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Instructions to candidates

PLANNING SESSION: 30 minutes
PRACTICAL TEST SESSION: 1 ¼ hours

Read the test carefully.
No stationery is provided.
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.
Candidates should answer the questions in English.

QUESTIONS

THE TEST

Your best friend is paying you a visit this coming weekend. Using all the ingredients listed below, plan, prepare, cook and serve a one course lunch for the two of you. Include a nutritious drink.

Ingredients

Cabbage/kales
Pilipili hoho
Sugar
Rice
Onions
Tomatoes
Beef
Mango/orange
Cooking oil/cooking fat
Beef masala.
Salt

PLANNING SESSION – 30 MINUTES

Use separate sheets of paper for each task listed below and carbon paper to make duplicate copies. Then proceed as follows;-

Identify the dishes and write down their recipes
Write down your plan/order of work.
Make a list of foodstuffs, materials and equipment you will require.

MARKING SCHEME

	AREAS OF ASSESSMENT	MAXIMUM SCORE	ACTUAL SCORE	REMARKS
1.	PLAN: RECIPES: Availability: Protein, carbohydrate, vitamin, juice Correct quantities (for each) Appropriate choice & nutritious drink. ORDER OF WORK: Availability Proper sequencing Dovetailing LIST OF FOOD STUFFS AND EQUIPMENT: Availability Adequacy Appropriateness	2 2 2 1 2 1 1 2 1
		14
2.	PREPERATION AND COOKING Preparation and cooking. Lunch Protein Carbohydrate Vegetable vitamin Nutritious drink Juice Methods of cooking (at least 3) Quality of results Protein Carbohydrate Vitamin Nutritious drink	2 2 2 2 3 1 1 1 1
		15

3.	PRESENTATION Utensils Appropriate (cutlery and crockery) Cleanliness Table setting Use well laundered table cloth Correct table setting (for two) Correct quantities served Served without smudges Each food served separately Garnishing/decoration Presence of table condiments i.e (serviettes, toothpicks) Menu card General impression/attractive	1 1 1 2 1½ 1½ 1½ 1½ ½ ½ 1
		13
4.	GENERALLY Hygiene Personal Food Kitchen Economy of resources Water Food Fuel Cleaning materials Clearing up During work After work	1 1 1 ½ ½ ½ ½ 1 2
		8
	TOTAL MARKS	50/2	= 25