Technology and Livelihood Education 7

3rd Quarter Periodical Examination

Table of Specifications

Number of Number of
Content Remembering Understanding Applying Analyzing Evaluating Creating
Hours Items
1.Personal Entrepreneurial
Competencies in 1.5 1,4,5,21,22 2,3 7
Commercial Cooking
2.Environment and Market 0.75 23,24,25,26 4
3.Use and Maintenance of
51,52,53,54,
Kitchen Tools and 2.5 28,30 29 27 12
55,56,57,58
Equipment
4.Measurements and 61,62,63,
1.5 59,60 7
Computations 64, 65
5.Kitchen Designs 1.0 36,37 38 39 4
6. Occupational Health and 6,7,66,67,
3.0 40,41,42,43 9 8,10 14
Safety Procedures 68, 69,70
7.Preparation and Cooking
0.75 44,45 46,47 4
of Food
8. Principles of Cooking 1.5 12,48,49 14 11,13,50 7
9. Preparation of
1.5 15 16,19 31 17,20 18 7
Marketable Meals
10. Process and Delivery of
1.0 32,33,34 35 4
Prepared Meals
TOTAL 15 14 13 16 14 6 7 70

Prepared by: STs: RJ TENERIFE; CG LAGMAN