Instruction # of % of Level of Behavior, Item Format, No.

, and Placement
Content Test Objectives KD
Time Items Items R U Ap An E C
Identify what is input F I. # 1,
device and its devices C I. # 3,5,6,7 I. # 8
3 6 10.00%
according to its P
description. M
F
Input
Determine the types of C I. # 2,4,9
Devices 2 3 6.67%
input devices P
M
F
Enumerate input devices 3 5 10.00% C III. #1,2,3,4,5
P
M
F
Determine the group of C
2 4 6.67%
output devices P
M I.# 11,12,13,14
F I. #25 I. # 18
Identify output devices C I. # 20, 21 I. #19,22
based on the given 3 6 10.00%
P
description.
M
F
Enumerate output C III. # 6,7,8,9,10
Output 3 5 10.00%
Devices devices P
M
F I.# 23,24
Identify the inventors of C
2 2 6.67%
printers/printing press P
M
F I.#16
C I.#17
Identify types of monitor
2 2 6.67% P
according to its function.
M
F II. # 9
Identify storage devices
C II. # 1,2,8 II. # 6,7,10
according to its 3 7 10.00%
description. P
M
F
Enumerate storage C III. # 11,12,13,14,15
3 5 10.00%
devices P
Storage M
Devices F
Determine the group of C
2 1 6.67%
storage devices. P
M I. #15
F II#3,4,5
Identify types of storage C
2 3 6.67%
devices. P
M
TOTAL 30 49 ###
 4th Quarter Exam in Computer Hardware Servicing
Table of Specification
Instruction # of % of Level of Behavior, Item Format, No., and Placement
Content Test Objectives KD
Time Items Items R U Ap An E C
F
Identify safety precaution in Computer C II#35,40 I#22 II#39
3 6 12.00%
Hardware Servicing P II#33 II#32
M
F I#14,15
Safety Precautions
C I#24,38 I#33 II#31,
& Anti-static Rules Identify Personal Protective Equipment 3 6 12.00%
P
M
F II#34 II#36
Recognize the correct anti-static rules 2 4 8.00% C III#49,50
P
M
F I.#1,
Identify System's Specification prior to C I#16 I#2, I#19
2 4 8.00%
installation. P
M
F I#25, I.#3
Identify requirements in installing C
2 4 8.00%
devices/peripherals P I#45,46
System's M
Specification F I#9 I#7 I#8
Identify the function of different system's C I#11
2 4 8.00%
specification and its group P
M
F I# 4,5 I#10 I#6
C
Identify the different speed of the processor 2 4 8.00%
P
M
F I#26 I#29,30 I#27,28 II#37
Analyze the step by step procedure in C
3 6 12.00%
Personal Computer Disassembly P
M
F I#21,23
C III# 41,42
Disassembly & Recognize the different computer hardware 2 4 8.00%
P
Assembly of M
Computer
F I#12, I#13
Hardware &
Peripherals Identify the tools used in computer C
2 4 8.00%
hardware servicing P III#47,48
M
F I#17,18
C I#19,20
Identify the group of computer hardware 2 4 8.00%
P
M
TOTAL 25 50 ###

Prepared by: Checked by: Noted by:

JOYCE E. ADVINCULA DELSIFE CANTA MA. HELEN G. MAGNAYE, Ed.D

Teacher 1 HT III/ TECHVOC Coordinator Principal II
 Instruction # of % of Level of Behavio
Content Test Objectives KD
Time Items Items R
Identify input devices F factual
according to its C conceptual
description. #DIV/0!
P procedural
M metacognitive
Categorize input devices F
Input
C
Devices #DIV/0!
P remebering
M
Enumerate input devices F
#DIV/0! C
P
M
F
Determine the input C
#DIV/0!
devices from the list of P
computer devices M
F
Identify output devices C
#DIV/0!
based on the given P
description. M
Identify types of F
monitor based on the C
Output given description #DIV/0!
Devices P
M
Name the inventors of F
printers/printing press C
#DIV/0!
P
M
Identify types of printer F
according to its printing C
process. #DIV/0! P

M
Categorize storage F
devices according to its C
description. #DIV/0!
P
M
Complete the concept F
map of the types of C
storage. #DIV/0!
P
M
Determine storage F
Storage devices according to its C
memory/storage #DIV/0!
Devices P
capacity. M
Recognize true and false F
statements regarding
storage devices. #DIV/0!
 Storage
Devices

Recognize true and false

statements regarding C
storage devices. #DIV/0!
P
M
Identify other forms of F
storage devices. C
#DIV/0!
P
M
TOTAL 0 0 #DIV/0!
 Level of Behavior, Item Format, No., and Placement
U Ap An E C
I. # 12, 13

