EVIDENCE PLAN Qualification Cookery NC II Unit of Competency: Prepare Starch Di
EVIDENCE PLAN Qualification Cookery NC II Unit of Competency: Prepare Starch Dishes Ways in which evident will be collected Observatio n & Demonstrat ion & Written Test Clean, sanitize and prepare Tools, utensils and equipment based on the required tasks Identify ingredients correctly according to standard recipes, recipe cards or enterprise requirements Assemble ingredients according to correct quantity, type and quality required Prepare ingredients based on the required form and time frame Thaw frozen ingredients following enterprise procedures Wash raw ingredients with clean potable water Select and prepare variety of starch products according to enterprise recipes Ensure optimum quality using appropriate cooking methods Select sauces and accompaniments appropriate to starch products Taste and season cooked dishes in accordance with required taste of the dishes Follow workplace safety and hygienic procedures according to enterprise and legislated requirements Select suitable place according to enterprise standards Present starch dishes hygienically and attractively using suitable garnishes and side dishes Observe factors in plating dishes in presenting starch dishes Store starch at the correct temperature Maintain optimum freshness and quality in accordance with enterprise storing techniques and procedures Utilize quality trimmings and other leftovers where and when appropriate Store starch in accordance with FIFO operating procedures and storage of starch requirements Prepare a variety of dishes using starch products* Present starch dish in appropriate service wares* Prepare appropriate sauces for the prepared starch dishes* Store starch dishes* Follow workplace safety practices and hygienic procedures in preparing variety of starch dishes* Demonstrated safety practices in handling tools and equipment* Determined/Explained different classifications of starch products* TABLE OF SPECIFICATION Unit of Competency: COOKERY NC II Module Title: PREPARE STARCH DISHES Objectives/ Content Area/ Topics Knowledge Comprehensive Application Number of item/ % of test Perform Mise en Place 2 3 5 10/40% Prepare Starch dishes 3 3 2 8/32% Present starch dishes 1 1 2 4/16% Store starch dishes 1 2 3/12% Total 25/100% PREPARE STARCH DISHES Core competency: COOKERY NC II Objectives: This Institutional Evaluation Tool Package is designed to determine the knowledge, skills, and attitude obtained by the trainees who have completed the training program for the Unit of Competency: Prepare Starch Dishes Programs with the Core Competency: Cookery NC II. Items of Specifications: The Institutional Evaluation for Establish Agronomic Crop with the Core Competency – Cookery NC II is consist of multiple choice written test. Type of Test Number of items Multiple Choice 25 Instruction: Read the directions carefully. Choose the answer carefully. Write the answer on the answer sheet provided. Strictly NO ERASURE. You have 45 minutes to answer the sheet. ASSESSMENT TOOL QUALIFICATION: Cookery NC II UNIT OF COMPETENCY: STARCH DISHES Directions: Do not write anything on the questionnaire. Write your answer on the sheet provided. You have forty-five minutes (45) to complete this test. This is Multiple Choice type of test. Write only the letter of your choice on the answer sheet provided. 1. What is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking? a. Lumping b. Mise en Place c. Fumant d. Garnir 2. _________ is used to cook sauces, fruits and vegetables that has one long handle? a. Saucepot b. Kettle c. Saucepan d. Double boiler 3. What is used to cook sauces and has handles on 2 sides? a. Kettle b. Saucepot c. Saucepan d. Skillet 4. Reheating a small amount and use for low-heat cooking. a. Double boiler b. Tea Kettle c. Saucepot d. Frying pan 5. __________is use for turning and lifting meat? a. Kitchen Fork b. Egg turner c. Ladle d. None of the above 6. It is use for heating water. a. Saucepot b. Skillet c. Double-boiler d. Tea Kettle 7. Made of glass, enamel or dark metal gives the best results for golden brown pastry. a. Casserole b. Pie pan c. Oblong Pan d. Loaf pan 8. A knife that is used for larger or heavy cutting. a. Butcher Knife b. Paring Knife c. Bread Knife d. French Knife 9. It is used to grate or shred vegetables, cheese or lemon rind. a. Grater b. Mallet c. Mortal & Pestle d. Juicer 10. What is used to squeeze the juice of fruits/vegetables? a. Mortar & Pestle b. Juicer c. Masher d. Grater 11. What are the common problems encountered in starch cookery? a. Lumping b. Scorching c. Raw starch flavor d. All of the above. 