TABLE OF SPECIFICATION

TLE-COOKERY 9
3RD SUMMATIVE TEST

LESSON COMPETENCIES Number Item

of Items Placement

1. Tools, equipment, and 1. Identify tools and equipment

utensils needed in preparing
sandwiches
needed in the preparation of
sandwiches
2. Clean, sanitize, and
prepare tools and equipment 3 1-3
based on desired task.

2. Variety of ingredients in
preparing sandwiches
1. Identify ingredients according to
the given recipe 4 4-7

3. Common culinary
terms/industry terms used with 1. identify industry terms related 3 8-10
to sandwiches
regards to sandwiches

1. Identify the components of a

4. Components of a sandwiches 4 11-14
sandwich

5. types of bread suited for a 1. Identify bread suited for a

6 15-20
sandwich sandwich

1. Select appropriate method for

preparing sandwiches
6. Methods of preparing 2.Select / prepare fillings and 6 21-26
sandwiches. spread
3.Select / prepare glazes and
sauces

7. Portion control of sandwich

1. Tools used for portion control 4 27-30
and its ingredients

30
 TABLE OF SPECIFICATION
TLE-COOKERY 10
3RD SUMMATIVE TEST

LESSON COMPETENCIES Number Item

of Items Placement

1. Prepare stocks for menu 1. Use ingredients and flavoring

items according to enterprise standards 9 1-9

1. Identify the correct ingredients

2. Prepare soups required for
in preparing soups, 3 10-12
menu items
including stocks and garnishes

3. Prepare sauces required for 1. Classify various types of sauces

menu items and their corresponding 5 13-17

8 18-25

2. Identify the type of service ware

to be utilized in serving poultry
and game-bird dishes present
5 26-30
plated poultry and game-bird
dishes with appropriate sauces,
garnishes, and accompaniments

30