Region I

LA UNION SCHOOLS DIVISION OFFICE

Catbangen, City of San Fernando, La Union 2500

REPORT ON THE LEAST MASTERED COMPETENCIES (LMCs)

DISTRICT: SANTOL
SCHOOL: SANTOL VOCATIONAL HIGH SCHOOL
LEARNING AREA: TLE 7 (Commercial Cooking)
Grade Least Mastered of Competency QUESTION FREQUENCY RANK
(LMC) OF ERROR
7 Identify various types of What cleaning agent is used to routinely wash tableware, surfaces, and equipment and can 64 1
(98) chemicals for cleaning and penetrate soil quickly and soften it?
sanitizing kitchen tools, A. Abrasive cleaner B. Acid cleaner C. Detergent D. Solvent
equipment and paraphernalia
Determine parts and functions of What typed of kitchen lay-out is one of the most flexible and most popular, providing a compact 63 2
a kitchen layout triangle?
A. The Corridor/ Galley Kitchen C. The L-shaped Kitchen
B. The Island Option D. The U-shaped Kitchen
Identify types of tools, equipment What do you call the kitchen utensil that is also called as vegetable strainer, and are essential for 62 3
and paraphernalia various tasks from cleaning vegetables to straining pasta or tin contents?
A. Colander B. Dredger C. Flipper D. Funnels

Prepared by: Checked by:

KIMBERLY O. QUINONES RACEL S. ORDINARIO
Teacher I SSP-II