Professional Documents
Culture Documents
Department of Education
REGION III
SCHOOLS DIVISION OF CABANATUAN CITY
MARCIANO DEL ROSARIO MEMORIAL NATIONAL HIGH SCHOOL
PAMALDAN, CABANATUAN CITY
Level of Behavior, Format, No., & Placement of Items and the Dimension
of Knowledge
Easy 30% Average 60% Difficult 10%
No. of days taught
Perentage of item
Understanding
Remembering
Topic Competencies / Code
Evaluating
No. of items
Placement
Analysing
Applying
Creating
Chemical
Properties
of Food 3, 4, 5,
Describe the chemical 1, 2,
Preservativ (C) (C)
properties of food 7, 8, 12 11
es, 8 13 25 1-13
preservatives, artificial 10 (F) (M) (P)
Artificial 6, 9 13
sweetening agents and
Sweetening (F) (P)
food additives
Agents and
Food
Additives
18, 14
19 (M)
Food
Evaluate the use of food 15, (C) 23,
Preservativ
preservatives and 24
es and 8 12 25 16, 17 25 14-25
artificial sweetening
Artificial (F) 20, (C) (M)
agents
Sweetening 21,
Agents 22,
(M)
26, 34
27, (F)
31, 32
Adverse 28,
Explain the adverse 35 (F)
Effects of 7 11 22 29,
effects of consuming 36(F) (F)
Food 26-36
products with food 30,
Preservativ
perservatives and 33
es and
additives (F)
Additives
40,
39 37, 41,
Changes
Occurring (F) 38, 47, 43,
Discuss the changes 42
During 48 44,
occurring during food 9 14 28 37-50
Food (F) (M) 45,
processing, storage and
Processing, 46,
utilization
Storage and
49,
Utilization
50
(C)
Total 32 50 100 10 8 9 17 3 3 50
Sinuri Itinala n
JOHN RITCHEL R. CARINO MARISSA C. DELA PENA
Teacher Master Teacher I