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    Tos 2ND

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    mekarla longalong

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    Tos 2ND

    Uploaded by

    mekarla longalong
    17 views1 page

    Original Title

    TOS-2ND

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    17 views1 page

    Tos 2ND

    Uploaded by

    mekarla longalong

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 1

    SECOND PERIODICAL TEST IN GRADE 9 COOKERY

    S.Y. 2017-2018
    Table of Specifications

    Understanding
    Remembering

    Evaluating
    Analyzing
    No. of No. of

    Applying

    Creating
    Pecent Item Placement
    No. TOPICS Learning Competencies days test
    age %
    taught items

    Identify salads andTools,


    Equipment, Utensils Identify tools, equipment, and utensils needed in preparing salad and
    1 2 5.13 3 1 1 1,20
    needed in Preparing dressing
    Salad
    Classifulcation of salad
    2 according to their function Classify the salads according to their function in the meal 4 10.26 5 3 2 2,13,14,28,29
    in the meal.
    Classification of salads
    3 According to ingredients Identify the salads according to ingredients 2 5.13 3 3 3,4,30
    used

    2,34,35,36,37,38 ,3
    4 Ingredients Of salads Enumerate ingredients for salad making 6 15.38 8 8
    9,40
    Guidelines for making
    5 Identify the guidelines for making salads 8 20.51 10 Test II (1-10)
    Salads

    Procedure for quantity


    6 Identify the procedure for quantity Salad Production 3 7.69 4 3 1 5,23,31,32
    salad Production

    Important Factors to
    7 consider in salad 2 5.13 3 2 7,11
    preparation Factors to consider in Salad Preapration
    Ingredients of salad
    8 6 15.38 8 1 2 2 22,24,25,27,33
    Dressing Different kinds of salad dressing and their ingredients

    9 Structure of a salad 3 7.69 4 3 1 6,8,10,21


    Identify the tructure of a salad
    10 Storing salad and dressing 3 7.69 4 1 1 16,17,18,19
    Identify safety and hygenic practices in storing salad and dressing

    39 100.00 40 9 16 0 3 7 10

    Total

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