Republic of the Philippines

Department of Education
REGION IV-A CALBARZON
SCHOOLS DIVISION OF CAVITE PROVINCE

TABLE OF SPECIFICATIONS
DIAGNOSTIC TEST IN COOKERY 11/12
FIRST SEMESTER
SY 2020-2021

TAXONOMY OF OBJECTIVES

Percent of Teaching

Understanding
Remembering
No. of Items
No.of Days

Evaluating
Analyzing
MELCS

Applying

Creating
TOPICS

Time
Principles of preparing
Identify principles of preparing stocks, 7 11 5.5
stocks, sauces and 1-3 4-5
sauces and soups
soups

Correct ingredients to
Select and assemble correct ingredients
prepare soups, 4 6.3 3.1
to prepare soups, including stocks and 6-8
including stocks and
prepared garnishes
prepared garnishes

Sauces required for 6 9.4 4.7

Prepared sauces required for menu items 9-11 12-13
menu items
 Cook poultry and game dishes according
Poultry and game 10 16 7.8
to enterprise standard recipes and 14-15 16-17 18-20
dishes
appropriate cooking methods

Types, varieties,
Identify types, varieties, market forms,
market forms, nutritive 6 9.4 4.7
nutritive value, and composition of fish 21-22 23-25
value, and composition
and seafood
of fish and seafood

Seafood dishes 7 11 5.5 26-30

Cook seafood dishes using a variety of
cooking methods

Prepare and present variety of egg dishes 6 9.4 4.7

according to standard recipes using a Variety of egg dishes 31-32 33-35
range of cooking methods

Sources and kinds of 6 9.4 4.7 36-40

Determine the sources and kinds of starch and cereals
starch and cereals

Present starch dishes hygienically and 6 9.4 4.7

attractively using suitable garnishes and Starch dishes 41-42 43-45
side dishes
Prepare and present variety of
vegetables dishes following appropriate Variety of vegetables 6 9.4 4.7 46-47 48-50
cooking methods to preserve optimum dishes
quality and nutrition
TOTAL 64 100 50

Prepared by: Noted by:

IRENE R. SARMIENTO ROMEO E. ENDRACA, EdD

Lucsuhin Integrated School EPS EPP/TLE/TVE/TVL