TOS - COOKERY12 q2
TOS - COOKERY12 q2
TOS - COOKERY12 q2
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
No.of 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
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
Prepared by: