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Tle 8 First Periodical Examination S.Y. 2019-2020

This document provides a table of specifications for a periodic examination on kitchen tools, equipment, and related topics. It outlines 10 content areas to be assessed, ranging from kitchen tools and their uses to health and safety procedures. For each content area, it lists the associated learning competencies, and divides questions into easy, average, and difficult categories. In total, it plans to assess students with 50 multiple choice questions across 10 content areas worth 100% of the exam.

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Dondee Palma
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54 views

Tle 8 First Periodical Examination S.Y. 2019-2020

This document provides a table of specifications for a periodic examination on kitchen tools, equipment, and related topics. It outlines 10 content areas to be assessed, ranging from kitchen tools and their uses to health and safety procedures. For each content area, it lists the associated learning competencies, and divides questions into easy, average, and difficult categories. In total, it plans to assess students with 50 multiple choice questions across 10 content areas worth 100% of the exam.

Uploaded by

Dondee Palma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SANTA CRUZ INSTITUTE (Marinduque) Inc.

,
SANTA CRUZ MARINDUQUE
TABLE OF SPECIFICATION
TLE 8
FIRST PERIODICAL EXAMINATION
S.Y. 2019-2020

No. No.
Content Learning Competencies Easy Average of of %
Difficult Days Items
Kitchen Tools and Utilize kitchen Tools and Equipment 2 2 1
Equipment and
Uses of kitchen 4 5 10
tools and 1,2 3,4 5
equipment
Types of Chemicals Maintain kitchen Tools, equipment and working 2 2 1
for cleaning and 4 5 10
area 6,7 8,9 10
sanitizing
2 1 0
equipment and Read and appreciate a folktale 2 3 5
utensils 11,12 13
2 1 0
Storing/Stacking
Tools and Store and Stack kitchen Tools and Equipment 2 3 5
Equipment
14,15 16

Conversion of 4 3 1
Carry out measurement and calculations in a
weights and 17,18, 21,22, 6 8 15
required task. 24
measurements 19,20 23

Percentage 2 2 1
Calculate cost of production. 4 5 10
Mark-up 25,26 27,28 29

Drawing symbols, 3 2 1
Read and interpret kitchen plans 5 6 12.5
lines and signs 30,31,32 33,34 35
5 3 1
Kitchen types and
Create kitchen layout 36,37,38, 41,42 8 9 20
layout 44
39,40 43,

Apply health, safety 3 2 1


and security
Identify hazards and risks 5 6 12.5
procedures in the 45,46,47 48,49 50
work place

        40 50 100
Prepared by:

MRS. MERLY F. RODAS

Checked by:

MRS. HONORATA D. RICAMARA

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