REPUBLIC OF THE PHILIPPINES

PANABO CITY NATIONAL HIGH SCHOOL

S.Y. 2021-2022
TABLE OF SPECIFICATIONS FOR COOKERY 9
FOURTH PERIODICAL EXAMINATION

Time (Hrs) Percentage Learning Competencies/Objectives

A. Perform mise en place

1 2.816901408 1. Identify tools and equipment needed in preparing desserts

1 2.816901408 2. Importance of dessert in a meal

1 2.816901408 3. Classify desserts according to types of ingredients used

1 2.816901 4. Identify characteristics of desserts

4 11.26760563 Total Items

B. Prepare desserts

2.5 7.042253521 1. Identify ingredients for desserts

5 14.08450704 2. Select and prepare sweet sauces

9 25.35211268 3. Prepare variety of desserts and sauces using sanitary practices

1.5 4.225352113 4. Follow workplace safety procedures

18 50.70422535 Total Items

C. Plate/Present desserts

1 2.816901408 1. Identify dessert accompaniments and hygienic procedures

2 5.633802817 2. Present desserts attractively

1 2.816901408 3. Identify factors in plating and presenting desserts

4 11.26760563 Total Items

D. Storing desserts and Select packaging materials

2.5 7.042253521 1. Keep desserts in appropriate conditions to maintain their quality and taste

1 2.816901408 2. Define packaging, its importance and functions

2 5.633802817 3. Select packaging materials in accordance with enterprise standards

5.5 15.49295775 Total Items

E. Package food items

2 5.633802817 1. Package food items in compliance with Occupational Health and Safety Procedure

1 2.816901408 2. Adopt appropriate packaging method according to enterprise standards

 1 2.816901408 2. Adopt appropriate packaging method according to enterprise standards

1 2.816901408 3. Label food according to industry standards

4 11.26760563 Total Items

35.5 100 GRAND TOTAL
HE PHILIPPINES
ONAL HIGH SCHOOL
21-2022
IONS FOR COOKERY 9
CAL EXAMINATION

Level of Cognitive Domain

Points
Rem Und App Ana Eva Cre

Items written here are excluded fo

2 consistency o
2
#1-2
1 1
2
#3 #4
2
2
#5-6
2
2
#7-8 Distributio
3 3 2 0 0 0 8

2 2
4
#9-10 #11-12
4 2 2
8
#13-16 #17-18 #19-20
2 6 2 4
15
#21-22 #23-28 #29-30 #31-34
3
3
#35-37
4 2 13 4 0 6 29

2
2
#38-39
1 1 1
3
#40 #41 #42
2
2
#43-44
5 0 1 1 0 0 7

1 1 1 1
4
#45 #46 #47 #48
2
2
#49-50
3
3
#51-53
3 0 1 4 1 0 9

1 2
3
#54 #55-56
2
2
 2
#57-58
2
2
#59-60
3 0 4 0 0 0 7
18 5 21 9 1 6 60

Prepared by:

BTLEd 3A - Group 1
Grade 9 Teachers
Items written here are excluded for printing the TOS. This is for monitoring the
consistency of the values in the TOS.
Encode here.
# of Hours Spent in the Quarter: 35.5
# of Points of the Exam: 60
Note: The values you encoded on the gray cells should
equate to the computed values in the TOS.

Distribution of Items per Level

Remembering and Understanding 38.333333
Applying and Analyzing 50
Evaluating and Creating 11.666667
Note: The first cell should be more or less 30%, the second
should be more or less 50%, and the third should be more or
less 20%.