded cabbage and carrots.
You must therefore
a. wash cabbage and carrots
b. toss cabbage and carrots
c. dry cabbage and carrots
d. dip cabbage and carrots into boiling water for a few seconds
49. It is characterized by diarrhea and dermatitis resulting from the absolute lack of niacin.
a. scurvy b. pellagra c. xeropthalmia d. marasmus
50. Which of the following carbohydrates are incorrectly paired?
a. lactose (milk sugar)
b. maltose (sugar from grains)
c. fructose ( from ripe fruits)
d. None of them. All of them are correctly paired.

1. A
2. A
3. D
4. A
5. B
6. A
7. B
8. D
9. C
10. D
11. C
12. C
13. D
14. C
15. B
16. B
17. B
18. D
19. B
20. B
21. D
22. B
23. B
24. C
25. D
26. D
27. B
28. B
29. C
30. D
31. A
32. D
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33. C
34. C
35. C
36. D
37. C
38. A
39. A
40. D
41. D
42. A
43. C
44. C
45. A
46. B
47. C
48. D
49. B
50. D

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