Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
DIVISION OF CAVITE
FRANCISCO OSORIO INTEGRATED SENIOR HIGH SCHOOL
(Formerly Francisco Osorio National High School)

FIRST PERIODICAL EXAMINATION

SY 2022-2023
TABLE OF SPECIFICATIONS
GRADE 10
TLE-COOKERY
Revised Blooms (R, U, Ap, An, E, C) and
No. of Knowledge Dimension (F, C, P, M)
Most Essential Learning No. of % of Items
Topic/Content Content Performance Instructional % of Items Items
Competencies Items (NON-
Domain Standard Standard Time (SOLO) (NON-
(CG Code) (SOLO) SOLO) R U Ap An E C
SOLO)

20% 20% 20% 15% 15% 10%

LO 1. Develop and strengthen
PECs needed in Cookery
The learners 1.1 identify areas for
independently improvement, development, and
create growth
The learners
a plan of action 1.2 align one’s PECs according
demonstrate an 1
that to his/her business/career
PECs understanding 4 12.50% 1 12.50% 4
strengthens/ choice
one’s PECs in 4 2, 3 5
further 1.3 create a plan of action that
cookery
develops one’s ensures success of his/her
PECs business/career choice
in cookery

LO 2. Prepare and present

egg dishes
1.1 identify an egg’s
components and its market
forms
1.2 explain the uses of eggs in
The learners
culinary arts 9, 8 6
demonstrate an The learners
1.3 cook egg dishes in 10
understanding in independently
Eggs accordance with the prescribed 12 37.50% 4 37.50% 11
preparing and prepare and cook
salad 7, 11
cooking egg egg dishes. 12, 13
1.4 present egg dishes 14, 15 16, 17 18, 19 20
dishes
hygienically and attractively
using suitable garnishing and
side dishes sequentially within
the required time frame
1.5 rate and evaluate the
finished product
 LO 3. Prepare and present
starch and cereal dishes
1.1 determine the sources and
kinds of starch and cereals
1.2 cook various types of starch
and cereal dishes
22 21
1.3 prepare sauces and 23,
Cereals and Starch accompaniments of selected 12 37.50% 4 37.50% 11 24
The learners starch and cereal products
The learners 25, 26 27, 28, 32 33, 34 35
demonstrate an 1.4 present starch dishes with 30, 31
independently 29
understanding in suitable plating and
prepare and garnishing according to
preparing and
cook cereals standards hygienically
cooking cereals
and starch 1.5 rate and evaluate the
and starch
dishes finished product
dishes

LO 4. Storing starch and

cereal dishes
36
Store Starch and 1.1 Store starch and cereal
4 12.50% 1 12.50% 3.75 37
Cereal Dishes dishes in appropriate conditions
38 39, 40
to maintain their freshness,
quality, and taste

TOTAL (SOLO) 0 3 4 3
32 100% 10 100% 30
TOTAL (NON-SOLO) 6 6 6 5 5 2
*Numbers in RED Text are SOLO items 6 9 10 8 5 2
*Numbers in RED Text are NON-SOLO items

Prepared by:

MAY ANN F. GUINTO

TLE Teacher
Checked and Validated by:

YANNA E. APARICIO Noted by:

Master Teacher I, TLE Department
ESTERLITA M. DOLATRE
Principal III
40
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
DIVISION OF CAVITE
FRANCISCO OSORIO INTEGRATED SENIOR HIGH SCHOOL
(Formerly Francisco Osorio National High School)

FIRST PERIODICAL EXAMINATION

SY 2022-2023
KEY TO CORRECTION
SUBJECT: TLE-COOKERY GRADE LEVEL: 10

Assigned Number of Points per Option

Item Number
0 1 2 3
1 D B C A
2 C
3 A
4 B
5 A
6 C D A B
7 C
8 A C D B
9 A B D C
10 A D C B
11 A
12 C
13 C
14 C
15 D
16 B
17 B
18 C
19 A
20 B
21 B A C D
22 D B C A
23 D A C B
24 C A D B
25 A
26 D
27 D
28 D
29 A
30 A
31 D
32 C
33 A
34 A
35 B
36 B A C D
37 D
38 A
39 B
40 A

Prepared by: Checked/Validated by:

MAY ANN F. GUINTO YANNA E. APARICIO

Signature over Printed Name Signature over Printed Name
Date Signed: Date Signed:
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
DIVISION OF CAVITE
FRANCISCO OSORIO INTEGRATED SENIOR HIGH SCHOOL
(Formerly Francisco Osorio National High School)

FIRST PERIODICAL EXAMINATION

SY 2022-2023
TABLE OF SPECIFICATIONS
SUBJECT:TLE-COOKERY GRADE LEVEL: 10

Cognitive Process Dimension Knowledge Dimensions

1. Prepare
LO 2. Develop andand present
strengthen MELC
egg PECs
dishes needed in Cookery META-
REMEMBER UNDERSTAND APPLY ANALYZE EVALUATE CREATE FACTUAL CONCEPTUAL PROCEDURAL
1.1 identify areas
an egg’sfor improvement,
components development, and growth COGNITIVE
LO 3. Prepare and present starch and
and its market
cereal forms
dishes
1.2 align one’s
explain thethe
1.1 determine PECs
uses according
of eggs
sources to his/her
in culinary
and kinds of arts business/career
starch and cereals 1 1
choice
1.3
1.2 egg dishes
cook various typesin of
accordance
starch andwith the dishes
cereal prescribed salad
1.3 create 9, 10 8 6 9 10 6 8
1.4 prepareaegg
1.3 present plandishes
sauces of and
action that ensures
hygienically
accompaniments and success of his/her
attractively
of selected starch
LO 4. Storing
business/career
usingcereal
suitable starch and
choice cereal dishes
garnishing and side dishes sequentially within 22 23, 24 21 22 21, 23 24
and products
1.1 Store starch
the required
1.4 present timeand
starch framecereal
dishes dishes
with in appropriate
suitable plating andconditions to 36 36
maintain
1.5 their
rate and
garnishing freshness,
evaluate
according quality,
finishedand
thestandards
to taste
product
hygienically
1.5 rate and evaluate the finished product