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Prescribed TOS SOLO QT1 1 PAULA

This document provides a table of specification for a test on preparing and producing bakery products. It includes 1 test item assessing the competency of preparing bakery products at the applying cognitive level. The test item stimulus describes a bakery owner noticing dried, brittle products and mold growth. Students are asked what she needs to consider to have good quality finished products. The key is having standard cooling time, temperature, and humidity for packing to ensure quality.

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Ruby Andaya-Tilang
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62 views2 pages

Prescribed TOS SOLO QT1 1 PAULA

This document provides a table of specification for a test on preparing and producing bakery products. It includes 1 test item assessing the competency of preparing bakery products at the applying cognitive level. The test item stimulus describes a bakery owner noticing dried, brittle products and mold growth. Students are asked what she needs to consider to have good quality finished products. The key is having standard cooling time, temperature, and humidity for packing to ensure quality.

Uploaded by

Ruby Andaya-Tilang
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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Name: SDO: Cavite Province Grade Level: 10 Learning Area: TVE-Home

Economics-Food Technology
TABLE OF SPECIFICATION
Quarter: First Week: 8 No. of days/hours: 2 hrs.
Competency: Level in the RBT Cognitive Demand
Competency:
I. Prepare and Produce Bakery Products Applying Mid
-Prepare Bakery Products

II. Test Item Specifications Item No. 1


Number of Test
Items Level in the RBT Applying

1 Knowledge Dimension Procedural

Item Content
Stimuli (Local, National, Personal)
1. Annika has new bakery store. She is the one who bakes breads for her bakery. The first batch of her baked
products was drier and firmer with brittle, harsh and crumbly qualities. She noticed the growth of molds on her
baked products.
Prime
What she needs to consider to have a good quality finished baked products?

Possible Answers

Pre-structural Uni-structural Multi-structural Relational Extended


No Mastery Least Mastered Nearly Mastered Mastered Abstract
Highly Mastered
B C D A
Have a new Buy new tools and Use high quality of Have a standard cooling
baker that is equipment for the ingredients time, temperature and
more expert bakery store standard relative humidity
than her for your packing area

Explanation of Answers

The The option/answer The option/answer shows The option/answer shows


option/answer is relevant to the related idea to have good the exact method to ensure
shows lack of question but that is quality baked products the good quality of finished
initiative to find the least concern of but by doing the wrong baked products.
the solution to having a good method it will affect the
the problem. quality finished good quality of the
product. ingredients

Prepared by:

Paula Rica I. Obong


Teacher I, TVE-HE

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