I.

Remembering (1–10)

Recall facts, concepts, and definitions

1. EPP evolved from what previous subject before the K–12 program?
a. HELE
b. MAPEH
c. TLE
d. ESP
Answer: a. HELE

2. What does ICT stand for in EPP?

a. Industrial Communication Technology
b. Information and Communication Technology
c. International Computer Training
d. Integrated Communication Tools
Answer: b. Information and Communication Technology

3. In Grade 4, students first learn how to properly turn on and off a __________.
a. stove
b. computer
c. cellphone
d. television
Answer: b. computer

4. Which strand focuses on food preparation and nutrition?

a. HE
b. AFA
c. IA
d. ICT
Answer: a. HE

5. The safety practice of wearing gloves and goggles belongs to which strand?
a. AFA
b. HE
c. ICT
d. IA
Answer: d. IA

6. What SDG is linked to reducing food waste?

a. Zero Hunger
b. Climate Action
c. Life on Land
d. Responsible Consumption
Answer: a. Zero Hunger

7. What is the term for evaluating student work using rubrics and outputs?
a. Written assessment
b. Performance-based assessment
c. Summative exam
d. Portfolio only
Answer: b. Performance-based assessment

8. The acronym SAFE, SMART, KIND, AWARE in ICT refers to:

a. Digital games
b. Digital citizenship
c. Business ethics
d. Communication skills
Answer: b. Digital citizenship

9. Which tool is best for mixing ingredients in HE?

a. Hammer
b. Spatula
c. Trowel
d. Saw
Answer: b. Spatula

10. Which project integrates IA, AFA, HE, and ICT in one activity?
a. Planting trees only
b. Making a planter with cost and care card
c. Writing a digital essay
d. Doing a math quiz
Answer: b. Making a planter with cost and care card

II. Understanding (11–20)

Explain concepts and ideas

11. Teacher Liza explained that EPP follows a spiral progression. What does this mean?
a. Topics are taught once only.
b. Lessons are repeated every year.
c. Skills become more advanced as grade level increases.
d. Topics are arranged alphabetically.
Answer: c. Skills become more advanced as grade level increases.

12. Why is it important to wash hands before cooking?

a. To follow tradition
b. To avoid food contamination
c. To make cooking easier
d. To save water
Answer: b. To avoid food contamination

13. Why should tools in AFA be cleaned after use?

a. To maintain sharpness and avoid rust
b. To make them colorful
c. To make them heavier
d. To avoid losing them
Answer: a. To maintain sharpness and avoid rust

14. A teacher asked students to explain why composting is good for the environment. The best answer is:
a. It reduces waste and improves soil quality.
b. It makes plants look greener.
c. It is a requirement in class.
d. It lessens the need for watering.
Answer: a. It reduces waste and improves soil quality.

15. Why is record-keeping important in small businesses?

a. To memorize sales
b. To track profits and expenses
c. To compare with classmates
d. To add decoration
Answer: b. To track profits and expenses

16. Teacher Maria explained that ICT is not just for games but for __________.
a. online selling and presentations
b. only Facebook browsing
c. watching movies in class
d. chatting with friends
Answer: a. online selling and presentations

17. Why should students practice safety rules in Industrial Arts?

a. To avoid boredom
b. To prevent accidents and injuries
c. To make projects more colorful
d. To finish work quickly
Answer: b. To prevent accidents and injuries

18. Why should parents be involved in EPP projects?

a. To discipline students
b. To support and enrich real-world learning
c. To grade student work
d. To clean the classroom
Answer: b. To support and enrich real-world learning

19. Why are rubrics used in performance assessment?

a. To provide clear criteria for grading
b. To compare students
c. To make exams harder
d. To add more paperwork
Answer: a. To provide clear criteria for grading
20. A teacher explained that “Upcycling” is an activity in IA. What does this mean?
a. Making something new from waste materials
b. Selling expensive items only
c. Throwing away old products
d. Buying brand-new tools
Answer: a. Making something new from waste materials

III. Applying (21–30)

Use knowledge in practical situations

21. Carlo used a checklist to monitor his progress in cooking class. What type of assessment tool is he
applying?
a. Performance rubric
b. Written exam
c. Portfolio
d. Exit ticket
Answer: a. Performance rubric

