Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Laguna

MAGDALENA INTEGRATED NATIONAL HIGH SCHOOL

THIRD PERIODICAL TEST
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
TABLE OF SPECIFICATION

SPECIFICATION AND ITEM PLACEMENT

No. of No. of % per
Content Learning Competency Code ANALYZIN EVALUATIN
Days Item Item REMEMBERIN
G
UNDERSTANDING APPLYING
G G
CREATING

1.1 select measure,and

1.Identification of tools and
equipment needed. weighrequired ingredients ### ###
accdg.to recipe

1.2 select required oven temperature to

2.Tools,equipment,and utensils bake goods in accordance with desired
needed in preparing appetizers. characteristics,standard recipe 12TC-IIIa-f-7 ### ###
specifications and enterprise practices.

1.3 prepare sponges and cakes according

3.Cleaning,sanitizing,and
to recipe specifications,techniques and
preparing tools and utensils to be
conditions and desired product 12TC-IIIa-f-7 ### ###
used.
characteristics.

1.4use appropriate equipment according to

4.Classification of appetizers required pastry and bakery products and 12TC-IIIa-f-7 3 3 ###
standard operating procedures.
 1.5 Select required oven temperatureto
bake goods in accordance with the
5.Variety of ingredients in
preparing appetizers.
desired characteristics,standards 12TC-IIIa-f-7 4 ### ### 15 16,19 17,18 20 21
recipe specification and enterprise
practises

1.6 cool sponges and cakes according

6.Nutritional value of appetizers to established standards and 12TC-IIIa-f-7 ### ###
procedures.

7.Varieties of hot and cold prepare and select fillings in

appetizers. 12TC-IIIa-f-7 ### ###
accordance

1.3 prepare sponges and cakes according

8.Methods of preparing to recipe specifications,techniques and
appetizers. conditions and desired product 12TC-IIIa-f-7 0 ###
characteristics.

1.4use appropriate equipment according to

9.required equipment and
materials for sponge and cakes.
required pastry and bakery products and 12TC-IIIa-f-7 0 ###
standard operating procedures.

10.recipe 1.2 select required oven temperature to

specification,techniques and bake goods in accordance with desired
conditions and desired product characteristics,standard recipe 12TC-IIIa-f-7 0 ###
characteristics. specifications and enterprise practices.

11.cooling temperature of sponge

and cakes. 12TC-IIIa-f-7 0 ###
12.laboratory bake chiffon and butter cake 12TC-IIIa-f-7 0 ###

13.identification of fillings
appropriate in a specific cakes.
prepare and select fillings in accordance 0 6

TOTAL ### ###

Prepared:
JUANA A.ARVESU
TLE 10 APPROVED:
Teacher
TEOFILA V. TABULINA, Ed.D
Head Teacher I/OIC