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    TOS Science 10

    Uploaded by

    Thomas Jill
    This document contains a table of specification for a test on cookery, specifically preparing egg and cereal/starch dishes. It outlines 4 learning competencies for eggs and 4 for cereals/starches, with specific learning objectives and K-12 CG codes for each. It also includes the cognitive process dimensions, number of items, and percentage of the test allocated to each competency. The test will contain 40 total items testing various levels of remembering, understanding, applying, analyzing, evaluating and creating.

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    TOS Science 10

    Uploaded by

    Thomas Jill
    6 views2 pages
    This document contains a table of specification for a test on cookery, specifically preparing egg and cereal/starch dishes. It outlines 4 learning competencies for eggs and 4 for cereals/starches, with specific learning objectives and K-12 CG codes for each. It also includes the cognitive process dimensions, number of items, and percentage of the test allocated to each competency. The test will contain 40 total items testing various levels of remembering, understanding, applying, analyzing, evaluating and creating.

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    This document contains a table of specification for a test on cookery, specifically preparing egg and cereal/starch dishes. It outlines 4 learning competencies for eggs and 4 for cereals/starches, with specific learning objectives and K-12 CG codes for each. It also includes the cognitive process dimensions, number of items, and percentage of the test allocated to each competency. The test will contain 40 total items testing various levels of remembering, understanding, applying, analyzing, evaluating and creating.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    6 views2 pages

    TOS Science 10

    Uploaded by

    Thomas Jill
    This document contains a table of specification for a test on cookery, specifically preparing egg and cereal/starch dishes. It outlines 4 learning competencies for eggs and 4 for cereals/starches, with specific learning objectives and K-12 CG codes for each. It also includes the cognitive process dimensions, number of items, and percentage of the test allocated to each competency. The test will contain 40 total items testing various levels of remembering, understanding, applying, analyzing, evaluating and creating.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    Region Office No. VIII
    Division of Northern Samar
    Bobon District
    ACEREDA INTEGRATED SCHOOL
    SY:2022-2023

    TABLE OF SPECIFICATION
    TLE 10- COOKERY
    1st Periodical Test – First Quarter Period
    S.Y. 2022 - 2023
    COGNITIVE PROCESS DIMENSIONS
    K-12 CG Code

    No. of Items
    (Computed)
    No. of Items
    No. of Days

    Percentage

    Understanding
    Remembering

    Evaluating
    Analyzing
    Applying

    Creating
    Learning Competency

    TLE_HECK912ED-
    PREPARE EGG DISHES (ED) Ia-1
    12.5%
    LO 1. Perform mise en
    place
    1.1identify an egg’s
    components and its
    5 5.00 5 2,3,4 1,5
    nutritive value identify
    and prepare ingredients
    according to standard
    recipes

    LO 2. Prepare and cook TLE_HECK912ED-


    Ib-d-2
    12.5% 5
    egg dishes
    2.1 identify the market
    forms of eggs 5.00
    5 7,8 9,10 6
    explain the uses of eggs in
    culinary arts cook egg
    dishes in accordance with
    the prescribed salad
    LO 3. Present egg dishes TLE_HECK912ED-
    Ie-3
    12.5% 5
    select suitable plates
    according to standards 5.00
    present egg dishes
    hygienically and 5 15 11,12 13,14
    attractively using suitable
    garnishing and side dishes
    sequentially within the
    required time frame
    LO 4. Evaluate the TLE_HECK912ED-
    Ie-4
    12.5% 5.00 5
    finished product
    5 16 17,20 18,19
    4.1 rate the finished
    products using rubrics
    PREPARE CEREALS and TLE_HECK912CD
    -If-5
    5 12.5% 5.00 5 21,22,23 24,25
    STARCH DISHES
    LO 1. Perform mise en
    place
    1.1 identify the
    ingredients in the
    preparation of various
    types of starch and cereal
    dishes
    LO2. Prepare starch and TLE_HECK912CD
    -Ig-i-6
    12.5% 5.00 5
    cereal dishes
    2.1 cook various types of
    starch and cereal
    dishes
    prepare sauces and 5 28,29,30 26,27
    accompaniments of
    selected starch and cereal
    products follow safety and
    hygienic practices while
    working in the kitchen
    LO 3. Present starch and cereal TLE_HECK912CD
    12.5% 5.00 5
    dishes -Ij-7
    present starch dishes with suitable 5 32,33, 34, 31,35
    plating and garnishing
    according to standards
    LO4. Storing starch and cereal TLE_HECK912CD
    12.5% 5.00 5
    dishes -Ij-8
    4.1 store starch and cereal at
    appropriate temperature
    4.2 maintain optimum
    freshness and quality of 5 39,40 36,37,38
    starch and cereal dishes
    according to standards
    store starch and cereal according
    to standard operating
    procedures

    TOTAL 40 100% 40.00 45 9 9 5 9 6 2

    Prepared by: Checked by:

    RHEA T. ALO MICHAEL S. SAGORIO


    Teacher III JHS Department-in-Charge

    Approved by:

    ANALYNNE M. BALERO, PhD.


    School Principal-III

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