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Tos Cookery 12
Tos Cookery 12
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL
SENIOR HIGH SCHOOL
TABLE OF SPECIFICATION
FIRST QUARTER EXAMINATION
COOKERY 12
GRADE 12-TVL(BREAD AND PASTRIES PRODUCTION)
LEARNING COMPETENCIES Number of Number of Weight ITEM PLACEMENT
Days Items (%)
Taught EASY AVERAGE DIFFICULT
1.Use ingredients and flavoring according to 2 2.7 5.4 1-3
enterprise standards( TLE_HECK9-12SSS-IIIa-2)
2.Produce variety of stocks according to enterprise 2 2.7 5.4 4-6
standards( TLE_HECK9-12SSS-IIIa-2)
3.Select and assemble correct ingredients in preparing 2 2.7 5.4 7-9
soups, including stocks and garnishes( TLE_HECK9-
12SSS-IIIa-2)
4.Prepare variety soup recipes according to enterprise 2 2.7 5.4 10-12
standards( TLE_HECK9-12SSS-IIIa-2)
5. Classify various types of sauces and their 3 4.1 8.2 13-16
corresponding( TLE_HECK9-12SSS-IIIa-2)
6. Prepare a variety of hot and cold sauces based on 3 4.1 8.2 17-20
the required menu items( TLE_HECK9-12SSS-IIIa-2)
7. Identify the types of thickening agents and 3 4.1 8.2 21-24
convenience products used in preparing
sauces( TLE_HECK9-12SSS-IIIa-2)
8. Use thickening agents and convenience products 3 4.1 8.2 25-28
appropriately( TLE_HECK9-12SSS-IIIa-2)
9. Evaluate sauces for flavor, color, and 2 2.7 5.4 29-31
consistency( TLE_HECK9-12SSS-IIIa-2)
10. Identify and deal with problems in the 2 2.7 5.4 32-35
preparation of sauces( TLE_HECK9-12SSS-IIIa-2)
11. Maintain optimum quality and freshness of stocks, 3 4.1 8.2 36-39
sauces, and soups( TLE_HECK9-12SSS-IIIa-2)
12. Reconstitute stocks, sauces, and 5 6.94 13.88 40-45
soups( TLE_HECK9-12SSS-IIIa-2)
13. Determine poultry cuts in accordance with 4 5.5 11 46-50
prescribed
dish. ( TLE_HECK9-12SSS-IIIa-2)
TOTAL 36 50 100 35 10 5
Prepared by:
ROSE ANN G. DOMINGO
Teacher III
Noted:
MONETTE B. GARINGO
12 OIC/SHS Focal Person