NO.

OF CORRECT RESPONSE FOR TLE 7(BREAD AND PASTRY PRODUCTION)

S.Y. 2018-2019
42 35 34 33 34 34 35 35 34 34 32 32 34 32 32 34 31
# I-1 I-2 I-4 I-5 I-6 I-7 I-9 I-12 I-14 I-15 I-18 I-19 I-20 I-21 I-23 I-24 l-26
1 36 32 23 22 22 17 27 29 19 13 18 26 25 13 11 29 12
2 28 30 21 19 22 27 28 25 17 28 27 20 17 21 22 27 20
3 36 33 19 22 16 25 25 23 26 19 20 22 21 18 11 28 19
4 32 33 13 22 25 8 29 35 21 18 25 14 23 25 19 31 25
5 40 20 19 17 13 16 17 10 18 10 12 23 14 29 14 3 17
6 37 22 25 11 11 8 17 23 21 11 17 23 18 17 9 22 12
7 42 32 25 21 21 15 28 32 23 25 23 18 23 21 20 26 18
8 32 32 25 23 26 23 32 33 25 24 24 25 27 27 22 28 24
9 42 37 23 19 25 20 18 22 26 18 18 27 19 19 15 27 24
10 41 35 23 15 24 14 27 30 27 32 23 19 25 20 13 24 14
11 42 33 17 22 19 21 26 30 25 11 19 19 23 20 15 27 15
12 41 33 21 19 24 16 23 20 21 15 10 20 19 28 16 25 13
13 41 31 17 20 21 13 24 21 24 18 17 23 20 21 18 24 14
14 40 31 18 15 25 17 22 25 21 16 21 17 18 29 17 29 16
15 35 26 21 20 24 7 13 16 23 13 19 17 18 15 11 30 19
16 32 7 23 25 10 10 4 10 22 12 19 17 15 15 14 26 10
17 41 17 12 20 16 8 8 18 19 12 22 21 21 18 11 8 9
18 36 24 18 17 19 8 13 18 19 11 16 22 21 20 18 19 6
19 34 26 24 21 22 29 20 25 27 22 21 29 20 30 27 20 21
20 41 22 14 28 10 11 11 21 34 19 14 17 18 19 16 16 9
21 35 27 22 22 22 16 15 16 18 17 19 18 17 21 13 24 14
22 39 31 17 22 14 11 20 26 24 16 15 13 20 19 16 28 19
23 37 27 24 23 13 4 19 16 15 10 14 20 17 21 11 3 17
24 35 14 17 19 12 4 6 8 14 5 17 17 13 24 12 25 4
25 38 18 18 17 21 8 19 14 10 11 12 13 15 19 20 28 14
26 31 28 22 26 16 12 22 13 18 11 14 15 13 17 14 19 17
27 35 28 26 27 18 11 18 18 21 12 14 18 18 25 18 23 16
28 37 33 26 24 25 17 26 25 24 18 14 28 21 21 19 23 21
29 41 31 20 27 22 27 28 24 25 29 15 21 25 25 25 22 26
30 37 29 21 21 22 10 15 19 22 15 20 25 28 18 23 26 15
31 35 24 15 21 17 14 20 23 20 10 16 25 25 32 15 21 23
32 39 29 10 19 21 17 23 22 11 13 13 18 17 20 13 26 21
33 30 12 17 21 6 8 3 7 3 11 27 18 19 18 17 22 28
34 38 30 15 18 13 16 17 16 19 12 29 24 25 26 24 23 17
35 34 22 20 23 16 10 15 21 15 16 19 13 11 23 16 24 17
36 29 30 17 17 16 14 15 22 12 19 29 18 17 22 15 24 10
37 38 31 19 18 19 9 16 21 16 10 22 12 13 19 26 22 15
38 41 30 12 23 22 6 17 22 18 12 23 16 16 27 16 23 15
39 40 33 21 21 15 13 15 14 17 16 18 15 14 18 16 19 11
40 42 35 26 22 20 21 24 28 20 20 24 23 24 19 25 26 27
41 38 33 27 19 22 9 15 19 18 17 22 14 13 24 25 25 17
42 28 20 17 21 5 10 12 18 22 12 20 15 14 21 19 24 12
43 42 28 19 22 20 12 15 11 24 15 21 15 15 23 11 26 14
44 37 32 18 15 12 18 13 21 19 23 12 13 12 18 10 32 28
45 39 30 28 24 19 22 21 20 23 29 26 21 22 27 22 21 21
46 42 35 34 33 34 34 35 35 34 34 32 34 34 32 32 32 31
47 41 31 17 16 17 12 19 35 27 16 24 20 19 15 16 26 14
48 30 30 24 13 12 9 20 21 16 16 12 18 17 17 15 11 23
49 35 30 15 20 15 9 13 17 22 21 26 17 16 18 14 4 14
50 35 33 15 23 12 11 16 21 22 17 19 20 21 23 15 25 18
1883 1432 1023 1057 935 724 971 1088 1046 843 991 1002 981 1090 863 1175 868
TLE 7(BREAD AND PASTRY PRODUCTION)
2018-2019
32 34 32 34 31 14 754
l-27 l-30 l-31 l-33 l-35 OHSP TOTAL
20 22 10 11 12 10 459
19 18 19 21 21 5 502
21 24 25 26 20 4 503
21 28 23 25 25 8 528
8 11 9 11 13 5 349
16 14 10 10 22 5 381
20 25 17 18 13 10 516
25 13 20 20 18 10 558
26 26 16 15 22 2 506
16 23 19 18 23 7 512
16 22 20 20 23 5 490
17 25 19 20 15 7 467
11 19 18 20 13 5 453
16 20 16 19 15 5 468
23 24 11 10 17 6 418
15 17 10 13 11 4 341
10 13 11 12 17 4 348
18 9 15 16 16 5 384
18 23 10 12 22 5 508
14 10 11 12 16 5 388
17 15 17 14 15 3 417
15 20 18 18 18 4 443
7 16 10 10 15 3 352
9 7 6 5 10 7 290
7 9 9 10 24 7 361
14 13 16 16 22 8 397
24 20 22 21 19 4 456
23 26 26 28 26 6 537
18 24 18 16 22 5 536
19 15 19 20 19 5 463
23 20 19 19 19 7 463
21 17 22 23 19 5 439
15 8 8 8 17 4 327
26 19 16 15 16 8 462
14 16 15 16 16 7 399
22 21 16 16 20 9 430
14 19 12 9 18 9 407
15 18 11 14 22 4 423
18 18 10 12 10 6 390
21 29 20 20 22 5 543
16 19 19 19 20 1 451
14 8 13 11 18 6 360
15 24 13 13 21 6 425
18 14 12 12 12 5 406
21 26 20 23 27 10 542
32 34 32 34 31 14 754
7 21 12 13 21 8 447
10 15 14 15 14 7 379
16 12 10 9 13 6 372
17 23 16 15 17 6 440
878 954 814 929 929 312 22788
 Western Bicutan National High School
First Periodic Examination
S.Y. 2018 - 2019
TLE 7(BREAD AND PASTRY)
Number of Correct Response and Least Mastered Skills

