ITC - Mock Test: Simple Present vs Present Continuous

1. Which factor is most crucial to verify first when selecting an ICT resource for instruction? A) Content alignment with the textbook B) Alignment with learning objectives C) The resource's popularity among peers D) Cost-effectiveness of the resource 2. When evaluating ICT resources, what is the purpose of checking cultural relevance? A) Ensuring it aligns with current trends B) Making sure it's accessible to all students C) Reflecting the diverse backgrounds of students D) Avoiding resources that are too complex 3. Which key aspect determines the accessibility of an ICT resource? A) How popular the resource is with students B) Its compatibility with existing technology C) Cost of using the resource D) Engagement levels it provides 4. In assessing content quality, why is accuracy important? A) To make resources easier to use B) To ensure alignment with curriculum standards C) To enhance visual appeal D) To provide a more engaging experience 5. Why is it essential for an ICT resource to offer interactivity? A) To improve download speeds B) To promote active learning and engagement C) To meet all technical requirements D) To minimize costs associated with the resource 6. What should be assessed regarding the usability of an ICT resource? A) How much it costs compared to other resources B) How easily students can navigate and use it C) How interactive it is D) Its level of engagement 7. Which of the following best describes the importance of feedback mechanisms in ICT resources? A) They reduce the need for grading B) They allow for automatic updates C) They provide immediate feedback to enhance learning D) They increase the cost-effectiveness of the resource 8. What is an advantage of resources that are scalable and flexible? A) They can adapt to different class sizes or teaching methods B) They are often free C) They do not require technical support D) They are easier to assess 9. Which tool would you use to gain structured feedback from students about an ICT resource? A) Rubrics B) Peer reviews C) Online review platforms D) Student feedback 10. When is a checklist most beneficial in evaluating an ICT resource? A) To provide structured guidelines for scoring B) For highlighting key features and requirements C) To measure student engagement D) To analyze technical support needs 11. Which of these tools helps teachers gather insights from colleagues on a resource's effectiveness? A) Online review platforms B) Student feedback C) Peer review D) Rubrics 12. In the planning stage, how can ICT benefit lesson development? A) By providing only audio resources B) By assisting in research for updated content C) By reducing the need for lesson objectives D) By limiting content access 13. During content delivery, how does ICT enhance the lesson experience? A) By allowing remote control of student devices B) By adding interactivity and visual elements C) By only focusing on text-based resources D) By limiting engagement 14. What is a key advantage of using ICT-based assessment tools? A) Reducing the need for reflection B) Tracking student progress and providing feedback C) Replacing lesson objectives D) Focusing solely on multiple-choice questions 15. Which ICT feature is most beneficial in the reflection stage of a lesson? A) Technical support options B) Feedback mechanisms for immediate assessment C) Tools for students to document learning, like online portfolios D) Interactive quizzes 16. How does ICT aid in skill development? A) By encouraging only memorization B) By fostering digital literacy and critical thinking C) By minimizing interactions with the teacher D) By restricting content variety 17. What does a cost-effective ICT resource entail? A) Being free of charge for all students B) Offering a good balance of educational value and cost C) Having the most features available D) Minimizing interactivity to reduce expenses 18. Why is teacher training crucial in ICT integration? A) To learn troubleshooting for technical issues B) To help only in the planning stage C) To reduce the need for ICT support D) To assess the cultural relevance of ICT tools 19. What challenge might schools face in accessing ICT resources? A) Lack of teacher motivation B) Availability of devices and internet connectivity C) High levels of student engagement D) Excessive interactivity 20. Why should teachers regularly evaluate the ICT resources they use? A) To determine if students enjoy using them B) To assess cost-effectiveness only C) To ensure resources remain effective and up-to-date D) To simplify lesson planning

