Ponot National High School

Diagnostic Examination
Cookery
Table of Specifications

Topic Competencies % # of items Easy Average Difficult Total

60% 30% 10% 100%

PREPARE 10% 10 6 3 1 10
VEGETABLE 1.1 Identify the classification of
DISHES vegetables.
1.2 Identify the basic cutting techniques.
1. Classifications of 1.3 Identify the ways in cooking
vegetables. vegetables.
2. Basic cutting
techniques.
3. Ways of cooking
vegetables.

PREPARE AND COOK 10% 10 6 3 1 10

SEAFOOD DISHES
1. Classifications of
seafoods.
2. Scaling, filleting,
skinning and
deboning of fish.
2.1 Identify the classifications of
seafood.
2.2 Enumerate the parts of fish.
2.3 Identify the market forms of
fish.
2.4 Perform scaling whole fish,
filleting fish, skinning and
deboning fish.

PREPARE STOCKS,
SAUCES AND SOUPS 10% 10 6 3 1 10

1. Classification of 1.1 Define stock.

stocks. 1.2 Identify ingredients in
2. Classifications preparing stocks.
of soups. 1.3 Identify guidelines in preparing
3. Classification of stock.
sauces. 1.4 Identify different kinds of
spices and seasoning.
 1.5 Define soup.
1.6 Identify types of soups.
1.7 Explain the basic principles of
preparing soups.
1.8 Define sauce.
1.9 Identify basic sauces for meat,
vegetables and fish.

PREPARE AND 1.1. prepare the kitchen tools,

COOK SEAFOOD equipment, and ingredients based 25% 10 6 3 1 10
DISHES (PC) on required standards
1.2. identify types, varieties, market
forms, nutritive value, and
composition of fish and seafood
1.3. assemble ingredients
according to recipes, recipe card,
or enterprise standard 1.4. identify
steps in processing fish
Total 100% 40 24 12 4 40

Prepared by:
GELA L. VILLADAREZ
Subject Teacher
Noted by:

JOEL B. ISOLANA, EMD

School Principal