TABLE OF SPECIFICATION

TLE 10

CONTENT

ITEM NUMBER
KNOWLEDGE ANALYZE APPLY INTERPRET TOTAL
LESSON1 14,15
Prepare Stocks, 18 16 11,12,13 7
Sauces, and
Soups (SSS)
LESSON2:
Guidelines in 17 19 20 3
preparing stocks and
Basic Recipes of
White and Brown
Stock
LESSON 3:
Classifications of 21,22,23,24, 5
Soups
24
LESSON 4:
Ingredients in 26-40 5
Preparing Soups Basic
Principles in
Preparing Soups
LESSON 5:
Guidelines in 41-45 5
Preparing Soup
LESSON 6:
Basic Types of Sauces 46-50
LESSON 7: 7 6 8,9 10 5
Methods of
Preparing Sauces

LESSON 8: 1,3,5 2,4 5

Types of Thickening
Agent and Methods
of Preparing Food
Thickener
TOTAL 15 20 9 6 50

Prepared by:

JOE MAR D. NOVILLA

Teacher I
Checked by:
 LORNA O. BASILA
Master Teacher I

Noted by:

GEUS DEUNAR N. DECLARO

Principal
 TABLE OF SPECIFICATION
TLE 7

CONTENT

ITEM NUMBER
KNOWLEDGE ANALYZE APPLY INTERPRET TOTAL
LESSON1-3
APPROPRIATE 1,2,3,4 5,6,7, 8 9,10 10
KITCHEN TOOL,
EQUIPMENT AND
PARAPHERNALIA
LESSON4:
CARRY OUT 11,12 13 14 15 5
MEASUREMENT AND
CALCULATIONS
LESSON 5:
CALCULATE COST OF 16-30 15
PRODUCTION
LESSON 6-7:
IMPORTANCE OF 31-35 36-42 12
OCCUPATIONAL
HEALTH AND SAFETY
LESSON 8:
EVALUATE AND 48-40 43-47 13
CONTROL GAZARDS
IN THE WORKPLACE
TOTAL 15 20 9 6 50

Prepared by:

JOE MAR D. NOVILLA

Teacher I
Checked by:

LORNA O. BASILA
Master Teacher I

Noted by:

GEUS DEUNAR N. DECLARO

Principal