1. The following are ingredients in preparing pumping solution, EXCEPT; a. 5 kgs ham leg c. 1 cup saturated salt solution b. one tablespoon sugar d. 2 drops maplein 2. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 3. What is the main purpose of curing meat? a. To tenderize it c. To add color to it b. To prevent spoilage d. To increase its weight 4. What is the advantage of using pumping pickle over cover pickle and dry cure mixtures? a. It reduces the curing time. b. It enhances the flavor. c. It controls the concentration of salt. d. All of the above 5. What is the function of phosphate in curing solutions? a. It increases the water-holding capacity of the meat. b. It inhibits the growth of bacteria. c. It prevents oxidation of fat. d. It improves the texture of the meat. 6. What is the function of carrageenan in curing solutions? a. It acts as a thickener. b. It acts as a binder. c. It acts as a stabilizer. d. All of the above 7. In coloring salted eggs, how many teaspoons of vinegar must be added? a. 1 teaspoon b. 2 teaspoons c. 3 teaspoons d. 4 teaspoons 8. The following are factors that must be considered in packaging eggs. a. quality maintenance b. packaging design c. type of transport d. cost 9. In type 3 packaging material for eggs, what type of materials can these be made? a. burlap b. plastic c. paper board d. polystyrene 10. How many hours must be needed to bake the ham in an oven? a. 5 hours b. 3 hours c. 4 hours d. 2 hours 11. What is the ideal temperature of a smoke fish when storing it at home inside a refrigerator? a. 30℃ b. 38 ℃ c. 100 ℃ d. 50 ℃ 12. The following are ingredients for curing meat EXCEPT a. salt b. sugar c. vinegar d. cooking oil 13. What is the maximum period for commercial salted duck eggs? a. 18 days b. 21 days c. 14 days d. 30 days 14. What type of curing method is needed when fatty fish such as herring is being used? a. pickle curing b. dry curing c. cover pickle curing d. Pumping pickle curing 15. In making a pork ham, how many quarts of water must be needed to bring it to a boil? a. 2 quarts b. 3 quarts c. 4 quarts d. 5 quarts 16. In making a homemade skinless pork longganisa, what is the percentage of pork fats and lean meat? a. 20% fats, 80% lean meat b. 30% fats, 70% lean meat c. 40% fats, 60 lean meat d. 50% fats, 50% lean meat 17. It is a systematic procedure of producing a record for reference A. output C. documentation B. production report D. input 18. Anything produced, especially through a process, a product, a yield. A. documentation C. output B. input D. production report 19. It is the process of capturing data or translating information to a recording format. A. documentation C. production report B. reporting D. output 20. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 21. What is the difference between pumping pickle and cover pickle? a. Pumping pickle is injected into the meat, while cover pickle is poured over it. b. Pumping pickle is made with vinegar, while cover pickle is made with water. c. Pumping pickle is used for whole cuts of meat, while cover pickle is used for sliced meat. d. Pumping pickle is a dry mixture, while cover pickle is a liquid solution. 22. What is the main ingredient of dry cure mixtures? a. Sugar b. Salt c. Spices d. Phosphate 23. What is the function of vitamin C powder in curing solutions? a. It acts as an antioxidant. b. It enhances the color of the meat. c. It accelerates the curing reaction. d. All of the above 24. What is the ideal temperature for storing cured meat? a. Below 0°C b. Between 0°C and 4°C c. Between 4°C and 10°C d. Above 10°C 25. The following are advantages of packaging shell eggs EXCEPT. a. It protects against micro-organisms such as bacteria b. It prevents the loss of moisture. c. It protects the eggs from possible crushing while being handled, stored, or transported. d. It prolong the shelf life of the eggs. 26. How many pieces of eggs can be filled in a type 2 packaging materials, filler tray? a. 36 b. 12 c. 30 d. 24 27. How many hours must be needed in smoking ham? a. 10 to 19 hours b. 5 to 9 hours c. 15 to 24 hours d. 20 to 29 hours 28. It is a food packaging method that removes all air from a food-filled, plastic film package before sealing it. a. smoking b. drying c. vacuum packing d. weighing 29. Which is NOT TRUE about packaging a smoked fish? a. Sort cooled smoked fish according to size b. Pack or transfer smoked fish in bulk packaging materials by arranging the fish head and tail in any position. c. When the packaging material is nearly full, weigh the whole pack to check the product weight attained. d. Close or seal the packs. 30. The following nutrients can be found in an egg, EXCEPT. a. vitamins b. minerals c. omega 3 d. amino acids

110.31.b.17.C

Topic: Reading/Vocabulary Development

STAAR English II High School 2014 - Past Paper

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