REPUBLIC OF THE PHILIPPINES

EASTERN VISAYAS STATE UNIVERSITY

Tacloban City

TABLE OF SPECIFICATIONS
NAME OF TEST: MIDTERM SUBJECT
COURSE AND SECTION BTLED HE 3B SCHOOL YEAR
INSTRUCTOR RATING PERIOD
NUMBER OF ITEMS
TIME DOMAINS
LEARNING CONTENTS/ COMPETENCIES SPENT 40% 30% 10% 10%
(HOURS) R U AP AN
TOTAL ITEMS PER DOMAIN 20 15 5 5
1 Clean and Maintain Kitchen Premises 1 5
2 Knife Skills 1 5
3 Ingredient Selection and Handling 1 5
4 Measuring and Scaling 1 5
Different Cooking Methods and Basic
5 1 5
Techniques
6 Seasoning and Flavoring 1 5
7 Kitchen Utensils, Tools and Equipment 1 5
8 Food Presentation 1 5
9 Meal Planning 1 5
10 Packaging Food 1
TOTAL HOURS SPENT 10 TOTAL ITEMS

PREPARED BY:

__________________________________________
Teacher Intern
 THE PHILIPPINES
AS STATE UNIVERSITY
oban City

SPECIFICATIONS
SUBJECT TLE-HE 333 (PRINCIPLES OF FOOD PREPARATION)
CHOOL YEAR 2023-2024
ATING PERIOD FIRST
MBER OF ITEMS 50
TOTAL
MAINS TOTAL ADJUSTE PERCENT
6% 4% NUMBER OF D AGE OF PLACEMENT OF ITEMS
E C ITEMS NUMBER ITEMS
OF ITEMS
3 2
5 5 10 1,2,3,4,5
5 5 10 6,7,8,9,10
5 5 10 11,12,13,14,25
5 5 10 16.17,18,19,20
5 5 10 21,22,23,24,25,
5 5 10 26,27,28,29,30
5 5 10 31,32,33,34,35
5 5 10 36,37,38,39,40
5 5 10 41,42,43,44,45
3 2 5 5 10 46,47,48,49,50
TOTAL ITEMS 50 50 100