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Table of Specification Format

This document provides a table of specifications for a test on Bread and Pastry Production NCII. It outlines the following: - 4 content areas being assessed: Prepare bakery products, Prepare pastry products, Decorate and present pastry products, and Store pastry products - Time/percentage allocation for each content area - Number of items/points allocated to each content area - Cognitive process (remembering, understanding, applying, etc.) required for each test item - Types of test items (MC for multiple choice, MT for matching type) used to assess each content area It was prepared by the test constructor and reviewed by the head teacher and principal to ensure the test specifications

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Jennalyn Gomez
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110 views5 pages

Table of Specification Format

This document provides a table of specifications for a test on Bread and Pastry Production NCII. It outlines the following: - 4 content areas being assessed: Prepare bakery products, Prepare pastry products, Decorate and present pastry products, and Store pastry products - Time/percentage allocation for each content area - Number of items/points allocated to each content area - Cognitive process (remembering, understanding, applying, etc.) required for each test item - Types of test items (MC for multiple choice, MT for matching type) used to assess each content area It was prepared by the test constructor and reviewed by the head teacher and principal to ensure the test specifications

Uploaded by

Jennalyn Gomez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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TABLE OF SPECIFICATION

Subject: BREAD AND PASTRY PRODUCTION NCII


School Year: 2019-2020
Quarter: 3RD
Name of Test Constructor: JENNALYN D. GOMEZ

Item Specification (Type of Test and Placement)

Content Area No. of % No. of Remembering Understanding Applying Analyzing Evaluating Creating
Hours/ Items/
Points
Days
A. Prepare bakery products
1. Select, measure and weigh required MC: 1
ingredients according to recipe or 1 2.5% 1
production requirements.
2. Prepare a variety of bakery products 3 7.5% 3 MC: 1 MC : 1 MC:1
according to standard mixing
procedures/ formulation/ recipes and
desired product characteristics.
3. Use appropriate equipment 3 7.5% 3 MC: 1 MC : 1 MC : 1
according to required bakery
products and standard operating
Procedures.
4. Bake bakery products according to 3 7.5% 4 MC : 1 MC : 1 MC : 1 MC : 1
techniques and appropriate
Conditions.
5. Select required oven temperature to 2 5% 3 MC : 1 MC : 1 MC : 1 MC : 1
bake goods in accordance with the
desired characteristics, standards
recipe specifications.
B. Prepare pastry products 3 7.5% 4 MC : 1 MC : 1 MC : 1 MC : 1
1.Select, measure and weigh required
ingredients according to recipe or
production requirements and
established standards and Procedures.
2. Prepare variety of pastry products 2 5% 2 MC : 1 MC : 1
according to standard mixing
procedures/formulation/ recipes and
desired product characteristics.
3. Use appropriate equipment according 2 5% 3 MT : 1 MT :1 MT :1
to required pastry products and
standard operating procedures.
4. Bake pastry products according to 3 7.5% 4 MT :1 MT :1 MT :1 MT :1
techniques and appropriate
conditions; and enterprise
requirement and standards.
5. Select required oven temperature to 2 5% 2 MT :1 MT :1
bake goods in accordance with the
desired characteristics, standards
recipe specifications and enterprise
Practices.
C. Decorate and present 2 5% 3 MT :1 MC :1 MC :1
Pastry products
1. Prepare a variety of fillings and
coating/icing, glazes and decorations
for pastry products according to
standard recipes, enterprise standards
and/or customer preferences.
2. Fill and decorate pastry products, 2 5% 2 MC :1 MC :1
where required and appropriate, in
accordance with standard recipes
and/or enterprise standards and
customer preferences.
3. Finish pastry products according to 3 7.5% 4 MC :1 MC :1 MC :1 MC :1
desired product characteristics.
4. Present baked pastry products 3 7.5% 4 MC :1 MC :1 MC :1 MC :1
according to established standards
and procedures.
D. Store pastry products 3 7.5% 4 MC :1 MC :1 MC :1 MC :1
1. Store pastry products according to
established standards and procedures.
2. Select packaging appropriate for the 3 7.5% 4 MC :1 MC :1 MC :1 MC :1
preservation of product freshness
and eating characteristics.

Prepared by: Checked by :

JENNALYN D. GOMEZ MARIA LADYLYN G. CRUZ


TVL Teacher Head Teacher I

Noted by:
NORMAN C. GONZALES,Ed.D.
Principal

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