THE TEST
Your two friends aged between 13-16 years will be visiting for lunch, using the ingredients listed below, prepare, cook and serve a suitable meal include a nutritious drink.
Ingredients
- Potatoes / rice
- Sausages /beef
- Cabbage
- Carrots
- Tomatoes
- Onions
- Oil
- Salt
- Fruit in season
- Sugar
- Seasoning
PLANNING SESSION: 30minutes.
Use separate sheets of paper for each task listed below and use carbon paper to make duplicate.
- Identify the dishes and write down their recipes.
- Write down your order of work.
Make a list of the food stuffs and equipment you will require
MARKING SCHEME
|
AREAS OF ASSESSMENT |
MAXIMUM SCORE |
ACTUAL SCORE |
REMARKS |
|
|
1. |
PLAN |
|||
|
•Recipe –Availability –correct quantities –correct choice |
1 1 2 |
|||
|
•Order of work –availability –proper sequencing |
½ ½ |
|||
|
•list of foodstuffs material and equipment. –availability –adequacy –Appropriateness |
1 1 ½ |
|||
|
7½ |
||||
|
2. |
PREPARATION •Correct –Drink –protein –carbohydrate –vitamin •Quality of results (at least two methods of cooking) –Drink –protein –carbohydrate –vitamin |
1 1 1 1 1 1 1 1 1 |
||
|
09 |
||||
|
3. |
PRESENTATION •Utensils –Appropriateness –cleanliness •Garnishing •General impression •personal (1) and food (1) hygiene |
½ ½ ½ 1 2 |
||
|
4½ |
||||
|
4. |
ECONOMY OF RESOURCES –water –Food –Fuel –material |
½ ½ ½ ½ |
||
|
2 |
||||
|
5. |
CLEARING UP –During work –After work |
1 1 |
||
|
2 |
||||
|
TOTAL |
25 |
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