Zamora Memorial College

College Department
Bacacay, Albay

Midterm Examination
Home Economics Literacy
BTLED I

Name: _____________________________________________ Yr/Block: __________ Date: __________

I. Multiple Choice. Read the sentence carefully and select the best answer. Write the letter of your answer.

1. Which of the major handicraft product in our country which belongs to the palm family and a nature
species found in the Philippines, Australia and Africa.
a. Bamboo craft
b. Leather craft
c. Rattan craft
d. Coconut shell craft
2. The following are the basic elements of handicraft except
a. Design
b. Material
c. Lines
d. Technique
3. There are several nail cosmetics a manicurist should be familiarized with, which of these is not included
a. Nail polish remover
b. Cuticle remover
c. Towel
d. Nail whitener
4. These are durable handheld materials and must be sterilized after used with a client, this refers to
a. Cosmetics
b. Tools / implements
c. Materials
d. Equipment
5. The following are advantages of wearing PPE at work by the manicurist or salon workers except
a. Nails and skin are prevented from injury.
b. Prevents the manicurist from breathing in lots of dust or particles while filing or buffing nails.
c. Harmful chemicals to the skin are prevented from being absorbed.
d. Ask help to the electricians.
6. What should you do to be able to get the exact waistline of the client?
a. Tell the client to stand straight
b. Tie a string around the waistline as a point of reference
c. Tell the client to wear a fitted garment
d. Take the horizontal measurement first
7. Perla’s evening gown was simple but it has a huge flower at the left side of the waistline. Which principle
of design was considered by Perla?
a. Rhythm
b. Emphasis
c. Harmony
d. Balance
8. Tacloban’s name was derived from bamboo baskets knows as “taklub” or cover for baskets used by early
fishermen in ______.
a. Cooking fish
b. Drying fish
c. Preserving fish
d. Catching fish
9. Which colorless nail polish is applied over colored polish to prevent enamel chipping and promote
longer wearing of nail polish?
a. Top coat / sealer
b. Base coat
c. Nail whitener
d. Nail hardener

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 10. Milda is going to draft the pattern for a pajama, after drafting the pattern, she will cut the material,
which sewing tool will she use in cutting?
a. Embroidery scissors
b. Pinking shears
c. Cutting shears
d. Buttonhole scissors
11. Wearing garment with horizontal lines will make the body appear
a. Big and round
b. Short and wide
c. Big and small
d. Tall and skinny
12. Pinilian, Binakol and Tiniri are some known types of weaving technique that originated in
a. Baguio
b. Abra
c. Tacloban
d. Romblon
13. When you work with the hands of client, the service referred to is
a. Nail care
b. Beauty care
c. Pedicure
d. Manicure
14. Which do you use to get or remove nail cosmetics from its container?
a. Orangewood stick
b. Nail file
c. Plastic spatula
d. Cuticle remover
15. After application of the nail polish, excess of this was observed at the base and sides of the fingernails.
Which should you use to clean the excess nail polish?
a. Nail file
b. Nail buffer
c. Orangewood stick
d. Fingernail clippers
16. Which body measurement is taken from shoulder tip point down to the desired length of the sleeve?
a. Upper arm girth
b. Sleeve length
c. Shoulder
d. Length of skirt
17. Which cutting tool is used in cutting of stitches or thread of a seam during ripping process but extra care
must be taken to prevent the cloth from being damaged.
a. Seam ripper
b. Embroidery scissors
c. Cutting shears
d. Buttonhole scissors
18. Which is used to fasten or hold two or more pieces of fabrics or material together.
a. Pin cushion
b. Han needle
c. Threader
d. Pins
19. Which implement is used to push back and loosen dead cuticle
a. Nail clipper
b. Pusher
c. Nail file
d. Nail brush
20. A type of embroidery using a process of pulling threads from certain areas of a cloth which is usually
pinya or jusi cloth, then sewing the drawn threads using various stitches to form clean holes on the
cloth.
a. Marble craft
b. Macrame
c. Tatting
d. Calado

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II. Identify the following. Write INC for implement used in Nail Care, MNC for materials needed in nail care, CNC
for cosmetics used in nail care, and ENC for equipment used in nail care.

