TECHNOLOGY AND LIVELIHOOD EDUCTAION-COOKERY 10

FIRST QUARTER TEST RESULT

ITEM ANALYSIS OF CORRECTED TEST PAPERS
GRADE 10 – AVENTURINE

Number of Items: 50
Number of Learners: 41
Total Score Obtained: 1320
Mean: 32.19
Percentage of Mastery: 62%

LEAST MASTERED COMPETENCY:

ITEMS WITH THE HIGHEST FREQUENCY OF CORRESPONDING LEARNING

ERROR COMPETENCY
____46) How will you apply the rule of Learning Competencies:
thirds in presenting food? • Cook various types of starch
A. Place the focal point of the dish at the and cereal dishes
center of the plate. • Prepare sauces and
accompaniments of selected
B. Place the focal point of the dish at the
starch and cereal product
rim of the plate. follow safety and hygienic
C. Place the focal point of the dish either at practices while working in the
the left or right side of the plate. kitchen
D. Place the focal point of the dish on top (TLE_HECK9-12CD-Ig-i-6)
of a moist food. • Present starch dishes with
suitable plating and garnishing
according to
standards(TLE_HECK9-12CD-Ij-
7)

Prepared by:

MHAYLANI O. FLORES
Subject Teacher/T-III

Noted:

REMEDIOS ELSIE P. APOSTOL, Ph. D.

Secondary School Principal-III
 TECHNOLOGY AND LIVELIHOOD EDUCTAION-COOKERY 10
FIRST QUARTER TEST RESULT
ITEM ANALYSIS OF CORRECTED TEST PAPERS
GRADE 10 - OBSIDIAN

Number of Items: 50
Number of Learners: 42
Total Score Obtained: 1402
Mean: 33.38
Percentage of Mastery: 64%

LEAST MASTERED COMPETENCY:

ITEMS WITH THE HIGHEST FREQUENCY OF CORRESPONDING LEARNING

ERROR
___32) How is a pasta prepared when it is
used as an ingredient in a recipe that will
be cooked more?
A. Cooked until firm and al dente
B. Cooked until smooth and mushy
C. Cooked ahead and hold until service
time
D. Undercooked to provide time for further
cooking
COMPETENCY
Learning Competencies:
• Cook various types of starch
and cereal dishes
• Prepare sauces and
accompaniments of selected
starch and cereal product
follow safety and hygienic
practices while working in the
kitchen
(TLE_HECK9-12CD-Ig-i-6)
• Present starch dishes with
suitable plating and garnishing
according to
standards(TLE_HECK9-12CD-Ij-
7)

Prepared by:

MHAYLANI O. FLORES
Subject Teacher/T-III

Noted:
REMEDIOS ELSIE P. APOSTOL, Ph. D.
Secondary School Principal-III