TABLE OF SPECIFICATIONS

QUARTER: 3rd
Subject: TLE Grade: 9 Section: Number of Items: 50

Item Placement Under Each Cognitive Domain

No. of No. of Easy (70%) Average (20%) Difficult (10%)
Learning Competency (with Code) %
hrs Items TOTAL
Remembering Understanding Applying Analyzing Evaluating Creating

Clean, Sanitize, and prepare tools,

utensils, and equipment based on the
1 10 5 0.1 1,2,3,4,5 5
required task. (TLE_HECK9-12SW-IIIa-
11)

Identify ingredients according to the

2 given recipe. (TLE_HECK9-12SW-IIIa- 10 5 0.1 6,7,8,9,10 5
11)

Identify culinary terms related to

sandwiches, identify type\classification
3 10 5 0.1 11,12,13,14,15 5
of sandwiches (TLE_HECK9-12SW-
IIIa-11)

Select and prepare glazes\sweet

4 10 5 0.1 16,17,18,19,20 5
sauces. (TLE_HECK9SW-IIIb-g-12)

Identify bread suited for sandwich

5 10 5 0.1 31,32,33,34,35 5
making. (TLE_HECK9SW-IIIb-g-12)

Identify sandwich component

6 10 5 0.1 36,37,38,39,40 5
(TLE_HECK9SW-IIIb-g-12)

Suitable filling and spreads.

7 10 5 0.1 21,22,23,24,25 5
(TLE_HECK9SW-IIIb-g-12)

Prepare sandwiches using sanitary

8 10 5 0.1 26,27,28,29,30 5
practices. (TLE_HECK9SW-IIIb-g-12)

Portion and control of sandwiches and

their ingredients. (TLE_HECK9SW-IIIh- 10 5 0.1 41,42,43,44,45 5
i-13)

Present sandwiches attractively.

10 5 0.1 46,47,48,49,50 5
(TLE_HECK9SW-IIIh-i-13)

TOTAL 100 50 1 10 10 0 20 10 0 50

Prepared by

Caryl Gay G. Carpesano

Student Checked by:

JASON SALIDA
Instructor