Instruction
- Read the test carefully.
- Textbooks and recipes may be used during the planning session as reference materials.
- You will be expected to keep 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.
- This paper consists of 2 pages.
- Candidates should answer the questions in English.
THE TEST
You are at home for midterm break with your brother. Using ALL the ingredients listed below plan, prepare and present a full breakfast including two carbohydrate items for the two of you.
Ingredients;
- Millet/maize flour
- Plain wheat flour
- Milk
- Sugar
- Salt
- Tea leaves/cocoa
- Oil/fat
- Baking powder (optional)
- Eggs
- Sausage
- Arrow roots/sweet potatoes
- Fruit in season
PLANNING SESSION; 30 minutes
For each task listed below, use separate pieces of paper and make duplicate copies using carbon paper. Proceed as follows;
- Identify the dishes and write down their recipes.
- Write down your order of work.
- Make a list of food stuffs and equipment you will require.
MARKING SCHEME
|
AREAS OF ASSESSMENT |
MAXIMUM SCORE |
ACTUAL SCORE |
REMARKS |
|
PLAN Recipe Availability Correct quantities Suitability of menu Order of work Availability Proper sequencing Dove tailing List of food stuff and equipments Availability Adequacy Appropriateness |
1 3 3 1 1 1 1 2 2 |
||
|
SUBTOTAL |
15 |
||
|
PREPARATION Correct procedure Cereal Protein Carbohydrate 1 Carbohydrate 2 Vitamin (juice) Beverage Methods of cooking(at least 2) Quality of results Cereal Protein Carbohydrate 1 Carbohydrate 2 Vitamin (juice) Beverage |
11/2 11/2 11/2 11/2 11/2 11/2 2 1 1 1 1 1 1 |
||
|
SUB TOTAL |
17 |
||
|
PRESENTATION Utensils Appropriateness Cleanliness Clean (1/2) well pressed (1/2) table cloth Presence of a centre piece (1/2) and menu card (1/2) Adequate food served Garnishing General impression Table condiments (salt shaker, serviettes and toothpicks) |
1 1 1 1 3 1/2 1 11/2 |
||
|
SUBTOTAL |
10 |
||
|
GENERAL HYGIENE Hygiene Personal (watch, nails shoes etc.) Food Kitchen Economy of resources Water Food Fuel Materials Clearing up During work After work |
1 1/2 1/2 1/2 1/2 1/2 1/2 2 2 |
||
|
SUBTOTAL |
8 |
||
|
TOTAL MARKS |
50/2 |
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