STA.

MARIA NATIONAL HIGH SCHOOL

Sta. Maria, Alfonso Lista, Ifugao

Fourth Quarterly Examination

TLE-ACRICULTURAL CROP PRODUCTION (HORTICULTURE) 10

Name: ___________________________ Section: _______ Date: _________

A. Read and analyse each statement below and write the letter of the correct answer. 10 points
____1. Which among the family of vegetable crops is commonly used as condiments and for medicinal
purposes?
a. Allium family c. Cruciferaceae family
b. Cucurbitaceae family d. Solanaceae family
____2. Which among the following crops do not belong to Solanaceae family?
a. Tomato c. Ladies finger
b. Eggplant d. Sweet pepper
____3. Most of the vegetables under Cucurbitaceae family possess tendrils and vines for crawling or
climbing on a trellis. Which among the following crops is not a cucurbit?
a. Squash c. Bottle gourd
b. Snap beans d. Bitter gourd
____4. This family of vegetable crops is rich in protein and commonly regarded as the “poor man’s
meat”.
a. Leguminosae family c. Crucifereae family
b. Cucurbitaceae family d. Solanaceae family
____5. This method of classification was developed by botanists for the purpose of identifying plants
and usually it is based on relationships among different plants.
a. Botanical classification
b. Classification Based on Edible Parts
c. Classification of vegetable crops according to their methods of culture
d. Classification of vegetable crops according to their temperature or seasonal requirements
____6. Almost all parts of the plant can be used as planting materials. What is that part of the plant that
develops into a young plant through the process of germination whose primary function is for
reproduction?
a. Leaf b. Seed c. Stem d. Root
____7. Seeds for planting purposes must be of good quality to obtain quality seedlings and quality and
quantity produce. Which is not a characteristic of quality seeds?
a. Viable c. True-to-type
b. Immature d. Free from seed-borne diseases and impurities
____8. It is important to test the viability of the seeds before planting them in the field. Which is not
true about seed testing?
a. Find out the percentage of germination of the seeds.
b. Determine whether or not the seeds are viable, clean, and true-to-type.
c. Seed testing does not economize labor and expenses in replanting.
d. Determine the amount of seeds/seedlings needed to plant a
certain area.
____9. Growing seedlings requires patience and extra care. Vegetable seeds for transplanting purposes
could be grown using different materials. Which are recycled materials for growing seedlings?
a. Seed beds c. Seed boxes
b. Seed trays d. Used plastic cups/tin cans
____10. You need to test the seeds for planting to attain good results. Which is not a method of seed
testing?
a. Winnowing c. Breaking the seed coat
b. Floating in water d. Using better storage facilities
B. Draw of seed into a plant and write the parts of the seed/plant using the following words
below. 20 points

First leaf (2) Cotyledon (2) Hypocotyl (3)

Epicotyl (1) Root (3) Seed coat (2)
Radicle (1)
Rubrics:
The drawing represents a clear understanding of the information presented – 7
The drawing has correct labels - 7
Craftmanship - 6
Your Drawing

C. Solve the following problem on the percentage of seed germination test. 15 points
*** (Use the space at the back of this test papers for your answer.
Problem:
Mr. Dela Cruz tested 100 seeds of squash which he took from the school seed bank. He found out that
only 72 seeds germinated.

1. What is the percentage germination of the squash seeds?

2. Is there a need for Mr. Dela Cruz to adjust his seed bulk? Why? Why not?

3. If there is a need to adjust, then compute for the adjusted seed bulk.

God Bless you guys on your next level of Education…. My advance Congratulations!

