Republic of the Philippines

Department of Education
Region IV-A
Schools Division of San Pablo
STA. VERONICA ELEMENTARY SCHOOL
TABLE OF SPECIFICATION
PERIODICAL TEST IN TLE HE 6
QUARTER 2

TOTAL NO. OF
SUBJECT TLE H.E INSTRUCTION 40
DAYS
TOTAL NO. OF
GRADE LEVEL 6 40
ITEMS

TEST ITEM PLACEMENT

REMEMBERING

G
UNDERSTANDIN

APPLYING

ANALYZING

EVALUATING

CREATING
LEARNING
Actual Total
COMPETENCIES Weight
Instructio No. of
(Include Codes if (%)
n (Days) Items
Available)

Identifies family resources and

needs (human, material, and
nonmaterial)
Enumerates sources of family
income
Allocates budget for basic and
social need such as: 1, 2,
1 1.1.1 food and clothing 5 14% 7 3, 6,7
1.1.2 shelter and education 4,5
1.1.3 social needs: social
andmoral obligations
(birthdays,baptisms, etc.),
familyactivities, school affairs
savings/emergency budget
(health, house repair)
1.2 prepares feasible and
practical budget
1.2.1 manages family resources
Week 2 550 efficiently 8,9,1
2 1.2.2 prioritizes needs over 5 14% 7 1,13, 12 10
wants 14
classifies tools and materials
according to their use
( measuring, cutting, sewing)
Prepares project plan for
household linens 16,1 15,18,
3 5 14% 7 17
Identifies supplies/ materials 9,20, 21
and tools needed for the project
4 2.1 drafts pattern for household 5 14% 7 22,2 24,27
 linens
2.1.1 steps in drafting pattern
2.1.2 safety precautions
2.2 sews creative and 3,25,
marketable household linens as
26,2
means to augment family
income 8
2.3 assesses the finished
products as to the quality (using
rubrics
2.4 markets finished house hold 30,3
5 5 12% 6 31,34 29
linens in varied/ creative ways 2,33
Explains different ways of food
preservation (drying, salting,
freezing, and processing)
Uses the tools/utensils and
equipment and their substitutes 36 35
5 12% 6 38 37
in food preservation/ 39 40
6 processing
Preserves food applying
principles and skills in food
preservation processing
Conducts simple research to 10% 5
determine market trends and 5
7 demands in preserved/
41,4
processed foods
Assesses preserved/processed
2,43, 45
food as to the quality using the 44
rubrics

Markets preserved/processed
48,4
8 food in varied/ creative ways 5 10% 5 46 47 50
with pride
9
TOTAL 40 100% 40 27 13 5 3 1 1
Key ans:
1. D
2. C
3. B
4. C
5. D
6. A
7. D
8. C
9. D
10. B
11. A
12. A
13. A
14. C
15. B
16. C
17. A
18. D
19. D
20. B
21. A
22. A
23. A
24. C
25. B
26. C
27. A
28. D
29. D
30. A
31. B
32. D
33. A
34. C
35. D
36. B
37. B
38. B
39. A
40. D
41. B
42. C
43. D
44. B
45. C
46. B
47. B
48. D
49. C
50. C