TABLE OF SPECIFICATIONS

SECOND SUMMATIVE TEST IN COOKERY 7

NO. PERCEN NO. ITEM PLACEMENT

TOPIC COMPETENCIES OF TAGE OF OF
DAYS TIME ITEMS
Remembering Understanding Applying Analyzing Evaluating Creating TOTAL

Week 1-3: Appropriate Kitchen

Tool, Equipment and
Paraphernalia
- identify types of tools,
equipment, and paraphernalia
- classify the types of 6,7,8,9,10,11, 1,2,3,4,5,16,17
12 37.5 19         19
appropriate cleaning tools and 12,13,14,15 ,18,19
equipment based on their uses

Week 4: Carry Out

Measurements and Calculations
- give the abbreviations and 20,21,22,23,
equivalents of measurements 4 12.50 6     6
24,25
Week 5-6: Calculate Cost of
Production
- measure ingredients according 8 25.50 13    26,27, 34,35,36,   13
to recipe requirement - convert 28,29,30 37,38
systems of measurement ,31,32,
according to recipe requirement 33
- perform substitution of

1
ingredients

Week 7: Importance of
Occupational Health and Safety
Procedures
-discuss principles of costing 39,40,41,42,43
4 12.50 6 6
- compute cost of production ,44
Week 8: Evaluate and Control
Hazards in the Workplaces
-recognize the importance of 45,46,47,48,49
4 12.50 6 6
OSH ,50

TOTAL 32 100 50 16 21 8 5 0 0 50

Prepared by:

GAMELILIA S. BUENAFE RAYMUNDO F. HERMO

Teacher II / TLE 7 Principal II