21. Manicure pillow

22. Cuticle remover
23. Garbage bin
24. Nail whitener
25. Nail color
26. Finger bowl
27. Nail brush
28. Nail bleach
29. Pusher
30. Sanitized wipe container
31. Emery board
32. Electric nail dryer
33. Plastic spatula
34. Top coat
35. Cotton
36. Nail file
37. Nail clipper
38. Towel
39. Base coat
40. Supply tray

III. Essay.
1. When making a dress, polo short, pants or skirt, is it necessary to take the body measurements
accurately? Why?
2. Why do we have to sanitize the implements used in manicuring and pedicuring?

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 Zamora Memorial College
College Department
Bacacay, Albay

Final Examination
Home Economics Literacy
BTLED I

Name: _____________________________________________ Yr/Block: __________ Date: __________

I. Matching Type. Match Column A with Column B. write the letter only before the number.

Column A Column B
______ 1. Used when levelling off, when measuring dry ingredients. A. fats
______ 2. Used to hold cooked or broiled meat while slicing. B. water
______ 3. Used in transferring food from the serving dish to the individual plate. C. spatula
______ 4. Used for beating small amount of eggs or batter. D. baking soda
______ 5. Used to separate, grate, shred foods such as cheese, carrots and cabbage. E. two-time fork
______ 6. Used for creaming, stirring and mixing. F. wooden ladle
______ 7. It is made of rubber or silicon used to scrape food from the side of the bowl G. confectioner sugar
to avoid waste.
______ 8. The most popular kitchenware is made of H. cake flour
______ 9. Used to open cans I. grater
______10. A type of flour w/c is considered as hard wheat flour used for making J. rotary egg beater
breads and soft roll
______11. A liquid ingredient w/c is considered as universal solvent K. can opener
______12. A kind of sugar ground to a fine powder mixed with a small amount L. serving spoon
of starch used in icing cakes ,toppings, cream fillings and dusting
______13. A leavening agent w/c is fine white powder and a slightly salty and alkaline M. scrapper
taste.
______14. An ingredient w/c comes from animals or vegetables, it helps to tenderize N. bread flour
the product and soften the structure, add moistures and richness and
increases the keeping quality. O. granulated sugar
______15. A type of flour w/c is soft wheat good for baking cakes and cookies. P. aluminum

II. Modified True or False : Write the word TRUE if the statement is correct and write the correct word if the
underlined word is false. Write your answer on the blank before the number.

______16. Protein in egg contributes to structure of the baked product.

______17. Rack oven is also called stack oven because several pans maybe stacked on top of one another.
______18. Muffin pan is round-deep pan w/ hallow at the center w/c is removable, this is used for baking chiffon
cake.
______19. The production of large quantity of breads started in ancient Rome where pastry cooking was
recognized as occupation.
______20. The color and sweetness of other ingredients is enhanced with the used of sugar.
______21. Transparent glass or plastic measuring cup is used for measuring dry ingredients.
______22. Sift first the flour before measuring.
______23. Poor quality product will be obtained if proper mixing method and the correct procedure is not
followed.
______24. Sanitation must be kept high in laboratories as well as the proper way of keeping and cooking food.
______25. Accurate techniques in measuring are as important as the tools in measuring.

III. Multiple choice: Read the sentence carefully and write the letter only on the blank before the number.

26. Which is the best flour to use in baking cakes and cookies?
a. wheat flour c. cake flour
b. all-purpose flour d. bread flour
27. Which kind of milk where 60% of water content has been removed?
a. condensed milk c. evaporated milk

