Republic of the Philippines

Department of Education
Region Office No. VIII
Division of Northern Samar
Bobon District
ACEREDA INTEGRATED SCHOOL
SY:2022-2023

TABLE OF SPECIFICATION
TLE 10- COOKERY
1st Periodical Test – First Quarter Period
S.Y. 2022 - 2023
COGNITIVE PROCESS DIMENSIONS
K-12 CG Code

No. of Items
(Computed)
No. of Items
No. of Days

Percentage

Understanding
Remembering

Evaluating
Analyzing
Applying

Creating
Learning Competency

TLE_HECK912ED-
PREPARE EGG DISHES (ED) Ia-1
12.5%
LO 1. Perform mise en
place
1.1identify an egg’s
components and its
5 5.00 5 2,3,4 1,5
nutritive value identify
and prepare ingredients
according to standard
recipes

LO 2. Prepare and cook TLE_HECK912ED-

Ib-d-2
12.5% 5
egg dishes
2.1 identify the market
forms of eggs 5.00
5 7,8 9,10 6
explain the uses of eggs in
culinary arts cook egg
dishes in accordance with
the prescribed salad
LO 3. Present egg dishes TLE_HECK912ED-
Ie-3
12.5% 5
select suitable plates
according to standards 5.00
present egg dishes
hygienically and 5 15 11,12 13,14
attractively using suitable
garnishing and side dishes
sequentially within the
required time frame
LO 4. Evaluate the TLE_HECK912ED-
Ie-4
12.5% 5.00 5
finished product
5 16 17,20 18,19
4.1 rate the finished
products using rubrics
PREPARE CEREALS and TLE_HECK912CD
-If-5
5 12.5% 5.00 5 21,22,23 24,25
STARCH DISHES
LO 1. Perform mise en
place
1.1 identify the
ingredients in the
preparation of various
types of starch and cereal
dishes
LO2. Prepare starch and TLE_HECK912CD
-Ig-i-6
12.5% 5.00 5
cereal dishes
2.1 cook various types of
starch and cereal
dishes
prepare sauces and 5 28,29,30 26,27
accompaniments of
selected starch and cereal
products follow safety and
hygienic practices while
working in the kitchen
LO 3. Present starch and cereal TLE_HECK912CD
12.5% 5.00 5
dishes -Ij-7
present starch dishes with suitable 5 32,33, 34, 31,35
plating and garnishing
according to standards
LO4. Storing starch and cereal TLE_HECK912CD
12.5% 5.00 5
dishes -Ij-8
4.1 store starch and cereal at
appropriate temperature
4.2 maintain optimum
freshness and quality of 5 39,40 36,37,38
starch and cereal dishes
according to standards
store starch and cereal according
to standard operating
procedures

TOTAL 40 100% 40.00 45 9 9 5 9 6 2

Prepared by: Checked by:

RHEA T. ALO MICHAEL S. SAGORIO

Teacher III JHS Department-in-Charge

Approved by:

ANALYNNE M. BALERO, PhD.

School Principal-III