TRAINEE’S NAME: _______________________ DATE: ___________

QUALIFICATION: COOKERY NC II

INSTITUTIONAL ASSESSMENT

CORE COMPETENCIES: SATIFACTORY NOT

SATISFACTORY
1. CLEAN AND MAINTAIN KITCHEN PREMISES
2. PREPARE STOCKS, SAUCES AND SOUP
3. PREPARE APPETIZERS
4. PREPARE SALADS AND DRESSING
5. PREPARE SANDWICHES
6. PREPARE MEAT DISHES
7. PREPARE VEGETABLE DISHES
8. PREPARE EGG DISHES
9. PREPARE STARCH PRODUCTS
10. PREPARE POULTRY AND GAME DISHES
11. PREPARE SEAFOOD DISHES
12. PREPARE DESSERTS
13. PACKAGE PREPARED FOODS
TRAINER’S EVALUATION/FEEDBACK:

OVERALL RESULT: C = COMPETENT NYC = NOT YET COMPETENT

NOTE:
The Trainer assigned for this qualification gave the candidates a specific instruction/activity for
the following competencies. Then the Trainer will evaluate the performance of the candidate base on
their performance. Trainer must also evaluated the Basic and Common Competencies during the
performance of the Core units of competencies for this qualification. This Institutional Assessment are
composed of the following assessment method:
- Virtual Demonstration/Observation
- Oral Questioning
If the candidate meet the standards of this Institutional Assessment and he/she have a Competent
result, the Trainee can exit the program and proceed for the National Assessment. But if the
Trainee will get a Not Yet Competent result under this program, the student must undergo re-
institutional assessment for the cluster or activity he/she did not meet prior to exit the student to
this program/qualification.

Trainees Printed Name over Signature Trainer’s Printed Name over Signature

Prepared and develop by: Mr. Richard Clever M. Santiago II

JDVP Trainer
TRAINEE’S NAME: _______________________ DATE: ___________
QUALIFICATION: COOKERY NC II

INSTITUTIONAL ASSESSMENT

COOKERY NC II DURATION:
1. CLEAN AND MAINTAIN KITCHEN PREMISES 3 ½ HOURS
2. PREPARE STOCKS, SAUCES AND SOUP
3. PREPARE APPETIZERS
4. PREPARE SALADS AND DRESSING
5. PREPARE SANDWICHES
6. PREPARE MEAT DISHES
7. PREPARE VEGETABLE DISHES
8. PREPARE EGG DISHES
9. PREPARE STARCH PRODUCTS
10. PREPARE POULTRY AND GAME DISHES
11. PREPARE SEAFOOD DISHES
12. PREPARE DESSERTS
13. PACKAGE PREPARED FOODS

Instructions: The student must perform the following

- (1) Appetizer, (1) Soup, (1) Salad, (1) Main Course, (1) Dessert, and (1) Sandwich
The candidate will be given three and a half (3 ½) hours for the Mis en place and to do the task
given. The Trainee must perform the different ways of cooking. Candidate can do the task given
simultaneously, then the candidate will present each task given for further evaluation with the
Trainer. The trainees must finish the task given on-time. The checklist below will serve as self-
evaluation of Trainee. The Complete meal will based on the set the consumables given to the
Trainee. No consumable left on the basket as much as possible.

Did I……
PERFORMANCE CRITERIA CHECKLIST YES NO
Performed Mis en place*
Wear PPE uniform like hair net/toque, apron and face mask *
Set-up all the tools and equipments needed *
Prepared all the needed consumables *
Sanitized all the tools and equipments needed for the task*
Used the appropriate tools and equipments for the task given*
Always observe the cleanliness of the area before and after preparation*
Performed different ways or methods of cooking*
Achieved the standard preparation for prepare appetizer*
-measuring the ingredients
-observed OHS
-followed the recipe procedures
- do the CAYGO
Achieved the standard preparation for prepare soup*
measuring the ingredients
-observed OHS
-followed the recipe procedures
- do the CAYGO

