Archdiocesan Notre Dame Schools of Cotabato (ANDSC)

NOTRE DAME OF PARANG, INC.

Poblacion 1, Parang, Maguindanao

TABLE OF SPECIFICATIONS
TLE 10 FIRST QUARTER NOVEMBER 8-10, 2023
SUBJECT GRADE GRADING PERIOD DATE OF EXAM

NO. of COGNITIVE LEVEL OF ASSESSMENT NUMBER

MELCS/OBJECTIVES HOURS Remembering Understanding Applying Analyzing Evaluating Creating OF TEST PERCENTAGE
TAUGHT 20% 20% 30% 20% 10% ITEMS
II. Multiple Choice II. Multiple Choice
(13,14,15) (34,35,36)

1 Define Mise en Place* 3 6 10%

TOTAL 3 3
II. Multiple Choice II. Multiple II. Multiple
(16,17) Choice (37) Choice
(49,50,51)
2 Identify an egg's components and its nutritive value 3 6 10%
TOTAL 2 1 3
II. Multiple Choice II. Multiple Choice
(18,19) (30,31,32,33)

3 Determine the freshness of eggs* 3 6 10%

TOTAL 2 4
II. Multiple Choice II. Multiple
(20,21) Choice
(42,43,44,45)
4 Identify the market forms of eggs 3 6 10%
TOTAL 2 4
II. Multiple Choice II. Multiple Choice
(22) (25,26,27,28,29)

5 Identify ingredients according to standards 3 6 10%

TOTAL 1 5
II. Multiple Choice II. Multiple
(23,24) Choice
(38,39,40,41)
6 Identify simple ways of ptresenting egss dishes* 3 6 10%
TOTAL 2 4
I. Matching Type
(1,2,3,4,5,6)

7 Explain the uses of eggs in culinary 3 6 10%

TOTAL 6 4
I. Matching type II. Multiple
(7,8,9) Choice
Explain clean, sanitize, and prepare tools, and equipment needed in (46,47,48)
8 preparing egg dish* 3 6 10%
TOTAL 3 3
I. Matching Type II. Multiple Choice
(10,11,12) (52,53,54)

9 Discuss the plating style* 3 6 10%

TOTAL 3 3
III. Short
III. Short Paragraph
Paragraph
Present egg dishes hygienically and attractively using suitable garnishing (55,56,57)
(58,59,60)
10 and side dishes 3 6 10%
TOTAL 3 3
TOTAL 30 12 12 18 12 60 100%

Prepared by: Checked by: Approved By:

KIMBERLYN MAE F. ALVERO, MAIEM LESTER M. BESSITT GLENDA O. LEE, MAEM

Subject Teacher Academic Coordinator School Principal