Instructions to candidates
PLANNING SESSION: 30 minutes
PRACTICAL TEST SESSION: 1 ¼ hours
- Read the test carefully.
- No stationery is provided.
- Write your name and index number on every sheet of paper used.
- 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
- You are not allowed to bring additional notes to the practical session.
THE TEST
You are expected to release your two friends after lunch who visited during the weekend.
- Prepare a one course meal to be taken during lunch. Include a nutritious drink.
- In addition prepare and pack juice, a snack and a ready to serve convenience food they will take on their way back.
Ingredients
- Rice/ Potatoes
- Beef
- Cabbage
- Mangoes
- Plain wheat flour
- Baking powder
- Cooking oil/ fat
- Sugar
- Salt
- Carrots
- Green pepper
- Dhania
- Tomatoes
- Onions
- Convenience food
- Spices
PLANNING SESSION – 30 MINUTES
For each task listed below, use separate sheets of paper and make duplicate copies using carbon paper.
Proceed as follows:
- Identify the dishes and write down the recipes.
- Write down order of work.
- Make a list of the foodstuff and equipment you will require.
MARKING SCHEME
|
AREAS OF ASSESSMENT |
MAXIMUM SCORE |
ACTUAL SCORE |
REMARKS |
|
|
1. |
PLAN: RECIPES: - Availability - Correct quantities - Appropriate choice (packed meal & one course meal)
ORDER OF WORK: - Availability - Proper sequencing - Dove tailing
LIST OF FOOD STUFFS AND EQUIPMENT: - Availability - Adequacy - Appropriateness |
2½ 2½ 2 2 1 1 1 2 1 |
|
|
|
15 |
|
|
||
|
2. |
PREPERATION AND COOKING ·Preparation and cooking - Item 1 (one course meal) . Protein . Carbohydrate . Vitamin - Item 2 (juice and snack) Nutritious drink Snack · Methods of cooking (at least) · Quality of results - Item 1 - Snack Refreshing drink |
1 1 1 1 1 3 3 1 1 |
|
|
|
|
13 |
|
|
|
3. |
PRESENTATION · Utensils - Appropriate ( cutlery & crockery) - Cleanliness - Table layout (Table correctly set for three) - Packing hamper/bag - Centre piece - Garnishing/decoration - General impression/ attractively - Each food packed separately - Proper presentation of the convenience food - Menu card |
1 1 2 1 1 1 1 2 1 1 |
|
|
|
|
12 |
|
|
|
| 4 |
GENERALLY · Hygiene - Food - Kitchen - Personal · Economy of resources - Water - Food - Fuel · Clearing up - During work - After work |
1 1 2 1 1 1 2 2 |
||
| 11 | ||||
| TOTAL MARKS | 50/2 | = 25 |
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