INSTRUCTIONS TO CANDIDATES
- Read the test carefully.
- Textbooks and recipes may be used during planning session as reference materials
- You will be expected to keep to your order of work during the practical session.
- You are not allowed to bring additional notes to the practical session.
THE TEST
Your cousin who is a strict vegetarian is coming to visit you at your home. Using the ingredients listed below, prepare, cook and serve a one-course meal and a dessert for two of you.
Ingredients
- spaghet/maize flour/wheat flour/ Irish potatoes
- sossi soya /green grams / green peas/
- Tomatoes
- Onions
- Dhania
- Kales/cabbages
- Fruits; pineapple, watermelon, mangoes, bananas, pawpaw, lemon,
- Sugar
- Fat/oil
- Royco
- Salt
- Capsicum
Planning Session.
Use separate sheets of paper for each task listed below and a carbon paper to make duplicate copies and proceed as follows:-
- Identify the dishes and write down their recipes
- Write down your order of work.
- Make a list of the food stuff, equipment and materials you would require.
MARKING SCHEME
Ugali /chapatti / potatoes/spaghet
stewed sossi soya/ green grams/ green peas
Fried kales / cabbages
Mixture of Mango, pawpaw , pineapple, watermelon, banana( undarken) slice /
| AREA OF ASSESSMENT | Maximum Score | Actual Score | Remarks |
|
1. PLAN
• Recipe
- Availability (4 x ½)
- Correct quantities (4 x ½)
- Appropriate choice for vegetarian
• Order of work
- Availability
- Roper sequencing
- Dovetailing
• List of foodstuff
- Availability
- Adequacy
- Appropriateness
- Correct organization of shopping list
• List of equipment
- Availability
- Adequacy& quantified
- Appropriateness
|
2 2 2 1 1 1 1 1 1 1 1 1 1 |
||
| SUB-TOTAL | 16 | ||
|
PREPARATION AND COOKING
(i) Correct procedure of preparing
Course 1
- Protein
- Carbohydrate
- Vitamin
Course 2 (dessert)
Correct procedure of cooking
Course 1
(ii) Protein
(iii) Carbohydrate
(iv) Vitamin
Course 2
(v) Variety of cooking methods (at least 2)
Quality of results
(vi) Course 1
- Protein
- Carbohydrate
- Vitamin
Course 2
well shaped, mixed colour and undarkened
|
1 1 1 2 1 1 1 2 2 1 1 1 2 |
||
| SUB-TOTAL | 17 | ||
|
2. PRESENTATION
• Utensils
- Use of clean (1) and appropriate (½) utensils
- Use of well laundered (1) table cloth (½)
- Centre piece
- Correct positioning of table
- Garnishing
- General impression
• Hygiene
- Food
- Kitchen
- Person
|
1½ 1½ 1 1 ½ ½ 1 1 1 |
||
| SUB-TOTAL | 09 | ||
|
3. ECONOMY OF RESOURCES
- Water
- Food
- Fuel
- Cleaning materials
• Cleaning up
- During work
- After work
|
1½ 1½ 1½ 1½ 1 1 |
||
| SUB-TOTAL | 08 | ||
| TOTAL | 50 | ||
| FINAL SCORE = ACTUAL SCORE 2 |
25 |
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