Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Antipolo City

TABLE OF SPECIFICATION

COOKERY GRADE 11

REMEMBERING UNDERSTANDING APPLYING ANALYZING EVALUATING CREATING NO. OF RECITATION NO. OF ITEM NO. OF TEST
COMPETENCIES
60% 30% 10% DAYS TEST PLACEMENT

1. Identify types of food and dishes

for a la carte and buffet 8 5 8 1-8
2. Identify basic principles of
nutrition 4 3 1 5 8 9,49-55
3. Identify the definition of cooking
terms 6 4 6 10-15
4. Determine kitchen tools and
equipment 11 7 11 16-26

5. Identify the methods of cookery to

prepare dishes for ala carte and
buffet 4 3 5 7 27-33
6. Identify Kinds of buffet
centerpiece and decorations 7 5 7 41-47
7. Calculate food cost 6 4 6 55-60
8. Determine food safety, health
regulations and hygiene 7 5 7 34-40
40 60

Prepared by: Submitted to: Noted by:

FAITH C. ESCRESA, MT-I IRENE C. DOMINGO, MT-II REYNALDO L. AGUSTIN

SHS, TVL-Cookery Teacher SHS Acting Assisstant Principal Principal III
CORRECT RESPONSE
COOKERY 1 & 2

3rd QUARTER
NO. C1 C2 TOTAL
1 34 29 63
2 19 31 50
3 25 29 54
4 14 11 25
5 14 9 23
6 18 12 30
7 10 9 19
8 15 15 30
9 23 9 32
10 28 24 52
11 27 16 43
12 33 33 66
13 30 24 54
14 28 24 52
15 26 10 36
16 33 28 61
17 30 28 58
18 32 27 59
19 19 27 46
20 28 21 49
21 24 19 43
22 26 14 40
23 28 11 39
24 21 7 28
25 28 9 37
26 33 24 57
27 27 20 47
28 23 30 53
29 33 31 64
30 31 34 65
31 32 28 60
32 32 34 66
33 27 29 56
34 26 23 49
35 28 27 55
36 28 20 48
37 30 28 58
38 32 30 62
39 21 20 41
40 29 22 51
41 31 35 66
42 27 30 57
43 26 17 43
44 27 19 46
45 18 13 31
46 22 16 38
47 27 36 63
48 30 31 61
49 26 19 45
50 29 27 56
51 33 27 60
52 31 33 64
53 26 21 47
54 27 20 47
55 33 34 67
56 22 13 35
57 27 26 53
58 15 23 38
59 26 14 40
60 27 15 42