Republic of the Philippines

Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay
FIRST QUARTERLY ASSESSMENT IN TLE 7- ELECTRICAL INSTALLATION AND MAINTENANCE (EIM)
PLACEMENT OF ITEMS No of
THIRD No. of Item
% of the Items
CODE Days Rememberi Understa Applying Analysing Evaluating Creating Topic Placemen
ng nding per
MELCs Taught t
60% 30% 10% Topic
(TLE- 1,2,3,4,,
1. Prepare electrical materials and tools IAE17/8UT- 8 9,10,11, 12,
for the task. Oa-1) 13, 14,15 5 6,7 8 29% 15 1-15

(TLE_IAE17/ 16,17,18,19,2
2.Request appropriate electrical 7
8UT-Oa-2) 0,21,22,23,24,
supplies, materials and tools applicable
to specific job 25,26,28 27 25% 13 16-28

(TLE_IAE17/ 30,31,32,33,
10
3. Focuses on carry out measurements 8UT-Od-2) 34,35,36,37,
and calculations 29 38,39,40,41 42,43, 44,45,46,47 36% 18 29-43
4. Interpreting Technical Drawings and (TLE_IAE17/
3
Plans 8ID-Oe-2) 48.49.50 11% 5 44-50
TOTAL 28 20 8 13 4 4 1 100% 50

PREPARED BY: CHECKED BY:

TERESITA B. RAṄADA
LOIDA U. SALVANTE Secondary School Principal I
TLE Teacher
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay
SUMMATIVE TEST IN TLE-8 COOKERY
PLACEMENT OF ITEMS
THIRD QUARTER
No. of Days Remem Understan Applying Analysing Evaluating Creating % of the No of Items Item
CODE bering
Taught ding Topic per Topic Placement
MELCs
60% 30% 10%
1.Utilize appropriate kitchen (TLE_HECJ7/
tools, equipment, 8
8UTOa-1)
paraphernalia 1,2,3,4,5 6,7 8 25% 8 1-8
2.Maitain appropriate (TLE_HECJ7/ 9,
kitchen tools, equipment, 8 10,11,12,
8MT-Ob-2) 13
and paraphernalia 14,15 16 25% 8 9-16
3. Measuring Techniques of (TLE_HECK7 7
17,18,1
Ingredients /8PM-Od-4) 9,20,21 22,23 24 22% 7 17-24
(TLE_HECK7
4. Abbrebiation, Equivalents /8PM-Od-4) 4 25,26
and Conversions 27, 28 14% 4 25-28
5. Basic Ingredients (TLE_HECK7
2
Substitution /8PM-Od-5) 29,30 6% 2 29-30
TOTAL 29 19 0 6 2 1 2 92% 30
PREPARED BY: CHECKED BY:
TERESITA B. RAṄADA
LOIDA U. SALVANTE Secondary School Principal I
TLE Teacher
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay

SECOND QUARTERLY ASSESSMENT IN TLE 8- COOKERY

PLACEMENT OF ITEMS No of
SECOND QUARTER % of Item
No. of Days Remember Understan ApplyingAnalysing
EvaluatingCreating the Items
CODE ing Placemen
Taught ding per
MELCs Topic t
Topic
60% 30% 10%

Distinguish commercial cooking from 3

home cooking. 7,8,11 9 10 10% 5 7-11`

Explore entrepreneurship in commercial 5 1-6 &

cooking 1,2,3,4,5 6 49-50 17% 8 49-50
1.Utilize appropriate kitchen tools, 16,
equipment, paraphernalia (TLE_HECJ7/8UT 17,18,19,2
10
Oa-1) 0,21,22,23, 13,14,1 12-24 &
24 12 36,37 5 38,39 33% 17 36-39

