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Tos Tle 10 1st Quarter Exam 2022 2023

This document is a Table of Specifications (TOS) outlining the 1st Quarter examination for Cookery 10/12. It includes 5 Major Learning Competencies (MELCs) that will be assessed. MELC 1 and 2 focus on preparing and cooking eggs, with 10 total items. MELC 3 covers presenting and storing egg dishes with 2 items. MELC 4 addresses preparing starch and cereal ingredients with 8 items. Finally, MELC 5 is about presenting and storing starch/cereal dishes, covered by 15 items. In total, there are 40 examination items testing students' ability to remember, understand, apply, analyze and evaluate concepts taught over 30 days in the quarter.

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CHITO VILLACAMPA
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225 views

Tos Tle 10 1st Quarter Exam 2022 2023

This document is a Table of Specifications (TOS) outlining the 1st Quarter examination for Cookery 10/12. It includes 5 Major Learning Competencies (MELCs) that will be assessed. MELC 1 and 2 focus on preparing and cooking eggs, with 10 total items. MELC 3 covers presenting and storing egg dishes with 2 items. MELC 4 addresses preparing starch and cereal ingredients with 8 items. Finally, MELC 5 is about presenting and storing starch/cereal dishes, covered by 15 items. In total, there are 40 examination items testing students' ability to remember, understand, apply, analyze and evaluate concepts taught over 30 days in the quarter.

Uploaded by

CHITO VILLACAMPA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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TABLE OF SPECIFICATIONS (TOS)

TLE/TVL- COOKERY 10/12


1ST Quarter EXAMINATION
S.Y. 2022 – 2023

No. of Understanding/ Analyzing/ Item


Remembering
MELC Days Percentage
50%
Applying Evaluating Number of Items Placement
Taught 30% 20%
MELC 1: Perform Mise’en Place
(Objectives):
1. identify tools, utensils and equipment needed in preparation. 2 6.7 6 5 1,2,3,4,5,6
2. identify egg components and its nutritive value. 2 6.7 4 4 7,8,9,10
3.

MELC 2: Prepare and cook egg dishes


(Objectives):
1. identify the ways of preparing and cooking egg. 4 13.3 3 3 21, 22, 23
2. cook egg dishes. 3 10.0 2 3 24, 25

MELC 3: Present and store Egg Dishes


(Objectives):
1. present and store egg dishes hygienically and attractively using suitable garnishing and side 2 6.7 2 2 11, 12

MELC 4: Perform Mise’en Place: Prepare Starch and Cereal Dishes


(Objectives):
13,14,15,16,17,18,19,
26.7 8 8
1. • describe the sources of starch and cereals and its heat reaction; 8 20
2. • prepare & present the ingredients in the preparation in various types of starch and
cereal dishes

MELC 5: Present and store starch and cereal dishes


(Objectives):
26, 27, 28, 29, 30, 31,
9 30.0 7 8 15 32, 33, 34, 35, 36, 37,
1. present and store starch and cereal at appropriate temperature. 38, 39, 40

TOTAL 30 100.067 20 12 8 40

Prepared by: Checked by: Approved:

CHITO R. VILLACAMPA CRESOSTOMO A. ABANCO MELVILLE D. DE LA PEÑA


TLE Teacher MT II - TLE Principal

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