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    TOS - TLE - Grade 9 and 10 - 3rd Quarter

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    CZARINA CRUZ
    The document outlines a table of specifications for a 3rd summative test in TLE-Cookery 9. It lists 7 lessons that will be covered, the corresponding competencies assessed, and the number and placement of test items for each lesson. Lessons include tools and equipment for sandwiches, ingredients for sandwiches, culinary terms related to sandwiches, components of a sandwich, types of bread for sandwiches, methods of preparing sandwiches, and portion control of sandwich ingredients. A total of 30 test items will assess competencies such as identifying tools, ingredients, industry terms, sandwich components, bread, preparation methods, and tools for portion control.

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    TOS - TLE - Grade 9 and 10 - 3rd Quarter

    Uploaded by

    CZARINA CRUZ
    2K views2 pages
    The document outlines a table of specifications for a 3rd summative test in TLE-Cookery 9. It lists 7 lessons that will be covered, the corresponding competencies assessed, and the number and placement of test items for each lesson. Lessons include tools and equipment for sandwiches, ingredients for sandwiches, culinary terms related to sandwiches, components of a sandwich, types of bread for sandwiches, methods of preparing sandwiches, and portion control of sandwich ingredients. A total of 30 test items will assess competencies such as identifying tools, ingredients, industry terms, sandwich components, bread, preparation methods, and tools for portion control.

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    TOS_ TLE_ Grade 9 and 10_3rd Quarter

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    The document outlines a table of specifications for a 3rd summative test in TLE-Cookery 9. It lists 7 lessons that will be covered, the corresponding competencies assessed, and the number and placement of test items for each lesson. Lessons include tools and equipment for sandwiches, ingredients for sandwiches, culinary terms related to sandwiches, components of a sandwich, types of bread for sandwiches, methods of preparing sandwiches, and portion control of sandwich ingredients. A total of 30 test items will assess competencies such as identifying tools, ingredients, industry terms, sandwich components, bread, preparation methods, and tools for portion control.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    2K views2 pages

    TOS - TLE - Grade 9 and 10 - 3rd Quarter

    Uploaded by

    CZARINA CRUZ
    The document outlines a table of specifications for a 3rd summative test in TLE-Cookery 9. It lists 7 lessons that will be covered, the corresponding competencies assessed, and the number and placement of test items for each lesson. Lessons include tools and equipment for sandwiches, ingredients for sandwiches, culinary terms related to sandwiches, components of a sandwich, types of bread for sandwiches, methods of preparing sandwiches, and portion control of sandwich ingredients. A total of 30 test items will assess competencies such as identifying tools, ingredients, industry terms, sandwich components, bread, preparation methods, and tools for portion control.

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    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    TABLE OF SPECIFICATION

    TLE-COOKERY 9
    3RD SUMMATIVE TEST

    LESSON COMPETENCIES Number Item


    of Items Placement

    1. Tools, equipment, and 1. Identify tools and equipment


    utensils needed in preparing needed in the preparation of
    sandwiches sandwiches
    2. Clean, sanitize, and
    prepare tools and equipment 3 1-3
    based on desired task.

    2. Variety of ingredients in
    preparing sandwiches
    1. Identify ingredients according to
    the given recipe 4 4-7

    3. Common culinary
    terms/industry terms used with 1. identify industry terms related 3 8-10
    to sandwiches
    regards to sandwiches

    1. Identify the components of a


    4. Components of a sandwiches 4 11-14
    sandwich

    5. types of bread suited for a 1. Identify bread suited for a


    6 15-20
    sandwich sandwich

    1. Select appropriate method for


    preparing sandwiches
    6. Methods of preparing 2.Select / prepare fillings and 6 21-26
    sandwiches. spread
    3.Select / prepare glazes and
    sauces

    7. Portion control of sandwich


    1. Tools used for portion control 4 27-30
    and its ingredients

    30
    TABLE OF SPECIFICATION
    TLE-COOKERY 10
    3RD SUMMATIVE TEST

    LESSON COMPETENCIES Number Item


    of Items Placement

    1. Prepare stocks for menu 1. Use ingredients and flavoring


    items according to enterprise standards 9 1-9

    1. Identify the correct ingredients


    2. Prepare soups required for
    in preparing soups, 3 10-12
    menu items
    including stocks and garnishes

    3. Prepare sauces required for 1. Classify various types of sauces


    menu items and their corresponding 5 13-17

    8 18-25

    2. Identify the type of service ware


    to be utilized in serving poultry
    and game-bird dishes present
    5 26-30
    plated poultry and game-bird
    dishes with appropriate sauces,
    garnishes, and accompaniments

    30

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