22. You are tasked to prepare a budget for a fruit shake project. What is the first step?
a. Compute ingredients cost
b. Sell the product immediately
c. Ask parents for money
d. Print a poster first
Answer: a. Compute ingredients cost

23. Students were asked to apply ergonomic posture while using the computer. Which strand does this
belong to?
a. HE
b. ICT
c. IA
d. AFA
Answer: b. ICT

24. If a student wants to sell potted herbs, which strand combination is best?
a. HE and ICT
b. AFA and ICT
c. IA and AFA
d. IA and HE
Answer: b. AFA and ICT

25. Your teacher asked you to demonstrate safe sun exposure during gardening. What should you do?
a. Wear a hat and work early in the morning.
b. Work only at noon.
c. Stay under the sun without protection.
d. Use gadgets instead of working outside.
Answer: a. Wear a hat and work early in the morning.

26. A student planted basil and created a digital poster for it. Which skills are applied?
a. IA and ICT
b. AFA and ICT
c. HE and IA
d. AFA and HE
Answer: b. AFA and ICT

27. You are tasked to fix a broken chair leg. Which tool is BEST to use?
a. Knife
b. Hammer and nails
c. Spatula
d. Watering can
Answer: b. Hammer and nails

28. Your class is tasked to sell banana chips. What EPP concept is being practiced?
a. Financial literacy and entrepreneurship
b. Tool maintenance
c. Digital ethics
d. Gardening safety
Answer: a. Financial literacy and entrepreneurship

29. Students were asked to use spreadsheets to scale a recipe. Which EPP skill is this?
a. Environmental stewardship
b. Recipe Math (ICT and HE)
c. Carpentry
d. Reflection ticket
Answer: b. Recipe Math (ICT and HE)

30. You created a simple wooden planter box. Which strand of EPP is demonstrated?
a. HE
b. IA
c. ICT
d. AFA
Answer: b. IA

IV. Analyzing (31–40)

Differentiate, compare, and examine situations

31. Which is safer: running with a knife or carrying it properly by the handle?
a. Running with a knife
b. Carrying it properly by the handle
c. Both are safe
d. Neither is safe
Answer: b. Carrying it properly by the handle

32. Compare IA and HE. Which statement is correct?

a. IA focuses on carpentry, HE on food preparation.
b. IA focuses on nutrition, HE on planting.
c. IA and HE are both about ICT.
d. IA and HE are the same subject.
Answer: a. IA focuses on carpentry, HE on food preparation.

33. Which assessment method is more suitable for checking student skills in sewing?
a. Multiple-choice exam
b. Rubric-based performance task
c. True or false quiz
d. Short essay
Answer: b. Rubric-based performance task

34. Analyze the situation: A student forgot to unplug a computer after use. What rule was violated?
a. ICT safety rule
b. HE safety rule
c. AFA safety rule
d. IA safety rule
Answer: a. ICT safety rule

35. A group compared selling baked goods and selling vegetables. Which product requires faster selling
to avoid spoilage?
a. Baked goods
b. Vegetables
c. Both are the same
d. None
Answer: b. Vegetables

36. A student said, “ICT is only for gaming.” How should this be corrected?
a. ICT is for both games and learning.
b. ICT is for productivity, ethics, and learning.
c. ICT has no use in school.
d. ICT is only for Facebook.
Answer: b. ICT is for productivity, ethics, and learning.

37. Which is more eco-friendly: upcycling or throwing away materials?

a. Upcycling
b. Throwing away
c. Both are eco-friendly
d. Neither
Answer: a. Upcycling
38. Students compared profits of their mini-ventures. Group A earned ₱500, Group B earned ₱200.
Which group managed costs better?
a. Group A
b. Group B
c. Both groups equal
d. Neither group
Answer: a. Group A

39. Which strand combination is BEST for producing herbal tea packets with labels?
a. AFA and ICT
b. IA and HE
c. HE and ICT
d. AFA, HE, and ICT
Answer: d. AFA, HE, and ICT

40. Analyze: A student created a simple shelf but did not use PPE. What is the danger?
a. Risk of accidents and injuries
b. Better project quality
c. Faster project completion
d. Lower cost of materials
Answer: a. Risk of accidents and injuries