acognitive

understandingapplication Analysis EvaluationComprehension

 Instruction # of % of Level of Behavior, Item Format, No., and Placement
Content Test Objectives KD
Time Items Items R U Ap An E C
Cite different units of F #3,4 #41,49,50 #18
measurements and C
solve for their 5 6 11.11%
P
equivalents M
Accurate Differentiate oven F #42 #45,46,47,48
Measurem temperature in C
5 5 11.11%
ents of accordance to the P
Ingredients requirements of bakery M
products.
Analyze the techniques F #9,10 #43,44 #27,30
in measuring. C
5 6 11.11%
P
M
Identify the baking tools F #1,2 #39,40 #22,23
and equipment C
5 6 11.11%
P
M
Classify the baking tools F #7,8 #17 #37,38,28
and equiment according C
to use 5 6 11.11%
P
M
Determine the function F #33,34,35,36#19,29
Baking of each baking tool and C
tools and equipment. 5 6 11.11%
P
Equipment
M
Identify the types of F #5,6 #31,32
oven C
4 4 8.89%
P
M
Determine the specific F
function of each kind of C
oven 3 3 6.67%
P
M #24,25,26
Describe the different F #20,21
baking ingredients C
2 2 4.44%
P
M
Differentiate the types F #11,12,13
Baking and forms of flour, C
3 3 6.67%
Ingredients sugar, leavening agents P
and fats and oils.
M
Determiine the different F #14,15,16
baking processes in C
producing bakery 3 3 2.00%
P
products.
M
TOTAL 45 50 95.33%
Prepared by: Checked by: Noted by:

CHRISTINE M. FABULA DELSIFE CANTA MA. HELEN G. MAGNAYE, Ed.D

Teacher 1 HT III/ TECHVOC Coordinator Principal II
 Instructi # of % of Level of Behavior, Item F
Content Test Objectives KD
on Time Items Items R
Identify sewing tools 2 F #3,4
and equipment C
2 ###
4.00%
P
M
Classify sewing tools 5 F #46
Sewing Tools and equipment C
and according to use and 5 ###
10.00%
P
Equipment function
M
Describe the function 5 F #33,50
of the parts of the C
sewing machine 5 ###
10.00%
P
M
Identify and recognize 5 F #1,2
the parts to be C
measured 5 ###
10.00%
Carrying Out P
Measurement M
s and Obtain accurate 5 F #38
Calculations measurements C
5 ###
10.00%
P
M
Discuss the elements 5 F #41
and principles of C
design in garment 5 ###
10.00%
P
construction
M
Explain the effects of 3 F
Creating in lines and colors in C
Garment clothing 3 ###
6.00%
P
Constructions
M
Identify the different 5 F #9,10,11
color harmonies C
5 ###
10.00%
P
M
Identify the temporary 5 F #12,13,14
and permanent C
sticthes 5 ###
10.00%
P
M
Identify the kinds of 5 F #18,19,20,21
Basic Hand seams C
5 ###
10.00%
Stitches P
M
Identify the different 5 F #15,16,17
types of seam finishes C
5 ###
10.00%
P
M
TOTAL 50 50 ###
Prepared by: Checked by:

CHRISTINE M. FABULA DELSIFE CANTA

Teacher 1 HT III/ TECHVOC Coordinator
 Level of Behavior, Item Format, No., and Placement
U Ap An E C

#24,25 #48,49

#47 #22,23

#35 #6
#45

#26,27,28,29

#30,31,32
#5

#34 #7,8

#36,37

#39,40

8,19,20,21 #44

#42,43
 Noted by:

MA. HELEN G. MAGNAYE, Ed.D

Principal II
 Instructi # of % of Level of Behavior, Item
Content Test Objectives KD
on Time Items Items R
Identify tools and 4 F #1,2
equipment in egg C
Tools, Utensils preparation 5 ###
8.89%
P
and M
Equipment
Identify the cleaning 3 F
Used in Egg
categories for tools C
Preparation 3 ###
6.67%
and equipment P
M
Identify the nutrients 5 F #5,6,7,8
from Eggs C
5 ###
11.11%
P
M
Identify the parts of an 5 F #9,10,16
egg C
5 8.00%
P
Preparing Egg M
Dishes Differentiate the 3 F
characteristics of each C
part of an egg 3 8.00%
P
M
Differentiate the 3 F
market forms of eggs C
3 ###
6.67%
P
M
Identify the common 4 F
tools and C
equipmments used in 5 ###
8.00%
P
cooking starch and
M
cereals
Explain the quality and 4 F
nutritional value of C
cereals 5 ###
8.00%
P
Preparing
M
Cereal and
Differentiate the 3 F
Starch Dishes
methods of cooking 3 C
starch and cereal 8.00%
P
dishes M
Determine the sources 4 F #41,42,43,44
and kinds of starch and C
cereals 5 ###
12.00%
P
M
Explain the principles 3 F
of preparing pasta C
3 ###
6.67%
P
Preparing M
Pasta
 Preparing
Pasta Identify the different 4 F #37,38,39,40
kinds of pasta C
5 ###
8.89%
P
M
TOTAL 45 50 ###
Prepared by: Checked by:

CHRISTINE M. FABULA DELSIFE CANTA

Teacher 1 HT III/ TECHVOC Coordinator
 Level of Behavior, Item Format, No., and Placement
U Ap An E C

#3,4,36

#49
#47,48

#50

#11,12

#13,14,15

#17,18,19

#20,23,24

#21,22

#32 #25,26,27,28

#29,20,31

1,42,43,44 #45

#33,34,35
7,38,39,40 #46

Noted by:

MA. HELEN G. MAGNAYE, Ed.D

Principal II