Second Periodical Test - Handicraft

Name: _____________________________________ Grade and Section: _______________
TLE 8 (Handicraft Production)

SECOND PERIODICAL TEST
Part I. Direction: Encircle the letter of the correct answer.
1. A tool used in embroidery that measures material of short distances.

a. ruler b. L – square c. tape measure d. meter stick
2. A common tool used in embroidery that take body measurements.
a. ruler b. L – square c. tape measure d. Meter stick
3. A tool that pushes the needle into the cloth and also serves as a protection of the middle finger.
a. thimble b. pin cushion c. needle threader d. embroidery hoop
4. It is used to stretch and hold the fabric while embroidering.
a. thimble b. pin cushion c. needle threader d. embroidery hoop
5. Angeline is done embroidering and need to cut the excess thread. What tool she should use?
a. embroidery scissor b. cutter c. knife d. her teeth
6. Marta needs to transfer her design from the tracing paper to the fabric. What tool she should use to transfer
her design?
a. Tracing wheel b. tracing paper c. pounce d. water color brush
7. Margaret is done working in her project. Where she should keep her embroidery materials?
a. Emery bag b. embroidery bag c. embroidery hoop d. scissor
8. Joel find it hard to insert the thread in the needle. What should he do?
a. Ask for help.
b. Use a needle threader to easily insert the thread.
c. Lubricate the thread with his saliva.
d. Cut the tip of the thread then try to insert again.
9. Maria need to use crewel to begin her embroidery project. Unfortunately, the available needle she has is
slightly dull. What should she do?
a. She must use emery bag to sharpen the needle.
b. Sharpen her needle in rough surface.
c. Do not continue her work.
d. Buy another needle.
10. Is a thin fiber used in embroidery. It is available in various colors, texture and material.
a. Thread b. fabric c. pin cushion d. pounce
11. The following are principles of design EXCEPT?
a. Harmony b. Proportion c. Balance d. Texture
12. This principle of design is about relationship in size between a part or a whole.
a. Harmony b. Proportion c. Balance d. Rhythm
13. This refer as the center of interest in the design.
a. Emphasis b. Proportion c. Balance d. Rhythm
14. May be produced in two ways, formal or informal.
a. Emphasis b. Proportion c. Balance d. Rhythm
15. An element of design that refers to the surface appearance which either rough or smooth, dull or glossy,
thick or thin.
a. Line b. Color c. Texture d. Rhythm
16. A skeleton or basic foundation sketch to direct the eye vertically or horizontally.
a. Line b. Color c. Texture d. Rhythm
17. A method of transferring design that involve the use of hot iron.
a. Hot – iron method b. Tracing method c. Stamping method d. Direct method
18. A method of transferring design that involve the use of kerosene, cloth and newspaper.
A. Hot – iron method b. Tracing method c. Stamping method d. Direct method
19. It is the process of transforming an item which has already served its original purpose but is still durable into
something that can still be used for another purpose.
a. Recycling b. Internal recycling c. External Recycling d. garbage disposal
20. Paper: paper beads
Tin Cans: ________
A. Storage bins b. planters c. Gift wrapping d. metal art
21. Yarn waste: dollies
Glass bottle: ___________
a. rugs b. christmas parol c. metal art d. glass tiles
22. The following are steps in transferring design using hot -iron. What is the first step?
a. Lift the iron then move it to another area of the design.
b. Place the design on the fabric, then pin at the corners.
c. Remove excess paper around the design.
d. Set flatiron at low setting before pressing it over an area of the design for a few seconds.
23. The following are steps in transferring design using hot -iron. What is the second step?
24. The following are steps in transferring design using hot -iron. What is the third step?
25. The following are steps in transferring design using hot -iron. What is the last step?
Part II. Direction: Analyze the statements below. Write TRUE if the statement is correct and FALSE if it is not. Use the
space provided to write your answer.
__________26. Provide a clean and organized toolbox to keep your tools intact.
__________27. Work with your hand not with your lips.
__________28. After working, leave your work area immediately.
__________29. To ensure success in your project, you may not follow the directions.
__________30. Let your hair loose while working.
__________31. Use appropriate tools in doing your project article.
__________32. It is right to use your bare hands while handling tools like scissors, knives or sews.
__________33. Materials used are appropriate for the purpose.
__________34. The colors, balance, and line are harmonious.
__________35. The project does not follow the principles of design.
Part III. List down the articles that can possibly made out of the following recyclable materials.
1. Fabric scrap: ___________________________, ______________________________
2. Paper: _____________________________, ______________________________
3. Plastic container ___________________________
Name: ____________________________ Grade and Section: ____________
Score: __________
GADDANI NATIONAL HIGH SCHOOL

Gaddani, Tayum, Abra
TLE 9 (Cookery)
SUMMATIVE TEST II
Part I. Direction: Analyze the statements below. Write TRUE if the statement is correct and FALSE if it is not. Use the
space provided to write your answer.
_______1. Drain all the ingredients well.
_______2. Overcooking your food is better than half-cooked.
_______3. Always keep green vegetables clean and crispy.
_______4. Always keep salad neatly placed on plate.
_______5. Contrast and harmony of colors when presenting salad is considered.
_______6. The quality of ingredients when preparing salad is important.
_______7. Chinese cabbage is an example of salad greens while apple is an example of frozen fruits.
_______8. Avocado is example of raw vegetable while potato is a source of starch.
_______9. Broccoli is an example of raw vegetable.
_______10. Banana, berries, oranges and mangoes are example of fresh fruits.
_______11. Mayonnaise is an emulsified dressing.
_______12. The ratio of oil to vinegar is 3 parts oil to 1vinegar.
_______13. Most salad vinegar are about 6% acidity, but some ranges as 8-9%.
_______14. Less oil makes the dressing tarter, while more oil makes it taste milder and oiler.
_______15. Mayonnaise based dressings are generally thick and oily.
Part II. For items number 16 – 20. Enumerate at least 5 ingredients in preparing salad dressing.
16. ____________________________________________
17. ____________________________________________
18. ____________________________________________
19. ____________________________________________
20. ____________________________________________

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Name: _______________________ Grade and Section: _

TLE 8 (Handicraft Production)

Part I. Direction: Encircle the letter of the correct answer.

1. A tool used in embroidery that measures material of short distances.

GADDANI NATIONAL HIGH SCHOOL

_______1. Drain all the ingredients well.

_______2. Overcooking your food is better than half-cooked.

_______3. Always keep green vegetables clean and crispy.

_______4. Always keep salad neatly placed on plate.

_______5. Contrast and harmony of colors when presenting salad is considered.

_______6. The quality of ingredients when preparing salad is important.

_______8. Avocado is example of raw vegetable while potato is a source of starch.

_______9. Broccoli is an example of raw vegetable.

_______11. Mayonnaise is an emulsified dressing.

_______12. The ratio of oil to vinegar is 3 parts oil to 1vinegar.

_______15. Mayonnaise based dressings are generally thick and oily.

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