Module

No. Date(s) Number

1 November 14-16, 2016 3

2 November 17-21, 2016 3

3 November 22-25, 2016 3

4 November 28-December 2, 2016 3

5 December 5-9, 2016 3

 6 December 12-16, 2016 3

7 January 3-6, 2017 3

8 January 9-13, 2017 3

9 January 16-17,2017 3

10 January 18-20, 2017 3

11 January 23-25, 2017 3

PREPARED BY:

MARIA FE P. FIDER
TEACHER III
 Republic of the Philippines
Department of Education
Region III
DIVISION OF NUEVA ECIJA
BULAC NATIONAL HIGH SCHOOL
BULAC, TALAVERA, NUEVA ECIJA

Table of Specification for TLE 8

THIRD PERIODIC EXAMINATION
SCHOOL YEAR 2016 -2017

Learning Competencies

identify types of tools, equipment, and paraphernalia.

classify the types of appropriate cleaning tools and eqquipment

based on their uses.

describe the various types of kitchen tools,equipment,and

paraphernalia.

select various types of chemicals for cleaning and sanitizing

kitchen tools,equipment,and paraphernalia.

clean and sanitize kitchen tools and equipment.

use cleaning tools, equipment and paraphernalia

maintain kitchen tools, equipment and work areas.

store or stack cleaned equipment and utensils safely in the

designated places.

give the abbreviations and equivalents of measurements

identify the types and functions of measuring tools.

convert the system of measurement and perform substitution

of ingredients.

TOTAL
pines
tion

ECIJA
SCHOOL
VA ECIJA

or TLE 8
INATION
2017

TEST ITEM NUMBER

No. of days No. of
Pecentage %
taught test items EASY (60%)

3 7.32 5 1,2,3

3 7.32 4 5,6,7,8

4 9.76 5 10,11,12,45

5 12.20 6 14,15,16

5 12.20 6 19,20,21,22,23
 5 12.20 6 27,28,29,30,31

3 7.32 4 36,37

5 12.20 6 40,41

2 4.88 2 43

3 7.32 4 46

3 6.25 3

41 92.68 50 30

NOTED:

GERARDO P. VICENCIO
SCHOOL PRINCIPAL I
TEST ITEM NUMBER

AVERAGE (30%) DIFFICULT (10%)

4 50

13

17,18

24,25 26,39
32,33,34,35

38

42

44 49

47 48

48

15 5
 Module
No. Date(s) Number

1 November 14-16, 2016 3

2 November 17-21, 2016 3

3 November 22-25, 2016 3

4 November 28-December 2, 2016 3

5 December 5-9, 2016 3

 6 December 12-16, 2016 3

7 January 3-6, 2017 3

8 January 9-13, 2017 3

9 January 16-17,2017 3

10 January 18-20, 2017 3

11 January 23-25, 2017 3

PREPARED BY:

MARIA FE P. FIDER
TEACHER III
 Republic of the Philippines
Department of Education
Region III
DIVISION OF NUEVA ECIJA
BULAC NATIONAL HIGH SCHOOL
BULAC, TALAVERA, NUEVA ECIJA

Table of Specification for TLE 8

THIRD PERIODIC EXAMINATION
SCHOOL YEAR 2016 -2017

Learning Competencies

identify types of tools, equipment, and paraphernalia.

classify the types of appropriate cleaning tools and eqquipment

based on their uses.

describe the various types of kitchen tools,equipment,and

paraphernalia.

select various types of chemicals for cleaning and sanitizing

kitchen tools,equipment,and paraphernalia.

clean and sanitize kitchen tools and equipment.

use cleaning tools, equipment and paraphernalia

maintain kitchen tools, equipment and work areas.

store or stack cleaned equipment and utensils safely in the

designated places.

give the abbreviations and equivalents of measurements

identify the types and functions of measuring tools.

convert the system of measurement and perform substitution

of ingredients.

