School MAIMPIS INTEGRATED SCHOOL – SECONDARY Grade Level TEN

Teacher MARIA LOURDES R. QUIROZ Learning Area T.L.E (COOKERY)

Quarter FIRST
TABLE OF SPECIFICATIONS

No. of Item Specification (Type of Test and Placement)

No . of
Content Area Learning Competencies Code % Items/
Days Remembering Understanding Applying Analyzing Evaluate Creating
Points
Perform mise en place for
TLE_HECK10E
egg dishes. 7 16 8 1-8
D-Ia-1
Prepare and cook egg
TLE_HECK10E
PREPARE EGG dishes. 9 20 10 9-18
D-Ib-d-2
DISHES (ED)
Present egg dishes. TLE_HECK10E
5 10 5 19-23
D-Ie-3
Store egg dishes. TLE_HECK10E
2 4 2 24-25
D-Ie-4
Perform mise en place for
TLE_HECK10C
starch and cereals dishes. 5 10 5 26-30
D-If-5
Prepare starch and cereals
TLE_HECK10C
PREPARE dishes. 9 20 10 31-40
D-Ig-i-6
CEREALS and
STARCH DISHES Present starch and cereals
(CD) TLE_HECK10C
dishes. 4 10 5 41-45
D-Ij-7
Store starch and cereals
TLE_HECK10C
dishes. 4 10 5 46-50
D-Ij-8

TOTAL 45 100 50 0 10 20 20 0 0

Prepared by: Reviewed by: Noted by:

MARIA LOURDES R. QUIROZ RANDY G. SALVADOR GUILLERMO S. FABILLAR

Teacher I Head Teacher III OIC-School Head
 School MAIMPIS INTEGRATED SCHOOL – SECONDARY Grade Level SEVEN
T.L.E. (COMMERCIAL
Teacher MARIA LOURDES R. QUIROZ Learning Area
COOKING)
Quarter FIRST
TABLE OF SPECIFICATIONS

No. of Item Specification (Type of Test and Placement)

No . of
Content Area Learning Competencies Code % Items/
Days
Points Remembering Understanding Applying Analyzing Evaluate Creating
identify types of tools,
equipment, and
paraphernalia
USE OF KITCHEN
classify the types of
TOOLS,
appropriate cleaning tools TLE_HECK7/8
EQUIPMENT, AND 5 11 5 1-5
and equipment based on UT-0a-1
PARAPHERNALIA
their uses
(UT)
describe the various types of
kitchen tools, equipment,
and paraphernalia
select various types of
chemicals for cleaning and
sanitizing kitchen tools,
equipment, and
paraphernalia
clean and sanitize kitchen TLE_HECK7/8
MAINTENANCE OF 5 11 5 6-10
tools and equipment MT-0b-2
KITCHEN TOOLS,
use cleaning tools,
EQUIPMENT, AND
equipment, and
PARAPHERNALIA
paraphernalia
(MT)
maintain kitchen tools,
equipment, and work areas
store or stack cleaned
equipment and utensils TLE_HECK7/8
4 9 5 11-15
safely in the designated MT-0c-3
place
 give the abbreviations and
equivalents of
measurements
identify the types of
measuring tools
describe the functions of
measuring tools
PERFORM TLE_HECK7/8
measure ingredients 4 9 5
MENSURATION PM-0d-4 16-20
according to recipe
AND requirement
CALCULATIONS convert systems of
(PM) measurement according to
recipe requirement
perform substitution of
ingredients
TLE_HECK7/8
Calculate cost of production 5 11 5 21-25
PM-0e-5
read and interpret
TLE_HECK7/8
architectural kitchen 5 11 5 26-30
INTERPRET KL-0f-6
symbols and layout
KITCHEN LAYOUT
prepare a sketch and layout
(KL) TLE_HECK7/8
according the type of 5 11 5 31-35
KL-0g-7
kitchen
Importance of Occupational
TLE_HECK7/8
Health and Safety 4 9 5
PRACTICE OHSP-0h-8 36-40
Procedures
OCCUPATIONAL
determine the types of
HEALTH AND TLE_HECK7/8
hazards and risks the 4 9 5 41-45
SAFETY OHSP-0i-9
workplace
PROCEDURES
Evaluate and Control
(OSHP) TLE_HECK7/8
Hazards and Risks in the 4 9 5 46-50
OHSP-0j-10
Workplace
TOTAL 45 100 50 0 10 15 15 0 10

Prepared by: Reviewed by: Noted by:

MARIA LOURDES R. QUIROZ RANDY G. SALVADOR GUILLERMO S. FABILLAR

Teacher I Head Teacher III OIC-School Head