Prepared by: Checked: Noted:

CHRISTINA N. MANUEL MYLENE G. OGANO CLARENCE D. BINWAG

Subject Teacher Master Teacher ll Principal l

STA. MARIA NATIONAL HIGH SCHOOL

Sta. Maria, Alfonso Lista, Ifugao

Fourth Quarterly Examination

TLE-ANIMAL (POULTRY) PRODUCTION 9

Name: ___________________________________ Section: _______ Date: _________

A. Read and analyse each statement below and write the letter of the correct answer.
___1. Forced or temporary molting may be caused by sudden _______.
a. change of caretakers c. change in management
b. change of feeds d. visit of visitors from outside
___2. Which is NOT a purpose of culling?
a. To eliminate non- productive birds
b. To give birds left more room in the house
c. To reduce the number of birds in the house
d. To save and economize feeds
___3. To monitor the performance of the flock, raiser or caretaker should
accomplish and keep ____________ .
a. farm output c. management record
b. management data d. visiting plan
___4. The height of light bulbs from the floor should not be more than____.
a. 1.4 meters b. 2.4 meters c. 3.4 meters d. 4.4 meters
___5. What does culling mean?_____.
a. Removal of unproductive birds from the flock
b. Raising quality birds
c. Selecting a good quality birds
d. Removal, raising and selecting birds
___6. Which is NOT a proven care and management practice of poultry?
a. Avoid overcrowding. c. Keep birds eating all the time.
b. Follow approved practices. d. Keep flock healthy.
___7. How do you observe strict sanitary management practices in your poultry farm?
a. Keep away from diseased flock.
b. Introducing new breeds of animal in the flock without assessing their health.
c. Invite visitors and buyers to visit your project.
d. Stop giving medication to the flock even if there is an outbreak of disease.
___8. Which is the most effective method of preventing cannibalism, feather picking or picking out?
a. Debeaking b. Culling c. Nail cutting d. Segregation
___9. Starting from the recommended lighting at 19 weeks of age, light hours should be increased by
__________.
a. 15 minutes every week c. 25 minutes every week
b. 20 minutes every week d. 30 minutes every week
___10. Which is a sign of a good layer?
a. Dull and somewhat cloudy eyes c. Late molter
b. Early molter d. Small, dry, and round vent
___11. How do you catch laying hens during culling?
a. Catch them in the middle of the night.
b. Feed the bird to facilitate catching.
c. Run after the birds inside the poultry house until they get tired.
d. Use catching crate to confine the bird.
___12. Which condition exists where birds form a habit of feather picking, to the extent of eating
their companions if not controlled?
a. Cannibalism b. Culling c. Molting d. Toe picking
___13. To check for overcrowding, inadequate feeder, and water space,
the uniformity of stocks is_______ .
a. less than 80 % c. less than 90 %
b. less than 85% d. less than 95 %
___14. The maximum day light requirement of layers at maturity is______.
 a. 12-13 hours b. 14-15 hours c. 15-16 hours d. 16-17 hours
___15. Listed below are correct waste management practices, EXCEPT____.
a. construct canals from poultry farm to rivers.
b. use manure for biogas
c. use manure for fish feeds
d. use manure for fertilizer
___16. Light control is a valuable tool for _______.
a. controlling sexual maturity
b. ensuring high egg production
c. increasing egg size
d. controlling sexual maturity, ensuring high egg production and increasing egg size
__17. Debeaking or beak trimming is the most effective method of____.
a. avoiding cannibalism
b. minimizing feed wastage
c. prevent shedding of feathers
d. avoiding cannibalism, minimizing feed wastage and prevent shedding of feathers
___18. Which is a sign of a good layer?
a. Dull and somewhat cloudy eyes c. Shrunken and dull comb
b. Late molter d. Small ,dry and round vent
___19. How do you catch laying hens during culling?
a. Catch them in the middle of the night.
b. Feed the bird to facilitate catching.
c. Run after the birds inside the poultry house until they get tired.
d. Use catching create to confine birds.
