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  • Preparing Cooking and Storing Meat: Topic Objectives Easy (70%) Average (20%) Difficult (10%) Total

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    Jobert eulatriz
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    This document is a table of specification for a Grade 9 TLE Cookery exam that will cover three topics: 1) Preparing and storing meat, 2) Preparing appetizers and salads, and 3) Storing appetizers and salads. It lists the objectives, distribution of questions by difficulty level, and total number of questions for each topic. The exam will have a total of 60 multiple choice questions, with 42 easy, 12 average, and 6 difficult questions. The table was prepared by the teacher Donna Joy Parcon and approved by the school principal.

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    Tos Cookery9

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    This document is a table of specification for a Grade 9 TLE Cookery exam that will cover three topics: 1) Preparing and storing meat, 2) Preparing appetizers and salads, and 3) Storing appetizers and salads. It lists the objectives, distribution of questions by difficulty level, and total number of questions for each topic. The exam will have a total of 60 multiple choice questions, with 42 easy, 12 average, and 6 difficult questions. The table was prepared by the teacher Donna Joy Parcon and approved by the school principal.

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    © All Rights Reserved
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    22 views2 pages

    Preparing Cooking and Storing Meat: Topic Objectives Easy (70%) Average (20%) Difficult (10%) Total

    Uploaded by

    Jobert eulatriz
    This document is a table of specification for a Grade 9 TLE Cookery exam that will cover three topics: 1) Preparing and storing meat, 2) Preparing appetizers and salads, and 3) Storing appetizers and salads. It lists the objectives, distribution of questions by difficulty level, and total number of questions for each topic. The exam will have a total of 60 multiple choice questions, with 42 easy, 12 average, and 6 difficult questions. The table was prepared by the teacher Donna Joy Parcon and approved by the school principal.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    BANISILAN NATIONAL HIGH SCHOOL

    Banisilan, Cotabato
    Table of Specification for 2nd Periodical Examination
    Grade 9 T.L.E COOKERY 9
    S.Y 2018-2019

    TOPIC OBJECTIVES Easy (70%) Average (20%) Difficult (10%) Total

    PREPARING COOKING  Select quality meat 1,2,3,4,5,6,7,8,9,10,11,12


    AND STORING MEAT ,13,14,15,16
     Prepare and portion meat 17,18,19,20,21,22,23 46
    40,41,42,43,44,
     Cook and present meat cuts for service 46,47,48,49,50,51 45,
    ,52,53,54,38,39 55,56,57,58,59,
     Store meat 60

    PREPARING  Prepare and present a variety of salads 31,32,33 27,28,30,34,35,36


    APPETIZERS AND and dressings.
    14
    SALADS (HOT AND
     Prepare and present a range of hot and
    COLD) cold appetizers. 24,25,26,29,37

     Store appetizers and salads.

    Total 42 12 6 60

    Prepared by: Checked and Verified by: Approved by:

    DONNA JOY S. PARCON BERTITO N. MOLINA ALEX B. PALMES


    SST-1 TLE-RATER Principal

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