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 b. whole milk d. powdered milk
28. What kind of sugar should be use in icing, toppings, cream fillings and dusting?
a. brown sugar c. confectioner sugar
b. white sugar d. refined sugar
29. Which kind of fat is salted or unsalted and made out of fatty milk protein.
a. lard c. butter
b. oil d. margarine
30. The following are some of the basic rules of safety in the kitchen. EXCEPT:
a. store knives in a drawer
b. cook with loose clothes
c. wipe out spills immediately
d. cook without dangling jewelry
31. Marlon is getting ready to cooked battered chicken. He needs to cook the pieces of chicken in hat
deep
fat. What is process called:
a. frying c. fricassee
b. Sauté d. stew
32. I want to broil pork belly for dinner, I need to cook this in______.
a. over glowing fire c. over a dry heat
b. before a glowing fire d. under a glowing fire
33. A recipe calls for salt as one of the ingredients. Which measuring tool will you use?
a. measuring glass c. measuring cup
b. tablespoon d. measuring spoon
34. Which baking utensils should be used in baking thin cake?
a. muffin pan c. jelly roll pan
b. tube pan d. loaf pan
35. Which is used for mixing ingredients wherein in comes in different sizes and has sloping sides.
a. rubber scraper c. mixing bowls
b. flour sifter d. utility tray
36. These are the containers for the batter used during the baking process and it comes in diff. shapes
and
sizes.
a. mixing bowl c. cutting tools
b. baking wares d. utility tray
37. Which is used to hold ingredients and utensils.
a. wire whisk c. utility tray
b. mixing bowl d. baking wares
38. A kind of oven which contains fans that circulate the air and distribute the heat rapidly throughout.
a. mechanical oven c. deck oven
b. convection oven d. rack oven
39. You are going to bake bread and you have made the dough, but you are going to wait until the
dough
rise up for minutes or hours. What are you going to use?
a. weighing scale c. thermometer
b. wire whisk d. timer
40. Jessa cooked spaghetti. The last thing she did was shred cheese evenly on top of the spaghetti
serving
dish. What kitchen tool did Jessa use?
a. grater c. funnel
b. colander d. flipper

IV. Essay: Explain the ff:

1. Why do we have to practice safety and sanitation in the kitchen?
2. Why is it necessary to use the correct ingredients in baking?

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 Zamora Memorial College
College Department
Bacacay, Albay

Final Examination
School Food Service Management

Name: _____________________________________________ Yr/Block: __________ Date: __________

I. Matching Type. Match column A with column B. Write the letter only.

Column A Column B
______ 1. A method of food preservation with low temperature wherein a. dessert menu
the microbial growth is prevented completely and the action of food
enzymes are greatly reduced.
______ 2. A mild heat temperature that kills a part but not all the b. global cuisine
microorganisms present.
______ 3. Air ancient preservation technique of fruits and vegetables using c. freezing
salt, vinegar, sugar and other spices.
______ 4. The process in adding salt to enhance taste and extend the shelf d. A la carte
life of foods.
______ 5. A type of food spoilage that spoils food like molds, yeast bacteria. e. pasteurization
______ 6. The first step in canning in which through this the product to be f. fusion cuisine
canned helps to remove most of the spoilage organisms.
______ 7. Has the ability to bind water and make it unavailable for microbial g. Di your menu
growth and it reduces the solubility of oxygen in mixture.
______ 8. A type of menu which differs particular list of desserts that are h. sun drying
offered by any establishments.
______ 9. A type of menu prepared in the basis of seasonal items and a i. table de hote
combination of A la Carte and table de hote.
______ 10. This cuisine is practiced around the world and can be categorized j. cyclic menu
according to the common use of major food stuffs.
______ 11. A combination of different traditional culinary cuisines. k. artificial drying
______ 12. A food personnel who marks with the customer needs and must l. pickling
have good knowledge of food and beverage and its appropriate service. m. waiter
______ 13. It offers a selection of fixed items given at a set price and is n. biological
arranged for formal function. o. salt
______ 14. A type of menu which offers wide choices in food and beverages p. banquet
within each course and its categories. q. international cuisine
______ 15. A food preservation which involves the passage of hot air with r. sugar
controlled relative humidity over the food to be dried. s. stirring
t. salting

II. Modified True or False. Write the word TRUE if the underlined word makes the sentence or statement correct.
And write the correct answer if the underlined word is false. Write your answer before the number.

______ 16. Creativity is one of skills to be obtained in baking.

______ 17. One of the qualities of catering manager should have good communication skills, team building skills
and problem solving skills.
______ 18. The temperature in the refrigerator is 0 to 10⁰C, the enzymatic and microbial changes in foods are
slowed down.
______ 19. A method in canning wherein this process serves as an additional hot water wash which is called
exhausting.
______ 20. The containers are labelled with nutritional characteristics of the food inside.
______ 21. Drying by spraying results when fish is heavily salted, so in this case the moisture is drawn out from
all the cell tissues.
______ 22. Sulphur dioxide is used in preservation of colored fruit juices and squashes.

