REBOKON AGRICULTURAL AND VOCATIONAL HIGH SCHOOL

Rebokon, Dumalinao, Zamboanga del Sur

2nd QUARTER EXAMINATION

Organic Agriculture (NC II)
October 18-19, 2018

Name: _________________________________________Yr./Sec.:__________________ Score: ____________Rating: _____________

MULTIPLE CHOICES: Encircle the letter of the correct answer.

1. How do you provide aeration to the soil?
A. Use organic fertilizer C. Pulverize the soil
B. Make holes to the plot D. Plant herbs to surround the garden plot
2. What is the ideal characteristic of an organic nursery?
A. Provide dirty garden tools C. Observe record keeping sometimes
B. Availability of concoctions D. Use parasitoids
3. A type of fertilizer that is applied in the soil by digging holes or mixing soil and preferred in bed before planting the seedling.
A. Foliar fertilizer C. Side dressing fertilizer
B. Basal Fertilizer D. Organic Fertilizer
4. How do you prepare a good seedling?
A. Accessible to clean and chlorinated water C. Strictly record the activities
B. Prepare the seedling trays/seed box using imported materials D. Do not sterilize the plots
5. The following are the procedures in direct planting EXCEPT
A. Staking C. Establish distancing and spacing
B. Holing D. Spraying of synthetic fertilizers
6. Which of the following is a chewing insect?
A. Hoppers C. Aphids
B. Spotted Beetle D. Rice Bug
7. Which of the following is a method of controlling pest and diseases for vegetables?
A. Choose healthy and resistant variety C. Plant sacrificial plant
B. Maintain sanitation on the field D. Use parasitoids
8. Which of the following is a method of preventing pest and diseases for vegetables?
A. Introduction of microorgnisms C. Choose healthy and resistant variety
B. Use parasitoids D. Increase population of Nes
9. Eggplant, chillies and tomatoes are identified as _________________.
A. Solanaceous C. Fruits
B. Leafy D. Tubers
10. The following are the concoctions that can be used as fertilizers EXCEPT
A. Indigenous Microorganisms C. Fish Amino Acids
B. Fermented Plant Juice D. Lactic Acid Bacterium Serum
11. What concoction can enhance the growth of the beneficial microorganisms?
A. 3Cs (Celery, Carrots, Cucumber) C. Fermented Plant Juice
B. Indigenous Microorganisms D. Fermented Fruit Juice
12. The following are the raw materials of foliar fertilizer EXCEPT
A. Water C. Fish Amino Acids
B. Molasses D. Coarse ipil-ipil leaves
13. How do you perform to improve the fertility of the soil?
A. Compact the soil C. Use organic fertilizer
B. Make holes on the plot D. plant herbs
14. How do you perform plant care activities?
A. Spray IMO/Indigenous Microorganisms C. Weed the plants when needed
B. Plant herbs and other insect repellent around the garden D. All mentioned
15. How do you select good seeds according to PNS/Philippine National Standards?
A. Sources of seeds and transplanting materials should be certified organic producers
B. No to GMO (Genetically Modified Organisms) seeds
C. Use untreated/certified seeds and planting which are available
D. All of the above
16. How do you perform plant care activities?
A. Water the plants every hour C. For faster growth, spray IMO or FPJ
B. Do not practice crop rotation D. Visit the plants in time of harvest only
17. Which of the following is NOT an objective in doing some preparations prior to harvesting?
A. Determine whether or not the crops are ready to harvest
B. Find out if there are obstructions in harvesting
C. Facilitate harvesting and minimize possible damages to crops during harvest time
D. View the beauty of the field with harvestable crops
18. Why is there a need to make use of appropriate tools and materials in harvesting?
A. To facilitate harvesting C. To minimize damages to harvests
B. To obtain quality harvest D. To enjoy harvesting
19. Which of the following may cause injury to the harvest?
A. Don’t pile the harvest too high because it may cause “heat up” that will cause damage to the harvest.
B. Toss the harvested crops to the containers.
C. Practice TLC/Tender Loving Care in harvesting.
