- Planning session - 30 minutes
- Practical test session – 11/4 hours
Instructions to candidates
- Read the test carefully.
- Write your name on every sheet of paper.
- Textbooks and recipes may be used during the planning session as reference.
- You will be expected to keep to 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.
QUESTIONS
THE TEST
Your cousin who is a lacto vegetarian is coming for a sleep over. Using ALL the ingredients provided, prepare, cook and present a two pot dinner and a nutritious drink for the two of you. In addition, prepare one tea item for breakfast for both of you
INGREDIENTS
- Rice /potatoes
- Beans / Ndengu
- Plain wheat flour/ self-rising wheat flour
- Oranges /mangoes
- Green leafy vegetables
- Onions
- Tomatoes
- Hoho
- Carrots
- Garlic
- Eggs
- Sugar
- Salt
- Oil/ cooking fat
PLANNING SESSION – 30 MINUTES
Use separate sheets of paper for each task listed below and a carbon paper to make duplicate copies. Then proceed as follows.
- Identify the food items and write down their recipes.
- Write down your order of work
- Make a list of food stuffs, materials and equipment you will require.
MARKING SCHEME
|
AREAS OF ASSIGNMENT |
MAXIMUM SCORE |
ACTUAL SCORE |
REMARKS |
|
PLAN
Recipe Availability Correct quantities Suitability Order of work Availability Proper sequencing Ability to follow order of work List of foodstuffs, materials and equipment Availability Adequacy Appropriateness |
1 2 2 1 1 1 1 2 1 |
||
|
SUB TOTAL |
12 |
||
|
PREPARATION
Correct procedure Item 1 (combined dish) Item 2 Drink Tea item Cooking methods (At least two)
Quality of results Item 1 (combined dish) Item 2 Drink Tea item |
3 2 2 2 2 1 1 1 1 |
||
|
SUB TOTAL |
15 |
||
|
PRESENTATION
Utensils Appropriateness Cleanliness Table covered with clean linen Correct placement of cutlery Adequate food served No smudges Menu card /each food labeled Centre piece Garnishing Serviettes, tooth pick, salt shaker General impression Hygiene Personal Food Kitchen hygiene (surfaces, sink, cookers, dustbin)
Economy of resources Water Food Fuel Materials
Cleaning up During work After work |
1 1 1 1 2 1/2 2 1 1 11/2 1 1 1 2 1/2 1/2 1/2 1/2 2 2 |
||
|
SUB TOTAL |
23 |
||
|
TOTAL |
50/2 |
CONFIDENTIAL
- Plain light weight cotton fabric 70 by 90cm..
- Sewing thread to match the fabric.
- Elastic 18cm long by ½ cm wide
- Bodkin/ safety pin
- 1 large envelope.
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