TABLE OF SPECIFICATION
TLE-COOKERY 9
LESSON
1. Tools, equipment, and
utensils needed in preparing
salad and dressing
2. Classification of salads
according to ingredients
3. Classification of salads
according to place in the meal the required form and time frame
4. Components of salads
5.Importatnt consideration in
salad preparation
6. Tools equipment needed in
salad making
7. Methods of preparing salad 1.Prepare variety of salad
2ND SUMMATIVE TEST
COMPETENCIES Number Item
of Items Placement
1. Identify tools and equipment
needed in the preparation of salad
and dressing
2. Clean, sanitize, and
prepare tools and equipment 3 1-3
based on desired task.
1. Identify ingredients according to
the given recipe 4 4-7
1. Prepare ingredients based on
3 8-10
1. Identify the components of
4 11-14
salad
1. Identify the factors to consider
6 15-20
in salad preparation
1. Select and use correct
equipment in praparing salads and 6 21-26
dressings
4 27-30
30
 TABLE OF SPECIFICATION
TLE-COOKERY 10
2ND SUMMATIVE TEST

LESSON COMPETENCIES Number Item

of Items Placement

1. Perform mise en place

1. Prepare ingrediens according to
a given recipe, required form and
timeframe thaw frozen ingredients
6 1-6
and wash raw vegetables
following standard procedures.

2. Identify the various kind of

vegetabls according to given 6 7-12
menu.

1. Identify market forms of

2. Prepare vegetabl dishes 2 13-14
vegetables

2. cooke variety of vegetable

dishes following appropriate 2 15-16
cooking methods to preserve
optimum quality and nutrition.
3. Prepare suitable sauces and
accompaniment in serving 2 17-18
vegetabl dishes.

1. Present vegetable recipes with

3. Present vegetabl dishes appropriate sauces and 7 19-25
accompaniments

1. Identify the vegetable storage

based on the prescribed location
and temperature.
2. Identify the vegetables
4. Store vegetables 5 26-30
storage in accordance with FIFO
operating procedures follow
standard safety and hygiene
precedures.

30
 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
 TABLE OF SPECIFICATION
TLE-COOKERY 9
4th SUMMATIVE TEST

LESSON COMPETENCIES Number Item

of Items Placement

1. Select packaging materials 1. Select packaging materials in

accordance with enterprise 6 1, 6-10
standard.

2. Prepare desserts 1. Select sweet sauces

10 2-4, 24-30
2. identify ingredients for dessert.
9 5, 16-23

3. Perform Mise en Place 1. Identify the tools. 1 11

1. Identify factors in plating and

4. Plate/ present desserts 4 12-15
presenting desserts.

30
 TABLE OF SPECIFICATION
TLE-COOKERY 10
4th SUMMATIVE TEST

LESSON COMPETENCIES Number Item

of Items Placement

1. Identify the proper knife based

on requuired standards. 6,10,11,16,
1. Mise en Place 10
21-25

2. Cook meat cuts 1. Identify the market forms and

cuts of meat. 8 1, 6-10

2. Identify appropriate cooking

methods for meat cuts. 3 7-9
3. Identify the different techniques
in meat preparation cook meat-
cut dishes according to the given
recipe. 5 26-30

1. Identify the quality trimmings

3. Store meat 4 12,15,18,19
and leftover in storing meat.

30