REVIEWER IN TECHNOLOGY AND LIVELIHOOD EDUCATION

Competencies for HOME ECONOMICS (FOODS):

1. Distinguish the common terms in food selection, preparation and cooking
2. Explain the food nutrients and their sources
3. Apply the principles in food selection, cookery, table setting and serving
4. Prepare low cost but nutritious meals
5. Apply basic skills in baking and cake decorating

Competency 1: Distinguish the common terms in food selection, preparation and cooking
1. Angel is cooking eggs for breakfast. She breaks the eggs one at a time into a dish and slides
them into a hot water for about 3 to 5 minutes or until the whites are coagulated and yolks are
still soft. What procedure in cooking eggs does she apply?
A. Boiling B. Poaching C. Simmering D. Blanching
2. Every chef knows that “mise en place” is the first step to a successful food preparation. This
French term which means putting everything in place applies to _____.
A. Throwing the garbage C. creaming the butter
B. Sauteing the spices D. pre-heating the oven
3. Mixed vegetables are best when cooked very briefly by dipping the food into a boiling water
until they are crisp-tender and then into cold water. This practice is called ____.
A. Blanching B. Baking C. Sauteing D. Steaming
4. Pasta is cooked in boiling water with salt and oil for about 12 to 15 minutes or until “al dente”.
Al dente is an Italian term which means ____.
A. Firm yet tender to the bite C. pleasant flavor
B. Soft and soggy D. crisp texture
5. A student is preparing chicken macaroni salad as an appetizer dish. What will the student do
for the cooked chicken?
A. Chop B. Mince C. Flake D. Grate
6. Food is more appetizing to the eye if small portions of colorful food such as celery, parsley
and tomatoes are added to a dish to improve its appearance. Which of the following term
applied to the statement?
A. Glace B. Garnish C. Frosting D. Decoration
7. What vegetable cut is appropriate for potato in preparing menudo?
A. Slice B. Mince C. Julienne D. Cubes
8. Which is a thickening agent made by the combination of 1 part melted butter and 1 part flour,
cook together?
A. Roux B. Roe C. Raw D. Row
9. The food is prepared by skewering the meat, seasoned and brushed with oil, placed on
greased grid and cooked over live coals. Which is referred to?
A. Broil B. Bake C. Barbeque D. Pan Fry
10. Which term applies when eggs and cream are beaten rapidly until thick and stiff with a whisk
to incorporate air and increase volume?
A. Creaming B. Whipping C. Blending D. Stirring
11. To soak the meat or fish in a mixture of oil, vinegar and wine to add flavor and make it tender
is to ____?A. Marinade B. Season C. Dip D. Marinade
12. Working the dough by stretching and folding in a floured surface to obtain the required
consistency is _____?
A. Beating B. Kneading C. Punching D. Folding
13. Which of the following term may apply in cutting vegetables into thin match sticks size which
are used to garnish dishes?
A. Mirepoix B. Macedoine C. Brunoise D. Julienne

Competency 2. Explain the food nutrients and their sources.