Achieved the standard preparation for prepare salad*

Prepared and develop by: Mr. Richard Clever M. Santiago II

JDVP Trainer
measuring the ingredients
-observed OHS
-followed the recipe procedures
- do the CAYGO
Achieved the standard preparation for prepare main course*
measuring the ingredients
-observed OHS
-followed the recipe procedures
- do the CAYGO
Achieved the standard preparation for prepare dessert*
measuring the ingredients
-observed OHS
-followed the recipe procedures
- do the CAYGO
Achieved the standard preparation for prepare sandwich*
measuring the ingredients
-observed OHS
-followed the recipe procedures
- do the CAYGO
Used creativity for plating/presentation for eye appeal
Presented the appetizer, soup, salad, main course, dessert and sandwich based on
the industry standards*
Used the appropriate chinaware’s for every meal presented.
Know the costing per serving and per recipe for the task given*
Finished the task given on-time*
Arrange the food properly *
Use garnish for food presentation
Perform Mis en Place after operation/demonstration *
Trainer’s Feedback

Note: “*” = Critical Aspect of Institutional Assessment

Satisfactory Not Satisfactory

Trainees Printed Name over Signature Trainer’s Printed Name over Signature

Prepared and develop by: Mr. Richard Clever M. Santiago II

JDVP Trainer
TRAINEE’S NAME: _______________________ DATE: ___________
QUALIFICATION: COOKERY NC II

INSTITUTIONAL ASSESSMENT
WRITTEN EXAM

Instruction: The Trainee must have atleast 8 out of 14 correct answers from question listed below to give
a satisfactory result under this method.

QUESTIONS YES NO
1. What is the difference between slurry and rue?
2. What is the right temperature for thawing food?
3. What do call to a salad that has apples, celery and walnuts with mayonnaise
salad dressings?
4. What are the three (3) hazards to food safety?
5. Enumerate the five mother sauces?
6. What is the main ingredient used to cook a poached egg?
7. Enumerate the different methods of cooking?
8. When is time you will experience a cut accident, using a sharp knife or in a
dull knife? Why?
9. What is the ideal temperature wherein microorganism need in order to grow?
10 Give some factors wherein the food can be contaminated?
11. Enumerate the basic ingredients of mirpoix.
12. In case of fire incident in the kitchen what ingredients that is available in the
kitchen to help you to put out the fire?
13. What are the recipe of Hollandaise Sauce?
14. In case of fire incident in the kitchen what ingredients that is available in the
kitchen to help you to put out the fire?
15. What do you call to sandwich that has 3 to 4 layers of bread?

Trainer’s feedback:

Satisfactory Not Satisfactory

Trainees Printed Name over Signature Trainer’s Printed Name over Signature

Prepared and develop by: Mr. Richard Clever M. Santiago II

JDVP Trainer
 ORAL QUESTIONING

ANSWER KEY
1. What is the difference between slurry and roux?
- Roux is a mixture of flour and fat while slurry is a mixture of flour and water.
2. What is the right temperature for thawing food?
- Room Temperature
3. What do call to a salad that has apples, celery and walnuts with mayonnaise salad dressings?
-Waldorf Salad
4. What are the three (3) hazards to food safety?
-Physical, Biological and Chemical Hazards
5. Enumerate the five mother sauces?
-Béchamel or White Sauce, Sauce Tomato, Veloute, Espagnole, Hollandaise Sauce
6. What is the main ingredient used to cook a poached egg?
- Vinegar
7. Enumerate the different methods of cooking?
-Grilling, Frying, Braising, Barbecuing, Steaming, Boiling, Smoking, Baking, Sautéing, Roasting and
Poaching
8. When is time you will experience a cut accident, using a sharp knife or in a dull knife? Why?
- Dull knife because you need to exert more when slicing that can leads to cut accident.
9. What is the ideal temperature wherein microorganism need in order to grow?
- 5 to 60 Degree Celsius
10 How do you checked and determine the freshness of meat?
- By checking the temperature, color, smell and texture of meat
11. Enumerate the basic ingredients of mirpoix.
- Celery, Carrots and Onions
12. In case of fire incident in the kitchen what ingredients that is available in the kitchen to help you to
put out the fire?
-Salt and Baking Soda
13. What are the recipe of Hollandaise Sauce?
Egg yolk and Clarified Butter
14. Is using plastic gloves can be replace as substitute instead of hand washing? When do we change
them?
- No, Gloves must be change every 3-4 hours or as soon it became soiled or torn.
15. What do you call to sandwich that has 3 to 4 layers of bread?
- Clubhouse

Prepared and develop by: Mr. Richard Clever M. Santiago II

JDVP Trainer