V. Evaluating (41–45)

Judge, critique, and make decisions

41. Which is the BEST practice in food preparation?

a. Cooking with unwashed hands
b. Wearing apron and gloves
c. Tasting food with the same spoon repeatedly
d. Leaving ingredients uncovered
Answer: b. Wearing apron and gloves

42. A group proposed selling sugary drinks to earn profit. What should be evaluated?
a. Health impact of the product
b. Only the price
c. Only the container
d. None
Answer: a. Health impact of the product

43. Which project idea is more sustainable?

a. Making plastic flowers
b. Planting herbs in recyclable pots
c. Using disposable utensils
d. Burning waste materials
Answer: b. Planting herbs in recyclable pots
44. A student earned high profit but used dishonest marketing. How should this be evaluated?
a. It is acceptable because of profit.
b. It is wrong because honesty is part of business ethics.
c. It is okay if nobody noticed.
d. It should be rewarded.
Answer: b. It is wrong because honesty is part of business ethics.

45. Among the following, which shows the MOST responsible ICT use?
a. Downloading files without source
b. Respecting privacy and consent online
c. Sharing fake news for fun
d. Ignoring password safety
Answer: b. Respecting privacy and consent online

VI. Creating (46–50)

Design, plan, and produce outputs

46. If tasked to make a mini-business project, what would be the FIRST step?
a. Identify product idea
b. Sell immediately
c. Borrow money first
d. Skip planning
Answer: a. Identify product idea

47. You are asked to design a small project integrating all four strands. Which combination is BEST?
a. Build planter (IA), plant basil (AFA), cost menu (HE), design label (ICT)
b. Cook food only (HE)
c. Draw posters only (ICT)
d. Plant trees only (AFA)
Answer: a. Build planter (IA), plant basil (AFA), cost menu (HE), design label (ICT)

48. If you want to help reduce food waste, what creative activity can you propose?
a. Cook leftover food into new recipes
b. Throw food immediately
c. Feed pets unhealthy leftovers
d. Ignore food spoilage
Answer: a. Cook leftover food into new recipes

49. A teacher tasked you to create a budget plan for a school food stall. Which should you include?
a. Ingredients cost, selling price, profit
b. Decorations only
c. Student attendance list
d. School rules
Answer: a. Ingredients cost, selling price, profit
50. As a culminating project, you must propose a sustainable business idea. Which is BEST?
a. Selling eco-friendly bags made from old clothes
b. Selling single-use plastics
c. Selling unhealthy snacks
d. Selling disposable Styrofoam products
Answer: a. Selling eco-friendly bags made from old clothes

Level 1: Remembering (Items 1–10)

1. Proper handwashing should last at least:

a. 10 seconds
b. 20 seconds
c. 30 seconds
d. 1 minute

2. Which of the following is NOT a safe food handling practice?

a. Washing hands before preparing food
b. Thawing meat at room temperature
c. Wearing gloves when handling food
d. Cooking food to proper temperature

3. The term “cross-contamination” refers to:

a. Mixing ingredients to enhance flavor
b. Transferring bacteria from one food to another
c. Cooking food thoroughly
d. Storing food in the fridge

4. Which temperature range is considered the “danger zone” for bacterial growth?
a. 0–4°C
b. 5–60°C
c. 61–100°C
d. Above 100°C

5. Personal hygiene in food preparation includes:

a. Keeping nails short
b. Wearing hairnet
c. Avoiding food prep when sick
d. All of the above

6. The purpose of sanitizing kitchen surfaces is to:

a. Remove visible dirt
b. Kill harmful bacteria
c. Keep the kitchen shiny
d. Prevent utensils from rusting

7. Leftover food should be stored in:

a. Large deep containers
b. Shallow containers
 c. Uncovered containers
d. On the counter

8. Which of the following should be separated during food prep?

a. Raw meat and vegetables
b. Cooked rice and cooked meat
c. Washed fruits and cooked fish
d. All of the above

9. Gloves can replace:

a. Handwashing
b. Hairnets
c. Clean aprons
d. None of the above

10. Which of the following is an example of safe thawing?

a. Leaving frozen meat at room temperature
b. Using warm water to defrost meat
c. Defrosting in the refrigerator
d. Placing frozen meat in direct sunlight

Level 2: Understanding (Items 11–20)