14. A 50 g. serving size of chiffon cake contains 3 g. fat, 22 g. carbohydrate and 3 g. protein. How
many kcal are in serving size of chiffon cake?
A. 117 kcal B. 127 kcal C. 137 kcal D. 147 kcal
15. Fat-soluble vitamins can easily be dissolves in fat. The following are examples of fat soluble
vitamins, EXCEPT ______.
A. Vitamin D B. Vitamin K C. Vitamin E D. Vitamin C
16. The food pyramid illustrates the balance of foods needed for a healthy lifestyle. Fat, sugar,
salt and alcohol are group under what classification?
A. Eat Least foods C. Eat All Foods
B. Eat Moderately Foods D. Eat Most Foods
17. The following are physiological functions of foods, EXCEPT _____.
A. Give energy C. Provide satisfaction
B. Build and repair cells D. Regulate body processes
18. CHON is the chemical formula for ____.
A. Carbohydrate B. Protein C. Fat D. Mineral
19. What vitamin deficiency is present when a person suffers from poor night vision or blindness?
A. Retinol B. Thiamine C. Niacin D. Folic Acid
20. What disease would result to a person who has an iron deficiency?
A. Cough and cold B. Nose bleed C. Anemia D. Xeropthalmia
21. Which of the following fruits and vegetables have higher water percentage composition?
A. Apple B. Strawberry C. Carrots D. Tomatoes
22. Which is NOT a function of fat?
A. Enhance flavor and palatability of food
B. Carrier of fat-soluble vitamins
C. Protect the heart and kidneys
D. Repair body tissues
23. The following vegetables are good sources of carotene, EXCEPT ____.
A. Mangoes B. Carrots C. Legumes D. tomatoes
24. Which is NOT a group from the Food Guide Pyramid?
A. Water, milk, yogurt C. chicken, pork, egg
B. Food additives D. Rice, corn, pasta
25. Which statement regarding vitamins is most accurate?
A. Inorganic substances needed in the body
B. Cannot be destroyed by heat, light or oxygen
C. Regulate physiological processes
D. Control composition of body fluids
26. Estimate the kilocalorie value of 25 g. biscuit with 16 g. total carbohydrates.
A. 54 kcal B. 64 kcal C. 74 kcal D. 84 kcal
27. Which antioxidant vitamin helps to absorb iron?
A. Vitamin C B. Vitamin A C. Vitamin D D. Vitamin E
28. Which is NOT a function of water?
A. Regulate body processes C. provides energy
B. Carrier of waste products D. regulates body temperature
29. What do you call the sugar in milk or milk carbohydrate?
A. Fructose B. Lactose C. Glucose D. Sucrose
30. The loss of riboflavin in milk can be prevented if milk is _____.
A. Heated to a boiling point C. kept cold and protected from light
B. Pasteurized before packing D. fermented and sealed

Competency 3. Apply the principles in food selection, cookery, table setting and serving
31. Ana wants to celebrate her birthday in a restaurant. She ordered food from appetizer to
dessert at Php 300.00 per cover for 60 pax, and she paid a total amount of Php 18,0000.00.
What type of menu did she avail of?
A. Table d’hote B. Cycle menu C. Ala carte D. Static menu
32. A TLE teacher plans to prepare Chicken Galantina for her Food Service and Management
class. What cooking method is applied for this chicken dish?
A. Broiling B. Roasting C. Frying D. Steaming
33. Sauce is richly flavored thickened liquid, used to complement a meal. What leading sauce is
used in making Carbonara?
A. Veloute sauce B. Brown sauce C. Bechamel sauce D. Tomato sauce
34. Vegetables have different degrees of doneness. It is done when it has reached the desired
degree of tenderness. The following are the guidelines to achieve proper doneness in
vegetables, EXCEPT _____.
A. Cook vegetables close to serving time
B. Cut vegetables into uniform pieces
C. Separate tough part tender part
D. Cook different kinds of vegetables together
35. Eggs serve many important functions in cookery. What is the function of eggs when it is used
to bind food together?
A. As a leavening agent C. As a clarifying agent
B. As a thickening agent D. as an emulsifying agent
36. In an American service, all drinks should be served _______ of the guest.
A. At the right side B. At the left side C. across D. in front
37. My mother wants to prepare Callos and Goto for my father’s birthday party. Which variety of
meat could you suggest for these recipes?
A. Tongue B. Tripe C. Heart D. Liver
38. Mrs. Flores demonstrated to the students the proper way of slitting the abdominal part of the
poultry and pulling out the entrails. This step in dressing chicken is referred to as ____.
A. Slaughtering B. Feathering C. Eviscerating D. Scalding
39. The TLE-Cookery students are preparing food for their culminating activity. They are expected
to invite 100 guests. What type of service is more convenient for 100 guests with limited space
and food servers?
A. Counter Service B. Russian Service C. Buffet Service D. French Service
40. Mrs. Millete plans to cook Bopiz for her catering function. Which part of pork cuts would she
buy? A. Leg part B. Loin part C. Picnic part D. Variety part
41. What is the function of egg in mayonnaise preparation?
A. Emulsifying agent C. Browning agent
B. Thickening agent D. Leavening agent
42. Why do we buy food from approved sources?
A. Cheaper prize C. good customer service
B. Guarantee safe and quality food D. accessibility and comfort
43. Which of the following reasons for cooking meat is FALSE?
A. Improve flavor and appearance C. Unavailability of nutrients
B. Tenderize meat D. Destroy harmful microorganisms
44. Which of the following is NOT a moist-heat method of cooking?
A. Scalding B. Stewing C. Baking D. Steaming
45. One sachet of powdered juice contains 60 g. orange flavor. How many liters of water should
be added if the proportion is 1 g. powder : 20 ml water?
A. 3.5 L B. 2.3 L. C. 2.0 L D. 1.2 L.
46. How many ounces is 1 cup soda?
A. 6 ounces B. 8 ounces C. 12 ounces D. 16 ounces

Competency 4. Prepare low cost but nutritious meals.

