Scribd
Upload
424 views

Tos Second Quarter Cookery

The document provides a table of specifications for a test on cookery for 10th grade students. It outlines 10 topics that will be covered in the test, the number of items per topic, and how items will be distributed based on cognitive level (remembering, understanding, applying, analyzing, evaluating, creating). The table specifies that there will be a total of 50 items on the test covering 10 competencies. It was prepared by a teacher and checked by the testing coordinator at Clarence Ty Pimentel National High School.

Uploaded by

Margiebel Daano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
424 views

Tos Second Quarter Cookery

The document provides a table of specifications for a test on cookery for 10th grade students. It outlines 10 topics that will be covered in the test, the number of items per topic, and how items will be distributed based on cognitive level (remembering, understanding, applying, analyzing, evaluating, creating). The table specifies that there will be a total of 50 items on the test covering 10 competencies. It was prepared by a teacher and checked by the testing coordinator at Clarence Ty Pimentel National High School.

Uploaded by

Margiebel Daano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
You are on page 1/ 11

Department of Education

Caraga Region
Division of Surigao del Sur
District of TAGO 3
CLARENCE TY PIMENTEL NATIONAL HIGH SCH

TABLE OF SPECIFICATIONS

Subject: COOKERY No. of competency cover


Grade Level 10 Section:
Easy 70% Average 20%
Topic
No. of Items Remembering Understanding Applying

Prepare kitchen tools, equipment and


1 15 10 5
ingredients based on required standards

2 Principles of preparing vegetables 1

3 Characteristics of quality vegetables 5 1 1

4 Market forms of vegetables 3 1 1

Factors in the selection of vegetables used for


5 4 1 2
culinary arts

6 Methods of cooking vegetable dishes 2 1 1

 OHS & Principle and techniques in


7 1 1
preparing vegetable dishes

Factors to consider in plating and presenting


8 3 1 1
vegetable dishes
9 Techniques in storing vegetable dishes 1 1

Identify types, varieties, market forms, nutritive


10 15 14
value and composition of fish and seafood

30 5 7
TOTAL 50
35 10
Prepared by: Checked by:
MARGIEBEL D. SALINAS MARLITA O. PIMENT
Teacher 1 Testing Coordinato
This is not for sale Clarence Ty Pimentel NHS - All Rights Reser
ent of Education
ga Region
Surigao del Sur
t of TAGO 3
EL NATIONAL HIGH SCHOOL

SPECIFICATIONS

No. of competency covered: 10 Grading Period: Second Quarter


Ampere/Pascal/newton School Year: 2019-2020
Average 20% Difficult 10%
Placement of Items
Analyzing Evaluating Creating

1 2 3 4 5 6 7 8 9 10

11 12 13 14 15

16
1

17 18 19 20 21
1 1 1

22 23 24
1

25 26 27 28
1

29 30

31

32 33 34
1
35

36 37 38 39 40 41 42 43 44 45
1
46 47 48 49 50

3 4 1
50
10 5
Approved:
MARLITA O. PIMENTEL EMELITO V. GALLEGOS
Testing Coordinator PRINCIPAL
tel NHS - All Rights Reserved 2018 rfcuevas
RCUEVAS Department of Education
Administrave Region of CARAGA
Division of Surigao del Sur
CLARENCE TY PIMENTEL NATIONAL HIGH SCH
NO. 45 No. of Items 50
Examinees
TEST ITEM ANALYSIS
SubjectCOOKERYGrade: 10 Grading
Answer
Item No. Tally Total %
Key
1A IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 35 77.78
2A IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 37 82.22
3C IIIII-IIIII-IIIII-IIIII 20 44.44
4C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 45 100.00
5B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 45 100.00
6A IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 32 71.11
7A IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 37 82.22
8B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 40 88.89
9A IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 37 82.22
10 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 40 88.89
11 D IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 35 77.78
12 B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 40 88.89
13 D IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 43 95.56
14 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I 41 91.11
15 B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 37 82.22
16 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 35 77.78
17 A IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 38 84.44
18 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 35 77.78
19 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 35 77.78
20 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIII 39 86.67
21 B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIII 39 86.67
22 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIII 39 86.67
23 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 37 82.22
24 B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 38 84.44
25 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 37 82.22
26 D IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 40 88.89
27 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIII 39 86.67
28 B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 38 84.44
29 B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIII 39 86.67
30 D IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 37 82.22
1129
TEST ITEM ANALYSIS
Subject COOKERY Grade & Section: 10 Grading
Answer
Item No. Tally Total %
Key
31 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I 31 68.89
32 B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I 31 68.89
33 D IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I 31 68.89
34 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I 31 68.89
35 A IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I 31 68.89
36 O IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 40 88.89
37 N IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 38 84.44
38 M IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 43 95.56
39 L IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I 31 68.89
40 K IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 43 95.56
41 J IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 42 93.33
42 I IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 43 95.56
43 H IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 43 95.56
44 G IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 43 95.56
45 F IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II 42 93.33
46 E IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III 43 95.56
47 D IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIII 44 97.78
48 C IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 45 100.00
49 B IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII 45 100.00
50 A IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I 41 91.11
51
52
53
54
55
56
57
58
59
60
781 1910

Prepared by: Checked by:

MARGIEBEL D. SALINAS MARLITA O. PIMENTEL


Teacher 1 Master Teacher
This is not for sale CTPNHS Oplan DAMGU - All Rights Reserved 2018
Department of Education
Administrave Region of CARAGA
Division of Surigao del Sur
CLARENCE TY PIMENTEL NATIONAL HIGH SCHOOL
Section mpere/Pascal/newton
TEST ITEM ANALYSIS
Second Quarter 2019-2020

Competency Description

Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Below Mastery
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Near Mastery
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Prepare kitchen tools, equipment and ingredients based on required standard Mastered
Principles of preparing vegetables Mastered
Characteristics of quality vegetables Mastered
Characteristics of quality vegetables Mastered
Characteristics of quality vegetables Mastered
Characteristics of quality vegetables Mastered
Characteristics of quality vegetables Mastered
Market forms of vegetables Mastered
Market forms of vegetables Mastered
Market forms of vegetables Mastered
Factors in the selection of vegetables used for culinary arts Mastered
Factors in the selection of vegetables used for culinary arts Mastered
Factors in the selection of vegetables used for culinary arts Mastered
Factors in the selection of vegetables used for culinary arts Mastered
Methods of cooking vegetable dishes Mastered
Methods of cooking vegetable dishes Mastered

TEST ITEM ANALYSIS


Second Quarter 2019-2020

Competency Description

 OHS & Principle and techniques in preparing vegetable dishes Near Mastery
Factors to consider in plating and presenting vegetable dishes Near Mastery
Factors to consider in plating and presenting vegetable dishes Near Mastery
Factors to consider in plating and presenting vegetable dishes Near Mastery
Techniques in storing vegetable dishes Near Mastery
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Near Mastery
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered
Identify types, varieties, market forms, nutritive value and composition of fish Mastered

Approved:

MARLITA O. PIMENTEL EMELITO V. GALLEGOS


Master Teacher PRINCIPAL
S Oplan DAMGU - All Rights Reserved 2018 rfcuevas
Subject COOKERY

Grade Level 10

Section Ampere/Pascal/newton

No. of Competency Covered 10

MPS 84.89

You might also like