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______ 23. The removal of water from a frozen product by sublimation is called foam mat drying.
______ 24. One of the characteristics of menu A la Carte is that it is easy to produce and require less kitchen
space, labor and service equipment.
______ 25. Table d’ hote offers colorful and high cost seasonal foods.
______ 26. International cuisine means that different cooking practices around the world wherein each country
has its own cuisine.
______ 27. Oxidizing enzymes destroys vitamin C and produce deterioration in color.
______ 28. Lipolytic enzymes produce a break down of fats into fatty acids and glycerol that are often oxidized
to per oxides and aldehydes with rancidity or a sweet taste in fatty foods.
______ 29. Fermentation is the enzymatic decomposition of the proteins present in food with the production of
foul smelling compounds such as hydrogen sulphide and ammonia.
______ 30. Food safety and food hygiene are important as they ensure that the food you handle and produce is
safe for consumption.

III. Explain the following in your own idea.

1. Give the difference between front office from back office.

2. Why do we preserve foods?

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 Zamora Memorial College
College Department
Bacacay, Albay

Final Examination
Household Resource Management

Name: _____________________________________________ Yr/Block: __________ Date: __________

I. Identify the following.

A. Write A for advantages of household income and expenditure surveys and D for disadvantages of
household income and expenditure surveys.

______1. Periodicity in food acquisition can bias the result.

______2. It allows for the identification of households at risk of food insecurity.
______3. It measures the amount food available but not necessarily the amount of food consumed within the
timeframe of interest.
______4. The method of expensive and requires major input from interdisciplinary teams making it difficult to
apply nationally on manual basis.
______5. Can be used to evaluate national food and nutrition and anti-poverty programs.
______6. The conversation of the estimated food available to the household into calorie intakes involves making
major consumptions.
______7. Collects dietary quality data that can be taken into account to understand the dimension of the food
insecurity construct.
______8. Different countries use different methods of data collection and estimation of key parameters.
______9. It is difficult to estimate the amount of food consumed outside the household.

B. Write A for advantages of FAO method and D for disadvantages of FAO method

______10. Estimates all frequently updated following the national, regional and global food insecurity funds
across time to be examined and compared.
______11. The national average per capita calorie intake does not allow for understanding the intra-country
calorie distribution.
______12. Establishing an average per capita calorie requirements out off points has several conceptual
weaknesses as in reality.
______13. Almost all countries generate the data needed and estimate their daily per capita calorie availability.
______14. Dietary quality is not taken into account.
______15. Method assumes that calorie consumption above minimum calorie threshold indicates food
insecurity.
______16. High degree of measurement error in enumerator and denominator.
______17. FAO method is expensive.

C. Write D for direct indicator of food and Nutrition Security and ID for indirect indicator or contributing
factors of food and Nutrition Security.

______18. Stability-seasonal calendars.

______19. Livelihood evolution.
______20. Food availability-domestic productions imports stocks and food aids.
______21. Food utilization including access to water.
______22. Nutritional status, severe acute malnutrition.
______23. Hazards and vulnerabilities, drought, flood, disease, and pest outbreaks, fire.
______24. Food consumption, household hunger scale, household dietary diversity scale, survival deficit,
livelihood deficit, proxy calorie.
______25. Mortality rate, maternal mortality rate and crude death index.
______26. Economic access to food price income.

D. Write AA for advantages of anthropometry and DA for disadvantages of anthropometry.

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______27. Weight and height measurements are highly standardized and are highly reproducible across settings.
______28. Indicates are on indirect approximations food insecurity as they measure nutritional status which is
the result of interaction between food security and health status.
______29. The cut-off points is used to interpret anthropometric measures are relatively stronger on their
evidence based compared to the cut-off points.
______30. The interpretation of the relationship between food insecurity and obesity is complex.

