T.L.

E- Grade 10
TABLE OF SPECIFICATION in COOKERY
Second Quarter
Prepare and cook seafood dishes
1.1.Prepare the kitchen tools, Factual,
equipment, and ingredients conceptual 1
1 4 1
based on required standards procedural (1)
1
1 1
1.2. Identify types, varieties, (2) (3)
LO1. Perform market forms, nutritive value,
2 8 2
Mise en and composition of fish and
seafood Factual
Place
Procedural 2
1.3 Assemble ingredients Factual
1
according to recipes, recipe 1 4 1 conceptual
(4)
card, or enterprise standard procedural 1
1.4.Identify steps in processing conceptual 1 (5)
1 4 1
fish procedural 1
2.1. Handle seafood factual 1 1(7)
2 8 2
hygienically procedure (6) 2
LO2. Handle
2.2. Thaw frozen seafood 1 1
fish and
correctly to ensure maximum (8) (09)
seafood 2 8 2
quality and maintain nutritional conceptual
value procedural 2
3.1. Clean, cut, and fillet factual 1 1 1 1
4 16 4
seafood procedural (10) (11) (12) (13) 4
LO3.Cook 3.2 prepare ingredients factual 1 1 1 1
4 16 4
fish and according to a given recipe procedural (14) (15) (16) (17) 4
shellfish 3.3.demonstrate various 1 1 1
1
methods of cooking fish and 4 16 4 ( 18) (20) (21)
(19)
shellfish factual 4
LO4. 1
Plate/Present 4.1.Prepare and present fish (22)
1 4 1
fish and and seafood dishes factual
seafood procedural 1
LO5. Store 5.1 Ensure that trimmings,
1
fish and fish, and seafood are stored 1 4 1 factual 1
(23)
seafood hygienically procedural
5.2 Check date stamps and
1
codes where applicable to 1 4 1 factual 1
(24)
ensure quality control procedural
LO6.
Evaluate the 6.1 Rate the finished products 1
5.3 Store seafood in 1 4 1 factual 1
finish using rubrics (25)
accordance with FIFO procedural
product 5 1
TOTAL operating procedures and 45 100 50 13 9 13 9 5 1 50
standard storage requirements
Prepared by:
Janet A. Decen
Pasonanca NHS
 T.L.E- Grade 10
TABLE OF SPECIFICATION in COOKERY
Second Quarter
Knowled Easy (60%)
Topics Objectives No. of No. of ge
%
Hour Item Dimensio Remember Understan
Prepare vegetables dishes d
n
1.1.Identify ingredients according to Factual, 2
.14289 .14(50) 2
standard recipe conceptu (3-4)
14.29 7.14 (1-2)
al
1.2. prepare ingredients according Factual 1
.0571 .06(50) procedur
Procedur
1
to a given recipe, required form, al (8) (9)
LO1. 5.71=6 3 al
Factual
and timeframe metacog
Perform conceptu
nitive 2
Mise en 1.3 Thaw frozen ingredients and .1429 al 2
Place wash raw vegetables following 14.29
7
procedur
(11-
(13-14)
standard procedures conceptu 12)
al
.0286(50) al
.0286 procedur
factual 1
1.4.Manipulative Pattern (18)
2.86 1.4=1 al
procedur
1.5.Cut final pattern 2.86 1.4 al
factual
2.1. identify market forms of procedur 1
2.86 1.4
vegetables e (20)
2.2. select various conceptu 1
kinds of vegetables according to a .0571 .06(50) al (21)
given menu 5.71=6 3 procedur
LO2.
Prepare al
Vegetabl 2.3. cook variety of vegetable
e dishes dishes following appropriate cooking
methods to preserve optimum
quality and nutrition
2.4 prepare suitable sauces and
.03(50) 1
accompaniment in serving 3 procedur
1.5 = 2 (24)
vegetable dishes al
3.1.present vegetable recipes with factual 1 1
LO3.Pres appropriate sauces and 5.71 3 procedur (26) (27)
ent accompaniment al
vegetabl
e dishes 1
3.3.Alter completed garment 2.86 1.4
factual ( 44)
4.1.store vegetables based on the factual 1 1
prescribed location and 5.71 3 procedur (45) (46)
temperature al
LO4.
4.2.demonstrate vegetable storage 1
Store
in accordance with FIFO operating 2.86 1.4 procedural (48)
vegetabl
procedures
es
factual 1
4.3.follow standard safety and .03(50)
3 procedur (49)
hygiene procedures 1.5 = 2
al
LO5.
Evaluate
the finish 5.1 rate the finished products using
product rubrics
RY

Moderte ( 30%) Difficult (10%)

Total
Apply Analyze evaluate create

2 1 (7)
(5-6)
7
1
(10)
3

2 1
(15-16) (17)
7

1
1 1
(19)
1
1 1
(22) (23)

1
(25)
2
1
(28)
3

1
1
(47)
3

1
1
(50)
2