TLE TOS

1. DIAGNOSTIC TEST IN TLE 9-COOKERY
Table of Specification
Most Essential Learning Competencies
(MELCS)
NO.
OF
ITEMS
PERCENTAGE
ITEM PLACEMENT
REMEMBERING
UNDERSTANDING
APPLYING
ANALYZING
EVALUATING
CREATING
1. Clean, sanitize and store kitchen tools
and equipment
4 8% 1,3 2 4
2. Clean and sanitize kitchen premises 3 6% 7 5,6
3. Perform mise en place 3 6% 8,9 10
4. Perform a range of appetizers 2 4% 11 12
5. Present a range of appetizers 2 4% 14 13
6. Store appetizer 2 4% 15 16
7. Perform mise en place 2 4% 17,18
8. Prepare a variety of salads and dressings 4 8% 22 20 21 19
9. Present a variety of salads and dressings 2 4% 23,24
10.Store salads and dressings 3 6% 26,27 25
11.Perform mise en place 2 4% 28 29
12.Prepare a variety of sandwiches 4 8% 30 32,33 31
13.Present a variety of sandwiches 3 6% 35 34,36
14.Storing sandwiches 2 4% 38 37
15.Perform mise en place 2 4% 39,40
16.Prepare desserts 2 4% 41,42
17.Plate/Present desserts 2 4% 43 44
18.Storing desserts 2 4% 45 46
19.Select packaging materials 2 4% 47,48
20. Package food items 2 4% 49,50
TOTAL 50 100
Prepared by:
BENNY G. RAMOS
Teacher III
Checked and Reviewed by:
KEVIN JOHN A. AGPOON
Head Teacher I
Approved:
BENIGNO B. BAAY
School Principal I