HELE 5 NAME _________________________GR.

5 __________________ SCORE ____________

LESSON 1: PUBERTY AND PERSONAL HYGIENE

Fill in the gaps to complete each statement below. Choose your answers from the given word bank below.
Word Bank
menstruation hormones emotional
hair circumcision take a bath
earlier an adult pituitary
personal hygiene later brushing

1. Puberty is the time when a person changes from a child into __________________________________.
2. The ____________________________ gland is the brain causes the body to produce growth hormones.
3. Physical changes during puberty are caused by _____________________________ which are chemical
messengers produced by the body.
4. Girls usually reach puberty a little _______________________________________ then boys.
5. During puberty a person experiences physical, social, and _____________________________ changes.
6. ____________________________ is the discharge of blood and tissues from the uterus at approximately
monthly interval. It is also known as female monthly period.
7. _______________________________ is a surgical removal of the foreskin that covers the tip of the penis.
8. During puberty ___________________________ begins to grow on their armpits and in their groin area.
9. Having good ____________________________ practices mean taking care of yourself and leading a
healthy lifestyle.
10. To control your body odor and to smell nice all the time, you should ____________________________
everyday

LESSON 2: TAKING CARE OF ONE’S LOOKS

PERSONAL APPEARANCE- means the way you look.

A POSITIVE TEENAGE BODY IMAGE- is an important part of healthy self – esteem.

How to look your BEST:

1. Maintain a daily hygiene schedule to keep yourself neat and clean at all times.

2. Maintaining good or correct posture.

3. Wearing presentable and appropriate clothing.

4. Engaging in healthy habits.

 Eat the right kind and right amount of food.
 Have a regular physical activity.
 Drink a lot of water.
 Get sufficient rest and sleep.
 Limit TV, video game and computer time.

POSTURE- refers to the way in which your body is positioned when you are standing, sitting, walking, running lying or
even bending.

LESSON 3: CARING FOR CLOTHES

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Directions: Match column A with B. Write only the letter of the correct answer on the blank.
A B
1. It is a sewing technique for repairing holes or worn areas A. Patching
in fabrics using needle and thread alone.
2. It is a process where you use heated flat iron to remove B. Darning
wrinkles and folds and to smoothen out the clothes.
3. It is sewing a piece of fabric or cloth to cover tear or a C. Ironing
hole to strengthen the weak spot of a garment.
4. It refers to the different ways of repairing clothes. D. Washing of clothes
5. It is the process of caring for clothes using water and E. Mending
detergent soap to remove dirt and unpleasant odor.

Darning is done to repair a straight tear

a diagonal tea and a three - cornered tear.

Arrang the steps in washing the Encircle the ironing tips.

clothes using numbers 1 to 7.
a. Leave the hot iron on the same spot for a long time.
a. Sorting ___
. b. Press the buttons, zippers and other accessories.
b. rinsing ___
c. Prepare the working area and all the materials to be used.
c. soaking ___
d. Follow the iron setting for different materials.
d. washing with soap ___
e. Hang or fold the garments immediately after ironing them.
e. drying ___
f. Iron dark fabric on the wrong side to prevent shiny spots.
f. removing excess water ___
g. Sort clothes according to nature and clothing standard.
g. pre-treatment ___
Patching is done to repair a hole

HAND SEWING STITCHES HAND SEWING SUPPLIES

 RUNNING STITCH  PAIR OF SCISSORS
 BASTING STITCH  MEASURING TAPE
 BACK STITCH  THREAD
 SLIP STITCH  THIMBLE
 BLANKET STITCH  SEAM RIPPER
 BUTTON HOLE STITCH  PINCUSHION
 BUTTON SHANKS  FABRIC MARKING PINS
 FELL HEMMING 
 CATCH HEMMING STITCH
 SNAPS AND NOTIONS
LESSON 4: TAKING CARE OF THE HOME

Match column A with B. Write only the letter of the correct answer on the blank.

A B
1. It is called a home when its clean, neat, orderly, and A. Bedroom
comfortable furnished.
2. This is where the family receives visitors. B. Dining Room

3. They are needed to organize and take care of your home C. Home
and properties.

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 4. This is where the family dine or eat together. D. Living Room

5. Another way of taking good care of the home to make it a E. Bathroom and
better place to live in.
6. This is where you relax, read, study. F. Household fixes and repair

7. This is where food is prepared and this is where you wash G. Home management skills
the dishes.
8. It is more than just a roof over your head, it’s the place H. House
where you can bring up a family.
9. This is the smallest place in the house I. Kitchen

The most common household

fixes and repairs include:

 Clogged drains
 Dripping faucet
 Fixing screen door
 Door that won’t close or latch
 Replacing a light switch
 Loosen up a stuck window
 Replacing a door lock set
 Squeaky door hinges
 Replacing busted lights or bulbs

HOME MANAGEMENT SKILLS

1. Floor care-sweeping, mopping, polishing, vacuuming, and
washing rugs
2. Furniture care- dusting and polishing
3. Bathroom chores-scrubbing floors and walls, disinfecting
LESSON 5: PLANNING HEALTHY MEALS FOR THE FAMILY
toilet bowl
4. Organizing
Directions: The following are principles and guidelines in buying fresh and storing
foods. Identify household
the food goods and
being described. cleaning
Write your answer
on the space provided for. supplies.
5. Kitchen chores-washing and drying dishes, cleaning the ref,
Poultry Beef stove and oven.Pork Fish
Fruits & Vegetables Cereal 6. Maintaining household
Eggs appliances and Canned
tools. Goods
safety routines-keeping a fire extinguisher easily accessible,
storing knives, unplugging appliances that are not in use,
turning on burners only after pots or pans are in place.
1. clean, unbroken and rough shell
7. Segregating and proper disposal of wastes.
2. bright red gills, firm bodies, clear eyes; bright shiny tight scales covered with clear slime.
3. The fleshy tissue is clean, compact, and 8.redOrganizing
in color. Thedrawers, cabinets
far is white and theand closets.
meat is yellowish.
9. Fixing bed upon waking up.
4. The flesh in pinkish-gray in color. The meat is compact and does not separate.

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 5. Firm muscles, not bulging due to water injected beneath the skin; free from bruises and feathers.
6. Whole grains; free from foreign particles such as insects, small stones and weeds.
7. In good shape with no rust, dents and bulges; expiry data is still far from the present date.
8. Fresh, in season, free from bruises, holes, wrinkles, spots and insects; brightly colored.
9. With no unpleasant odor or smell.
10. Damage free and heavy from their size.

LESSON 6: PREPARING AND COOKING FOOD

Directions: Classify the following. Fill in the blanks before each number. Choose your answers from the box bellow.

Blend/Mix Flake Julienne Mince

Caramelize Glaze Mash Squeeze
Cream Grind Measure Thaw

____________________1. To cut food into thin, stick-size strips.

____________________2. To break a food by pressing it with the back of a spoon to make into
soft, pulpy mass or mixture
____________________3. To extract or to obtain something by the application of pressure.
____________________4. To combine two or more ingredients thoroughly.
____________________5. After chopping, keep chopping until the food pieces are as small as
possible.
____________________6. To cook sugar with a small amount of water until it turns into a thick
golden syrup.
____________________7. To apply a liquid that forms a glossy coating.
____________________8. To mechanically break down a food into finer texture.
____________________9. To break into small pieces with a fork as in cooked fish.
____________________10. To become soft or liquid as a result of warm temperature.

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