47. Which of the following statement about the general direction for Low-Cholesterol diets is
FALSE? A. Use corn oil C. Use margarine
B. Avoid coconut oil D. Trim all visible fats from meat
48. What is the menu pattern for breakfast?
A. Fruits, protein dish, cereal, beverage C. Cereal, protein dish, beverage
B. Appetizer, protein dish, pasta, dessert D. Soup, vegetable dish, dessert
49. Which is considered as the most important meal of the day?
A. Supper B. Lunch C. Breakfast D. Brunch
50. The main course or courses of dinner consisting usually of meat, game and fish with or without
accompaniment is called _____.
A. Entrée B. Espagnole C. Emincer D. Entremets
51. The main goal in meal planning, food preparation and service is ______.
A. Present low cost foods C. satisfaction of family members
B. Serve appetizing meals D. keep meals nutritionally adequate
52. Which food group is a good source of fiber?
A. Milk. Yogurt, cheese C. Bread, rice, pasta
B. Meat, poultry, eggs D. Banana, apples, oranges
53. Which of the following is NOT a principle in planning meals?
A. Plan meals ahead of time
B. Plan meals that have interesting variety
C. Plan meals that are rich in essential nutrients
D. Plan meals that are expensive and entail more time to prepare
54. Which of the following has the biggest expense in the food budget?
A. Meat B. Fruits C. Cereals D. Dairy
55. Which is a low cost but nutritious dish?
A. Grilled fish C. Ginataang Monggo with dilis
B. Beef with broccoli D. Chicken lollipop with tartar sauce
56. One of the functions required before assembling the food materials to produce quality meals
is ____. A. Market list C. mis en place card
B. menu planning D. standardized recipe
57. When guests enter into a restaurant, the first thing that a receptionist should offer is ______.
A. Water B. appetizer C. Bread and butter D. menu card
58. Which of the following is the correct menu sequence?
A. Main dish, appetizer, cereals, beverage, dessert
B. Appetizer, main dish, cereals, beverage, dessert
C. Cereals, main dish, appetizer, beverage, dessert
D. Dessert, main dish, cereals, appetizer, beverage
59. Which of the following statement about service rule is FALSE?
A. Serve women before men.
B. Serve food from the left side of the guest with service person’s left hand.
C. Scrape and stack soiled plates on guests table.
D. Bring all food to the guest at the same time.
60. Which of the following is an example of a low cost dish?
A. Pork adobo C. Baked mussels
B. Chicken kare-kare D. Seafood sinigang
61. When the recipe calls for steaming fish and a steamer is not available, what will you do?
A. Place the fish and wrap in banana leaf and cook in a tightly covered frying pan
containing water.
B. Place the fish in a frying pan and cover with coconut milk.
C. Place the fish in a casserole lined with barbeque stick and apply heat.
D. Place the fish in a frying pan add water and cook.

