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Assessment Module 3 Lesson 1

This document provides a table of specifications for an exam on household services in home economics for grade 11. The exam will cover topics related to bread and pastry products, including culinary terms, storage methods, equipment selection and usage, main ingredients for cakes and sponges, and temperature ranges for baking. It lists 5 questions each for 5 topics, for a total of 25 multiple choice, matching, and composition questions. The document specifies the cognitive skills and levels that each question aims to address such as remembering, understanding, applying, analyzing, evaluating, and creating. It also lists the group members who prepared the table of specifications and test questionnaires.

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Joanna Fe Jaim
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53 views2 pages

Assessment Module 3 Lesson 1

This document provides a table of specifications for an exam on household services in home economics for grade 11. The exam will cover topics related to bread and pastry products, including culinary terms, storage methods, equipment selection and usage, main ingredients for cakes and sponges, and temperature ranges for baking. It lists 5 questions each for 5 topics, for a total of 25 multiple choice, matching, and composition questions. The document specifies the cognitive skills and levels that each question aims to address such as remembering, understanding, applying, analyzing, evaluating, and creating. It also lists the group members who prepared the table of specifications and test questionnaires.

Uploaded by

Joanna Fe Jaim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Table of Specification

In
TLE-HOME ECONOMICS
HOUSEHOLD SERVICES
Grade 11
Second Grading

Program: BSED-TLE Institute: Examination Type: IDENTIFICATION, MULTIPLE CHOICE, MATCHING TYPE AND COMPOSITION Subject: Bread and Pastry
Contact Percentag No. of Skills and Placement of Items
Topic Learning Objectives
hours e of items items Remembering Understanding Applying Analyzing Evaluating Creating Total

Culinary and technical


1.1 Select, measure and weigh
terms related to pastry
required ingredients according to
4 0.2 5
products
recipe or production requirements
and established standards and
procedures 6,7,8,9,10 5
5.2. Identify storage methods in
Storage methods for accordance with product
cakes specifications and established
5 0.25 5
standards and procedures 5
Selection and usage of
equipment in 4.3. Select and use equipment in
accordance with service
4 0.2 5
accordance with service
requirements requirements 1,2,3,4,5 5
Main ingredients
used for variety of 1.2 Select required oven
sponge and cakes temperature to bake goods in
accordance with desired
characteristics, standard 3 0.15 5 16,17,18,19,20 5
1.5 Select required oven
temperature to bake goods in
accordance with the desired
characteristics, standards recipe
Temperature ranges in specifications and enterprise
baking pastry products practices 4 0.2 5 11,12,13,14,15 21,22,23,24,25 5
Total of items: 25 20 100% 25 25
Group Members: Table of Specification and Test Questionnaires

Jayza Mae A. Dichoso


Charina L. Elmedulan

Joanna Fe T. Jaim

Pablito S. Janeo

Clara Jean N. Yntig.

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