Republic of the Philippines

Department of Education
Region IX- Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL NORTE
MALINTUBOAN NATIONAL HIGH SCHOOL
Malintuboan, Labason, Zamboangadel Norte

TABLE OF SPECIFICATION IN TECHNOLOGY AND LIVELIHOOD EDUCATION 9 (COOKERY)

THIRD QUARTER EXAMINATION
SY 2022 – 2023

COMPETENCIES NO. WEIGHT 60% 30% 10% Total No.

OF Remembering Understanding Applying Analyzing Evaluating Creating of Items
(1) DAYS (3) (4) (5) (6) (7) (8) (9) (10)
(2)
LO 1. Perform mise en place (15/50X100) 5 4 5 1 15
TLE_HECK9SW-IIIa-11 15 30.00% (1,2,3,4,5) (6,7,8,9) (10,11,12, (15)
1.1 clean, sanitize, and prepare 13,14)
tools, utensils, and equipment
based on the required tasks
1.2 identify ingredients
according to the given recipe
1.3 identify culinary terms
related to sandwiches identify
type/classification of sandwiches
LO 2. Prepare a variety of 15 (15/50X100) 5 4 1 4 1 15
sandwiches 30.00% (16,17,18, (21, 22,23,24) (25) (26,27, (30)
TLE_HECK9SW-IIIb-g-12 19,20) 28,28)
2.1 Identify sandwich component
2.2 Identify bread suited for
sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare
glazes/sweet sauces
2.5 Prepare sandwiches using
sanitary practices
LO 3. Present a variety of 10 (15/50X100) 3 3 3 1 10
sandwiches (31,32,33) (34,35,36) (37,38,39) (40)
TLE_HECK9SW-IIIH-i-13 20.00%
3.1 Portion and control of
sandwiches and their ingredients
3.2 Present sandwiches
attractively
LO 4. Storing sandwiches 10 (15/50X100) 4 2 2 1 1 10
TLE_HECK9SW-IIIj-14 20.00% (41,42,43, (45,46) (47,48) (49) (50)
4.1 store sandwiches properly 44)
4.2 keep sandwiches in
appropriate conditions to
maintain their quality and taste
TOTAL 50 100 25 items
(50 X 0.60) = (50 X 0.30) = 15
items (50 X 0.10) = 5
items 50
Easy Average Difficult

Prepared by: Checked/Noted by: Approved by:

EMILY G. ASENTISTA GUINSON R. NAONG LAURENCIANA D. MANAYON

SST I Master Teacher I School Head