THIRD QUARTERLY ASSESSMENT

COOKERY 9
TABLE OF SPECIFICATION

COMPETENCIES CODE No. % ITEM PLACEMENT No.

of
Of
days items
R U A A E C

. PREPARE SANDWICHES
LO1. Perform mise en place TLE_HECK10VD- 5 13 1,2,3 29 7,6 6
1.1. clean, sanitize, and
lla-9
prepare tools, utensils and
equipment based on the
required tasks
1.2. identify ingredients
according to the gien recipe
1.3. identify culinary
terms related to sandwiches
LO2. Prepare dishes TLE_HECK10VD- 5 13 28,29 4,8 20 18 7
llb-c-10
21

TLE_HECK10VD- 6 15 5,25 30,31 27 22 8

LO3. Present vegetable lld-11
dishes 26 33

TLE_HECK10VD- 5 13 19,9 10,11 23 6

LO4. Store vegetables lld-12
24

L2. PREPARE AND COOK 5

SEAFOOD DISHES
LO1. perform mise en place TLE_HECK10PC- 4 10 43 15,16 34
lle-14
17

LO2. Handle fish and TLE_HECK10PC- 3 8 13,14 12 44 4

seafood llf-15

LO3. Cook fish and shellfish TLE_HECK10PC- 5 13 35,36 37,39 41 6

llgi-16
42

LO4. Plate/present fish and TLE_HECK10PC- 4 10 49 48 45 13 50 5

seafood llj-17

LO5. Store fish and seafood TLE_HECK10PC- 2 5 46 47 40 3

llj-18

TOTAL 40 100 50

Prepared by:

NORMA G. SABIO
Teacher I
Checked and approved by:

ROCHELLE C. PALAPUZ
Teacher In-Charge