TABLE OF SPECIFICATIONS

Cookery Grade 12 2nd Quarter Examination SY: 2019-2020

Subject Grade Grading period School Year

DOMAINS Total Number

Topic Time spent Of Test items
/Frequenc Actual Adjusted
y Remembering Understandin Applying Analyzing Evaluating Creating
g
PREPARE AND COOK MEAT
3 1,2 2.25 2
1. Principles in meat preparation
2. Market forms of meat 3 3,4 2.25 2

3. Different kinds of meat 7 5, 19,20 31, 32 5.25 5

4. Different types of meat cuts 8 6,7 21,22 33,34 6 6

5. Tools, utensils, and equipment for meat preparation 6 8,9 23, 35 43 4.5 5

6. Techniques in meat tenderizing 5 10, 24 44,45 3.75 4

7. Variety of meat dishes 4 36 46,47 3 3

8. Methods of cooking meat 5 11,12 25, 26 3.75 4

9. Cooking specialty cuts 3 27 37 2.25 2

10. Cooking frozen meat 5 49,50,51 3.75 5

52,53
11. Types of marinades 3 13 28 2.25 2

12. Methods of presenting meat dishes 29,30 38,39

5 3.75 4
 13. Plating 5 14,15 40 54 3.75 4
14. Garnishing 4 16 41 3 3

4 48 55, 56 3 3
15. Portion control for cooked meat
16. Techniques in storing meat 5 17,18 42 3.75 3

17. Evaluation of the finished product using rubrics 5 57-60 3.75 3

Total 80 18 12 12 6 6 6 60 60
30% 20% 20% 10% 10% 10% 60 60

Prepared By: Checked by: Approved by:

Ghilany C. Cacdac Zoila A. Martinez
Subject Teacher Principal 1 EPS/PSDS