D. Use appropriate tools and materials in harvesting.
20. Which of the following is NOT a characteristic of over maturity among vegetable crops?
A. Fibrous C. Flat in taste
B. Soggy in consistency D. None of these
21. The condition of the crop that is ready to harvest refers to _______________.
A. Maturity C. maturity Indices
B. Harvestable D. All of these
22. The observable indications or signs that a crop can already be harvested refer to __________________.
A. Color C. Maturity Indices
B. Composition D. Size and shape
23. The growth stage of a crop that marks the beginning of aging of the tissues is called _________________.
A. Commercial Maturity C. Physiological Maturity
B. Chemical Maturity D. Field maturity
24. This refers to the stage in the development of a crop in relation to time of harvest according to use or market demand.
A. Chemical Maturity C. Commercial Maturity
B. Field Maturity D. Physiological Maturity
25. The maturity of tomatoes can be determined through ______________________.
A. Chemical Analysis C. Computation Method
B. Feel Method D. Visual Method
26. What method will you use to determine the maturity of cabbage and lettuce heads?
A. Chemical Analysis C. Computation Method
B. Feel Method D. Visual Method
27. Which of the following is NOT a maturity index of vegetable crops?
A. Color Description C. Computation Method
B. Size D. Weight
28. Which of the following is NOT a preparation prior to harvesting?
A. Make ocular inspection in the field to find out whether or not the vegetables are ready for harvest.
B. Construct temporary shed
C. Prepare harvesting tools and materials
D. Harvest the crops.
29. Which of the following tools should NOT be used in harvesting vegetable crops?
A. Axe C. Knife
B. Scissors D. Pruning Shears
30. Which of the following post-harvest technologies vegetable crops should be done first?
A. Storing C. Sorting and Grading
B. Harvesting D. Trimming and Cleaning
31. Which one is the primary objective of post-harvest handling of vegetables?
A. Make the harvest look attractive C. Maintain quality of vegetable crops
B. Discard diseased harvests D. Eliminate damaged harvest
32. Which of the following is a physiological loss of vegetable harvests?
A. Abrasions C. Cuts
B. Punctures D. Rots
33. Which one is NOT a cause of post-harvest losses?
A. Adverse weather conditions C. Inefficiency of distribution and lack of transportation
B. Lack of market demands D. None of the above
34. The process of separating and grouping of commodities set by the industry or consumer is ________________.
A. Sorting C. Grading
B. Evaluating D. Standardizing
35. The practice of putting and arranging the produce to appropriate containers before shipping or storing is ______________.
A. Sorting C. Grading
B. Storing D. Packing
36. The movement of the harvested vegetables from the farm, sorting and grading stations, packing house, ware house to market places
refers to _______________.
A. Curing C. Storing
B. Packing D. Transporting
37. Why should you keep farm records and accounts?
A. Farm records and accounts will keep track of all transaction in the business.
B. It has reliable and updated information on what is going on in the project.
C. It will show the financial status of the project and reflect whether or not the project is gaining.
D. All of the above
38. This refers to the cost incurred whether or not production takes place.
A. Cash C. Non-cash
B. Fixed Cost D. Depreciation Cost
39. This refers to the current money on hand or the money readily available.
A. Cash C. Expenses
B. Fixed Cost D. Variable cost
40. These are written statements or collection of facts and figures on a subject for a definite purpose.
A. Cash C. Farm Records
B. Farm Accounts D. Depreciation Cost
 REBOKON AGRICULTURAL AND VOCATIONAL HIGH SCHOOL
Rebokon, Dumalinao, Zamboanga del Sur

2nd QUARTER EXAMINATION

Media and Information Literacy
October 18-19, 2018

Name: _________________________________________Yr./Sec.:__________________ Score: ____________Rating: _____________

MULTIPLE CHOICES: Encircle the letter of the correct answer.

