INSTRUCTIONS TO CANDIDATES
PLANNING SESSION: 30 Minutes
PRACTICAL TEST SESSION: 11/4 Hours
- Read the test carefully.
- You are expected to use pages of the question paper as stationary for your work.
- Write your name and index number on every sheet of paper used.
- Text books and recipes may be used during the planning session as reference materials.
- You will be expected to keep to your order of work during the practical session.
- You are only allowed to take away your reference materials at the end of the planning session.
- You are not allowed to bring additional notes to the practical session.
- Candidates should answer the questions in English
THE TEST
You are left in charge of your two younger siblings at home. Using the ingredients listed below: Prepare, cook and serve nutritious breakfast for the three of you. Include a fruit salad.
Ingredients
- Plain flour
- Margarine
- Sugar.
- Eggs
- Bacon
- Baking powder.
- Milk
- Salt.
- Tea /Drinking chocolate.
- Oil/fat.
- Fruits in season.
PLANNING SESSION- 30 minutes
For each of the 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 down their recipes.
- Write down your order of work.
- Make a list of the foodstuffs and equipment you will require.
MARKING SCHEME
Possible Menu (dishes, beverage and a fruit salad)
- Bacon fry, mandazi/queen cakes/doughnuts
- Tea/chocolate.
- Fruit salad (whole fruit/slice/mixed fruit salad)
|
AREAS OF ASSESSMENT |
MAX SCORE |
ACTUAL SCORE |
REMARKS |
|
1.PLAN - Availability (recipe for all the dishes) - Correct quantities(enough for three persons) - Appropriate choice (Protein dish, starchy dish, beverage and a fruit salad ) Order of work - Availability - Proper sequencing -Ability to follow order of work List of foodstuffs - Availability - Adequacy (enough for three) - Appropriateness List of equipment - Availability - Adequacy - Appropriateness |
4 1 1 1 1 1 1 1 1 1 1 1 |
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|
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Sub-total |
15 |
|
|
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2. PREPARATION AND COOKING Correct Procedure for preparation - Item 1(tea/chocolate) - Item 2 (starchy dish) - Item 3 (protein dish) -Item 4 (preparation the fruit salad) Correct procedure for cooking - The four items -Methods of cooking( at least two methods ) Quality of Results (colour, texture, taste, consistency) - Item 1 - Item 2 - Item 3 -Fruit salad |
2 2 2 2 4 1 1 1 1 2 |
|
|
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Sub-total |
18 |
|
|
|
1.PRESENTATION Utensils - Appropriate - Clean Table layout - Well laid tablecloth - Correct placement of cutlery and crockery -Accompaniments(salt and pepper shakers) -Centre piece Hygiene -Food -Kitchen -Personal |
1 1 1 1 1 1 1 1 1 |
|
|
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Sub-total |
09 |
|
|
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4. ECONOMY OF RESOURCES Use of Water -Taps closed when not in use -No spillages of water Food -Using materials for the right purpose -Utilizes all food ordered Materials -Using materials for the right purpose -No wastage (use of excess materials) Fuel -Switching on and off source of fuel appropriately |
½ ½ ½ ½ ½ 1 |
|
|
|
Sub-total |
04 |
|
|
|
5. TIDYING AND CLEARING UP - During the practical session - After work |
2 2 |
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|
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Sub-total |
04 |
|
|
|
TOTAL |
50 25 |
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