College of Our Lady of Mercy of Pulilan Foundation, Inc.

L o n g o s, P u l i l a n, B u l a c a n
Junior High School Department
S.Y. 2016 - 2017

1st Quarterly Exam

Technology and Livelihood Education 10 – Home Economics
Cookery

Table of Specification

COGNITIVE LEVEL OF LEARNING

Topic Number of
REMEMBERING UNDERSTANDING APPLYING ANALYZING EVALUATING CREATING
Items
Preparation of Cereal and Starch
Dishes
1. Common Cereal Grains I. 1 - 10 10
2. Nutritive Value of Cereals VI. 51 -55 5
3. Parts of a Cereal Grain II. 11 - 15 5
4. Tips in Buying Rice III. 21 - 25 5
5. Common Sources of Starch IV. 31 - 40 10
6. Kinds of Local Noodles II. 16 – 20 V. 46 - 50 10
7. Methods of Cooking Starch and
V. 41 - 45 VI. 56 – 65 15
Cereal Dishes
8. Guidelines in Presenting Starch
VI. 66 - 70 5
and Cereal Dishes
9. Guidelines for Proper Storage of
III. 26 - 30 5
Starch and Cereals
Sub-total 20 10 15 5 20 70
Prepared by: Checked and Approved by:

Mr. Jeraldo B. Ubaldo Mr. Jose Rommel L. Binuya

T.L.E. - H.E. Teacher Principal, Junior High School Department