11. Why is it important to separate raw and cooked foods?

a. To prevent flavor mixing
b. To avoid cross-contamination
c. To save storage space
d. To make cooking faster

12. Cooking chicken to 75°C ensures:

a. Improved flavor
b. Elimination of harmful bacteria
c. Faster preparation
d. Easier slicing

13. Which of the following explains why handwashing is critical before handling food?
a. Removes visible dirt only
b. Prevents spreading bacteria and viruses
c. Enhances food flavor
d. Saves time during prep

14. Why should ice be made from safe water sources?

a. To prevent it from melting quickly
b. To prevent chemical and microbial contamination
c. To enhance taste
d. To reduce freezer load
 15. What is the main reason to wear a hairnet in the kitchen?
a. For style
b. To prevent hair from contaminating food
c. To keep the head warm
d. To follow fashion trends

16. Why should leftovers be cooled quickly before refrigeration?

a. To save fridge space
b. To prevent bacteria growth
c. To make food more flavorful
d. To maintain texture

17. Washing utensils immediately after use prevents:

a. Water wastage
b. Bacterial growth and contamination
c. Rusting only
d. Food from sticking

18. Using separate cutting boards for meat and vegetables:

a. Enhances flavor
b. Prevents cross-contamination
c. Saves cleaning time
d. Makes prep faster

19. What is the main consequence of leaving food in the danger zone for too long?
a. Food becomes tasteless
b. Food may spoil and cause foodborne illness
c. Food becomes harder to cook
d. Food changes color only

20. Why should gloves be changed between handling raw and cooked foods?
a. To prevent cross-contamination
b. To look professional
c. To save gloves
d. To reduce hand sweating

Level 3: Applying (Items 21–30)

21. Maria washed her hands, wore a clean apron, and used a separate cutting board for meat.
Which food safety principle is she applying?
a. Personal hygiene and kitchen cleanliness
b. Improper thawing
c. Cross-contamination
d. Temperature abuse
22. Juan left leftover soup in a large pot at room temperature for 2 hours before refrigerating. The
correct action should have been:
a. Store immediately in shallow containers
b. Leave it longer to cool
c. Stir occasionally and leave on counter
d. Freeze immediately

23. A student prepared sushi using the same board for raw fish and vegetables. Which corrective
action should be applied?
a. Wash hands only
b. Use separate cutting boards and sanitize
c. Cook all vegetables
d. Remove sushi from menu

24. When serving food at a buffet, which practice ensures safety?

a. Keeping raw and cooked food on the same tray
b. Using separate utensils for each dish
c. Reusing serving utensils for raw meat
d. Leaving food uncovered

25. A chef noticed flies in the kitchen. The best immediate action is:
a. Ignore them
b. Cover food and remove flies
c. Wash hands only
d. Serve food quickly

26. Which is a safe method for thawing frozen chicken?

a. On the counter at room temperature
b. In the refrigerator
c. In warm water for 10 minutes
d. Directly under sunlight

27. Why is it unsafe to taste food directly from a shared pot?

a. Food may be too hot
b. May introduce bacteria to the food
c. Food loses flavor
d. Food may spill

28. How should hands be washed after handling raw meat?

a. Rinse quickly with water
b. Use soap and scrub for 20 seconds
c. Wipe with towel only
d. Use gloves instead

29. Which practice demonstrates proper kitchen hygiene?

a. Leaving utensils on counter after use
b. Sanitizing surfaces and utensils before and after cooking
 c. Using same knife for meat and vegetables
d. Storing cooked and raw meat together

30. A student prepares a salad wearing gloves but forgot to wash hands first. Which principle did
they partially neglect?
a. Kitchen cleanliness
b. Personal hygiene
c. Safe cooking methods
d. Food storage

Level 4: Analyzing (Items 31–40)

31. Scenario: Raw chicken is stored above cooked rice in the fridge. What is the risk?
a. Rice may overcook
b. Cross-contamination from raw chicken
c. Chicken will freeze
d. No risk

32. Scenario: A chef left chopped vegetables uncovered for 1 hour at room temperature. What could
happen?
a. Flavor improves
b. Bacteria growth increases
c. Vegetables cook themselves
d. Shelf life increases

