Republic of the Philippines

Department of Education
Table of Specifications
First Periodical Test
TECHNOLOGY AND LIVELIHOOD EDUCATION 7
S.Y. 2022-2023
Inst’l
Time No. of Level of Behavior/Dimension of Knowledge/No. Of Items/Placement of Items
Content Competencies
(No. of Items Percentage
Hours) (%) of Items R U AP AN E C
PERSONAL
ENTREPRENEURIA LO 1. Recognize PECs needed in cookery 1, 2, 3
2 3 6%
L COMPETENCIES TLE_PECS7/8-00-1 (M)
– PECs

LO 1. Generate a business idea that relates

ENVIRONMENT 4, 5
with a career choice in Cookery 2 2 4%
AND MARKET (EM) (F)
TLE_EM7/8-00-1

USE OF KITCHEN
TOOLS, LO 1. Utilize appropriate kitchen tools,
6, 7, 8, 9, 10
EQUIPMENT, AND equipment, and paraphernalia 4 5 10%
(F)
PARAPHERNALIA TLE_HECK7/8UT0a-1
(UT)

MAINTENANCE OF
KITCHEN TOOLS, LO 2. Maintain appropriate kitchen tools,
11 31, 32, 33
EQUIPMENT, AND equipment, and paraphernalia 3 4 8%
(F) (P)
PARAPHERNALIA TLE_HECK7/8MT0b-2
(MT)

LO 3. Store and stack kitchen tools and 12, 13, 14,

equipment 3 4 8% 15
TLE_HECK7/8MT0c-3 (F)
 LO 1. Carry out measurements and 26, 27, 28,
PERFORM calculations in a required task 4 5 10% 29, 30
MENSURATION TLE_HECK7/8PM0d-4 (C)
AND
CALCULATIONS 34, 35, 36,
(PM) LO 2. Calculate cost of productions 16
4 5 10% 37
TLE_HECK7/8PM0e-5 (F)
(P)

38, 39, 40,

LO 1. Read and interpret kitchen plans
4 5 10% 41, 42
TLE_HECK7/8KL-0f6
INTERPRET (M)
KITCHEN LAYOUT
(KL) 17, 18, 19,
LO 2. Prepare a kitchen layout
4 5 10% 20, 21
TLE_HECK7/8KL0g-7
(F)

LO 1. Importance of Occupational Health

22 43, 50
and Safety Procedures 3 3 6%
(F) (U)
TLE_HECK7/8OHSP0h-8
PRACTICE
OCCUPATIONAL
HEALTH AND LO 2. Identify Hazards and Risks in the 44, 45, 46,
SAFETY Workplace 4 5 10% 47, 48
PROCEDURES TLE_HECK7/8OHSP0i-9 (U)
(OSHP)
LO 3. Evaluate and Control Hazards and
23, 24, 25 49
Risks in the Workplace 3 4 8%
(F) (U)
TLE_HECK7/8OHSP0j-10

TOTAL 40 50 100% 22 16 4 3 5
Prepared By: Checked and Verified:
ANSWER KEY:
(34-35) Selling Price per piece
1. B = (Cost of production + Markup) ÷ Number of pieces/servings
2. A = (P100.00 + P50.00) ÷ 30
3. B = P150.00 ÷ 30
4. B SP = P5.00
5. C
6. D (36-37) Selling Price per piece
7. C = (Cost of production + Markup) ÷ Number of pieces/servings
8. D = (P200.00 + P100.00) ÷ 25
9. A = P300.00 ÷ 25
10. C SP = P12.00
11. D
12. A
13. B 38. Refrigerator 39. Stove 40. Toilet
14. D
15. D
16. A
17. A
18. C
19. C 41. Free standing stove/oven 42. Washer
20. A
21. C
22. A
23. A
24. B
25. C
26. Measuring cup for dry ingredients 43. A
27. Measuring spoon 44. B
28. Scoops or dippers 45. C
29. Household Scales 46. D
30. Measuring cup for liquid ingredients 47. D
31. 1 48. D
32. 2 49. E
33. 3 50. A