INSTRUCTIONS TO CANDIDATES
- Read the test carefully.
- Textbooks 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 allowed to take away ONLY your reference materials at the end of the planning session.
- You are not allowed to bring additional notes to the practical session.
THE TEST
Your grandfather will pay a visit at your home while your parents are away. Using ALL the ingredients listed below, prepare, cook, and present a one-course lunch for both of you. In addition include a nourishing drink.
Ingredients
- Potatoes/Rice/ maize meal flour
- Liver / minced beef
- Tomatoes
- Onions
- Dhania
- Carrots
- Hoho
- Green leafy vegetables
- Fruits in season
- Milk
- Sugar
- Salt
Planning session: 30 minutes
Use separate sheets of paper for each task listed below and use 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 foodstuff and equipment you will require.
MARKING SCHEME
|
PLAN/AREAS OF ASSESSMENT |
MAXIMUM SCORE |
ACTUAL SCORE |
REMARKS |
|
1. PLAN Recipes · Availability · Correct quantities · Correct choice of meal Order of work · Availability · Dovetailing · Proper sequencing List of foodstuffs and equipment · Availability · Adequacy · Appropriateness |
½ 1 1 ½ 1 1 ½ ½ 1 |
||
|
Sub - total |
7 |
|
|
|
2.PREPARATION Correct procedure · Protein dish · Carbohydrate dish · Vegetables dish · Drink Methods of cooking(at least two) Quality of results · Protein dish · Carbohydrates dish · Vegetable dish · Drink |
1 1 1 1
1
1 1 1 1 |
|
|
|
Sub-total |
9 |
|
|
|
3. PRESENTATION Use of clean( ½ ) well pressed tablecloth( ½ ) use of clean ( ½ ) and appropriate utensils ( ½ ) correct placement of cutlery and crockery ( ½ ) use of appropriate centre piece ( ½ ) garnishes ( ½ )general impression ( ½ ) |
2 2 |
||
|
Sub -total |
4 |
|
|
|
4.Generally Hygiene · Personal ( ½ ) · Food hygiene ( ½ ) Economy of resources · Water ( ½ ) · Food( ½ ) · Fuel( ½ ) · materials( ½ ) |
1 2 |
||
|
Sub - total |
3 |
|
|
|
5 Clearing up · During work( 1) · After work( 1) |
1 1 |
||
|
Sub- total |
2 |
|
|
|
Total |
25 |
|
|
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