(TLE_HECJ7/8MT
10
2.Maintain appropriate kitchen tools, -Ob-2) 25,26,27,2 40,41,42,4 31,32,33,3 25-35 &
equipment, and paraphernalia 8,29,30 3 4,35 44-45 33% 17 40-45
(TLE_HECK7/8P
2
3. Measuring Techniques of Ingredients M-Od-4) 46-47 48 7% 3 46-48
TOTAL 30
15 15 10 5 4 1 100% 50
PREPARED BY: CHECKED BY:
TERESITA B. RAṄADA
LOIDA U. SALVANTE Secondary School Principal I
TLE Teacher
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay

THIRD QUARTERLY ASSESSMENT TLE-8 COOKERY

PLACEMENT OF ITEMS
THIRD QUARTER
No. of Days Remembering Applying Analysing Evaluating Creating No of Items
CODE % of the Topic Item Placement
Taught Understanding per Topic
MELCs
60% 30% 10%

Define commercial cooking from home 2 1 2 3 7% 3 1,2,3

cooking
Understand the techniques for
Preparing for Entrepreneurship in 2 4 5 6 7% 3 4,5,6
commercial cooking

5 7,8,9,10 11 12,13 14 15 18% 9 7,8,9,10,11 12,13,14 & 15

Value the importance of Factors in (TLE_HECJ7/8UT 16,17,18,19,20,21,22,23

7 16,17,18,19,20 21,22,23 24,25,26 27 28 25% 13
Selecting kitchen tools and equipment Oa-1) 24,25,26,27 & 28

Appreciate the use of Cleaning agents, (TLE_HECJ7/8MT 29,30,31,32,33,34,35,36.

7 29,30,31,32,33 34,35,36 37,38,39 40 41 25% 13
tools and Equipment -Ob-2) 37,38,39,40 & 41

Identify proper way of measuring Wet (TLE_HECK7/8PM

5 42,43,44,45 46 47,48,49 50 18% 9 42,43,44,45,46. 47,48,49,50
and Dry Ingredients -Od-4)

TOTAL 28 20 10 12 5 3 100% 50

PREPARED BY: SUBMITTED TO: CHECKED BY:

AVEGAEL RUBINOS LOIDA U. SALVANTE MARIFI M. ASANZA
STUDENT TEACHER TLE Teacher Secondary School Principal I
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay
FIRST QUARTER ASSESSMENT IN TLE 10-COOKERY
PLACEMENT OF ITEMS
THIRD QUARTER No. of Remembe
CODE Days Understan Applying
ring ding
MELCs Taught
60% 30%
1.Utilize appropriate kitchen
tools, equipment, (TLE_HECJ7/8UTOa-1) 8
paraphernalia 1,2,3,4,5
2.Maintain appropriate 9,
kitchen tools, equipment, and (TLE_HECJ7/8MT-Ob-2) 8 10,11,12,13
paraphernalia 14,15
3. Measuring Techniques of 17,18,19,2
(TLE_HECK7/8PM-Od-4) 8
Ingredients 0,21 22,23

4. Abbrebiation, Equivalents (TLE_HECK7/8PM-Od-4) 4 25,26

and Conversions 27, 28
5. Basic Ingredients
(TLE_HECK7/8PM-Od-5) 4
Substitution 29,30
TOTAL 32 19 0 6
PREPARED BY:

LOIDA U. SALVANTE
TLE Teacher
ppines
cation

y
GH SCHOOL
Albay
TLE 10-COOKERY
PLACEMENT OF ITEMS
No of Item
Analysing Evaluating Creating % of the
Items per Placemen
Topic
Topic t
30% 10%

6,7 8 25% 1-8

16 25% 8 9-16

24 25% 8 17-24

13% 4 25-28

13% 2 29-30
2 1 2 100% 30
CHECKED BY:
TERESITA B. RAṄADA
Secondary School Principal I
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay
SECOND QUARTERLY ASSESSMENT IN TLE 10- COOKERY

