TLE-TVL-Regular-HE-TOS-Q3-G9-COOKERY Past Paper PDF 2023-2024

Republic of the Philippines Department of Education Regional Office I SCHOOLS DIVISION OF ILOCOS N...

Republic of the Philippines Department of Education Regional Office I SCHOOLS DIVISION OF ILOCOS NORTE TABLE OF SPECIFICATIONS Learning Area: COOKERY Quarter: 3rd Quarter Grade Level: GRADE 9 School Year: 2023-2024 Time Domains Total No. of Test Items Topic Spent/ Frequency Remembering Understanding Applying Analyzing Evaluating Creating Actual Adjusted 1. Tools, equipment, and utensils 2 1,2,3 2.50 3 needed in preparing sandwiches. 2. Variety of ingredients in preparing 2 4,5 16 2.50 3 sandwiches. 3. Common culinary/industry terms 1 6 1.25 1 used with regard to sandwiches. 4. Classification of sandwiches. 2 7,8 17 2.50 3 5. Components of the sandwich. 2 9 18 2.50 2 6. Types of bread suited for sandwiches. 2 10 19 2.50 2 7. Suitable filling and spreads for each 4 11 20 26,27 36 5.00 5 type of sandwich. 8. Methods of preparing sandwiches. 7 12,13 21,22 28,29 37 41 46 8.75 9 9. Suggested Projects: Hot sandwich; Cold sandwich; Open-faced sandwiches; 8 14 23 30,31,32,33 42 47,48,49 10.00 10 Rolled sandwiches; Stuffed sandwiches; Etc. 10. Portion control of sandwich and its 4 15 24 34 38 43 5.00 5 ingredients.  TABLE OF SPECIFICATIONS Learning Area: COOKERY Quarter: 3rd Quarter Grade Level: GRADE 9 School Year: 2023-2024 Time Domains Total No. of Test Items Topic Spent/ Frequency Remembering Understanding Applying Analyzing Evaluating Creating Actual Adjusted 11. Creative sandwich preparation and presentation: Balance; Height; Texture; 4 25 35 39 44 50 5.00 5 Flavor; and Color. 12. Safe and hygienic practices in 1 45 1.25 1 storing sandwiches. 13. Required temperature in storing 1 40 1.25 1 sandwiches. 15 10 10 5 5 5 50 50 TOTAL 40 (15) 30% (10) 20% (10) 20% (5) 10% (5) 10% (5) 10% 50