NOTRE DAME OF PARANG, INC.

Poblacion 1, Parang, Maguindanao del Norte

TABLE OF SPECIFICATIONS

T.L.E 10 THIRD QUARTER MARCH 26-27, 2024

SUBJECT GRADE GRADING PERIOD DATE OF EXAM

NO. of COGNITIVE LEVEL OF ASSESSMENT NUMBER

MELCS/OBJECTIVES HOURS Remembering Understanding Applying Analyzing Evaluating Creating OF TEST PERCENTAGE
TAUGHT 20% 20% 30% 20% 10% ITEMS
I. Multiple Choice (1, I. Multiple Choice (13,
1 Identify market forms, structure and composition of fish and shellfish 6 2, 3, 4, 5, 6, 7) 14, 15, 16, 17) 12 20%
TOTAL 7 5

I. Multiple Choice (8, I. Multiple Choice (18, I. Multiple Choice

9, 10, 11) 19) (25, 26, 27, 28, 29, 30)
2 Give the characteristics of fish and shellfish 6 12 20%
4 2 6
I. Multiple Choice
I. Multiple Choice (20, (31, 32, 33, 34) II. Short Paragraph (45-
3 Explain the methods of preparing fish and shellfish 6 21) 50) 12 20%
TOTAL 2 4 6
I. Multiple Choice
I. Multiple Choice I. Multiple Choice (22, (35, 36, 37, 38, 39, 40,
4 Identify steps in processing fish and shellfish* 6 (12) 23) 41, 42, 43) 12 20%
TOTAL 1 2 9

II. Short Paragraph (51- I. Multiple Choice

5 Discuss how to store fish and shellfish properly* 3 I. Multiple Choice (24) 55) (44) 7 12%
TOTAL 1 5 1
II. Short Paragraph (56-
6 Perform and apply the guidelines in plating fish and shellfish* 2 60) 5 8%
TOTAL 5
TOTAL 29 12 12 18 12 6 60 100%

Prepared by: Checked by: Approved by:

KIMBERLYN MAE F. ALVERO LESTER M. BESSITT GLENDA O. LEE, MAEM

Subject Teacher Academic Coordinator School Principal