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Diagnostic Test in Cookery 12: Specs

This document contains a table of specifications for a diagnostic test in cookery for the 2nd quarter of SY 2022-2023 at Kaytitinga Integrated School in Cavite Province, Philippines. It outlines 14 topics that will be covered in the test, the number of days and percentage of teaching time spent on each topic, and the number and type of test items per topic. The topics include preparing stocks, sauces and soups, poultry and game dishes, seafood dishes, egg dishes, starch dishes, and vegetable dishes. The test will contain a total of 64 items and assess remembering, understanding, applying, analyzing, and evaluating level objectives based on the taxonomy of educational objectives.

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jan roi
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65 views2 pages

Diagnostic Test in Cookery 12: Specs

This document contains a table of specifications for a diagnostic test in cookery for the 2nd quarter of SY 2022-2023 at Kaytitinga Integrated School in Cavite Province, Philippines. It outlines 14 topics that will be covered in the test, the number of days and percentage of teaching time spent on each topic, and the number and type of test items per topic. The topics include preparing stocks, sauces and soups, poultry and game dishes, seafood dishes, egg dishes, starch dishes, and vegetable dishes. The test will contain a total of 64 items and assess remembering, understanding, applying, analyzing, and evaluating level objectives based on the taxonomy of educational objectives.

Uploaded by

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

Republic of the Philippines

Department of Education
REGION IV-A CALBARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
KAYTITINGA INTEGRATED SCHOOL
015 KAYTITINGA I, ALFONSO, CAVITE

TABLE OF SPECIFICATIONS
DIAGNOSTIC TEST IN COOKERY 12
2nD quarter
SY 2022-2023

TAXONOMY OF OBJECTIVES

Percent of Teaching

Understanding
Remembering
No. of Items
[Link] Days

Evaluating
Analyzing
Applying

Creating
TOPICS
MELCS

Time
Principles of preparing
Identify principles of preparing 7 11 5.5
stocks, sauces and 1-3 4-5
stocks, sauces and soups
soups

Correct ingredients to
Select and assemble correct ingredients
prepare soups, 4 6.3 3.1
to prepare soups, including stocks and 6-8
including stocks and
prepared garnishes
prepared garnishes

Sauces required for 6 9.4 4.7


Prepared sauces required for menu 9-11 12-13
menu items
items
Cook poultry and game dishes according
Poultry and game 10 16 7.8
to enterprise standard recipes and 14-15 16-17 18-20
dishes
appropriate cooking methods

Types, varieties,
Identify types, varieties, market
market forms, nutritive 6 9.4 4.7
forms, nutritive value, and 21-22
value, and composition
composition of fish and seafood
of fish and seafood

Seafood dishes 7 11 5.5 26-30


Cook seafood dishes using a variety
of cooking methods

Prepare and present variety of egg 6 9.4 4.7


dishes according to standard recipes Variety of egg dishes 31-32
using a
range of cooking methods

Sources and kinds of 6 9.4 4.7 36


Determine the sources and kinds starch and cereals
of starch and cereals

Present starch dishes hygienically and 6 9.4 4.7


attractively using suitable garnishes and Starch dishes 33-35
side dishes
Prepare and present variety of
vegetables dishes following appropriate Variety of vegetables 6 9.4 4.7 23-25
cooking methods to preserve optimum dishes
quality and nutrition
TOTAL 64 100 60

Prepared by:

JAN ROI R. CASTRO


SUBJECT TEACHER

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