DEPARTMENT OF EDUCATION

REGION I
Division of Pangasinan I
CANAN NATIONAL HIGH SCHOOL
Malasiqui, Pangasinan
S. Y. 2019 – 2020

TABLE OF SPECIFICATIONS
2nd Quarter Examination in BREAD AND PASTRY PRODUCTION
(Grade 11 TVL)

LEARNING LEVEL OF DIFFICULTY

COMPETENCIES EASY (60%) MODERATE (30%) DIFFICULT (10%)
Remembering Understanding/ Applying Analysis/Evaluating/
Creating
Select measure and weigh I. 3,4,15 I. 21,22,
required ingredients according to
recipe or production II. 6, II. 2, 8,
requirements.
Prepare a variety of bakery I.4,6,14, 18 I.19, III. 1-5
products according to standard.
Mixing procedures II. 1, 7, 25 II.
/formulation/recipes and desired
products characteristics.
Use appropriate equipment I.1, 12,13,16 I.20
according to required bakery
products and standard operating II.1 II. 3, 9
procedures.
Bake bakery products according I.9,10,23, 24 I. III. 1-5
to techniques and appropriate
conditions. II. II. 4
Select required oven temperature I.2,7,8 I. III. 1-5
to bake goods in accordance
with the desired characteristics, II.10 II.5
standards recipe specifications.
TOTAL 25 10 15

Prepared by: Checked by: Approved by:

Jenice F. Diniz Ma. Daisy S. Jacalne Ph.D. Nicanor L. Langit Ed.D

SHS Teacher II Master Teacher II Public Schools District Supervisor
OIC, Office of the School Heads