Date: November 8-12,2021

Table of Specifications for: GRADE 9-COOKERY 2020-2021

School Year : 2015 - 2016
Grading Period: FIRST

Level of Difficulty
Total
TOPICS Easy (60%) Average (30%) Difficult (10%) %
(48)
Remembering Understanding Applying Analyzing Evaluatiing Creating

Kitchen Tools,Utensils and Equipments

6 2 1 2 2
1. Sanitizing Kitchen Tools,Utensils and Equuipments 13 26%
3,5,7,11,33,46,10,26 27,47,48 24,34

3 1 1 1
2. Kitchen tools needed in preparing Pies and Cookies 6 12%
6,8,9 16,35 45
1 1 1 3 1
3. Examples of Kitchen Tools and Equipments 7
2,28 12,17,29,36 4 14%

DIFFERENT TYPES OF SANDWICHES

1
1. Basic Sandwich 1 2%
13
5 1
2. Composed Sandwich 5 10%
1,39,40,41,43,
5 2 1 1
3.Ingredients in making sandwich 8 16%
14,30,42,44,15,23 31,37
4. Kitchen Tools used in making sandwich 1 1
2 4%
22 38
3 2 1
5. Plating the finished product 6 12%
18,20,21 19,25 32
Sub-total 25 4 4 10 5 0 48 100%
Total 29 13 5 48 100%
PERCENTAGE 64% 26% 10% 100%
Prepared by:ROCELA P. BAJENTING CRISTY NECESARIO
Teacher 1-Cookery Teacher 1-Cookery Checked by: REJIE D. GONZAGA
Principal II
 Date: February 3-4,2022
Table of Specifications for: COOKERY 9 School Year : 2021-2022
Grading Period:2ND

Level of Difficulty
Total
TOPICS Easy (60%) Average (30%) Difficult (10%) %
(48)
Remembering Understanding Applying Analyzing Evaluatiing Creating

Kinds of Appetizers 2 2 1 6 3
13 26%
PPE used in preparing Appetizers 1,5,37,41 2,3,4,11,15,47, 14,31,40

1 1 1
Tools and Utensils in preparing Appetizers 3 6%
21 8 10

2 1 3 1
3.Procedures in Preparing Appetizers 7 14%
6,16,17, 18,19,20, 46

9 3 6 5 3
4. Plating the Finished Product 27 54%
12,22,23,24,27,29,34,36,38,42,44 7,9,13,25,26,28,30,32,33,35,43 39,45,48

Sub-total 14 6 8 14 6 0 50 100%

Total 20 22 6 48 96%

PERCENTAGE 40% 44% 12% 96%

Prepared by:
ROCELA P. BAJENTING CRISTY NECESARIO
Cookery Teacher Cookery Teacher Checked by: REJIE D. GONZAGA
School Head
y: REJIE D. GONZAGA
School Head
 Table of Specifications for: COOKERY 9

Level of Difficulty
TOPICS Easy (60%) Average (30%) Difficult (10%)
Remembering Understanding Applying Analyzing Evaluatiing

1 2 4 2
KINDS OF SANDWICH
5,6,7 1,2,3,4 8,10

2 2
CLASSIFICATION OF APPETIZERS
18,21 19,20

3 1 5 4
VARIETY OF SALAD
17,27,29,30 12,13,14,15,16, 11,25,26,28

10 1 3
TOOLS IN PREPARING SANDWICH AND SALAD
24,31,32,33,34,35,36,37,38,39,40 9,22,23

CHARACTERISTICS OF APPETIZERS 41,42,43,44,45,56,47,48

Sub-total 16 4 22 6

Total 20 22 6

PERCENTAGE 40% 48% 12%

Prepared by:
ROCELA P. BAJENTING CRISTY NECESARIO
Cookery Teacher Cookery Teacher
 Date: MARCH
School Year : 2021-2022
Grading Period:3RD

Total
Difficult (10%) %
(48)
Creating

9 18%
8,10

4 8%

13 26%
11,25,26,28

22 48%

0 48 100%

6 48 100%

12% 100%

Checked by: REJIE D. GONZAGA

School Head