TABLES OF SPECIFICATIONS (TOS) in TLE 8

SUMMATIVE ASSESSMENT 2, QUARTER 2

School Year 2020 - 2021

Level of Assessment
Knowledge Process Understanding

Time Spent (hrs/mins)

50% 30% 20%

Percent of Class Time

Understanding
Number of Items

Remembering
Types of
Competency/ies

Evaluating
Test

Analyzing
Applying

Creating
Code

ITEM PLACEMENT
The learners…
Week 3
TLE_AFFP9-

One (1) week

Tabulate the recorded

12MC-0d-1

data relevant to 8 1, 2, 3, 4 9, 10 13, 14

production of
100%

processed food.
Multiple
Week 4 Choice
One (1) week
-12MC-0e-3
TLE_AFFP9

Calculate the
production inputs 7 5, 6, 7, 8 11, 12 15
and outputs
100%

TOTAL 15 8 4 3
ANSWERS 1. C 3. D 5. D 7. A 9. D 11. B 13. A 15. D
KEY 2. A 4. A 6. C 8. C 10. A 12. D 14. C

Prepared by: Checked by:

JESSMAR E. CORTEZ MARLITA O. PIMENTEL, MST

SST – II/Subject Teacher MT – I/Instructional Supervisor

Approved:

EMELITO V. GALLEGOS, MST, P – 1

School Head

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Name: ______________________________________ Score: ______________________
Grade and Section: _________________________ Date: February 1 – 5, 2021

SUMMATIVE ASSESSMENT 2
Technology and Livelihood Education (TLE) 8
School Year 2020 – 2021, QUARTER 2

Competencies:
Week 3: Tabulate the recorded data relevant to production of processed food.
(TLE_AFFP9-12MC-0d-1)
Week 4: Calculate the production inputs and outputs. (TLE_AFFP9-12MC-0e-3)

Part I – Multiple Choice

Direction: Choose the letter that best answers each question. Write your answer before the
number.

1. Which form showing only few data used in presenting the standardized recipe?
A. Graphical Form B. Tabular Form C. Textual Form D. Pictograph Form

2. Which of the following is equivalent to one kilogram?

A. 1,000g B. 1,500g C. 2,000g D. 2,500g

3. This refers to an agreement among several measurements which is nearest to the true
value.
A. Appropriateness B. Accuracy C. Consistency D. Precision

4. What is the equivalent of 32°F to Centigrade?

A. 0°C B. 1°C C. 2°C D. 3°C

5. It is the basis in determining the progress of any product to be done.

A. Project Plan C. Data Gathering Report
B. Daily Plan Report D. Production Data Report

6. What items are added to determine the cost of product?

A. Ingredients and sales C. Ingredients and unit cost
B. Ingredients and profit D. Ingredients and operating expenses

7. It is the normal range in the percentage of food cost.

A. 15% to 40% B. 15% to 50% C. 20% to 50% D. 25% to 40%
8. In the food industry, what determines the sell price?
A. Labor Cost C. Food Cost Percentage
B. Raw Food Cost D. Overhead Expenditure

9. Analogy: 1 cup =16 tablespoon, 3 cups = _______ tablespoons.

A. 24 B. 36 C. 42 D. 48

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10. If you buy ¼ kilogram of sugar to be used in pickling, how much is this in grams?
A. 250g B. 260g C. 270g D. 280g

11. How much is the net profit if the total sales is Php 275.00 and the cost of the product
is Php 264.50?
A. Php 10.50 B. Php 12.50 C. Php 15.50 D. Php 20.50

12. If the unit cost of a product is Php12.00, how much is the selling price if 50% is added
to the unit cost?
A. Php 15.00 B. Php 16.00 C. Php 17.00 D. Php 18.00

13. Why is it advantageous to use tables and graphs in the presentation of data?
A. Data are presented in a more practical and convenient way, can be compared more
easily, and can be analyzed comparatively.
B. Data are presented in a more practical and convenient way and can be analyzed
comparatively.
C. Data are presented in a more practical and convenient way and can be compared
more easily.
D. Data can be analyzed comparatively and can be compared more easily.

14. When you want to know whether multiple boxes of preserving bottles are free from
defects, it would be time consuming to examine all of them individually. How can you
facilitate the quality test?
A. The quality test can be facilitated by testing every individual in a row.
B. The quality test can be facilitated by testing 50% of the given data.
C. The quality test can be facilitated by examining a few samples from the given data.
D. The quality test can be facilitated by examining everyone to get a better result.

15. There are yield factors that needs to consider in preparation. When recipe calls for a
certain amount of meat, vegetables, or fruit, you will need to buy more than what is
required. Which of the following statements below are the reasons in the given
situation?
i. stems or tips must be removed from certain vegetables and fruits.
ii. peeling is required for foods such as carrots, bananas etc.
iii. fats need to be trimmed from meat.

A. i and ii only B. I and iii only C. ii and iii only D. i, ii, and iii

Dear Learners, please answer this Summative Assessment heartily. This is part
of your Written Outputs, meaning, this is graded. Failure in submitting this
means a deduction of points. Please do your part so that you will have no chance
of failing. -Sir Jessmar and Ma’am MJ

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