12. __________ is used to greatly decreases the viscosity of a starch product? a. Acid b. Fat c. Sugar d. Salt 13. What is used to decrease the viscosity of a starch gel? a. Fat b. Sugar c. Salt d. Acid 14. It is used to increase sweetness, but also decreases the viscosity of the product. a. Salt b. Chocolate c. Fat d. Sugar 15. The primary ingredient utilized in making pasta is a coarsely ground flour from dorum wheat called_____________. a. Germ b. Gel c. Semolina d. Paste 16. Is a term used in cookery to describe a wide range of flavoured liquid that are served as part of the meal or dish? a. Sauce b. Starch c. Pasta d. Paste 17. An item or substance used as a decoration or embellishment accompanying a prepared food dish. a. Paste b. Gel c. Sauce d. Garnish 18. Plate that is effective if you have lots small little garnishes that can wind their way through the length of the plate, making it look like a garden. a. Rectangular or elongated plate b. Square plate c. Round plate d. none of the above 19. An act of adding the final touch of a dish using edible decoration. a. Garnishing b. Pasting c. Plating d. Dressing 20. _____________ help prevent the pasta from clumping together while it is stored. a. Water b. Flour c. Oil or butter d. Salt & pepper 21. How long can you keep fresh pasta frozen before you should eat it? a. 2 weeks b. 1 month c. 3 months d. 3 days 22. What way to save fresh pasta for future use? a. Drying b. Dehydrating c. Freezing d. Boiling 23. Often removed from processed flour but can be added back to increase the nutritive value. a. Endosperm b. Bran c. Germ d. Gel 24. A cooked or colloidal starch dispersion. a. Skin b. Roux c. Germ d. Paste 25. Is a type of whole grain (it does have a rice-like appearance), it is actually a pasta made of semolina and wheat flour that is moistened and tossed together until it forms little balls. a. Tubers b. Rice c. Couscous d. Pasta ANSWER KEY 1. B 2. C 3. B 4. A 5. A 6. A 7. B 8. A 1. A 1.B 2.D 3.A 4.A 5.D 6.C 7.A 8.D 9.A 10.A 11.C 12.B 13.C 14.C 15.D 16.C SPECIFIC INSTRUCTIONS FOR THE CANDIDATE Unit of Competency Prepare Starch Dishes Project Preparing Starch Dishes 1. Given the necessary ingredients, tools and equipment the candidate must be able to perform the following task within one [2] hours. Perform Mise en Place Prepare Starch Present Starch Store Starch 2. Assessment shall cover the unit of competency Prepare Salads and Dressings is taken from the training regulations. 3. Assessment method is taken from the unit of competencies in the TR and on the Evidence Plan. Written Test Demonstrate/Observe with oral questioning 4. The final assessment shall be the responsibility of your Accredited Assessor. 5. At the end of the assessment, the assessor shall give you feedback on the assessment result. The feedback shall indicate whether you are: COMPETENT NOT YET COMPETENT SPECIFIC INSTRUCTIONS FOR THE COMPETENCY ASSESSOR Unit of Competency: Prepare Starch Dishes Project: Preparing Starch Dishes 1. Prepare the following in Preparing Salads and Dressings Work Area - Fully equipped operational kitchen area Ingredients - Please refer to the attached documents Tools - Please refer to the attached documents Equipment - Please refer to the attached documents 2. Assessment is taken from the unit of competency from the Training Regulations and on the Evidence Plan. 3. The demonstration with questioning will be undertaken in 2 hours. Instruct the candidate to perform the following task: Perform Mise en Place Prepare Starch Present Starch Store Starch 4. For oral questioning, refer the questions from the attached documents. Rate the candidate’s response to the questions and record it in the rating sheet. 5. At the end of the assessment, you shall provide the candidate feedback on the assessment results. The feedback shall indicate whether the candidate is: COMPETENT NOT YET COMPETENT SUPPLIES, MATERIALS, TOOLS AND EQUIPMENT Ingredients Tools Equipment Pasta Sauté pan Cooking range Butter Wooden ladle Parmesan cheese Measuring spoon Salt Measuring cup Pepper Knife Heavy cream Chopping board Utility tray Utility plates Colander Spoon Strainer WORK AREA Fully Equipped operational kitchen area The uploads/s1/ evidence-guide.pdf
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- Publié le Mai 02, 2021
- Catégorie Administration
- Langue French
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