___20. What factors should be considered when culling?
a. Length of production
a. Rate of laying
b. Rate of molting
d. Length of production and the rate of laying and molting
___21. What is the most important thing to do when disease starts in a flock?
a. Dress all birds affected with the disease. c. Market all your stocks.
b. Let the disease attack the flock. d. Prevent the disease from spreading.
___22. An impairment that interrupts the performance of the vital functions of poultry animal is
called _______.
a. disease c. parasites
b. inclement weather d. cannibalism
___23. Disease infestation is more likely to occur if_____.
a. there is insufficient space for feeder and waterer.
b. the bird quarters are overcrowded.
c. there is an improper hygiene and sanitary measure.
d. the selection a, b and c is present.
___24. A practical way to hasten adaptive efficiency of chickens to discharge infection is__?
a. expose birds to inclement weather
b. expose them to extreme temperature
c. deprive them of feed and water
d. use antibiotic- vitamin-mineral supplements
___25. The following are possible sources of infection which can bring health risks to the flock
EXCEPT_______.
a. improper disposal of dead birds
b. improper disposal of manure
c. unsanitary surroundings
 d. improper disposal of dead birds, manure and unsanitary surroundings
___26. What is the natural means of ventilation that may use windows, slot inlets that can provide
free air movement to poultry house?
a. Gravity system b. Force air system c. Air Condition d. Electric Fan
___27. There are reasons for Culling Hens except one.
a. To save on feeds c. To reduce labor cost
b. To increase egg production of each hen d. To increase profit
___28. A ________ is an impairment that interrupts or modifies the performance of the vital functions
of poultry.
a. Feed b. Water c. Disease d. Management
___29. Which disease in the poultry production that has no known treatment?
a. Avian Pest b. Fowl Fox c. Chronic Respiratory Disease d. Covid-19
___30. What disease of poultry that can be treated by Broad spectrum antibiotics, either by injection
or mixed with the feeds or drinking water?
a. Avian Pest b. Fowl Fox c. Chronic Respiratory Disease d. Covid
___31. Which best practice would you apply to avoid the spreading of infection and contaminating
the feeds, water, and equipment.
a. Isolate sick birds c. Cook dead birds for food
b. dispose dead birds immediately d. Apply A and B only
___32. How can you determine the profitability and efficiency in production and in keeping track of
the general health problems encountered in your poultry project?
a. Maintain poultry records c. Take note some marketing records
b. Maintain the tag of each chicken d. Take no action
___33. Who do you consult in case of an outbreak of a disease which is beyond your control?
a. Veterinarian c. Other poultry grower
b. Any doctor on duty d. Just give them any antibiotic
___34. Which virus that can be prevented by a Fowl Fox vaccine and mosquito control by spraying
with insecticides?
a. Fowl Fox b. Chicken Fox c. Fox Virus d. Foul Fox Virus
___35. Which disease is a highly contagious viral infection which can cause increased mortality and
reduce growth rate in chicks from two to six weeks of age?
a. INFECTIOUS BURSAL Disease c. AVIAN MALARIA
b. COCCIDIOSIS d. DENGUE DISEASE
36. Which ailment is characterized by paralysis with thin brittle bones?
a. Scaly Leg c. AVIAN MALARIA
b. COCCIDIOSIS d. Cage Layer Fatigue
37. Which disease is caused by mites burrowing under the scales of the poultry’s legs and feet?
a. Scaly Leag c. Cage Layer Fatigue
b. Feet and mouth disease d. None of these
38. What external parasites do not cause serious harm to adult fowls? But when they are heavily
infested, chicken lose vigor and become susceptible to other diseases.
a. Mites b. Lice c. Fleas d. Ticks
39. Infested young chicks lose their vigor and vitality and become emaciated. Which external parasites
is this?
a. Mites b. Lice c. Fleas d. Ticks
40. Chicken manure can be utilized as soil fertilizer by drying and mixing them to the soil and as fish
feeds.
a. True b. False c. Maybe d. Not sure