FIRST QUARTER PLACEMENT OF ITEMS No of

No. of Remembe Unders Item
% of the Items
CODE Days ring tanding Applying Analysing Evaluating Creating Topic per
Placeme
MELCs Taught nt
60% 30% 10% Topic
1,2,3,4,5,6 46 & 47 1-8
TLE_HEC K9- ,7& 8 31,32,33
1. Identify ingredients according to standard 12VD-Iia-9 8 31-34
&34
recipe. 27% 46-47
TLE_HEC K9- 9 & 10 9-10
2 36 48 4
2. Identify market forms of vegetables 12VD-IIc-10 7% 36&48
3. Cook variety of vegetable dishes 11,12,13,1 49 11-16
37,38 &
following appropriate cooking methods to TLE_HEC K9-
6 4,15 &16 10 37-39
12VD-IIc-10 39
preserve optimum quality and nutrition 20% &49
17 & 18
4. Demonstrate vegetable storage in TLE_HEC K9- 17-18 &
2 35 3
accordance with FIFO operating procedures 12VD-IIc-12 35
7%
5. Identify types varieties, market forms, 19,
41, 42 & 19-23
nutritive value and composition of fish and TLE_HEC K9-
5 20,21,22,2 8
12PC--IIe-14 43 41-43
seafood 3 16%
24-28
6. Demonstrate various methods of cooking TLE_HEC K9- 24,25,26,2
5 44 & 45 50 8 44-45
fish and shellfish 12PC--IIgi-16 7 & 28
16% & 50
29 &30
7.Ensure that trimmings, fish, and seafoods TLE_HEC K9- 29-30
2 40 3
are stored hygienically 12PC--IIj-18 & 40
7%
TOTAL 30 30 0 15 0 5 0 100% 50
PREPARED BY: CHECKED BY:
LOIDA U. SALVANTE TERESITA B. RAṄADA
TLE Teacher Secondary School Principal I
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay
SECOND QUARTERLY ASSESSMENT IN TLE 9- BREAD AND PASTRY PRODUCTION (BPP)

PLACEMENT OF ITEMS No of
FIRST QUARTER No. of Rememb Unders Item
CODE Days tandin Applying Analysing Evaluating Creating % of the Items
Placemen
ering g Topic per
MELCs Taught t
Topic
60% 30% 10%

1-8
1. Select, measure and weigh required ingredients TLE_HEBP9- 8 1,2,3,4 5,6,7,8 30, 31 32,33 45 46 30-33
according to recipe or production requirements and 12PP-Iia-g-4 45-46
established standards and procedures. 27% 14
9- 16
2. Prepare variety of pastry products according to TLE_HEBP9- 9, 10, 13, 14,
8 34,35 36,37 47-48 34-37
standard mixing procedures/ formulation/ recipes 12PP-Iia-g-4 11,12 15,16
47-48
and desired product characteristics. 27% 13
3. Bake pastry products according to techniques and 21, 17-24
TLE_HEBP9- 17, 18,
appropriate conditions; and enterprise requirement 8 22,23, 38, 39 40,41 49 38-41
12PP-Iia-g-5 19,20
and standards. 24 49
27% 13
4. Prepare a variety of fillings and coating/icing,
25-30
glazes and decorations for pastry products TLE_HEBP9-
6 25, 26,27 28, 29, 42, 43 44 50 42-44
according to standard recipes, enterprise standards 12PP-IIH-i-5
50
and/ or customer preferences.
20% 10
TOTAL 30
15 14 8 7 4 2 100% 50
PREPARED BY: CHECKED BY:
TERESITA B. RAṄADA
LOIDA U. SALVANTE Secondary School Principal I
TLE Teacher
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay
SECOND QUARTERLY ASSESSMENT IN TLE 10- COOKERY

FIRST QUARTER No. of Remembe Unders PLACEMENT OF ITEMS

CODE Days ring tanding Applying Analysing
MELCs Taught
60% 30%
TLE_HEC K9-
1. Use ingredients and flavoring according 12SSS-IIIa-26 3
to enterprise standards
TLE_HEC K9-
2.Produce variety of stocks according to 12SSS-IIIa-26 4
enterprise standards
3. Use thickening agents and convenience TLE_HEC K9-
4
products appropriately 12SSS-IIIc-26