1. Believes that you are highly capable of discerning propaganda and that media has limited capacity to persuade you.
A. Limited Effect C. Moderate Effect
B. Direct Effect D. All Mentioned
2. Audiences are devoid of agency on their media reception and that media is capable of greatly influencing the
attitudes & behaviours of these audiences without realizing it.
A. Limited Effect C. Moderate Effect
B. Direct Effect D. All mentioned
3. Reconciliatory and is mid-way between the direct effect and limited effect.
A. Limited Effect C. Moderate Effect
B. Direct Effect D. All Mentioned
4. Imagine yourself to be a content writer for an online health magazine. You are commissioned by your editor to write an article
about Garcinia cambogia which is a component of most slimming supplements. Your dilemma is that you are not familiar with
it and your editor expects that you create a highly informative article! You have been given a tight deadline; thus, your only
resort is to look for information online. You have been told by your editor that he will evaluate your article’s factual accuracy
and quality of information before publishing on the website. How will you handle the situation knowing you have no idea on the
topic?
A. I will not do it because it will be just a waste of time since I do not have any idea about it.
B. I will do it because the editor is just bluffing about checking the factual basis of my article.
C. I will make use of the internet to get the factual data that I will be needed and do the article.
D. All of the above
5. The use of social media is in trend nowadays. How will you use social media productively?
A. Post selfies constantly C. Search for good looking person to date for
B. Fight back haters and bashers D. Share informative post
6. Roughly defined as any person engage in the use, analysis, evaluation, and production of media and information
A. People Media C. People in Media
B. People as Media D. Media People
7. The emergence of this kind of motion media puts the Philippine Cinema in its final tomb.
A. Granada Films C. Bomba Films
B. Bollywood Films D. Independent Films
8. A unit used to measure the intensity of a sound.
A. Frequency C. Decibels
B. Amplitude D. Speed of Propagation
9. The maximum extent of vibration or oscillation, measured from the position of the equilibrium.
A. Amplitude C. Magnitude
B. Audio D. Frequency
10. The most common downloading format for audio.
A. MP3 C. OOG
B. RAW D. MP4
11. Materials or sounds that are transmitted, produced or received thru high fidelity waves that are heard thru certain equipment.
A. Media C. Motion Media
B. Audio Media D. Visual Media
12. The following are came from the same form of media EXCEPT.
A. amplitude C. graphics
B. Hue D. color
13. The following came from the same form of media EXCEPT.
A. Hertz C. decibels
B. Hue D. frequency
14. Perceive or apprehend by ear or to have the capacity of apprehending sound.
A. Listening C. Hearing
B. Watching D. Seeing
15. Pay attention to the sound or to hear something with thoughtful attention.
A. Listening C. Seeing
B. Watching D. Hearing
16. Also known as broadcast.
A. Television C. Radio
B. Motion Media D. MP4
 17. A class of graphics that make use of video and/or animation technology in a way that an illusion of motion or a transforming
appearance is created.
A. Motion media C. Audio Media
B. Visual Media D. Media
18. Stream in Cinemalaya, and Cinema One Originals.
A. Mainstream Cinema C. Indie Films
B. Teleserye D. Koreanovela
19. Which of the following does NOT belong to the group?
A. Ang Babaeng Humayo C. Double Barrel
B. Super Parental Guardians D. Thy Womb
20. Which of the following does NOT belong to the group?
A. One More Chance C. Thy Womb
B. Super Parental Guardians D. Praybet Benjamin
21. Produced by big production companies and are released and screened in first-run theatres.
A. Mainstream Cinema C. Indie Films
B. Star Cinema D. Regal Films
22. A story of a young child that saves money for her grandmothers coffin but his life taken ahead form her “lola” so he’s the one
to use the coffin he was preparing.
A. Magnifeco C. Abakada Ina
B. Utol D. Kapag Tumibok Ang Puso
23. Which of the following does NOT belong to the group?
A. Alarma C. Radyo Bagting
B. Ang Probinsyano D. MOR For Life
24. Which if the following is a visual media?
A. Mona Lisa Painting C.Music video
B. Ang Probinsyano D. All mentioned
25. Which of the following does NOT belong to the group?
A. Jpeg C. MP4
B. Graphics D. images
26. Which of the following is a motion media?
A. Music video C. Not Mentioned
B. Movies D. All Mentioned
27. Is the creation of digital images through a sequence of commands or mathematical statements that place lines and shapes in
a given two-dimensional or three-dimensional space.
A. Vector graphics C. Raster Graphics
B. Graphics D. Images
28. Known as bitmap image is a dot matrix data structure, representing a generally rectangular grid of pixels, or points of color,
viewable via a monitor, paper, or other display medium.
A. Vector graphics C. Raster Graphics
B. Graphics D. Images
29. Which of the following does NOT belong to the group?
A. Hue C. Brilliantness
B. Saturation D. Brightness
30. It is the basic color model on computers and is used for Web graphics, but it cannot be used for print production.
A. HSB model C. RGB Model
B. CMY Model D. All of the above
31. Correspond roughly to the primary colors in art production.
A. HSB Model C. RGB Model
B. CMY Model D. All of the above

