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    This document outlines the table of specification for a quarterly test in Cookery on the topic of salads. It lists 14 main topics that will be covered in the test and assigns a percentage of total items to each topic based on difficulty level (Easy, Average, Difficult). It also provides the total number of items that will be on the test (50) and specifies the item numbers that correspond to each topic. The document aims to assess students' understanding of key concepts and skills related to preparing, presenting, storing and hygienic practices involving salads.

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    This document outlines the table of specification for a quarterly test in Cookery on the topic of salads. It lists 14 main topics that will be covered in the test and assigns a percentage of total items to each topic based on difficulty level (Easy, Average, Difficult). It also provides the total number of items that will be on the test (50) and specifies the item numbers that correspond to each topic. The document aims to assess students' understanding of key concepts and skills related to preparing, presenting, storing and hygienic practices involving salads.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    3 views2 pages

    Tos Sample

    Uploaded by

    Jessy Calago
    This document outlines the table of specification for a quarterly test in Cookery on the topic of salads. It lists 14 main topics that will be covered in the test and assigns a percentage of total items to each topic based on difficulty level (Easy, Average, Difficult). It also provides the total number of items that will be on the test (50) and specifies the item numbers that correspond to each topic. The document aims to assess students' understanding of key concepts and skills related to preparing, presenting, storing and hygienic practices involving salads.

    Copyright:

    © All Rights Reserved
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    of 2

    TLE 9 - COOKERY

    TABLE OF SPECIFICATION
    ND
    2 QUARTER PERIODICAL TEST
    TOPIC / LESSON No. EASY AVERAGE DIFFICULT ITEM PLACEMENT
    PERCENTAGE of 60% 30% 10
    Items 30% 30% 15% 15% 5% 5%
    Remembering Understanding Applying Analyzing Evaluating Creating
    10% 12 3 3 2 2 1 1 1,2,3,4,5.6,7,8,9,1
    1. Tools, 0,11,12
    equipment, and
    utensils needed in
    preparing salad and
    dressing
    2. Classification of
    salads according to
    ingredients
    3. Classification of
    salads according to
    place in the meal
    4. Nutritional values
    of salad and
    dressing
    10% 12 3 2 2 2 2 1 13,14,15,16,17,18,
    5. Components of 19,20,21,22,23,24
    salads
    6. Important
    considerations in
    salad preparation
    7. Tools and
    equipment needed
    in salad making
    8. Methods of
    preparing salad
    9. Kinds of salad
    dressing and their
    ingredients
    40% 12 3 3 2 2 1 1 25,26,27,28,29,30,
    10. Factors and 31,32,33,34,35,36
    techniques in
    presenting salads
    and dressings
    11. Factors to
    consider in plating
    and presenting
    salads
    11.1. Balance
    11.2. Harmony
    11.3. Height
    11.4. Color
    11.5. Texture
    12.
    Accompaniments of
    salads

    40% 14 4 3 2 2 2 1 37,38,39,40,41,42,
    13. Safe and 43,44,45,46,47,48,
    hygienic practices 49,50
    in storing salads
    and dressings
    14. Temperature
    required in storing
    salads and
    dressings

    Total 100% 50 13 11 8 8 6 4 50

    Prepared by: Checked by:


    JESSIERYL B. CALAGO IMELDA C. GERALI
    Subject Teacher Principal I

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