Instructions to candidates
PLANNING SESSION: 30 minutes
PRACTICAL TEST SESSION: 1¼hours
- Read the test carefully
- Text books and recipes may be used during the planning session as reference materials
- You are not allowed to take away your reference materials at the end of the planning session.
- You are not allowed to bring additionoal notes to the practical session
- Candidtaes should answer the questions in English.
THE TEST
You have invited your two nephews aged 9 and 10 years for a weekend lunch. Using the ingredients listed below, prepare, cook and serve a one course meal for them. Include a nutritious drink.
Ingredients:
- Rice/potatoes
- Cooking oil
- Salt
- Sugar
- Beef peas
- Carrots
- Tomatoes
- Cabbage/green leafy vegetables
- Onions
- Dhania
- Green pepper
- Fruits in season.
PLANNING SESSION - 30 minutes
For each task listed below, use separate sheets of paper and a carbon paper to make duplicate copies then proceed as follows:
- Identify the dishes and write their recipes
- Write your order of work
- Make a list of the foodstuff and equipment you will require
MARKING SCHEME
Possible Menu (Food and Drink Items)
ONE COURSE MEAL FOR PRETEEN BOYS
- Boiled Rice/French fries
- Beef stew/Pea stew
- Steamed cabbage/green leafy vegetables
- Nutritious drink - fresh fruit juice/fruit punch
| AREAS OF ASSESSMENT | MAXIMUM SCORE | ACTUAL SCORE | REMARKS | |
| 1. | PLAN Recipes - Availability (4 X ½) - Correct quantity (4 X ½ ) (enough for two) - Appropriate choice (for the age) Order of work - Availability - Proper sequencing List of foodstuffs - Availability - Adequacy enough for two) - Appropriateness List of equipment - Availability - Adequacy - Appropriateness |
2 2 2 1 1 1 2 2 1 1 1 |
||
| SUB-TOTAL | 16 | |||
| 2. | PREPARATION AND COOKING Correct procedure for preparation - Item 1 (carbohydrate) - Item 2 (protein) - Item 3 (vegetables) - Item 4 (nutritious drink) Correct procedure for cooking - Item 1 - (carbohydrate) - Item 2 - (protein) - Item 3-(vegetables) Methods of cooking at least two) Quality of results (colour, texture, taste, consistency) - Item 1 - (carbohydrate) - Item 2 - (protein) - Item 3 - (vegetable) - Item 4-(nutritious drink) |
1 1 1 2 1 1 1 2 1 1 1 1 |
||
| SUB-TOTAL | 14 | |||
| 3. | PRESENTATION Utensils - Appropriate - Clean Table layout - Well laid tablecloth -Centre piece (mark by impression) - Correct set-up cutlery and glassware (1) laid at the right position (1) - Accompaniments (salt and pepper shakers) Hygiene - Food hygiene - during preparation ½ - during cooking ½ - Kitchen hygiene - during preparation ½ - during service ½ - Personal hygiene - when handling food ½ - grooming ½ |
1 1 2 2 2 1 1 1 1 |
||
| SUB-TOTAL | 12 | |||
| 4. | ECONOMY OF RESOURCES Use of water -taps closed when not in use -no spillages of water Food -no excess food peelings - utilises all food ordered Materials - using materials for the right purpose - no wastage (use of excess materials) Fuel - simmering when necessary - switching on and off source of fuel appropriately Clearing up -"clearing as you go" during the practical session - After work |
½ ½ ½ ½ ½ ½ ½ ½ 2 2 |
||
| SUB-TOTAL | 8 | |||
| TOTAL | 50 | |||
| Final mark = actual score 2 |
25 | |||
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