Item No.
N LEARNING COMPETENCIES
754 1 Identify baking tools and equipment and their uses
754 2 Identify baking tools and equipment and their uses
754 3 Apply Basic Mathematical operations in calculating weights and measures
754 4 Apply Basic Mathematical operations in calculating weights and measures
754 5 Measure dry ingredients correctly and accurately
754 6 Measure dry ingredients correctly and accurately
754 7 Identify baking tools and equipment and their uses
754 8 Apply Basic Mathematical operations in calculating weights and measures
754 9 Apply Basic Mathematical operations in calculating weights and measures
754 10 Identify baking tools and equipment and their uses
754 11 Identify baking tools and equipment and their uses
754 12 Identify baking tools and equipment and their uses
754 13 Classify baking Tools and Equipment
754 14 Apply Basic Mathematical operations in calculating weights and measures
754 15 Measure dry ingredients correctly and accurately
754 16 Measure dry ingredients correctly and accurately
754 17 Convert oven temperature
754 18 Apply Basic Mathematical operations in calculating weights and measures
754 19 Identify baking tools and equipment and their uses
754 20 Identify baking tools and equipment and their uses
754 21 Classify baking Tools and Equipment
754 22 Measure dry ingredients correctly and accurately
754 23 Measure dry ingredients correctly and accurately
754 24 Convert oven temperature
754 25 Measure dry ingredients correctly and accurately
754 26 Measure dry ingredients correctly and accurately
754 27 Analyse proper storage of tools and equipment
754 28 Identify specification of tools
754 29 Measure dry ingredients correctly and accurately
754 30 Classify baking Tools and Equipment
754 31 Identify baking tools and equipment and their uses
754 32 Measure dry ingredients correctly and accurately
754 33 Describe types and uses of cleaning materials and disinfectant
754 34 Analyse proper storage of tools and equipment
754 35 Identify baking tools and equipment and their uses
754 36 Describe types and uses of cleaning materials and disinfectant
754 37 Analyse proper storage of tools and equipment
754 38 Analyse proper storage of tools and equipment
754 39 Analyse proper storage of tools and equipment
754 40 Identify baking tools and equipment and their uses
754 41 Describe types and uses of cleaning materials and disinfectant
754 42 Describe types and uses of cleaning materials and disinfectant
754 43 Identify specification of tools
754 44 Identify specification of tools
754 45 Identify specification of tools
754 46 Identify specification of tools
754 47 Measure dry ingredients correctly and accurately
754 48 Analyse proper storage of tools and equipment
754 49 Analyse proper storage of tools and equipment
754 50 Measure dry ingredients correctly and accurately
legend: 66-100 --- mastered (M)
65-35----- nearing masterey (NM)
34-0 not mastered ( NTM)
an National High School
iodic Examination
. 2018 - 2019
EAD AND PASTRY)
sponse and Least Mastered Skills

