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Tos Grade 8

This document outlines the topics, number of days, percentage, number of items, and item test placement for a pre-test on commercial cooking. It includes 4 lessons: 1) use and maintain kitchen tools and equipment, 2) perform measurement and calculation, 3) interpret kitchen layout, and 4) practice occupational safety and health. Lesson 1 focuses on kitchen tools, equipment, cleaning, and storage over 12 days. Lesson 2 focuses on measurement, calculations, and cost over 9 days. Lesson 3 focuses on kitchen plans and layout over 5 days. Lesson 4 focuses on hazards, risks, and safety procedures over 11 days, for a total of 45 days and 75 multiple choice questions.

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Brien Naco
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1K views1 page

Tos Grade 8

This document outlines the topics, number of days, percentage, number of items, and item test placement for a pre-test on commercial cooking. It includes 4 lessons: 1) use and maintain kitchen tools and equipment, 2) perform measurement and calculation, 3) interpret kitchen layout, and 4) practice occupational safety and health. Lesson 1 focuses on kitchen tools, equipment, cleaning, and storage over 12 days. Lesson 2 focuses on measurement, calculations, and cost over 9 days. Lesson 3 focuses on kitchen plans and layout over 5 days. Lesson 4 focuses on hazards, risks, and safety procedures over 11 days, for a total of 45 days and 75 multiple choice questions.

Uploaded by

Brien Naco
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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TLE GRADE 8- COMMERCIAL COOKING

PRE TEST

TABLE OF SPECIFIACTION

Topic No. Of Percentage No. Of


Days items Item Test Placement
Lesson 1 – Use and maintain kitchen tools and
equipment
LO1. Utilize kitchen tools and equipment
Materials of kitchen utensils and equipment 2 4.44 3 Multiple Choice 1-3
commonly found in the kitchen.
Cooking Utensils List That Every Kitchen Needs 5 11.11 9 Multiple Choice 4-12
Equipment 2 4.44 3 Multiple Choice 13-15
LO 2. Maintain kitchen tools, equipment and
working area
Cleaning and Sanitizing Methods 3 6.67 5 Multiple Choice 16-20
Cleaning and Sanitizing Utensils 2 4.44 3 Multiple Choice 21-23
LO 3. Store and stack kitchen tools and equipment
How to clean and store cooking tools and 1 2.22 2 Multiple Choice 24-25
equipment
10 steps for organizing kitchen cabinets 1 2.22 2 Multiple Choice 26-27
Proper storage of cleaning equipments 1 2.22 2 Multiple Choice 28-29
Storage of washed utensils 1 2.22 2 Multiple Choice 30-31
Lesson 2 – Perform mensuartion and calculation
LO 1. Carry out measurement and calculations in a
required tasks
Tables of Weights and Measure 3 6.67 5 Multiple Choice 32-36
Measuring ingredients correctly 3 6.67 5 Multiple Choice 37-41
Ingredient equivalent 3 6.67 5 Multiple Choice 42-46
LO 2. Calculate cost of production
How to calculate mark up percentage 2 4.44 3 Multiple Choice 47-49
Lesson 3 – Interpret kitchen lay-out
LO1. Read and interpret kitchen plans
Kitchen Floor Plan and Symbols 2 4.44 3 Multiple Choice 50-52
LO2. Create kitchen lay-out
Understanding the basic kitchen layout 3 6.67 5 Multiple Choice 53-57
Lesson 4 – Practice occupational safety and health
LO 1.Identify hazards and risks
Commonly Encountered Maintenance Problems in 1 2.22 2 Multiple Choice 58-59
Commercial Kitchen
Electrical Hazzards 1 2.22 2 Multiple Choice 60-61
Apply health safety and security procedures in the 3 6.67 5 Multiple Choice 62-66
workplace.
LO 2 Control hazards and risks
Control hazards and risks in the workplace. 2 4.44 3 Multiple Choice 67-69
Example of kitchen hazards 4 8.89 6 Multiple Choice 70-75
TOTAL 45 100 75

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