Enumeration:
Audio Formats
32. 35.
33. 36.
Visual Formats
37. 39.
38. 40.
 REBOKON AGRICULTURAL AND VOCATIONAL HIGH SCHOOL
Rebokon, Dumalinao, Zamboanga del Sur

2nd QUARTER EXAMINATION

Food (Fish) Processing (NC II)
October 18-19, 2018

Name: _________________________________________Yr./Sec.:__________________ Score: ____________Rating: _____________

MULTIPLE CHOICES: Encircle the letter of the correct answer.

1. The layman’s term for sodium chloride is ________________.
A. Sodium Carbonate C. Muriate of Potash
B. Sodium Chloride D. Ascorbic Acid
2. It refers to fish which has been cured by subjection it to fermentation, pickling, smoking, or some combination of these before it is eaten.
A. Smoked Fish C. Fish Longanisa
B. Cured Fish D. Fish Ham
3. Why there is a need to toast the peppercorns before crushing it?
A. For finer texture C. To exude it’s aroma
B. For darker color D. For easier crushing’
4. After thoroughly mixing all the ingredients except the fish, what is the next procedure?
A. Bury the fish in the sandy mixture C. Remove the zest of the citrus fruits
B. Cover the dish in plastic bags D. Drain the water
5. What are the substances used to prevent botulism in fish and ensure microbial safety?
A. Nitrates and nitromines C. Nitromines and sugar
B. Nitrates and nitrites D. Nitrates and sugar
6. It is used to preserve food when cook in high temperature.
A. Nitrates C. Ascorbic Acid
B. Nitrites D. Nitromines
7. The oldest and best known preserving agents due to its power of attaching moisture and thus extracting fluid to harden tissues?
A. Sugar C. Salt
B. Vinegar D. Soy Sauce
8. Which of the following substance is particularly applied for salt garden?
A. Sodium chloride C. Potassium nitrate
B. Sodium nitrate D. Saline salts
9. What type of material should be used in submerging the fish?
A. Proactive material C. non-reactive material
B. Active material D. none of the above
10. How many hours is required to cure the fish inside the refrigerator?
A. 21 hours C. 23 hours
B. 22 hours D. 24 hours
11. What is the indication of properly cured fish?
A. Stiff when press C. indent slightly when press
B. Soft when press D. Excrete moisture
12. How are you going to ensure equal distribution/penetration of curing mixture to your fish?
A. Cover the upper side of the fish with the sandy mixture C. Sprinkle the fish with the sandy mixture
B. Bury the fish with the sandy mixture of curing ingredients D. Coat the sandy mixture of the fish
13. How many days of curing is required before rinsing?
A. 2 days C. 7 days
B. 5 days D. 9 days
14. Dehydration is ______________.
A. Adding moisture C. Supplementing the water content
B. Removing moisture D. Replenishing the moisture
15. In order to add aroma to the fish after curing, what process should be done?
A. Curing C. Cooking
B. Mixing D. Smoking
16. Which of the following is NOT an ingredient in curing fish?
A. Lemon C. Sugar
B. Salt D. Butter
17. What should be done first before cooking cured fish?
A. Rinse with water C. Rinse with coconut water
B. Rinse with wine D. Rise with sugar concentration
18. Can raw cured fish be directly eaten?
