Republic of the Philippines

Department of Education
Region VI – Western Visayas
Division of Negros Occidental
District of Manapla
MANAPLA NATIONAL HIGH SCHOOL – QUINAROYAN ANNEX
Hda. Quinaroyan, Brgy. San Pablo, Manapla, Negros Occidental
S.Y. 2023 – 2024

TLE 10
ST
1 QUARTER TABLE OF SPECIFICATION

Item Location

Number of Items
Easy Average Difficult

Number of Days

Percentage
(60%) (30%) (10%)
LEARNING COMPETENCIES

Understand
Remember

Evaluate
Analyze

Create
Apply
1. Tools, utensils, and equipment needed in egg
9,37 6,24
preparation 9 28% 11 1-4 7
,39 ,40
Identify an egg components and its nutritive value
10,
2. Identify the market forms of eggs 5 15% 6 29, 11 20 23
31
3. Explain the uses of eggs in culinary arts
Present egg dishes hygienically and attractively 5,2
4 12% 5 27 8 36
using suitable garnishing and side dishes 4
sequentially within the required time frame
4. Prepare the tools, equipment, and ingredients 16,
2
based on prescribed standards 5 15% 6 18, 21 17
5
22
5. Determine the sources and kinds of starch and
cereals 12- 3
5 15% 6 28 33
Identify the ingredients in the preparation of 14 2
various types of starch and cereal dishes.
6. Cook various type of starch and cereal dishes 15,
3
Present starch dishes with suitable plating and 5 15% 6 19, 34 26
8
garnishing according to standards 35
**
Ex
pre
ssi
100
Total 33 on
%
is
fau
lty
**

Prepared by: Noted:

JONA MAE L. JELUA MARICEL G. TUAYON

Approved:

NARCISO L. TALLEDO, EdD