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 Zamora Memorial College
College Department
Bacacay, Albay

Final Examination
Entrepreneurship

Name: ____________________________________ Yr/Block: __________ Date: __________

I. Multiple Choice: Select the correct answer and write the letter only before the number.

1. An intangible item which arises from the output of one or more individual is:
a. Concept generation c. services
b. Goods d. product
2. Items you buy such as foods, clothing, toys, furniture and commodities are considered as:
a. Product c. goods
b. Services d. concept generation
3. A product and services that customers view as undifferentiated which means that customers
buy on price alone is:
a. Convenience product c. commodity
b. Niche product d. consumer goods
4. The products that last more than three years that can be used once such as an ice cream
cone is:
a. Durable goods c. private goods
b. Non-durable goods d. public goods
5. The following are characteristics of Marketing Research EXCEPT:
a. Marketing research should be systematic
b. Marketing research maybe applied to any aspect of marketing that requires
information to aid in decision making.
c. Its function links the consumer and public.
d. Data maybe available from different sources
6. The systematic collection and analysis of public available information about competitors and
development of the market place is:
a. Competitive analysis c. shopping products
b. Marketing strategies d. marketing intelligence
7. The following are sources of finance EXCEPT:
a. Equity financing c. Dept. financing-short term
b. Market penetration d. Dept. as long-term financing
8. The following are reasons for internalization Exept:
a. Small or saturated domestics market
b. International competitiveness
c. Market development
d. Market diversification
9. The following are common errors in team building Except:
a. Giving the management team all stock in Liew of salary
b. Putting together a team where members have different goals
c. Considering experience and qualifications of each member
d. Using family members as attorney and accountant
10. It is a form of private equity and a type of financing that investors provide to startup
companies and small business that are believed to have a long-term growth potential refer
to as:
a. Venture capital c. market diversification
b. Economics of scale d. international production
11. The following are new venture expansion strategies Except:
a. Merges and acquisitions
b. Taxes
c. Licensing

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 d. Franchising
12. When establishing an entrepreneurial team, people should look for:
a. People who don not consider experience and qualifications of the team
b. People who cannot manage the risks of a small business
c. People who have complementary skills
d. People who do not share the same values and vision for the company
13. A type of product that are tangible things that are used to individuals as opposed to
business is:
a. Premium goods c. commodity goods
b. Complimentary goods d. consumer goods
14. Goods that people buy rarely and may put significant effort into researching and purchasing
as wedding dress is:
a. Specialty goods c. commodity goods
b. Shopping goods d. convenience goods
15. The following are types of products, which of these products are the customers does not
know about or does not normally think of buying and purchasing of which arises due to
danger.
a. Unsought products c. convenience products
b. Specialty products d. shopping products

II. True or False: Read the sentence carefully and write the word TRUE if the statement is correct
and FALSE if the statement is wrong.

______16. Club goods are resources that can be enjoyed by many people such as theme park, this has
limited capacity and typically charge fees.
______17. Positional goods are goods that people value for their limited supply, this include luxury
products that limit un supply such as gold.
______18. Venture capital is the systematic gathering, recording and analyzing of data about problems
related to the marketing of goods and services.
______19. It is the function of marketing research which links the consumer and public to market
through information used to identify and define marketing opportunities and problems.
______20. The systematic collection and analysis of public available information about competitors and
development of the market place is competitive analysis.
______21. Companies know that they cannot profitably serve all customers in a given market.
______22. Marketing intelligence refers to the marketing logic by which the company hopes to create
customer value and achieve profitable relationships.
______23. The economic theory of international marketing states that each country has natural
advantages over others in the production of certain goods.
______24. When establishing an entrepreneurial team people should look for those who can manage
the risks of a large business.
______25. Many companies financed by venture capitalist convert from closely held opportunities to
public corporations during the course of their growth.
______26. Putting together a team where members have different goals is not an error in team building.
______27. When we say long-term financing it includes trade credit, loans and commercial papers.
______28. In conducting marketing research, specific method should be followed.
______29. In equity financing it includes long term loans, lease and bonus.
______30. Customer relationships is one reason for internalization.

III. Give you own idea:

1. Give the difference between service product from product concept

2. Rivalry among competing firms.

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