Competency 5. Skills in baking cake decorating

62. Baking chiffon cake requires a baking temperature of 350 0F. What is its equivalent in
centigrade if your oven thermostat was set in degree Celsius?
A. 176 0F B. 186 0F C. 196 0F D. 206 0F
63. Dianne bakes cheese bread, forming a fairly firm, porous structure. What gives structure to
the cheese bread?
A. Albumen B. Gluten C. Whey D. Casein
64. What will you do to the shortening if you want to make quick breads using the biscuit method?
A. Melt the shortening C. Fold in the shortening
B. Cream the shortening D. Cut in the shortening
65. The students are cutting apples for their pie filling. They noticed that browning occurs at the
cut surfaces of apples. What process may have caused the browning color of an apple?
A. Reaction between protein, amino acids and sugar
B. Oxidative enzymatic changes
C. Caramelization of sugar
D. Over handling
66. Which is NOT a function of salt in food?
A. Flavor enhancer C. Increase volume
B. Preservative D. Control agent
67. Which statement about conventional method of mixing is FALSE?
A. Time consuming
B. Produce velvety texture
C. One-bowl method
D. Alternate additional of dry and liquid ingredients
68. Which ingredient controls and regulates the fermentation in bread making?
A. Yeast B. Salt C. baking powder D. Sugar
69. A blunt knife with an extremely flexible steel blade primary used for mixing colors in cake
designing is ______.
A. Cake server B. Serrated Knife C. Chef’s knife D. Palette knife
70. Which is usually done with a fork to make small holes in bottoms and side of crust for single-
crust pies?
A. Docking B. Punching C. Cutting D. Fluting
71. Which is known as strong flour because it contains 12–14% protein?
A. All-purpose flour B. Cake flour C. Pastry flour D. Bread Flour
72. Which phase describes a good characteristic of pastry?
A. Wet and brown B. Tender and flaky C. Dry and hard D. Sweet and mushy
73. The following are some safety risks in baking, EXCEPT _______.
A. Hot oven B. moving parts C. sufficient light D. Cutting equipment
74. Which icing is made from shortening, sugar syrup and eggs?
A. Boiled icing B. Royal icing C. Buttercream icing D. Fondant icing
75. Which pastry shell is baked before it can be filled, this is called ____?
A. Molding B. Blind Baking C. Proofing D. Resting
76. Which of the following does NOT belong to the group?
A. Muffin B. Popover C. Waffle D. Pie
77. Which living organism feeds in sugar to produce alcohol and carbon dioxide?
A. Yeast B. Bacteria C. Fungi D. Mold
78. What disease-causing microorganism is commonly found in eggs?
A. E.coli B. Salmonella C. Staphylococcus aureus D. Shigella
79. Angel will bake a chiffon cake for her mother’s birthday. Which of the following baking
pans must be used?
A. Square pan B. bundt pan C. pop over pan D. tube center pan
80. 1 cup is equal to ______ tablespoons
A. 6 B. 9 C. 12 D. 16
81. It is the process of dividing garbage and waste products in an effort to reduce, re-use
and recycle materials.
A. waste segregation C. waste disposal
B. waste management D. waste reduction
82. Ayesha will measure the dry ingredients for her favorite Double Chocolate Muffins.
But, she don’t have spatula to level off the excess flour. How can Ayesha get the
accurate measurement of the flour in the absence of the spatula?
A. Level off dry ingredients using her finger
B. Level off dry ingredients by pressing it down with her palm
C. Level off dry ingredients by using the back part (straight edge) of the knife
D. Level off dry ingredients by transferring the excess to another cup
83. 1 Tbsp. cornstarch : 2 Tbsp. all-purpose flour
¼ Tbsp cornstarch : ______ all-purpose flour
84. 1 cup milk : 6 Tbsp. sifted crystals + 1 cup water
½ cup milk : _______ sifted crystals + ______ water
85. 1 cup butter : 1 cup margarine
1¼ cup butter : ________ margarine

Prepared by:
JELLY M. FLORES, EdD–CAR
Prog. Head, BTVTEd Dept.
Oas Community College, Oas, Albay
 REVIEWER IN TECHNOLOGY AND LIVELIHOOD EDUCATION

Competencies for HOME ECONOMICS (COSMETOLOGY):

1. Explain the importance of good grooming for personal and professional development
2. Apply the correct procedure in manicuring and pedicuring
3. Apply various ways of maintaining facial care
4. Apply the basics in barbering, hair styling and hair treatment

Competency 1: Explain the importance of good grooming for personal and professional
development

Read the situation below then, answer items 1 – 3.

Customer A is complaining and getting pushy about the pedicure service she received.