TOTAL
pines
tion

ECIJA
SCHOOL
VA ECIJA

or TLE 8
INATION
2017

TEST ITEM NUMBER

No. of days No. of
Pecentage %
taught test items EASY (60%)

3 7.32 5 1,2,3

3 7.32 4 5,6,7,8

4 9.76 5 10,11,12,45

5 12.20 6 14,15,16

5 12.20 6 19,20,21,22,23
 5 12.20 6 27,28,29,30,31

3 7.32 4 36,37

5 12.20 6 40,41

2 4.88 2 43

3 7.32 4 46

3 6.25 3

41 92.68 50 30

NOTED

GERARDO P. VICENCIO
SCHOOL PRINCIPAL I
TEST ITEM NUMBER

AVERAGE (30%) DIFFICULT (10%)

4 50

13

17,18

24,25 26,39
32,33,34,35

38

42

44 49

47 48

48

15 5
 Module
No. Date(s) Number

1 November 14-23, 2016 3

2 November 24-29-December 1-6, 2016 3

3 December 7-16, 2016 3

4 January 3-9, 2017 3

5 January 10-16, 2017 3

PREPARED BY:

MA. ELOISA G. TECSON

TEACHER I
 Republic of the Philippines
Department of Education
Region III
DIVISION OF NUEVA ECIJA
BULAC NATIONAL HIGH SCH
BULAC, TALAVERA, NUEVA EC

Table of Specification for SCIEN

THIRD PERIODICAL EXAMINATI
SCHOOL YEAR 2016 -2017

Learning Competencies

lain the properties of solids, liquids, and gases based on the particle
ure of matter;
lain physical changes in terms of the arrangement and motion of ato
molecules;
ermine the number of protons, neutrons, and electrons in a particula
m;

ce the development of the periodic table from observations based on

ilarities in properties of elements

the periodic table to predict the chemical behaviour of an element.

TO
s

HOOL
CIJA

NCE 8
ION
7

TEST ITEM
No. of days Pecentage %
No. of test
taught items EASY (60%)

8 24.24 12 1,2,3,4,5,6,7

7 21.21 11 13,14,15,16,17,18,

8 24.24 12 24,25,26,27,28,29,30

5 15.15 8 36,37,38,39,40,41

5 15.15 8 44,45,46,47
33 100.00 50 30

NOTED BY:

GERARDO P. VICENCIO
SCHOOL PRINCIPAL I
TEST ITEM NUMBER
AVERAGE (30%) DIFFICULT (10%)

8,9,10 11,12

19,20,21,22 23

31,32,33,34 35

42,43

48,49 50
15 5
 Module
No. Date(s)
Number

1 November 14-15, 2016 3

2 November 16-18, 2016 3
3 November 21-25, 2016 3

4 November 28-30 December 1-2,2016 3

5 December 5-13, 2016 3

6 January 3-6, 2017 3

7 January 9-11, 2017 3

8 January 12-16, 2016 3

9 January 17-18, 2017 3

10 January 19-20, 2017 3

11 January 23,2017 3
12 January 24-25, 2017 3
PREPARED BY:

MARIA FE P. FIDER
TEACHER III
 Republic of the Philippines
Department of Education
Region III
DIVISION OF NUEVA ECIJA
BULAC NATIONAL HIGH SCHOOL
BULAC, TALAVERA, NUEVA ECIJA

Table of Specification for SCIENCE 7

THIRD PERIODICAL EXAMINATION
SCHOOL YEAR 2016 -2017

Learning Competencies

ntify principles of preparing stocks.

cribe the different classification of stocks.
duce variety of stocks.
erentiate clear soup,thick soup and other types of soup according to
edients.

ntify and apply the basic principles of preparing soup.

sify various types of sauces

ntify and apply the basic principles of preparing sauces.

sify poultry and games according to their uses and physical

racteristics.
ntify the market forms of poultry.

ermine poultry cuts in accordance with prescribed dish.

erentiate moist heat method from dry heat method.

ntify the steps in fabricating chicken.
TO
OL

7
N

TEST ITEM
No. of days No. of test
Pecentage %
taught items EASY (60%)
2 5.13 3 1,2,3
3 7.69 4 4,5,6,7,8
5 12.82 6 9,10,11,12

5 12.82 6 14,15,16

7 17.95 9 19,20,21

4 10.26 5

3 7.69 4
27
3 7.69 4 30,31

2 5.13 3 33,34

2 5.13 3 35,36

1 2.56 1 38,39,40,41,42
2 5.13 3
 39 100.00 50 30

NOTED:

GERARDO P. VICENCIO
SCHOOL PRINCIPAL I
TEST ITEM NUMBER
AVERAGE (30%) DIFFICULT (10%)

13

17,18

22,23 24

25 26

28 29

32

37

43,44,45,46 47
15 5