TABLE OF SPECIFICATION (TOS)

FIRST QUARTER EXAMINATION IN COOKERY NC II

Understanding

PLACEMENT
Remembering

Evaluating
Analyzing
Applying

Creating
Percent

ITEM
K to 12 CG Instructional No. of
Most Essential Learning Competency of Class
CODE Time (hr) Items
Time

Clean, Sanitize and Store kitchen tools and

4 16% 10 3 4 3 1 - 10
equipment.
Identify the Origin of Appetizer and its
5 20 12 3 4 3 2 11 - 22
Classifications
Classify the Fundamentals of Plating, Basic
Principles of Platter Presentation and Designing the 3 12% 7 2 2 1 2 23 - 29
Platter.
Recognize Sanitary Practices when storing Appetizer 4 16% 9 3 2 3 1 30 - 38
Identify the meaning of Salad and its classification 3 12% 7 3 2 2 39 - 45
Differentiate the different types and ingredients in
4 16% 10 4 2 2 2 46 - 55
Salad dressings.
Present a Variety of Salad an Salad dressing 2 8% 5 5 56 - 60
TOTAL 25 100% 60 15 15 5 15 5 5

Prepared by: Checked: Approved:

MYLYN T. MINA EUDOLFO A. FLORES, JR. BENILDA S. BALUYAN, PhD.

Teacher II Head Teacher III/ OIC ASP II School Principal III

Address: Cabiangan, Talugtug, Nueva Ecija 3118

Telephone No.: (044) 940 6613
Email: talugtugnhs.nuevaecija@gmail.com
Facebook Page: www.facebook.com/TalugtugNHSOfficial
Website: sites.google.com/view/talugtugnationalhs
 Note: Percent of class time is calculated by multiplying the time spent for the competency by 100 divided by the total number of teaching hours for that quarter.

Example: 4 x 100 = 10%

40
Number of items is computed by multiplying the time spent for the competency by the total number of test items
divided by total number of teaching hours for that quarter.

Example: 4 x 50 = 5
40

Address: Cabiangan, Talugtug, Nueva Ecija 3118

Telephone No.: (044) 940 6613
Email: talugtugnhs.nuevaecija@gmail.com
Facebook Page: www.facebook.com/TalugtugNHSOfficial
Website: sites.google.com/view/talugtugnationalhs