INSTITUTIONAL ASSESSMENT TOOL
COOKERY NC II
Instructions:
1. The purpose of this institutional assessment is to check the level of your
competency enumerated in qualification for Cookery NCII
Qualification or Units of competency to be assessed are the BASIC, COMMON and the
CORE Competencies
For the CORE COMPETENCIES we have 13 UC
Clean and Maintain the kitchen
Prepare stocks, sauce, soup
Prepare appetizers
Prepare salads and dressing
Prepare sandwiches
Prepare meat dishes
Prepare vegetables
Prepare egg dishes
Prepare starch dishes
Prepare poultry and game dishes
Prepare seafood
Prepare the dessert
Package prepared food
2. For OSHS,
*Practice sanitation and safety protocols all the time , to avoid the spreading of
covid-19 virus.
*Use PPE
*Avoid talking while preparing the required outputs. And restrain from using CP
*Don’t eat inside the laboratory area
*Don’t disturb your co- trainees
*Kindly observed proper knife handling.
If in case accident occur please call my attention right away so that proper first aid
will be administered. In case you need a first aid, we have a first aide cabinet located
at the center post of the kitchen
3. Here are the materials, tools, equipment and ingredients that you will need in
cooking.
TASK TO BE PERFORMED
The methods that I’m going to use for this institutional assessment are
written assessment, demonstration and oral questioning.
Pls. place your output in the presentation table on your designated number. After your
demonstration, I will ask questions related to your demonstration and after that I will
give feedback.
I will give you 8 hours to finish your tasks.
EVIDENT TO BE COLLECTED
After collecting evidence through written test, demonstration and oral questioning.
This assessment method can help measure your underpinning knowledge and skills.
COOKERY NC 11
FOR WRITTEN TEST: ( Self Check )
READ THE FOLLOWING QUESTIONS CAREFULLY AND CHOOSE THE LETTER THAT
BEST DESCRIBES THE STATEMENT.
1. What is the first step to have better results in cooking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
2. What is the process of putting your product into containers for easy distribution?
A. packaging B. labelling C. wrapping D. storing
3. Which will you consider first when buying meats?
A. Brand B. Price C. Quality D. Round cut
4. Which of the following appetizers are made out of thin slices of bread in different
shapes.
A. relish B. cocktail C. hors d’ oeuvres D. canapé
5. Which of the following knife is used for trimming and paring fruits and vegetables?
A. butcher knife B. French knife C. paring knife D. shears
6. What factor affects the poultry meat‘s tenderness and juiciness?
A. Age B. Cookery C. Cuts D. Sex
7. Which of the following is done using heat, radiation, or chemicals?
A. Cleaning B. Rinsing C. Sanitizing D. Washing
8. Which of the cooking methods does not belong to dry heat method?
A. Baking B. Broiling C. Roasting D. Stewing
9. Ways workers can prevent Injuries from Machines and Equipment. Except.
A. Wear properly fitting clothing. Tuck in apron strings to avoid getting them
caught in machinery.
B. Make sure the switch is off before plugging in equipment.
C. Plug electrical equipment before disassembling or cleaning.
D. Do not touch or handle electrical equipment, including switches, if your
hands are wet or if you are standing in water.
10. It is a French term which means “everything put in place” that is you have
everything ready to cook and in its place.
A. Appetizer B. mise en place C. hors d’oeuvres D. dessert
11. It is the process of soaking meat or poultry in a seasoned liquid to flavor and
tenderize it.
A. Blanching B. Flavoring C. Frying D. Marinating
12. Important Ingredients of marinade.
A. Acid B. Seasoning & Flavoring C. Oil D. All of the above
13. The rules of good menu balance also apply to plating. Select foods and garnishes
that offer variety and contrast like
A. Color B. Flavors C. Shapes. D. All of the above
14. Which is the Category of Salad Dressings
A. Oil-and-Vinegar Dressings B. Emulsified Dressings/ Mayonnaise Based
C. Cooked Salad Dressings D. All of the Above
15. The following are thickening agents used in the preparation of sauce, EXCEPT
A. baking powder C. cream
B. cornstarch D. flour
You will be performing the following: Plated Meals
Project 1: Prepare and Cook Hot Meals (2 hrs.)
A. Soup (choose one only)
- Clear Soup
- Thick Soup – naturally or artificially Thickened
B. Main Course with Appropriate Sauce (Choose one)
Protein:
- pork
- chicken
- beef
- fish and shellfish
- and other protein available in the area
Starch:
- Rice
- Pasta
- Risotto/pilaf
- Potato
- Root crop or Other starch available in the area
Side Dish – Vegetables 9 choose one cooking method)
- Boiled
- Buttered
- Fried
- Baked
- Glazed
- Au Gratin
Project 2: Prepare Cold Meals (2 hrs.)
A. From each cluster below, prepare the following:
a. Appetizer
- Canapes - 4 kinds of canapes (different flavors)
* aside from canapes, choose one other item
- Cold Hors d’eouvres
- Relish with Sauce
- Snacks with Dip
- Savory
b. Salad with appropriate dressings
- Leafy Vegetables
- Non- Leafy Vegetables
- Cooked Vegetables
- Combination
c. Sandwich
- Hot Sandwich
- Cold Sandwich
- Club Sandwich
- Open-faced Sandwich
- Contemporary Sandwich
B. Present food in a plate
C. Package prepared food
Project 3: Prepare Sweets (2 hrs.)
A. Hot Dessert (choose one)
- Sweet Pastry Product with Icing
- Cookies product
- Sweet dough
B. Cold Dessert (one kind only)
- Mousse
- Ice cream
- Refrigerated Cakes
- Petite Fours
- Praline
- Gelatine based desserts
Questions For Oral Questioning:
Proj 1- Ask at least 2 questions
1. What is the temperature of food danger zone?
2. What are the Classification of soup?
3. What are the 5 Mother Sauces? How they are prepared?
4. Give at least 2 factors affecting cooking time of food.
5. Discuss the proper thawing of food.
6. What is En papillote?
7. Give at least 3 general rules of vegetable cookery
Proj. 2 – Ask at least 2 questions
1. What are the two common ingredients that can be used to put out a top
range grease fire?
2. Define dry heat cooking methods. What are those?
3. What are the to do tasks during mise en place?
4. What are the parts/structure of salad?
5. What are the common ingredients that help in coagulation of eggs?
6. How to prepare shirred eggs?
7. How to make Roux?
Proj. 3 - Ask at least 2 Questions
1. What are the 3 categories of dessert sauces?
2. Discuss the FIFO/LIPO system.
3. How to carry heavy loads?
4. Define Cross contamination
5. How do you stock the bread to prolong shelflife?
6. What is the Function of flour in baked products?
Record on TRB the details of evidence collected and judgement made about the
candidates performance.
PREPARED BY:
AMELIA S. MACAPAGAL
COOKERY NCII TRAINER
