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  • Tos 2nd Quarter Food Processing

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    Rodelyn Delos Santos
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    This document contains the objectives and test specifications for a 2nd quarter examination on food preservation for 7th grade students. It outlines the topics to be covered, including an introduction to food processing and preservation, the importance of food preservation, tools and equipment for food preservation, methods of food preservation, and preparing raw materials for preserving fruits and vegetables. For each topic, it lists the specific objectives to be assessed in terms of knowledge, process, understanding, and performance. The total number of objectives per topic range from 6 to 23. It was prepared by three TLE (Technology and Livelihood Education) teachers.

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    TOS

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    This document contains the objectives and test specifications for a 2nd quarter examination on food preservation for 7th grade students. It outlines the topics to be covered, including an introduction to food processing and preservation, the importance of food preservation, tools and equipment for food preservation, methods of food preservation, and preparing raw materials for preserving fruits and vegetables. For each topic, it lists the specific objectives to be assessed in terms of knowledge, process, understanding, and performance. The total number of objectives per topic range from 6 to 23. It was prepared by three TLE (Technology and Livelihood Education) teachers.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    38 views2 pages

    Tos 2nd Quarter Food Processing

    Uploaded by

    Rodelyn Delos Santos
    This document contains the objectives and test specifications for a 2nd quarter examination on food preservation for 7th grade students. It outlines the topics to be covered, including an introduction to food processing and preservation, the importance of food preservation, tools and equipment for food preservation, methods of food preservation, and preparing raw materials for preserving fruits and vegetables. For each topic, it lists the specific objectives to be assessed in terms of knowledge, process, understanding, and performance. The total number of objectives per topic range from 6 to 23. It was prepared by three TLE (Technology and Livelihood Education) teachers.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    OBJECTIVES

    TABLE OF TEST SPECIFICATION


    TOPIC KNOWLEDGE PROCESS UNDERSTANDING PERFORMANCE TOTAL
    2nd Quarter Examination
    Food Processing
    /Preservation Grade 7 – Food Preservation
    (Introduction &
    3 1 2 6
    Definition)
    Importance of Food
    Preservation
    Tools & Equipment
    for Food 8 1 0 9
    Preservation

    Methods of Food
    14 5 4 23
    Preservation

    Preparation of Raw
    Materials for
    3 5 4 12
    Preserving Fruits &
    Vegetables

    Total
    28 12 10 50

    OBJECTIVES

    TOPIC KNOWLEDGE PROCESS UNDERSTANDING PERFORMANCE TOTAL


    Food Processing
    /Preservation
    (Introduction &
    1, 23 ,24, 31, 9, 14, 6
    Definition)
    Importance of Food
    Preservation
    Tools & Equipment
    3, 12, 15, 33, 36, 41,
    for Food 43 9
    47 50
    Preservation
    2,4, 5,6, 11, 13,
    Methods of Food
    16,17, 19, 27, 32, 40, 7, 29, 30, 35, 37 1 8, 10 , 26, 48 23
    Preservation
    42, 45
    Preparation of Raw
    Materials for
    20, 34, 38 18, 22. 39, 44, 49 21, 25 , 28, 46 12
    Preserving Fruits
    TABLE OF TEST SPECIFICATION
    2nd Quarter Examination
    Grade 7 – Food Preservation

    Prepared by:

    Mrs. Rodelyn A. Delos Santos


    Ms. Michelle Karen Agtoto
    Ms. Hyvimae Ayende
    TLE Teachers

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