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Tos 3RD Quarter Cookery

This document provides the table of specifications for the 3rd Quarter summative test in Cookery for SY 2019-2020 at Dr. Santiago Dakudao Sr. National High School. The test will cover 5 topics related to salads and dressings, with a total of 50 multiple choice items. The topics include tools and equipment used in salads and dressings, classification of salads by ingredients and place in a meal, kinds of salad dressings, and safety practices for storing salads and dressings. The items are distributed across easy, average, and difficult levels of difficulty.

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Lyn V. Estrellado
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1K views2 pages

Tos 3RD Quarter Cookery

This document provides the table of specifications for the 3rd Quarter summative test in Cookery for SY 2019-2020 at Dr. Santiago Dakudao Sr. National High School. The test will cover 5 topics related to salads and dressings, with a total of 50 multiple choice items. The topics include tools and equipment used in salads and dressings, classification of salads by ingredients and place in a meal, kinds of salad dressings, and safety practices for storing salads and dressings. The items are distributed across easy, average, and difficult levels of difficulty.

Uploaded by

Lyn V. Estrellado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Department of Education

Region XI
Division of Davao City
DR. SANTIAGO DAKUDAO SR. NATIONAL HIGH SCHOOL
MALAGAMOT, PANACAN, DAVAO CITY

TABLE OF SPECIFICATIONS
COOKERY
SY 2019-2020

Subject: Cookery: 3rd Quarter Summative Test


WEIGHT Number
LEVEL OF DIFFICULTY & ITEM PLACEMENT
% of
( # of Items TOTAL
NUMBER AVERAGE = 30% DIFFICULT=10%
days/ EASY = 60% Number of
TOPICS OF DAYS (# of items X .30) (# of items X .10)
Total # of (weight ( # of items X .60) items
days x x Understanding & Applying Analyzing & Evaluating
Remembering items
100) .50) items items
1. Tools/Equipment used in Salad and Items #
Dressing 4 10 2.5 1,2,3,4,5 5
(4)
2. Classification of salads according to Items # Items # Items #
the ingredients used 12 30 7.5 6,7,8 9,10,11,12,13,14,15 16,17,18,19,20 15
(3) (7) (5)
3. Classification of the salad according to Items # Items # Items #
the place in the meal 8 20 5 21,22,23,24 25,26,27 28,29,30 10
(4) (3) (3)
4. Kinds of salad dressing Items # Items # Items #
8 20 5 31,32,33,34 35,36,37 38,39,40 10
(4) (3) (3)
5. Safety and hygienic practices in Items # Items # Items #
storing salad and dressing 8 20 5 41,42,43 44,45,46 47,48,49,50 10
(3) (3) (4)

40 100% 19 16 15 50
TOTAL

Prepared: Feralyn V. Estrellado Checked: Hazel L. Taladua, EdD


Teacher Senior High School Focal Person

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