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    Tos.-Food Processing Grade 9

    Uploaded by

    Gerome Tongol
    This document contains a two-way table of specification for a Food Processing grade 9 assessment. The table outlines the content areas, skills, and topics that will be covered in the exam. It divides the 160 total items across 4 main content areas (A-D). For each area, it lists the sub-topics, the number of items, percentage of the exam, and how items will be distributed according to difficulty level and cognitive dimension (remembering, understanding, applying, etc.). The table was prepared by instructional personnel and approved by the Division Coordinator to plan the structure and design of the Food Processing grade 9 assessment.

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    © All Rights Reserved
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    Tos.-Food Processing Grade 9

    Uploaded by

    Gerome Tongol
    690 views4 pages
    This document contains a two-way table of specification for a Food Processing grade 9 assessment. The table outlines the content areas, skills, and topics that will be covered in the exam. It divides the 160 total items across 4 main content areas (A-D). For each area, it lists the sub-topics, the number of items, percentage of the exam, and how items will be distributed according to difficulty level and cognitive dimension (remembering, understanding, applying, etc.). The table was prepared by instructional personnel and approved by the Division Coordinator to plan the structure and design of the Food Processing grade 9 assessment.

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    TOS.-FOOD PROCESSING GRADE 9

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    This document contains a two-way table of specification for a Food Processing grade 9 assessment. The table outlines the content areas, skills, and topics that will be covered in the exam. It divides the 160 total items across 4 main content areas (A-D). For each area, it lists the sub-topics, the number of items, percentage of the exam, and how items will be distributed according to difficulty level and cognitive dimension (remembering, understanding, applying, etc.). The table was prepared by instructional personnel and approved by the Division Coordinator to plan the structure and design of the Food Processing grade 9 assessment.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    690 views4 pages

    Tos.-Food Processing Grade 9

    Uploaded by

    Gerome Tongol
    This document contains a two-way table of specification for a Food Processing grade 9 assessment. The table outlines the content areas, skills, and topics that will be covered in the exam. It divides the 160 total items across 4 main content areas (A-D). For each area, it lists the sub-topics, the number of items, percentage of the exam, and how items will be distributed according to difficulty level and cognitive dimension (remembering, understanding, applying, etc.). The table was prepared by instructional personnel and approved by the Division Coordinator to plan the structure and design of the Food Processing grade 9 assessment.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 4

    Republic of the Philippines

    Department of Education
    Region III
    SCHOOLS DIVISION OF PAMPANGA

    TWO-WAY TABLE OF SPECIFICATION (FOOD PROCESSING - GRADE 9)


    Level of Behavior, Item Format, Placement of Items &
    NO.
    INST'
    PERCENT OF OF Remem-bering Under-standing Applying
    Contents/ Skills/ Competencies/ Topics L
    ITEMS ITEM
    TIME
    S
    EASY AVERAGE
    A. Implement sampling Procedures
    1. Prepare Sampling 12 7.5% 4 2 (#1, #2)-F 1 (#3)-C
    2. Collect Samples 20 12.5% 7 3 (#5, #6, #7)-F 2 (#8, #9)-C 1 (#10)-P
    B. Inspect of Raw Materials and Products
    1. Prepare Equipment and Tools 12 7.5% 4 2 (#12, #13)-C 1 (#14)-C
    2. Inspect and Sort the Materials and Products 20 12.5% 6 3 (#16, #17, #18)-P 1 (#19)-C 1 (#20)-P
    3. Complete Inspection and Sorting Activity 8 5.0% 1 1 (#22)-C
    C. Dispense Non-Bulk Ingredients
    1. Prepare to Dispense Ingredients 20 12.5% 7 2 (#23, #24)-F 3 (#25, #26, #27)-C 1 (#28)-P
    2.. Measure and Weight Ingredients 20 12.5% 6 1 (#30)-P 3 (#31, #32, #33)-C 1 (#34)-P
    3. Complete the Dispensing Process 8 5.0% 1 1 (#36)-C
    D. Prepare Raw and Packaging Materials and Supplies for
    Processing
    1. Select Raw and Packaging Materials and Supplies for
    Processing 20 12.5% 7 2 (#37, #38)-F 1 (#39)-C 1 (#40)-C
    2. Prepare Raw and Packaging Materials and Supplies 20 12.5% 7 1 (#44)-P 3 (#45, #46, #47)-C

    TOTAL 160 100% 50 16 14 8


    No. of Items Accdg to Difficulty 30 15
    Percentage Accdg to Difficulty 60% 30%

    Prepared by: Checked by: Approved by:

    GEROME G, TONGOL GARRY I. DELA CRUZ MARIA C


    MT-I Division Coordinator EPP/TLE?TVL
    DE 9)
    cement of Items & Knowledge Dimension

    Analyzing Evaluating Creating

    AVERAGE DIFFICULT

    1 (#4)-C
    1 (#11)-M

    1 (#15)-M
    1 (#21)-M

    1 (#29)-M
    1 (#35)-M

    2 (#41, #42)-P 1 (#43)-M


    1 (#48)-M 1 (#49)-M 1 (#50)-M

    7 3 2
    15 5
    30% 10%

    MARIA CARMEN M. EVANGELISTA


    EPS-I, TLE
    FOOD PROCESSING 9- KEY ANSWERS
    1C
    2D
    3A
    4B
    5B
    6A
    7A
    8B
    9B
    10 C
    11 C
    12 A
    13 B
    14 D
    15 C
    16 B
    17 A
    18 D
    19 C
    20 B
    21 D
    22 D
    23 B
    24 B
    25 A
    26 B
    27 C
    28 B
    29 C
    30 D
    31 D
    32 A
    33 C
    34 C
    35 C
    36 A
    37 D
    38 D
    39 C
    40 C
    41 C
    42 A
    43 B
    44 A
    45 A
    46 A
    47 B
    48 D
    49 A
    50 B

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