Total Correct Percentage CR/N X

Responses 100 Remarks

459 61% Nearing Mastery

502 67% Mastered
503 67% Mastered
528 70% Mastered
349 46% Nearing Mastery
381 51% Nearing Mastery
516 68% Mastered
558 74% Mastered
506 67% Mastered
512 68% Mastered
490 65% Nearing Mastery
467 62% Nearing Mastery
453 60% Nearing Mastery
468 62% Nearing Mastery
418 55% Nearing Mastery
341 45% Nearing Mastery
348 46% Nearing Mastery
384 51% Nearing Mastery
508 67% Mastered
388 51% Nearing Mastery
417 55% Nearing Mastery
443 59% Nearing Mastery
352 47% Nearing Mastery
290 38% Nearing Mastery
361 48% Nearing Mastery
397 53% Nearing Mastery
456 60% Nearing Mastery
537 71% Mastered
536 71% Mastered
463 61% Nearing Mastery
463 61% Nearing Mastery
439 58% Nearing Mastery
327 43% Nearing Mastery
 462 61% Nearing Mastery
399 53% Nearing Mastery
430 57% Nearing Mastery
407 54% Nearing Mastery
423 56% Nearing Mastery
390 52% Nearing Mastery
543 72% Mastered
451 60% Nearing Mastery
360 48% Nearing Mastery
425 56% Nearing Mastery
406 54% Nearing Mastery
542 72% Mastered
754 100% Mastered
447 59% Nearing Mastery
379 50% Nearing Mastery
372 49% Nearing Mastery
440 58% Nearing Mastery

Prepared By:
GRACE C. VISTA
MARISSA D. SALVADOR
JULIETA P. NASOL
ELSA B. DELA TORRE
QUIRINA S. ESPARTERO
SAMUEL ALVIN P. CORPUZ
 Western Bicutan National High School
First Periodic Examination
S.Y. 2018- 2019
TLE 7 - BREAD AND PASTRY
SECTION NO. OF STUDENTS MEAN MPS
1 42 43.9 87.8
2 35 41.45 84.90
4 34 30.12 60.24
5 33 30.76 61.52
6 34 29.29 55.59
7 34 24.33 48.66
9 35 28.51 57.02
12 35 30.11 60.22
14 34 30.76 61.52
15 34 24.91 49.82
18 32 29.97 59.94
19 32 32.69 65.38
20 34 31.29 65.58
21 32 33.63 67.26
23 32 29.47 58.94
24 34 33.97 67.94
26 31 27.39 54.78
27 32 30.34 60.69
30 34 30.27 60.54
31 32 26 52
33 34 24.76 49.52
35 31 29.87 59.74
OHSP 14 22.78 45.57
 FIRST PERIODIC TEST(2018-2019)
Grade 7- Bread and Pastry Production
LEAST MASTERED SKILLS
Item nos. LEARNING COMPETENCIES REMARKS
5,15,17 ,23, 25 Measure dry ingredients correctly and accurately Nearing Mastery(46% - 49%)
24 Convert oven temperature Nearing Mastery(38%)
Describe types and uses of cleaning materials
33 and 42 Nearing Mastery( 43%,48%)
and Disenfectant
48, 49 Analyze proper storage of tools and equipment Nearing Mastery (48%,50%)

INTERVENTIONS:
1. Provide more exercises, seatworks and activities to students
2. Conduct remedial classes
3.Peer teaching/Collaborative learning
4. Apply discovery approach
5. group activities