TABLE OF SPECIFICATIONS

LEVELS OF ASSESSMENT Hour Weigh No.

Time of of Place
CONTENT STANDARD / LEARNING COMPETENCIES / Easy Moderate Difficult Allotme Emphas Item ment
TOPIC OBJECTIVES nt is s
Item
R U Ap An E C 20 100% 50
Nos.
A. Distinguish cooking methods to preserve 1-7 8-9,15 5 20 10 1-15
optimum quality and nutrition prepare suitable 10-14
I. Perform Mise En Place
sauces and accompaniment in serving
vegetable dishes.
20-25 16,30 17-19 4 20 10 16-34
II. Prepare vegetable dishes A. Identify the classification of vegetables. 31,32,34 26-29
B. Identify market forms of vegetables.
A. Store vegetables based on the prescribed 36-40 41-50 35 4 20 15 35-50
location and temperature
B. Understand the vegetable storage in
III. Store vegetables
accordance with FIFO operating procedures
follow standard safety and hygiene
procedures
Prepared by: Checked by: Approved by:

JOE MAR D, NOVILLA LORNA O. BASILA GEUS DEUNAR N. DECLARO

Subject Teacher Master Teacher I Principal I