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 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
MANGATAREM NATIONAL HIGH SCHOOL
MANGATAREM

ITEM ANALYSIS
T.L.E. 9 (BREAD & PASTRY PRODUCTION)
QUARTER 1
S.Y. 2023-2024

No. of Percentage of
Test item
Learning Competency Correct Correct Average Interpretation
No
Responses Responses

1 100 56
2 88 49
3 99 55
4 110 61
5 109 61
6 97 54
1.Occupational Health and Safety 7 123 68 58 Least Mastered
8 110 61
9 87 48
10 95 53
11 99 55
12 120 67
18 130 72
15 125 69
Moving Towards
2.Basic Concepts in Bread and Pastry 16 32 18 62
Mastery
17 179 99
13 104 58
14 100 56
19 115 64
20 99 55
3.Clean and sanitize kitchen tools, equipment and
39 119 66 57 Least Mastered
premises
40 89 49
41 120 67
42 78 43
43 106 59
Moving Towards
4. Ingredients used in Bakery Products 21 126 70 70
Mastery

50 158 88 88 Mastered
5. Tools and Equipment used in baking
22 101 56
23 125 69
24 116 64
25 85 47
26 103 57
27 117 65
28 145 81
29 124 69
6. Measure Dry and Liquid Ingredietns 30 118 66 58 Least Mastered
31 117 65
32 75 42
33 87 48
34 70 39
35 75 42
36 86 48
37 72 40
38 158 88
44 163 91
45 170 94
46 128 71
7. Present a range of Appetizers 86 Mastered
47 165 92
48 178 99
49 119 66
Total Number of Students who took the test: 180

Prepared by: Checked and Reviewed by:

MIGELYN N. PABORADA ROSENDO M. BATOBATO

Subject Teacher Head Teacher VI-TLE Department

RECOMMENDING APPROVAL:

ELVIRA C. VIRAY Ed.D.

Principal IV

APPROVED:
ANGELITA V. MUÑOZ EdD
Public Schools District Supervisor
Mangatarem I District

Mastered: 80 and above

Moving Towards Mastery: 59-79
Least Mastered: 58 and below
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
MANGATAREM NATIONAL HIGH SCHOOL
MANGATAREM

ITEM ANALYSIS
T.L.E. 9 (BREAD & PASTRY PRODUCTION)
QUARTER 2
S.Y. 2023-2024

No. of Percentage of
Test item
Learning Competency Correct Correct Average Interpretation
No
Responses Responses

1 100 56
2 112 62
3 170 94
4 178 99
5 175 97
6 120 67
1.Cooking and baking terms 7 178 99 82 Mastered
8 125 69
9 170 94
10 178 99
11 180 100
12 120 67
18 109 61
15 75 42
2.Operate and Clean the oven 16 109 61 57 Least Mastered
17 120 67
13 110 61
14 125 69
19 179 99
20 158 88
Moving Towards
3.Measure Dry and Liquid Ingredients 39 120 67 76
Mastery
40 110 61
41 100 56
42 179 99
43 158 88
4. Used of tools and Equipment 21 105 58 58 Least Mastered
22 86 48
23 98 54
24 75 42
25 114 63
26 117 65
27 78 43
28 74 41
29 117 65
5. Table weights and Measure in Baking 30 119 66 58 Least Mastered
31 117 65
32 100 56
33 98 54
34 96 53
35 135 75
36 123 68
37 117 65
38 108 60
Total Number of Students who took the test: 180

Prepared by: Checked and Reviewed by:

MIGELYN N. PABORADA ROSENDO M. BATOBATO

Subject Teacher Head Teacher VI-TLE Department

RECOMMENDING APPROVAL:

ELVIRA C. VIRAY Ed.D.