33. Why is separating utensils for raw and cooked foods critical?
a. It makes prep faster
b. Prevents cross-contamination
c. Saves water
d. Enhances taste

34. Scenario: A student washes hands, wears gloves, but uses a dirty counter. Which principle is
violated?
a. Personal hygiene
b. Kitchen cleanliness
c. Safe storage
d. Cooking methods

35. Why should thawing not be done at room temperature?

a. Food dries out
b. Risk of bacterial growth
c. Food melts
d. Food becomes tasteless

36. Scenario: Leftovers are stored in a deep container without covering. What is the main risk?
a. Freezing too quickly
 b. Bacterial growth and contamination
c. Food tastes better
d. None

37. What is the main reason for storing raw and cooked food separately?
a. To make the fridge look organized
b. Prevent cross-contamination
c. Enhance flavor
d. Reduce cooking time

38. Scenario: A student uses gloves but does not change them between handling raw meat and
salad. Which step failed?
a. Personal hygiene
b. Cross-contamination prevention
c. Cooking method
d. Storage method

39. Scenario: Ice is made from untreated tap water. What is the risk?
a. Food contamination
b. Melting ice faster
c. Food tastes better
d. No risk

40. Why should surfaces be sanitized after each food prep session?
a. To improve appearance only
b. Kill harmful bacteria and prevent contamination
c. Save time
d. Reduce water usage

Level 5: Evaluating (Items 41–45)

41. Scenario: A restaurant leaves prepared salad at room temperature for 3 hours. How should this
practice be evaluated?
a. Safe; food is fresh
b. Unsafe; risk of foodborne illness
c. Safe if covered
d. Safe if gloves are worn

42. Scenario: A chef stores raw meat above vegetables in the fridge. Evaluate the risk.
a. Minor; nothing happens
b. Major; risk of cross-contamination
c. No risk; fridge is cold
d. Safe if food is covered

43. Which action best evaluates a safe buffet setup?

a. All food at room temperature
 b. Separate serving utensils and covered dishes
c. Mixing raw and cooked foods
d. Using the same tongs for everything

44. Scenario: A student-prepared dish shows signs of spoilage. What evaluation should be made?
a. Food was handled safely
b. Food safety protocols were not properly followed
c. Food is still safe
d. Only flavor is affected

45. Evaluating handwashing practices: Which scenario demonstrates best practice?

a. Rinsing hands under tap only
b. Using soap and scrubbing 20 seconds, rinsing and drying
c. Wiping hands on apron
d. Wearing gloves without washing

Level 6: Creating (Items 46–50)

46. You are designing a new cafeteria. Which feature best ensures food safety?
a. Separate prep areas for raw and cooked foods
b. Shared cutting boards
c. No handwashing stations
d. Room temperature thawing

47. Create a safe workflow for handling raw chicken, vegetables, and cooked rice. Which sequence is
correct?
a. Wash hands → Prep raw chicken → Prep vegetables → Cook rice → Serve
b. Prep chicken → Prep vegetables → Cook rice → Wash hands → Serve
c. Prep vegetables → Prep raw chicken → Cook rice → Wash hands → Serve
d. Cook rice → Prep chicken → Prep vegetables → Wash hands → Serve

48. You are developing a vlog about food safety. Which content demonstrates creation-level
thinking?
a. Listing safe practices only
b. Demonstrating step-by-step procedures and explaining rationale
c. Copying instructions from textbook
d. Reading slides without demo

49. Design a storage plan for leftovers in a restaurant to ensure safety. Which approach is best?
a. Deep containers, uncovered
b. Shallow, airtight containers, labeled with dates, refrigerated promptly
c. Store at room temperature
d. Mix raw and cooked leftovers together

50. You are creating a training manual for student chefs. Which activity encourages active
application and creation of safe practices?
 a. Memorizing definitions only
b. Evaluating scenarios, designing safe prep workflows, demonstrating procedures
c. Watching a video once
d. Reading slides silently

I. Remembering (Items 1–10)

Test recall of basic facts and definitions.