1. If you were the pedicurist what would you do?

A. Tell your customer to look for another pedicurist.
B. Refrain from becoming emotional and continue working without being bothered by the
complained.
C. Remain cool and calm, pleasant and professional.
D. Ask for an apology, maintain professionalism and ask what she wants.
2. Which of the following is the first thing the pedicurist should do to avoid such situation?
A. Be courteous
B. Ask the customer what she wants for her toenails like the shape, color, etc..
C. Decide your own design and style
D. Proceed to the service right after customer A says that she wants pedicuring
3. Which is NOT a desirable quality for effective client relation?
A. Emotional control C. good manners
B. Positive approach D. discussing personal life
4. Which of the following statement is NOT true?
A. Cosmetologist is one of the best advertisements for a salon.
B. Salon owners and managers do not consider appearance, personality and poise to be
as important as technical knowledge and manual skills.
C. The female stylists should wear stylish shoes that fit and are comfortable at the end of
a long day.
D. All female stylists should have their hair done at least once a week and their hair should
reflect the best workmanship of the salon.
5. The following guidelines for good human relations and professional attitude EXCEPT one.
Which is the exception?
A. Always greet a client by name with a pleasant tone of voice.
B. Show interest in the client’s personal preferences.
C. Make a good impression by wearing obtrusive jewelry to look at your best.
D. Be ethical in all your dealings with clients and others with whom you come.

Read this situation then answer items 6-7.

Monaliza applied as public teacher. She doesn’t have any experience for job interview.
Could you please help her decide.

6. What type of clothing will she wear?

A. Casual dress B. Sunday dress C. Business attire D. Pastry Dress
7. What type of makeup may she put-on?
A. Corrective makeup C. Heavy makeup
B. Light makeup D. Photographic makeup
 Read the situation below then answer items 8-10.

Miss Angelica Jell was invited as one of the principal sponsors in her friend’s daughter’s
wedding. She went to a salon to have hairstyle, makeup, manicure and pedicure.

8. Miss Angelica Jell wants a neatly finished up style. Which of the following styles is best suited
for her?
A. French Twist hairstyle C. Chignon
B. Laced-Up and Elegant Hairstyle D. Petal and Bloom’s Style
9. Which of the following makeup does she need?
A. Day makeup C. Photographic makeup
B. Evening makeup D. theatrical/Fantasy makeup
10. Miss Angelica Jell has short nails. What nail shape is shape is best for her?
A. Round nail B. Oval nail C. Square nail D. Pointed nail

Competency 2. Apply the correct procedure in manicuring and pedicuring.

Analyze the situation below then answer items 11-13.

Mrs. Plandor finished her discussion about the equipment, implements, cosmetics and
materials in manicuring and pedicuring. She asked her students to classify the following items:
nail brush, cuticle nipper, assorted colored polish, alcohol, chair, finger bowl, cuticle pusher,
cotton, top coat, antiseptic solution, cuticle remover, hand towel, manicure pillow, nail file,
orange wood stick, nail polish remover, base coat, and nail polish remover.