4. Identify the type, classification and kinds TLE_HEC K9-

12SSS-IIId- 8
of stocks and sauces 126

TLE_HEC K9-
5. Identify the market forms of poultry 12SSS-IIIe-26 5

6. Demonstrate various methods of cooking TLE_HEC K9-

5
fish and shellfish 12PC--IIgi-16

7.Ensure that trimmings, fish, and seafoods TLE_HEC K9-

2
are stored hygienically 12PC--IIj-18

TOTAL 31 30 0 15 0
PREPARED BY:
LOIDA U. SALVANTE
TLE Teacher
OOL

10- COOKERY

ENT OF ITEMS No of
Item
% of the Items
Evaluating Creating Placeme
Topic per
nt
10% Topic
1-8
14 31-34
10% 46-47
9-10
4
36&48
13%
11-16
6 37-39
13% &49

17-18 &
13
35
26%

19-23
8
41-43
16%
24-28
8 44-45
16% & 50
29-30
3
& 40
6%
5 0 100% 50
CHECKED BY:
TERESITA B. RAṄADA
Secondary School Principal I
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay

FIRST QUARTERLY ASSESSMENT IN TLE 7- ELECTRICAL INSTALLATION AND MAINTENANCE (EIM)

PLACEMENT OF ITEMS No of
SECOND No. of
Rememberi Understa % of the Items Item
CODE Days Applying Analysing Evaluating Creating
ng nding Topic per Placement
MELCs Taught
60% 30% 10% Topic

(TLE- 1,2,3,4,
IAE17/8UT- 8 9,10,11, 12,
Oa-1) 13, 14,15
1. Prepare electrical materials and tools
for the task. 5 6,7 8 29% 15 1-15
2.Request appropriate electrical (TLE_IAE17/ 16,17,18,19,2
supplies, materials and tools applicable 7
8UT-Oa-2) 0,21,22,23,24,
to specific job 25,26,28 25% 13 16-28
30,31,32,33,
3. Focuses on carry out measurements (TLE_IAE17/ 34,35,36,37,
10
and calculations 8UT-Od-2) 29 38,39,40,41 42,43, 44,45 36% 18 29-43
4. Interpreting Technical Drawings and (TLE_IAE17/
3
Plans 8ID-Oe-2) 48.49.50 46 47 10% 5 44-50
TOTAL 28
22 8 13 2 4 1 100% 50

PREPARED BY: CHECKED BY:

TERESITA B. RAṄADA
LOIDA U. SALVANTE Secondary School Principal I
TLE Teacher
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay

THIRD QUARTERLY ASSESSMENT IN TLE 8- COOKERY

PLACEMENT OF ITEMS
THIRD QUARTER No of Item
No. of Days Understan Applying Analysing Evaluating Creating % of the
CODE Remembering Items per Placemen
Taught ding Topic
MELCs Topic t
60% 30% 10%
Distinguish commercial cooking from 3
home cooking. 7,8,11 9 10 10% 5 7-11`
Explore entrepreneurship in commercial 5 1-6 &
cooking 1,2,3,4,5 6 49-50 17% 8 49-50
1.Utilize appropriate kitchen tools, (TLE_HECJ7/8UT 16, 12-24 &
equipment, paraphernalia 10
Oa-1) 17,18,19,20,21,22,23,24 12 36,37 13,14,15 38,39 33% 17 36-39
2.Maintain appropriate kitchen tools, (TLE_HECJ7/8MT 25,26,27,28,29,30 40,41,42,4 31,32,33,3 25-35 &
10
equipment, and paraphernalia -Ob-2) 3 4,35 44-45 33% 17 40-45
(TLE_HECK7/8PM
2
3. Measuring Techniques of Ingredients -Od-4) 46-47 48 7% 3 46-48
TOTAL 30
15 15 10 5 4 1 100% 50

