Table of Specification (two way)

Content Class Rememberi Understan Applying Analyzing Evalua Creati Total Items
Sessio ng ding ting ng Items Distri
n butio
n

Tool, 4 1-10 11 1 1 14 1-4

Utensils
and 12-14
equipme
nt

Physical 2 15,16,17 18 4 15-18

structure
and
compositi
on of
eggs

Nutritive 1 19,20,21 3 19-21

quality
and
market
forms of
eggs

Egg 1 22 23-24 3 22-24

dishes
and
variety

Occupati 1 26,27 25 3 25-27

onal
health
and
safety

Source, 2 28,29,30,31 4 28-31

compositi
on and
structure
of starch

Store 4 32,33,34,35, 39 37 9 32-40

starch 36,38,39,40
and
cereal
dishes

15 30 4 7 1 40