1. Home management is the process of:

A. Ignoring household chores
B. Planning, organizing, and using home resources wisely
C. Spending all family money on wants
D. Cooking every day without planning

2. Which of the following is considered a home resource?

A. Time
B. Money
C. Energy
D. All of the above

3. The 50-30-20 rule allocates what percentage for savings?

A. 50%
B. 30%
C. 20%
D. 10%

4. Zero-Based Budgeting means:

A. Saving only what is left at the end
B. Assigning every peso of income to a purpose
C. Spending freely on wants
D. Ignoring small expenses

5. Which of the following is NOT a purpose of home management?

A. Promote order and cleanliness
B. Teach responsibility
C. Encourage overspending
D. Save time and energy

6. Envelope System is:

A. Dividing money into envelopes for specific expenses
B. Giving money to friends
C. Spending all income freely
D. Ignoring budget

7. A “need” in budgeting refers to:

A. Luxury items
B. Basic necessities for survival
 C. Leisure activities
D. Expensive gadgets

8. Which of the following is a responsible use of electricity?

A. Leaving lights on all day
B. Using natural light during the day
C. Charging devices overnight
D. Ignoring appliances

9. Which activity helps conserve water?

A. Leaving faucets open while brushing teeth
B. Collecting rainwater for cleaning
C. Taking long showers unnecessarily
D. Wasting water for fun

10. Savings in budgeting help:

A. Buy unnecessary wants
B. Prepare for emergencies
C. Waste resources
D. Ignore priorities

II. Understanding (Items 11–20)

Test comprehension and explanation.

11. Why is home management important?

A. To increase chaos at home
B. To promote order and discipline
C. To ignore chores
D. To waste resources

12. Which statement best describes responsible use of money?

A. Buying all wants first
B. Prioritizing needs before wants
C. Spending without tracking
D. Ignoring savings

13. What is the main benefit of the Envelope System?

A. Overspending
B. Controls spending and teaches discipline
C. Encourages debt
D. Promotes idle money

14. Why should you track daily expenses?

A. To know where your money goes
B. To spend more freely
 C. To ignore savings
D. To increase debt

15. Which of the following BEST shows proper use of time?

A. Procrastinating tasks
B. Creating a daily schedule
C. Ignoring chores
D. Wasting energy

16. What is the main idea of the 50-30-20 rule?

A. Assign money for needs, wants, and savings
B. Spend all on wants
C. Save nothing
D. Ignore expenses

17. Why is it important to reuse, recycle, and reduce materials?

A. To save money and protect the environment
B. To increase waste
C. To ignore home resources
D. To waste materials

18. Which is an example of responsible food use?

A. Storing food properly to avoid spoilage
B. Buying more than needed
C. Ignoring expiration dates
D. Throwing leftover food

19. Which statement BEST describes Zero-Based Budgeting?

A. Only saving leftovers
B. Assigning all income a purpose
C. Spending without planning
D. Ignoring priorities

20. What does sharing household work accomplish?

A. Wastes time
B. Helps save time and encourages cooperation
C. Increases conflict
D. Promotes laziness

III. Applying (Items 21–30)

Test ability to apply knowledge in practical scenarios.

21. You have ₱1,000 allowance. Using the Envelope System, how much would you allocate to food if
your monthly budget for food is ₱400?
A. ₱100
B. ₱400
 C. ₱700
D. ₱1,000

22. You leave lights on while no one is in the room. Which responsible action should you take?
A. Leave them
B. Turn them off
C. Add more appliances
D. Ignore it

23. You want to buy a gadget but only have ₱500 left after budgeting needs. What should you do?
A. Buy it anyway
B. Wait until you have enough or adjust budget
C. Borrow money
D. Ignore savings

24. Your faucet is dripping constantly. What action reflects responsible water use?
A. Close tightly after use
B. Leave it dripping
C. Use it to play games
D. Ignore it

25. You have ₱6,000 monthly allowance. Using Zero-Based Budgeting, what should you do?
A. Spend only ₱4,000 and save ₱2,000 randomly
B. Assign every peso to a specific purpose
C. Spend freely on wants
D. Ignore savings

26. You create a daily schedule including chores, schoolwork, and rest. This demonstrates:
A. Waste of time
B. Responsible use of time
C. Ignoring responsibilities
D. Procrastination

27. If you store leftover food properly in the fridge, it helps:

A. Waste food
B. Reduce spoilage and save money
C. Increase costs
D. Increase spoilage

28. Using the 50-30-20 rule, what percentage is allocated to wants?

A. 10%
B. 20%
C. 30%
D. 50%

29. Buying items only on a shopping list before going to the store helps:
A. Overspend
B. Avoid unnecessary purchases
 C. Increase debt
D. Waste money

30. Allocating ₱1,500 to savings out of ₱7,000 total allowance demonstrates:

A. Ignoring future needs
B. Responsible budget management
C. Overspending on wants
D. Random spending

IV. Analyzing (Items 31–40)

Test ability to examine scenarios and draw conclusions.