11. Which of these are implements?

A. Chair, manicure pillow, and finger bowl
B. Assorted colored polish, top coat, base coat, and cuticle remover
C. Cuticle pusher, nail brush, cuticle nipper, nail file and orange wood stick
D. Cotton, hand towel, antiseptic solution, alcohol and nail polish remover
12. Which of these are cosmetics?
A. Cotton, hand towel, antiseptic solution, alcohol and nail polish remover
B. Top coat, base coat, assorted colored polish and cuticle remover
C. Finger bowl, manicure pillow, and chair
D. Orange wood stick, cuticle pusher, cuticle nipper, nail file, and nail brush
13. Which of these is equipment?
A. Cuticle remover, base coat, top coat and assorted colored polish
B. Cuticle nipper, nail file, nail brush, orange wood stick and cuticle pusher
C. Hand towel, nail polish remover, and antiseptic solution
D. Manicure pillow, chair and finger bowl
14. Which of these is the correct way to use nail file?
A. The pointed side is used to push back and moisten the cuticles.
B. The dull spade side is used to scrape and moisten the cuticles.
C. The pointed side is used to push back and remove the cuticles.
D. The dull spade side is used to push back and loosen the cuticles.
15. Which of these is the correct way to use nail brush? Insert the ring finger and pinky in the nail
brush handle and brush the nails ______.
A. With a downward motion from the base to the fingertips to clean the nails and fingers.
B. With a sideward motion from the base to the fingertips to clean the nails and fingers.
C. With an upward motion from the base to the fingertips to clean the nails and fingers.
D. With a sewing motion from the base to the fingertips to clean the nails and fingers.
16. Which is created by allowing the nail to grow out straight and then filing the tip straight across
at right angles with the rest of the nail plate?
A. Round nail B. Square nail C. Pointed nail D. Oval nail
17. Massage is part of manicuring and pedicuring services. When is massage applied? Before _.
A. removing old polish C. base coat
B. Coloring polish D. top coat
18. Which of the following is the last step in manicuring/pedicuring?
A. Apply top coat C. Re-examine nails and cuticles
B. Clean under free edge D. Dry fingertips
19. Which of these is an imaginative and artistic process of caring for the fingernails and toenails,
involving special care and expertise for bringing out the best effects?
A. Nail tattoo B. Nail Art C. Nail extender D. Nail technician
20. Which of the following statement is CORRECT?
A. Adult fingernails grow at an average rate of 1/8 inch a month.
B. Older people nail grow slowly than younger people.
C. Fingernails grow more easily than toenails.
D. The rate of nail growth is greatest during winter.
21. Which is the technical term for nail?
A. Onyx B. Onychosis C. Onychology D. Keratin
22. Which is referred to hand-held tools used in manicure that are durable and must be sanitized
after use with each client?
A. Cosmetics B. Equipment C. Materials D. Implements
23. Which of the following term refers to a light, continuous stroking movement applied with the
fingers and palms in a slow and rhythmic manner?
A. Friction B. Vibration C. Petrissage D. Effleurage
24. It is not good to apply massage when a person has _____.
A. High blood pressure and heart condition
B. Mayoma and diabetic
C. Deliver a baby
D. Cancer
25. If you are going to start a home service as a manicurist/pedicurist and your parents give you
Php 500.00 to start with, which equipment, implements, cosmetics and materials should you
buy first?
I. Nail cutter, nail pusher, cuticle nipper, assorted nail polish, base coat and
top coat
II. Solvent, lotion, cuticle oil, nail art design
III. Tray basket, emery board, orange stick, nail brush, nail file and nail polish
remover
IV. Finger bowl, manicure pillow, hand towel, antiseptic solution, and nail buffer
A. I only B. I and II C. I and III D. I and IV
26. In shaping the nails, what comes first?
A. Hold the client’s finger between the thumb and the two fingers of the left hand.
B. Hold the file or emery board in the right hand and tilt it slightly so that filling is confined
mainly to the underside of the free edge.
C. Discuss with the client the nail shape best suited for him/her. File the nails at the left
hand starting with the little finger and working toward the thumb.
D. Shape the nails.

Competency 3. Apply various ways of maintaining face care.

Read the situation below then answer items 27-28.

Miss Shiela is a MAPEH teacher. Most of the time she is exposed to sunlight because
of the outdoor activities in teaching the subject.

27. What type of skin protection should she apply?

A. Face toner C. Body mask
B. Anti-aging body creams D. SPF lotion
28. Which of the following drinks can she take to hydrate herself?
A. Soft drinks C. Cobra energy juice
B. Gatorade D. Plain water
29. Which part of the body is best for the color testing of a foundation?
A. Earlobe B. Jawline C. Nose D. Cheek
30. Which aids in maintaining face?
A. Face cleaners C. Face lotion
B. Face toner D. Face serums
31. Which of the following helps to moisturize the face to return lost moisture and hydrate the skin
to slow down the skin’s aging process?
A. Anti-aging face creams C. face exfoliators
B. Face toners D. Face creams
32. Which of the following would be the first step in giving facial makeup?
A. Apply cleansing cream C. Apply moisturizer
B. Apply treatment mask D. Apply massage cream
33. Which of the following statement is NOT a concern in analyzing the client’s skin?
A. Type of skin if it is dry, normal, or oily
B. Shape of the face
C. Lines or creases exist
D. Skin texture if it is smooth or rough
34. Which of the following is NOT beneficial for facial treatments?
A. Softening and improving skin texture and complexion
B. Helping prevent the formation of wrinkles and aging lines
C. Weakening muscles tissue
D. Correcting skin disorders
35. Which of the following is common skin disorder caused by the formation of sebaceous matter
within or under the skin?
A. Blackheads B. Whiteheads C. Pimples D. Acne
36. Which of the following facial is recommended for dry, scaly skin, or skin that inclined to
wrinkle?
A. Palin facial C. facial for dry skin
B. B. Packs and masks D. Hot oil mask facial
Read the situation below then answer items 37-38.
Mitch has acne problem so she went to a cosmetologist to seek for an advice though she
is under medical care.