A. No, it should be cooked first. C. No, it must undergo first in smoking for aromatic flavour.
B. Yes, it can be granting it had been washed and pat dried. D. Yes, as need arises.
19. Which of the following is NOT used for cooking cured fish?
A. Refrigerator C. food tong
B. Frying pan D. gas stove
20. Which of the following is NOT a prior step in cooking cured fish?
A. Slice the cured fish thinly C. pat-dry the cured fish after washing with water
B. Wash well the cured fish with clean water D. refrigerate the cured fish after washing with water
21. It is the process of preserving by drying the fish with smoke from burning or smoldering.
A. Curing C. Smoke concentration
B. Smoking D. Preserve cooking
22. The following are common smoking styles EXCEPT:
A. Hot smoking C. Cold smoking
B. Smoke roasting D. fire roasting
23. To properly absorbed the smoking aroma, what is the required time for smoking?
A. 28 minutes C. 22 minutes
B. 25 minutes D. 20 minutes
24. Which of the following best suited for smoking the fish?
A. Oven C. Chimney
B. Gas range D. smoke house
25. A type of cured fish dish that is common in Norway and Italy.
A. Anchovies C. Dried Cod
B. Bottanga D. Bacalhau
26. It helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter.
A. Smoke C. Hot Roasting
B. Smoke roasting D. Hot Smoking
27. The following are the common preservation of Anchovies in Europe and Souteast Asia EXCEPT:
A. Fermentation C. Drying
B. Brine Preservation D. Pickling
28. What is the process to be undergone of Bacalhau before using?
A. Desalted-Dehydrated C. Salted-dried-desalted-dehydrated
B. Salted-dried-rehydrated-desalted D. Salted-dried-dehydrated-desalted
29. A type of hard plastic that is transparent to water vapour and gases.
A. PVC C. films
B. Polysterene D. Polyethelene
30. Which of the following is the importance of packaging?
A. Rapid and reliable distribution C. harder storage
B. Increases post-harvest expenses D. increases post-harvest losses
31. Which of the following should NOT be recorded?
A. Expenses C. Number of production
B. Production Date D. name of the worker
32. Which of the following is NOT a purpose of recording?
A. Purpose of recording C. For future reference
B. Easier computation of income D. for grading purposes
33. When is the best time for recording?
A. Daily C. per production
B. Weekly D. as need arises
34. This refers to the cost incurred whether or not production takes place.
A. Cash C. Non-cash
B. Fixed Cost D. Depreciation Cost
35. The following are the materials used for pickling fish EXCEPT:
A. Fruits C. Vinegar
B. Fish D. Spices
36. What tool is NOT used for pickling?
A. Fish scaler C. Oven
B. Forceps D. Knife
37. In the absences of “1 cup” measuring cup, the “½ cup” can be used as replacement.
A. Yes C. Maybe
B. No D. all of these
38. What calibration best suited in measuring the fish?
A. Centigram C. kilogram
B. Milligram D. Litter
39. When is the best time to observe cleanliness in the working area?
A. Before work C. After work
B. During work D. All the time
40. The following can be used as sanitizing agents EXCEPT:
A. Chlorine C. Soap
B. Hydrochloride D. Muriatic Acid