Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF PARAÑAQUE CITY

TABLE OF SPECIFICATIONS
AREA - SPECIALIZATION - LEVEL
PRE-TEST

Revised Blooms (R, U, Ap, An, E, C) and

Instructional No. of Knowledge Dimension (F, C, P, M)
Items % of CONTENT PERFORMANCE
Most Essential Learning Competencies Time
Items Number of Items/Item Nos. STANDARDS STANDARDS
(No. of Hours)
40 R U Ap An E C
ITEM PLACEMENT
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TOTAL 0 #DIV/0! #DIV/0!0 0 0 0 0 0
Prepared by: LEGEND:
Revised Bloom Taxonomy Number of Items Knowledge DimenNumber of Items Context Domain Item Number
R Remember 0 F Factual Personal (Pe)
NAME OF TEACHER U Understan 0 C Conceptu Societal (So)
Position Ap Apply 0 P Procedur Environmental (En)
An Analyze 0 M Metacogn Local/Global (Lo/Gl)
Checked by: E Evaluate 0 TOTAL 0
C Create 0 21st Century Skills Item Nos.
TOTAL 0 Problem Solving (PS)
NAME OF HEAD TEACHER Information Literacy (IL)
Head Teacher VI, TLE Department Critical Thinking (CT)
Level of Understanding (SOLO)
Approved by: R U AP An E C
Relational
Multi-structural
NAME OF SCHOOL HEAD Unistructural
School Principal IV Pre-structural

SUMMARY REVISED BLOOM'S TAXONOMY

KNOWLEDGE R U AP An E C
DIMENSION
Factual
Conceptual
Procedural
Metacognitive
TOTAL 0 0 0 0 0 0
 Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF PARAÑAQUE CITY

TABLE OF SPECIFICATIONS
FOOD PROCESSING - GRADE 8
QUARTER 3

Revised Blooms (R, U, Ap, An, E, C) and

Instructional No. of Items Knowledge Dimension (F, C, P, M) CONTENT PERFORMANCE
Most Essential Learning Competencies Time % of Items
Number of Items/Item Nos. STANDARDS STANDARDS
(No. of Hours)
40 R U Ap An E C
ITEM PLACEMENT

Lesson 1 – Use Food Processing Tools,

Equipment and Utensils
LO1. Select tools, equipment and utensils.
LO2. Use tools, equipment and utensils following 6 10 25.00% 1,2 5, 7 3, 9, 4, 10 6, 8
standard procedure.
LO3. Perform post-operational activities.

Lesson 2 – Perform Mathematical

Computations
LO1. Gather and tabulate the recorded data 20,19, 14, 13,
relevant to processed food production. 8 13 33.33% 11, 18 17, 21, 23 12, 15
22 16
LO2. Review various formulations.
LO3. Calculate the production input and output.
LO4. Compute the costs of production.

Lesson 3 – Interpret Plans and Drawings

LO1. Interpret layout plan. 4 7 16.67% 24 27 25, 29 26, 28 30
LO2. Perform outer packaging procedures.

Lesson 4 – Apply Hygiene and Sanitation

LO 1. Observe personal hygiene and good
grooming. 32, 36,
LO 2. Implement food safety practices. 6 10 25.00% 31, 35 33, 38, 39 34, 37
40
LO 3. Conduct work in accordance with
environmental policies and procedures.
LO 4. Participate in improving environmental
practices at work
TOTAL 24 40 100% 7 9 10 9 5 0
Prepared by: LEGEND:
Revised Bloom Taxonomy Number of Items Knowledge Dimension Number of Items Context Domain Item Number
R Remember 7 F Factual Personal (Pe)
JERALD S. TORALDE U Understand 9 C Conceptual Societal (So)
Teacher II Ap Apply 10 P Procedural Environmental (En)
An Analyze 9 M Metacognitive Local/Global (Lo/Gl)
Checked by: E Evaluate 5 TOTAL 0
C Create 0 21st Century Skills Item Nos.
TOTAL 40 Problem Solving (PS)
MARY ANNE B. OCAMPO Information Literacy (IL)
Teacher III, TLE Coordinator Critical Thinking (CT)
Level of Understanding (SOLO)
Approved by: R U AP An E C
Relational
Multi-structural
EDUARDO M. TAGUIAM Unistructural
School Principal II Pre-structural

SUMMARY REVISED BLOOM'S TAXONOMY

KNOWLEDGE R U AP An E C
DIMENSION
Factual
Conceptual
Procedural
Metacognitive
TOTAL 0 0 0 0 0 0