INSTRUCTIONS TO CANDIDATES:
- Read the test carefully
- Text books and recipes may be used during the planning session as reference material. 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 uncle is a manual labourer in a nearby quarry. Due to his busy work schedule in the quarry, you will be responsible for his meals. Therefore you will be expected to prepare, cook and serve him and yourself a one course meal to include a refreshing drink that you will take using ALL the ingredients provided below:
Ingredients:
- Chicken/beef/green grams
- Wheat flour/ green bananas/ Irish potatoes/ Nduma
- Kales/ cabbage
- Fat/ oil
- Onions
- Tomatoes
- Royco/ beef stock/ chicken stock
- Carrots
- Sugar
- Fruits in season
PLANNING SESSION:
Write the lists of the tasks to be performed on separate sheets of paper in duplicate copies using a carbon paper.
- Identify the dishes and write down their recipes.
- Write down the order of work.
- Make a list of the food, materials and equipment needed for the task.
MARKING SCHEME
|
PLAN AREAS OF ASSESSMENT |
TOTAL MARKS |
ACTUAL SCORE |
REMARKS |
|
|
1 |
PLAN |
|||
|
(a) |
Menu · Availability of menu ½ · Correct choice 2 |
2½ |
||
|
(b) |
Recipes · Availability ½ · Correct quantities ½ |
1 |
||
|
(c) |
Order of work · Availability ½ · Proper sequencing 1½ |
2 |
||
|
(d) |
List of foodstuffs and equipment · Availability of shopping list ½ · Correct quantities 1 · Correct organization of shopping list ½ · Appropriateness ½ |
2½ |
||
|
|
8 |
|||
|
2 |
PREPARATION |
|||
|
(a) |
Correct procedure for: · Protein dish 1 ·Carbohydrate dish 1 · Vegetable dish 1 · Drink 1 |
4 |
||
|
(b) |
Methods of cooking (at least 2) |
1 |
||
|
(c) |
Quality of results · Protein dish 1 · Carbohydrate dish 1 · Vegetable dish 1 · Drink 1 |
1 1 1 1 |
||
|
|
9 |
|||
|
3 |
PRESENTATION |
|||
|
(a) |
· Use of correct equipment to serve stew (½) carbohydrate (½), vegetable dish (½) and drink (½). |
2 |
||
|
(b) |
· Use of clean cutleries and dishes ½ |
½ |
||
|
(c) |
· All appointments and eating equipment placed on table correctly (½) |
½ |
||
|
d |
·Correct arrangement of the dishes (½) |
½ |
||
|
e |
·Use of table cloth and mats (½) |
½ |
||
|
|
4 |
|||
|
4 |
GENERAL EFFICIENCY |
|||
|
a |
Hygiene · Personal (½) and food (½) |
1 |
||
|
b) |
Economy of resources · Water (½) fuel (½) · Food (½), materials (½) |
2 |
||
|
c) |
Clearing up · During work (½) · After work (½) |
1 |
||
|
4 |
||||
|
TOTAL MARKS |
25 |
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