Principal IV

APPROVED:
ANGELITA V. MUÑOZ EdD
Public Schools District Supervisor
Mangatarem I District

Mastered: 80 and above

Moving Towards Mastery: 59-79
Least Mastered: 58 and below
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
MANGATAREM NATIONAL HIGH SCHOOL
MANGATAREM

ITEM ANALYSIS
T.L.E. 9 (BREAD & PASTRY PRODUCTION)
QUARTER 3
S.Y. 2023-2024

No. of Percentage of
Test item
Learning Competency Correct Correct Average Interpretation
No
Responses Responses

1 600 335
2 612 342
3 270 151
4 287 160
5 189 106
6 220 123
1. History of Cake 7 278 155 266 Mastered
8 610 341
9 600 335
10 579 323
11 685 383
12 620 346
18 630 352
15 270 151
2. Two Classes of cake 16 287 160 139 Mastered
17 189 106
13 110 61
14 100 56
19 109 61
20 99 55
3. Types of Cake formulas 39 120 67 58 Least Mastered
40 110 61
41 100 56
42 99 55
43 85 47
4. Stages of Eggwhites 97 100 56 56 Least Mastered
50 121 68
22 515 288
23 625 349
24 476 266
25 517 289
26 587 328
27 476 266
28 278 155
29 624 349
5.Characteristics of a good sponge cake 30 645 360 295 Mastered
31 517 289
32 587 328
33 476 266
34 517 289
35 587 328
36 476 266
37 489 273
38 585 327
44 125 70
45 117 65
46 87 49
6. Techniques in Cake Making 57 Least Mastered
47 76 42
48 120 67
49 91 51
Total Number of Students who took the test: 179

Prepared by: Checked and Reviewed by:

MIGELYN N. PABORADA ROSENDO M. BATOBATO

Subject Teacher Head Teacher VI-TLE Department

RECOMMENDING APPROVAL:

ELVIRA C. VIRAY Ed.D.

Principal IV

APPROVED:
ANGELITA V. MUÑOZ EdD
Public Schools District Supervisor
Mangatarem I District

Mastered: 80 and above

Moving Towards Mastery: 59-79
Least Mastered: 58 and below
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
MANGATAREM NATIONAL HIGH SCHOOL
MANGATAREM

ITEM ANALYSIS
T.L.E. 9 (Cookery)
QUARTER 4 (COOKERY)
S.Y. 2023-2024

No. of Percentage of
Test item
Learning Competency Correct Correct Average Interpretation
No
Responses Responses

1 100 56
2 112 63
3 110 61
4 100 56
5 175 98
6 158 88
Moving Towards
1. Ingredients in making meringue 7 120 67 66
Mastery
8 110 61
9 118 66
10 120 67
11 98 55
12 120 67
18 99 55
15 99 55
2. Tips on how to frost a cake 16 112 63 56 Least Mastered
17 89 50
13 110 61
14 100 56
19 117 65
20 158 88
Moving Towards
3. Types of filling and flavoring 39 120 67 69
Mastery
40 110 61
41 100 56
42 145 81
43 158 88
Moving Towards
4. Types of Packaging 21 123 69 69
Mastery
Moving Towards
2 126 70 70
Mastery
22 99 55
23 79 44
24 99 55
25 117 65
26 97 54
27 117 65
28 113 63
29 99 55
6. Functions of Packaging 30 95 53 58 Least Mastered
31 89 50
32 130 73
33 118 66
34 119 66
35 89 50
36 99 55
37 115 64
38 105 59
44 105 59
45 107 60
46 107 60
7. Computation of the selling price 58 Least Mastered
47 97 54
48 106 59
49 99 55
Total Number of Students who took the test: 179

Prepared by: Checked and Reviewed by:

MIGELYN N. PABORADA ROSENDO M. BATOBATO

Subject Teacher Head Teacher VI-TLE Department

RECOMMENDING APPROVAL:

ELVIRA C. VIRAY Ed.D.

Principal IV

APPROVED:
ANGELITA V. MUÑOZ EdD
Public Schools District Supervisor
Mangatarem I District

Mastered: 80 and above

Moving Towards Mastery: 59-79
Least Mastered: 58 and below