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TLE-9-TOS.docx

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TLE-9-TOS.docx

  1. 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

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