31. Your family has ₱10,000 monthly income. Rent = ₱4,000, food = ₱3,000, savings = ₱1,500. How
much is left for wants?
A. ₱1,500
B. ₱2,500
C. ₱1,000
D. ₱500

32. If you overspend on wants regularly, which home management principle is violated?
A. Cleanliness
B. Resource management
C. Cooperation
D. Discipline

33. You leave chargers plugged in without devices. What is the effect?
A. Saves electricity
B. Wastes electricity (phantom energy)
C. Reduces bills
D. None

34. Which shows responsible sharing of household work?

A. Only one sibling cleans
B. Everyone rotates chores fairly
C. Ignoring tasks
D. Waiting for parents to do all work

35. You track your daily expenses and notice most money goes to snacks. What action reflects good
budgeting?
A. Continue spending
B. Adjust allocation for needs first
C. Spend more on snacks
D. Ignore records

36. Comparing Zero-Based Budgeting and 50-30-20 rule, which is true?

A. Both assign purpose to all income
 B. Only 50-30-20 allocates savings
C. Only Zero-Based Budgeting ignores wants
D. Neither tracks spending

37. You have leftover food that will spoil soon. Which is the BEST course of action?
A. Throw it
B. Store properly or use creatively
C. Buy more
D. Ignore

38. Which scenario demonstrates lack of responsible time management?

A. Following a daily schedule
B. Procrastinating schoolwork
C. Sharing chores
D. Resting after work

39. If family members follow the Envelope System, what is likely to happen?
A. Overspending
B. Improved financial discipline
C. Conflict over money
D. Random spending

40. You notice electricity bill is high due to lights left on. Which approach applies home
management?
A. Ignore the problem
B. Implement responsible electricity use
C. Buy more devices
D. Waste energy intentionally

V. Evaluating (Items 41–45)

Test judgment and decision-making.

41. Which budgeting method is better for someone who struggles to save?
A. Random spending
B. Envelope System
C. Ignoring expenses
D. Spending all income

42. You have ₱7,000 allowance. Which plan best balances needs, wants, and savings?
A. 50-30-20 Rule
B. Spend all on wants
C. Only save money
D. Ignore needs

43. Which home management practice most improves family cooperation?

A. Rotating household chores
 B. Ignoring siblings
C. Letting parents do all work
D. Leaving tasks unfinished

44. Which demonstrates the MOST responsible use of water?

A. Taking long showers
B. Collecting rainwater and closing faucets
C. Leaving faucets running
D. Using water for unnecessary games

45. You have limited money. Which choice shows financial responsibility?
A. Buy luxury items first
B. Prioritize needs, allocate for savings, limit wants
C. Spend randomly
D. Borrow from friends unnecessarily

VI. Creating (Items 46–50)

Test ability to design or propose solutions.

46. Create a simple envelope budget for ₱5,000 monthly allowance including food, transportation,
school needs, savings, and leisure. Which principle does this follow?
A. Envelope System
B. Zero-Based Budgeting
C. Random Spending
D. 50-30-20 Rule

47. How would you apply responsible electricity use at home while studying at night?
A. Leave all lights on
B. Use a desk lamp and turn off unused devices
C. Use all appliances simultaneously
D. Ignore consumption

48. Design a weekly schedule that balances chores, studies, and rest. What does this demonstrate?
A. Poor time management
B. Responsible use of time
C. Ignoring responsibilities
D. Wasting energy

49. Propose a way to reduce food waste at home.

A. Throw leftover food
B. Store leftovers properly or use creatively
C. Buy more food than needed
D. Ignore spoilage

50. Create a plan to save ₱1,000 monthly from allowance. Which budgeting skill are you practicing?
A. Overspending
B. Savings planning and discipline
C. Random spending
D. Ignoring priorities