Week 8-11: Development of Assessment Tasks and Tools

Activity 4B: Writing Test Items

Name: AL-AG, RHEAJANE A. Section Code: CED-16-501A Date: _________

Instructions:

1. Prepare a 30-item test utilizing your output from the previous activity (Activity 4A).
Apply appropriate procedures, principles, and guidelines learned in writing test items
including the test direction.

I. Indicate your Table of Specifications submitted in the previous activity below:

Table of Specifications (3 Way)

Level of Cognitive Behavior and Knowledge
Learning Time Item No. of Dimensions, Number, and Placement of Item Type of Test
Topic/s Objectives/Outcome Spent Easy (60%) Average (30%) Difficult (10%)
% Items
s (Hours) K C Ap An S E
Example: Example:
20% 5
1. Basic 1. Define basic 1.5 15% 10 60 Multiple-
Concepts in concepts % choice
Cookery 2. Explain relevance 0.5 5% 2 60 Short answer
%
3. Identify career paths 1.5 10% 1 30 Essay
%
2. Personal 1. Identify PEC traits 2.5 5% 5 60 Self
Entrepreneurial % assessment:
Competencies Multiple
(PECS) choice
2. Evaluate strengths 1.0 10% 2 10 Short answer
%
3. Formulate PEC 3.0 30% 3 10 Scenario-Bas
improvement % ed Question
strategies
3. Environment 1. Analyze market 1.5 5% 5 30 Swot analysis
and Market in environment %
Cookery 2. Recognize business 0.5 10% 1 30 business idea
opportunities %
3. Develop business 1.5 10% 1 10 Business
ideas % plan outline
Scoring
Overall Total 13.0 100 30
%

II. Indicate your 30-Item Test below:

Directions:
Read each question carefully and select or write the best answer based on your
understanding of cookery concepts, entrepreneurial competencies, and market
environment in the culinary industry. Follow the specific instructions provided for each type
of question. Allocate your time wisely, ensuring that you address each question according
to its requirements.

I. Instructions: Choose the letter of the correct answer. Encircle the corresponding letter
on your answer sheet.
1. What is the definition of "cookery"?

a) The art of preparing and cooking food

b) A way to clean kitchen tools

c) A method of serving food

d) The storage of ingredients

2. Which of the following is NOT a basic cookery technique?

a) Sautéing

b) Boiling

c) Painting

d) Grilling

3. How does understanding basic cookery concepts contribute to food safety?

a) By preventing foodborne illnesses

b) By focusing on culinary trends

c) By speeding up preparation

d) By using only one type of cooking technique

4. Which is essential for ensuring food safety in cookery?

a) Proper hygiene

b) Plating skills

c) Culinary creativity

d) Use of non-perishable items

5. Which of these is a dry-heat cooking method?

a) Boiling

b) Steaming

c) Roasting
d) Blanching

6. Which knife skill involves cutting food into uniform cubes?

a) Chopping

b) Dicing

c) Slicing

d) Mincing

7. Which of these is essential in mise en place?

a) Preparing ingredients before cooking

b) Serving food to guests

c) Creating a food presentation

d) Storing food items in the fridge

8. What is blanching?

a) Cooking with dry heat only

b) Briefly cooking food in boiling water

c) Marinating foods overnight

d) Serving food at room temperature

9. Which tool is primarily used to measure small quantities of ingredients?

a) Measuring cups

b) Scale

c) Measuring spoons

d) Ladle

10. What is the primary purpose of food preparation techniques in cookery?

a) Enhance flavor

b) Improve plating
c) Meet customer requests

d) Maintain safety and hygiene

11. Which characteristic helps a cookery entrepreneur quickly adjust to changes in

customer preferences or market trends?

a) Adaptability

b) Rigidity

c) Passivity

d) Impulsiveness

12. A cookery entrepreneur needs to consistently generate new ideas for recipes or
presentations. Which trait is essential?

a) Creativity

b) Conformity

c) Skepticism

d) Conventionality

13. Which quality is essential for an entrepreneur to overcome challenges and persist
through difficult situations in the cookery industry?

a) Resilience

b) Pessimism

c) Overconfidence

d) Complacency

14. To achieve long-term goals in a cookery business, an entrepreneur should have which
of the following traits?

a) Visionary thinking

b) Short-sightedness

c) Narrow focus

d) Indecisiveness
15. A successful entrepreneur in cookery must make well-informed decisions based on
careful analysis. Which characteristic does this describe?

a) Analytical thinking

b) Impulsiveness

c) Indifference

d) Recklessness

ll. Instructions: Answer each question briefly in the space provided. Write your response
in one or two sentences.

16. Describe how basic cookery concepts impact kitchen safety practices.

17. How does learning about cookery help in choosing a culinary career path? Provide one
example.

18. Briefly describe one of your strengths related to PECs and how it benefits you in the
culinary field.

19. Why is it important for someone in the cookery industry to recognize their strengths and
weaknesses?

lll. Instructions: Write a short essay in the space provided. Explain your answer.

20. Explain the role of basic culinary training in becoming a successful chef or food
entrepreneur.

lV. Instructions: Read each scenario carefully and answer in the space provided. Write 2-3
sentences per response.

21. Scenario-Based Question: Describe a situation where a PEC improvement plan might
be necessary for a culinary professional. Provide one improvement strategy.

22. Explain a situation where goal-setting would be critical for a culinary entrepreneur and
outline a step for improvement.

23. Create a simple PEC enhancement plan for a culinary entrepreneur who wants to
improve adaptability and innovation in their work.
V. Instructions: For each question, briefly identify or describe the requested aspect of a
SWOT analysis.

24. SWOT Analysis: Identify one strength, weakness, opportunity, and threat for a cookery
business in today’s market.

25. List a competitive advantage of a cookery business in a local area.

26. Identify one area where a cookery business might face a challenge due to market
conditions.

27. Name a current trend that presents an opportunity for a new cookery venture.

28. Describe a key threat that could impact cookery businesses in today's competitive
market.

Vl. Instructions: Generate two innovative business ideas based on current trends in the
cookery market, explaining how each can fill a market gap. Write 2-3 sentences for each
idea.

29. Business Idea Generation: Generate two innovative business ideas based on current
trends in the cookery market, explaining how each can fill a market gap.

Vll. Instructions: Outline a business idea for a cookery venture in the space provided.
Include a potential name, target market, core service or product, and unique selling
proposition (USP). Write at least 4-5 sentences.

30. Business Plan Outline: Outline a business idea for a cookery venture, including a
potential name, target market, core service or product, and unique selling proposition
(USP).

Reference: [Link]

2. Save your document as PDF and name your file using the following format:

SECTION CODE-LAST NAME, FIRST NAME, MIDDLE INITIAL-AB

Example: CED-01-101P-DELA CRUZ, JUAN A-A4-B
3. Submit your activity to Week 8-11 – Activity File Box (A4-B)