37. What would be the role of the cosmetologist?

A. Will work closely with the client’s physician to carry out instructions as to the kind and
frequency of facial treatment
B. Will advise the client to stop the medication from the physician
C. Can have her own separate medication aside from the physician
D. Refuse and do not give further service
38. Under medical direction, the following are the measures of limitations in cosmetic treatment
for acne EXCEPT one.
A. Remove blackheads using proper procedures
B. Reduce the oiliness of the skin by local application
C. Apply moisturizer
D. Clean the face
39. What kind of cosmetic is used to set foundation, giving a matte finish, and also to conceal
small flows or blemishes?
A. Powder B. Lipstick C. Eyeliner D. Blush
40. Which of the following provides the backdrop for the entire colorful facial make up artistry?
A. Concealer B. Blush C. Cheek color D. Foundation

Prepared by:
JELLY M. FLORES, EdD–CAR
Prog. Head, BTVTEd Dept.
Oas Community College, Oas, Albay
 REVIEWER IN TECHNOLOGY AND LIVELIHOOD EDUCATION

Competencies for ENTREPRENEURSHIP:

1. Identify the characteristics of entrepreneurs and their entrepreneurial competencies.
2. Analyze production and marketing process in an enterprise.
3. Develop a simple business feasibility study.

Competency 1: Identify the characteristics of entrepreneurs and their entrepreneurial

competencies.
1. Which of the following is the correct definition of the term “entrepreneur”?
A. Pursues opportunity without regard to resources
B. Starts a new business with the aim of making a profit
C. Seeks to create value for local communities, people or customers by starting new
ventures which exploit new products, processes or markets
D. Seeks to generate value through creation or expansion of economic activity, by
identifying and exploiting new products, processes or markets
2. Which of the following skills are NOT needed by an entrepreneur?
A. Technical Skills
B. Personal Entrepreneurial Skills
C. Working Skills
D. Business Management Skills
3. Which of the following statement is INAPPROPRIATE in starting a business?
A. Study the concepts and principles of entrepreneurial skills.
B. Cope with failures of the business
C. Undergo training on entrepreneurial skills
D. Know what characteristics are needed to become an entrepreneur
4. Which of the following is NOT a source of fund for Ms. Burgos future business?
A. Seek assistance from Central Bank of the Philippines
B. Borrow money from friends and relatives
C. Avail of the government program on financing micro-macro business
D. Use part of her retirement benefits
5. If her business is a boutique, what qualities of a future entrepreneur is INAPPROPRIATE?
A. Easy go lucky C. Opportunity seeker
B. B. Hard worker D. Innovative
6. Which of the following is NOT a characteristic of an entrepreneur?
A. Coping with failure C. opportunity seeker
B. Irritated D. persistent
7. Which among these characteristics of an entrepreneur is UNDESIRABLE?
A. Opportunity seeker C. Futuristic
B. Goal setter D. Impassive
8. Which of the following is a primary cause of failure in small business?
A. Poor financial control C. management mistakes
B. Poor location D. Improper inventory control
9. Which of these traits gets an entrepreneur off of his/her feet and puts him/her into action,
turning daydreams into reality?
A. Perseverance C. Creativity
B. Ambition D. Enthusiasm
10. Which of the following trait gives an entrepreneur a positive outlook in life that motivates
him/her to pursue his/her business endeavor?
A. Perseverance C. Creativity
B. Ambition D. Enthusiasm
11. Which trait is able an entrepreneur withstand the troubles that come with a starting business?
A. Perseverance C. Creativity
B. Ambition D. Enthusiasm
Competency 2. Analyze production and marketing process in an enterprise.

