1. Republic of the Philippines
Department of Education
Division of Marinduque
“
TABLE OF SPECIFICATION
TLE 10 – COOKERY
S.Y. 2023-2024
No. Competencies/Learning Objectives
No. of
Teaching
Hour
Number
of Items
Percentage
Item Placement
Knowledge
(70%)
Process
(15%)
Understanding
(15%)
1. Clean, sanitize, and prepare tools, utensils, and
equipment needed in preparing egg dish
3 5 10 1, 2, 3, 4 5
2. Identify an egg’s components and its nutritive value 2 3 6 6, 7, 8
3. Identify the market form of eggs 1 2 4 9, 10
4. Explain the uses of eggs in culinary arts 3 5 10 11, 12, 13, 14 15
5. Prepare and present egg dishes 4 5 10 16, 17, 18,19 20
6. Evaluate the finished product 1 2 4 21 22
7. Store eggs according to standard 1 2 4 23 24
8. Prepare tools, equipment, and ingredients based on
prescribed standards
2 3 6 25, 26, 27
9. Identify the properties and uses of starch 2 3 6 28, 29, 30
10. Discuss various types and ways of cooking starch
and cereals dishes
4 5 10 31, 32, 33 34 35
11. Prepare starch and cereal dishes 4 6 12 36, 37, 38 39, 40 41
12. Follow safety and hygienic practices while working
in the kitchen
1 2 4 42, 43
13. Present starch dishes with suitable plating and
garnishing according to standards
3 5 10 44, 45, 46 47 48
14. Store starch and cereal according to standard
operating procedures
1 2 4 49 50
TOTAL 32 50 100% 35 8 7
2. Republic of the Philippines
Department of Education
Division of Marinduque
“