C. Draw the following:

1. Debeaked Pullet 2. Ascaris worm cycle in the chicken
3. Draw and label the 6 worms of chicken.

God Bless you guys on your next level of Education….

Prepared by: Checked: Noted:

CHRISTINA N. MANUEL MYLENE G. OGANO DORIS D. AGBAYANI

Subject Teacher Master Teacher ll Principal ll

STA. MARIA NATIONAL HIGH SCHOOL

Sta. Maria, Alfonso Lista, Ifugao

Fourth Quarterly Examination

TLE-BEAUTY CARE (NAIL CARE) 8

Name: ___________________________ Section: _______ Date: _________

A. Choose and write the letter of the correct answer before each number. (20 points)

____1. A tool that is used to push back or loosen the cuticles.

a. Cuticle remover c. Cuticle nail pusher
b. Nail File d. Emery board
____2. An implement that is used to shape the free edges of the nail with the coarse side
and bevel the nail with the finer side.
a. Nail Cutter c. Nail Trimmer
b. Nail File d. Nail Buffer
____3. The equipment which is used to sanitize or kill bacteria or micro-organisms in metal
implements.
a. Hand Spa Machine c. Solvent
b. Buffer d. Sterilizer
____4. The implement with pointed and rounded ends to remove excess polish.
a. Orangewood Stick c. Nail Buffer
b. Nail File d. Emery board
____5. The electronic gadget which is used to soothe pain of arthritis, muscle spasms and dry skin of
the hands.
a. Sterilizer c. Hand Spa Machine
b. Foot Spa Machine d. Manicure Table
____6. It is used to: smooth out ridges on the nails ,give nails a healthy shine and remove any surface
stain.
a. Sterilizer c. Nail file
b. Buffer d. Orangewood stick
____7. A type of volcanic rock used to remove callouses.
a. Foot spa basin c. Pumice stone
b. Foot spa tray d. Cotton
____8. It is a wheeled cart that is pushed by hand and used for transporting manicuring and
pedicuring tools and materials.
a. Trolley c. Manicure tray
b. Supply tray d. Foot file
____9. It is an organic compound used as sanitizer in nail salons.
a. Base coat c. Alcohol
b. Top coat d. Cuticle solvent
____10. It is a clear polish applied to the nail plate before the application of colored polish.
a. Base coat c. Alcohol
b. Top coat d. Cuticle solvent
____11. It is the process of destroying all living micro-organisms.
a. Sanitation c. Sterilization
b. Disinfecting d. Sanitization
____12. It is the process of destroying some, but not all micro-organisms using heat or antiseptics.
a. Sanitation c. Sterilization
b. Disinfecting d. Sanitization
____13. It is a substance used to control micro-organisms on non-living surfaces.
a. Antiseptic c. Disinfectant
b. Solvent d. Nail Hardener
____14. It is an agent that prevents the multiplication of micro-organisms.
a. Antiseptic c. Disinfectant
b. Solvent d. Nail Hardener
____15. It is the application of measures to promote public health and prevent the spread of infectious
diseases.
a. Sanitation c. Sterilization
b. Disinfecting d. Sanitization
____16.It is the chance or probability that a person will be harmed or will experience an adverse health
effect if exposed to a hazard
a. harm b. risk c. ergonomics
____17. It is an adverse health effect on something or someone under certain conditions at work.
a. harm b. risk c .ergonomics
____18. It involves identifying the hazards present and then evaluating the risk, taking into account the
existing precautions.
a, risk assessment b. training c. experience
____19.It is important to give the health and safety experience to new or inexperienced workers,
including those that have been away from the workforce for some time
a. training b. exposure c .hygiene
____20. It is a practice in some beauty salons that may affect the health of customers and workers that
may lead to exposure to biological hazards that cause infectious diseases.
a. unsafe practices b. fungi c. activities

B. HAZARD RECOGNITION ACTIVITY (20 points): List down common hazards that might be
encountered in the following areas below. Write at the center of the circles if the hazard is
encountered in the same areas.

MALLS (5) SCHOOLS (5)

(5)

MARKET (5)

C. Label the parts of the nail structures and nail shapes (10 points)
___________________________________________________________________________________________________
God Bless you guys on your next level of Education…. See you next School Year 2023-2024.
__________________________________________________________________________________

Prepared by: Checked: Noted:

CHRISTINA N. MANUEL MYLENE G. OGANO CLARENCE D. BINWAG

Subject Teacher Master Teacher ll Principal l