PREPARED BY: CHECKED BY:

TERESITA B. RAṄADA
LOIDA U. SALVANTE Secondary School Principal I
TLE Teacher
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay

FIRST QUARTERLY ASSESSMENT IN TLE 10- COOKERY

PLACEMENT OF ITEMS
THIRD QUARTER No. of
Remembe Understa
CODE Days Applying Analysing
ring nding
MELCs Taught
60% 30%
PREPARE EGG DISHES
LO1. Perform Mis en Place
1.1 Identify an egg's component nutritive (TLE_HEC
value: K9-12ED- 10
1.2 Identify and prepare ingredients Ia-1)
according to standard recipes.
7,8,11 9

LO 2 Prepare and cook egg dishes 2.1 (TLE_HEC

Identify the market forms of eggs 2.2 K9-12ED- 5
Explain the uses eggs in culinary arts cook Ib-d-2)
egg dishes in accordance with the
prescribed standards. 1,2,3,4,5 6
LO.3 Present egg dishes
3.1 select suitable plates according to
standards present egg dishes hygienically
and attractively using suitable garnishing
and side dishes sequentially within the (TLE_HEC 16,
required time frame. Cook egg dishes in K9- 17,18,19,2
12
accordance with the p[rescribed 12E1)D- 0,21,22,23
standard. Ib-d-2) ,24

12 36,37 13,14,15
(TLE_HECJ 25,26,27,2
2.Maintain appropriate kitchen tools, 7/8MT- 10 8,29,30 40,41,42,4 31,32,33,3
equipment, and paraphernalia Ob-2) 3 4,35 44-45
(TLE_HEC
K7/8PM- 2
3. Measuring Techniques of Ingredients Od-4) 46-47 48
TOTAL 39
15 15 10 5

PREPARED BY:

LOIDA U. SALVANTE
TLE Teacher
OOL

0- COOKERY

NT OF ITEMS
No of Item
% of the
Evaluating Creating Items per Placemen
Topic
Topic t
10%

10 26% 13 7-11`

1-6 &
49-50 13% 6 49-50

12-24 &
38,39 31% 15 36-39

25-35 &
26% 13 40-45

5% 3 46-48

4 1 100% 50

CHECKED BY:
TERESITA B. RAṄADA
Secondary School Principal I
 Republic of the Philippines
Department of Education
Region V
Division of Albay
MATACON NATIONAL HIGH SCHOOL
Matacon, Polangui, Albay
SECOND QUARTERLY ASSESSMENT IN TLE 7- ELECTRICAL INSTALLATION AND MAINTENANCE (EIM)
PLACEMENT OF ITEMS
THIRD No. of Item
% of the No of Items
CODE Days Rememberin Understandin Applying AnalysingEvaluatingCreating Placemen
g g Topic per Topic
MELCs Taught t
60% 30% 10%
(TLE-
5,6,7, 9,10,11,
1. Prepare electrical materials and tools for the IAE17/8UT- 9
12, 13,14
task. Oa-1) 1,2,3,4 8 28% 14 1-14

(TLE_IAE17/ 15,16,17,18,19,2
9
8UT-Oa-2) 0,21,22,23
2.Request appropriate electrical supplies,
materials and tools applicable to specific job 24,25 26,27 28 28% 14 16-28

29,30,31,32,3
(TLE_IAE17/
12 3,34,35,36,37
3. Focuses on carry out measurements and 8UT-Od-2) 39,40,41,
,38,
calculations 42,43,44,45 46,47 38% 19 28-47
(TLE_IAE17/
4. Interpreting Technical Drawings and Plans 2
8ID-Oe-2) 48.49 50 6% 3 48-50
TOTAL 32 18 12 9 6 2 3 100% 50

PREPARED BY: CHECKED BY:

TERESITA B. RAṄADA
LOIDA U. SALVANTE Secondary School Principal I
TLE Teacher