12. Which function of marketing involves the physical meeting point for buyers and sellers at the
point of production or via some other means of communication?
A. Special functions C. Physical functions
B. Exchange functions D. Facilitating functions
13. Which type of marketing functions enables the actual flow of commodities through space and
time from producer to consumer and their transformation to a form desirable products to the
consumer?
A. Specific functions C. Physical functions
B. External functions D. Facilitating functions
14. From the societal point of view, which of the following statements about marketing is NOT
true?
A. Assist in the efficient allocation of resources
B. Create wealth and promote economic growth
C. Improve income distribution among different sectors of the economy
D. Maintain instability of supply and demand for marketed goods
15. Which is considered a vehicle for forming target about the enterprise and the products or
services?
A. Product B. Price C. Place D. Promotion
16. At what stage of marketing effort does an entrepreneur concentrate on targeting a new market
of buyers and taking market share from competitors by price cutting or relaunching the
product?
A. Introduction B. Growth C. Maturity D. Decline
17. Which of the following is NOT appropriate in running a small-scale business?
A. Keeping clear records C. managing cash flow
B. Verifying profit and loss D. distribution channel
18. Which marketing channel operates with capital owned directly by the operators and their
partners, or in some cases by shareholders?
A. Cooperatives
B. Independent, locally-based private enterprise
C. Marketing boards and other state enterprises
D. Transnational companies
19. At what stage of a product life cycle must an entrepreneur decide whether she wants to try
rejuvenate the product by investing in development and aggressive marketing or to quietly
admit defeat and exit the market?
A. Introduction C. Maturity
B. Growth D. Decline
20. A marketing mix that can have both tangible and intangible aspects and is the thing you offer
to satisfy your customers’ wants and needs is _____.
A. Product B. Packaging C. Price D. Promotion

Competency 3. Develop a simple business feasibility study.

21. Which is considered as the best way to assess entrepreneurial projects or business ventures?
A. Environmental analysis
B. SWOT analysis
C. Competitor analysis
D. PEST analysis
22. An analysis that provides the details for opportunities and threats of a business to make better
decisions regarding marketing plan is called _____.
A. Environment analysis
B. SWOT analysis
C. Competitors analysis
D. PEST analysis
23. The acronym SWOT stands for ___.
A. Strengths – Weaknesses – Options – Threats
B. Strengths – Weaknesses – Opportunity – Testing
C. Strengths – Weaknesses – Operations – Tactics
D. Strengths – Weaknesses – Opportunities – Threats
24. Which question is ask at the first stage in marketing planning process of an enterprise?
A. Where are you now?
B. Where are we heading?
C. Are we on course?
D. Where would we like to be?
25. Which of these stages is the final stage in the marketing planning process flow chart?
A. Control
B. Marketing planning mix
C. Setting marketing objectives
D. Setting the product price
26. An entrepreneur might select a target market probably because the target market ____.
A. Is attractive to the business and matches its supply capabilities
B. Is large and well-served with existing products
C. Is fully understood by the entrepreneur
D. Has a proven track record for buying product
27. A carefully thought structured formal commercial report that is extraordinarily well documented
and clearly written to safeguard any wastage of further investment project is called ____.
A. Portfolio
B. Business plan
C. Resume
D. Feasibility study
28. Which is considered as a comprehensive blueprint to guide an entrepreneur in a business
venture?
A. Resume
B. Portfolio
C. Business plan
D. Insurance plan
29. This is generated by examining the goods and services sold in the community.
A. business creation C. business concept
B. business pricing D. business idea
30. A process of making a new product to be sold to the customers.
A. product analysis C. product development
B. product conceptualization D. product implementation
31. These are luxuries, advantages and desires that every individual considers beyond necessity.
A. wants C. requirements
B. desires D. needs
32. This is the factor or consideration presented by a seller as the reason that one product or
service is different from, and better than that of the competition.
A. unique selling plan C. unique pricing policy
B. unique selling proposition D. finding value-added
33. In this stage, the needs of the target market are identified, reviewed and evaluated.
A. concept development C. project development
B. economic analysis D. refine specification
34. A marketing practice of creating name, symbol or design that identifies and differentiate a
product from the other products.
A. product naming C. branding
B. unique selling proposition D. tagline
35. This is a meaningful and unforgettable statement that captures the essence of the brand.
A. product naming C. branding
B. unique selling proposition D. tagline
Prepared by:
JELLY M. FLORES, EdD–CAR
Prog. Head, BTVTEd Dept.
Oas Community College, Oas, Albay