Republic of the Philippines

Department of Education
Region 02
Division of Cagayan
CALLAO NATIONAL HIGH SCHOOL
Callao Norte, Lasam, Cagayan

TABLE of SPECIFICATION in TLE 9, SY 2022-2023

1st Grading
Topics Competencies Numbe Numb Easy (70%) Average (20%) Difficult (10%)
r of er of Remembe Understan Analyz Applicat Evaluati Creatin
hours items ring ding ing ion ng g
Kitchen Tools Identify the different cooking 4 6 5(1-5) 1(6)
and Equipment materials and the basic tools
and equipment that commonly
found in the kitchen; and
TYPES OF Describe the chemicals to be 4 6 5(7-11) 1(12)
CHEMICALS utilized in cleaning and sanitiz-
USED IN ing kitchen tools and equip-
CLEANING AND ment
SANITIZING
KITCHEN
TOOLS ANS
EQUIPMENT
Clean and Explain the steps in washing 5 8 6(13-18) 1(19) 1(20)
sanitize kitchen dishes and organize steps in
tools, washing with dishwasher.
equipment and
premises
Identify the Discuss the history of appetizer. 3 5 4(21-24) 1(25)
origin of
appetizer
Perform Mis en Identify the different 5 8 5(26-30) 1(31) 1(32) 1(33)
place classification of an appetizer.

Prepare a Identify the ingredients needed 6 9 6(34-39) 1(40) 1(41) 1(42)

range of appe- in preparing varieties of
tizers appetizers and demonstrate
 the step-by-step procedure in
preparing appetizers;
Present a range Identify the accompaniments 5 8 6(43-48) 1(49) 1(50)
of Appetizers of appetizers and explain the
fundamentals of plating;
Total 32 50 31 6 6 3 2 2

Prepared by: Checked by:

PHEBELYN B. RAGUINGAN DIONICIO D. BAUTISTA III, Ph.D. MAYLIN I. BUMANGLAG

Teacher III Head Teacher III Officer -In – Charge

Republic of the Philippines

 Department of Education
Region 02
Division of Cagayan
CALLAO NATIONAL HIGH SCHOOL
Callao Norte, Lasam, Cagayan
TABLE of SPECIFICATION in TLE 9
SY 2022-2023
2nd Grading EXAMINATION
Topics Competencies Number Nu Easy (70%) Average (20%) Difficult (10%)
of hours mbe Remembe Understan Analyzi Applicat Evaluati Creating
r of ring ding ng ion ng
item
s
1. Tools, 1. Tools, equipment, and uten- 2 3 1,2 3
equipment, sils needed in preparing salad
and utensils and dressing
needed in
preparing salad
and dressing
1. Identify ingredients accord- 2 3 4,5,6
2. Classification
ing to the given recipe
of salads
according to
ingredients
3. Classification 1. Prepare ingredients based on 3 5 7,8,9,10 11
of salads the required form and time
according to frame
place in the
meal
4. Components 3 5 12,13,14, 15 16
1. Identify the components of
of salads
salad
5.Importatnt 1. Identify the factors to 5 8 17,18,19, 22 23 24
consideration consider in salad preparation 20,21
in salad
preparation
6. Tools 1. Select and use correct 5 8 25,26,27,
equipment equipment in preparing salads 28,29,30 31 32
 and dressings
needed in salad
making
1.Prepare variety of salad 6 9 33,34,35, 39,40 41
7. Methods of
36,37,38
preparing salad
8. Kinds of 1. Identify the different kinds of 6 9 42,43,44, 46,47,48 49 50
salad dressing salad and dressings and their 45
and their ingredients
ingredients
TOTAL 32

Prepared by: Checked by: Noted by:

PHEBELYN B. RAGUINGAN DIONICIO D. BAUTISTA III, Ph.D. MAYLIN I. BUMANGLAG

Teacher III Head Teacher III Officer -In – Charge

Republic of the Philippines

 Department of Education
Region 02
Division of Cagayan
CALLAO NATIONAL HIGH SCHOOL
Callao Norte, Lasam, Cagayan
TABLE of SPECIFICATION in TLE 10
SY 2022-2023
2nd Grading EXAMINATION
Topics Competencies Number Nu Easy (70%) Average (20%) Difficult (10%)
of hours mbe Remembe Understan Analyzi Applicat Evaluati Creating
r of ring ding ng ion ng
item
s
Perform  identify tools, utensils and
Mise’en Place equipment needed in
vegetables preparation;
 clean, sanitize and prepare 4 6 1,2,3,4 5 6
tools, utensils and
equipment needed in
preparing vegetables
dishes;
 According to its part
 According to Chemical
Classifications
Composition 6 9 7,8,9,10, 13 14 15
of Vegetables
 According to Nutritive 11,12
Value
 Sugar Content
Flavor
 Glutamic Acid 6 9 16,17,18, 22,23 24
Components of
 Sulfur Compounds 19,20,21
Vegetables
 Chlorophyll
Color
 Carotenoids 5 8 25,26,27 31 32
Components
 Flavonoids ,28,29,30
Basic Knife  enumerate the different
Cuts steps on how to cut the
vegetables accurately; 33,34,35,
 discuss safe and 6 10 36,37,38, 40,41 42
accurate cutting 39
techniques in preparing
vegetables and
  value the importance of
cutting techniques in
preparing vegetables.
 Changes in Texture
 Changes in Color
Effects of
 Changes in Nutrients 5 8 43,44,45, 49 50
Cooking
 Water is either lost or 46,47,48
Vegetables
absorbed
50
TOTAL 32

Prepared by: Checked by: Noted by:

PHEBELYN B. RAGUINGAN DIONICIO D. BAUTISTA III, Ph.D. MAYLIN I. BUMANGLAG

Teacher III Head Teacher III Officer -In – Charge