ANSWER KEY 4.

1-1
1. B
2. A
3. C
4. D
5. E
ANSWER KEY 4.1-2
1.
a. Good soil conditioner Restores plant vitality
b. Reduces plant stress on seedlings
c. Collects nitrogen from the atmosphere, thus promotes faster plant growth.
d. Controls pests and diseases
e. Serves as foliar fertilizer spray to cut flowers and ornamentals
f. Reduces growth of weeds and grasses seeds
2.
a. A good source of nitrogen
b. Serves as “growth hormone” for plant growth and development
c. Used as foliar spray
d. Food of microorganisms

ANSWER KEY 4.1-3

1. Water container
- is a container for storing water
2. Rubber bond
- which is commonly used to hold multiple objects together
3. Wheel borrow
- is used for hauling trash, manures, fertilizers, planting materials and other
equipment
4. Molasses
- is a viscous by-product of the refining of sugarcane or sugar beets into sugar.
5. Measuring cup
-Make the calibrating procedure easy to use for students and professional users of sort
ANSWER KEY No 4.1-4
Test I. 6. B
1. B 7. D
2. D 8. B
3. A 9. D
4. D 10.C
5. A

ANSWER KEY 4.1-5

TEST-I ENUMERATION
1.
 Seire  Seiketsu
 Seiton  Shitsuke
 Seiso
2.
a. Reduce
b. Reuse
c. Recycle

Answer Key Test I.

1. B
 2. D 2. True
3. A 3. True
4. D 4. False
5. A 5. False
6. B
7. D Test III.
8. B 1. B
9. D 2. A
10.C 3. C
4. D
Test II. 5. E
1. True

Performance Test

Specific Instruction for the Candidate:

1. You are not allowed to take the exam if you’re not wearing the proper
PPA/PPE.
2. You are required to perform this performance within 3hrs.
3. Cellular phone is not allowed.
4. You are allowed to take 10 min break.
5. You are not allowed to barrow tools/ materials/ and equipment to your co
candidate.
Qualification ORGANIC AGRICULTURE PRODUCTION
NC II
Unit of Competency Produce Various Concoctions and extracts
General Instruction: Performing routinely procedure of preparing various concoctions and
extracts.

Specific Instruction: Perform the routinely procedure of preparing various concoctions and
extracts.
1. Appropriate tools, materials, and simple equipment are identified and prepared
according to its usage in performing routinely procedure of preparing various
concoctions and extracts.
2. Principles of 5S and 3S.