Republic of the Philippines

Department of Education
REGION IV-A CALBARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
KAYTITINGA INTEGRATED SCHOOL
015 KAYTITINGA I, ALFONSO, CAVITE

TABLE OF SPECIFICATIONS
DIAGNOSTIC TEST IN COOKERY 12
2nD quarter
SY 2022-2023

TAXONOMY OF OBJECTIVES

Percent of Teaching

Understanding
Remembering
No. of Items
No.of Days

Evaluating
Analyzing
Applying

Creating
TOPICS
MELCS

Time
Principles of preparing
Identify principles of preparing 7 11 5.5
stocks, sauces and 1-3 4-5
stocks, 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 9-11 12-13
menu items
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
market forms, nutritive 6 9.4 4.7
forms, nutritive value, and 21-22
value, and composition
composition of fish 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 6 9.4 4.7

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

Sources and kinds of 6 9.4 4.7 36

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

Present starch dishes hygienically and 6 9.4 4.7

attractively using suitable garnishes and Starch dishes 33-35
side dishes
Prepare and present variety of
vegetables dishes following appropriate Variety of vegetables 6 9.4 4.7 23-25
cooking methods to preserve optimum dishes
quality and nutrition
TOTAL 64 100 60

Prepared by:

JAN ROI R. CASTRO

SUBJECT TEACHER