Evidence Plan

Competency
COOKERY NC II
standard:
Cluster 2: PREPARE COLD MEALS

Units of 1. Clean and maintain kitchen premises

Competency 2. Prepare appetizers
Covered 3. Prepare salads and dressings
4. Prepare sandwiches
5. Package prepared food

Ways in which evidence will be collected:

Demonstration & Questioning

[tick the column]

Observation & Questioning

Third party Report

Portfolio

Written
The evidence must show that the trainee…

Gathers and checks tools and equipment needed / /

Cleans and /or sanitizes kitchen equipment and / /
utensils*
Stores and stacks cleaned equipment and utensils / /
Follows cleaning schedules / /
Uses appropriate chemicals and equipment in
cleaning and maintaining kitchen premises, tools and / /
equipment*
Checks, records and labels supplies / /
Gathers, identifies and selects ingredients per require / / /
menu items
Prepares variety of sandwich types* / / /

Selects suitable bases from a range of bread type*

/ / /

Date Developed: Document No. CNVS-CES NCII-01

June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
Prepares appetizers and salads with suitable sauces / / /
and dressings*
Identifies and uses appropriate cooking methods* / / /
Organizes and prepares food items according to / / /
menu requirements*
Cools menu items as required* / /
Arranges sauces and garnishes* / /
Plates and presents food* / /
Selects packaging materials for foodstuffs /
Adapts appropriate packaging procedures* /
Store food in appropriate condition* / / /
Follows workplace safety and hygiene procedures* / / /
Performs first aid procedures in the event of accident / /
NOTE: *Critical aspects of competency.

Date Developed: Document No. CNVS-CES NCII-01

June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
Cluster 2 Prepare Cold Meals

Multiple Choice

Choose the letter of the best answer. Write the letter of your choice on your
answer sheet.

I. Prepare Appetizers

1. Small one or two bite snacks, savoury in taste with firm base-topping
garnishes.
a. Canapé c. Sushi
b. Savouries d. Tapas

2. The following are ingredients used in making canapé, EXCEPT:

a. Salami c. Sardines
b. Cheese d. Coconut

3. Small snack served before the main meal to stimulate the appetite.
a. Appetizer c. Dessert
b. Salads d. Main course

4. The following are importance of storage containers with fitted lid, EXCEPT:
a. Reduces spillage
b. Reduces cross- contamination
c. Easier to affix label
d. Reduces flavour

5. Fried bread, adds textural diversity to dishes.

a. Dim sum c. Appetizer
b. Croutons d. Canapé

6. What is the best container for storing large quantities of food?

a. Large, shallow containers
b. Small, shallow containers
c. Large, deep containers
d. Small, deep containers

7. Indian snack party, small version makes excellent finger food.

a. Dim sum c. Tapas
b. Samosas d. Croutons

8. It must be sufficiently solid so as to support the topping and allow the diner
Date Developed: Document No. CNVS-CES NCII-01
June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
 to pick the canapé up without their fingers becoming messy.
a. Base c. Body
b. Garnish d. Spread

II. Prepare Salads and Dressings

9. A term used to classify any contemporary developments in salads which may

use previously unavailable ingredients or adopted international cuisines
particularly Asian and Italian or Mediterranean.
a. Modern Salad c. Simple salad
b. Thai beef salad d. Oak leaf salad

10. A salad that has two or more main ingredients as well as dressing.
a. Simple salad c. Mixed/compound salad
b. Classical salad d. Modern salad

11. A salad which is made of celery, apple and walnuts with a mayonnaise
based dressing.
a. Nicoise salad c. Mesclun salad
b. Waldorf salad d. Greek salad

12. It is an acidic liquid made by fermenting wine, cider and sherry.

a. Oils c. Mayonnaise
b. Vinegar d. Juice

13. A dressing made of vinegar, oil and seasoning and known as French
dressing.
a. Mayonnaise c. Hollandaise
b. Vinaigrette d. Veloute
14. The allowed portion size of dressing and sauces per person.
a. Approximately 30 ml c. Approximately 40 ml
b. Approximately 25 ml d. Approximately 50 ml

15. The following are uses of dressings/sauce; EXCEPT:

a. To lubricate c. To add shine
b. To flavour d. To add colour

III. Prepare Sandwiches

Date Developed: Document No. CNVS-CES NCII-01

June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
16. A sandwich that has at least 3 layers of bread.
a. Cocktail sandwich c. Finger sandwich
b. Club sandwich d. Pinwheel sandwich

17. A sandwich which is rolled lightly with rolling pin then spread or soft filling is
added and then rolled and sliced into wheel shapes that give a spiral
appearance.

a. Cocktail sandwich c. Finger sandwich

b. Club sandwich d. Pinwheel sandwich

18. The following are structure of sandwich, EXCEPT

a. Base c. Cocktail pick

b. Spread d. Filling

19. When do we change disposable gloves?

a. After they are ripped or torn

b. Every minute
c. After it dries up
d. During service over food surfaces

20. One of the factors to be considered when plating sandwiches.

a. Garnish c. Filling
b. Spread d. Base

Key Answers:
Date Developed: Document No. CNVS-CES NCII-01
June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
1. a

2. d

3. a

4. d

5. b

6. c

7. b

8. a

9. a

10. c

11. b

12.b

13.b

14.b

15.d

16.b

17. a

18. c

19. a

20. a

Performance Test

Date Developed: Document No. CNVS-CES NCII-01

June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
Specific Instruction for the Candidate

Qualification COOKERY NC II

Cluster/ Project 2 PREPARE COLD MEALS

General Instruction:

Given the necessary supplies and material, tools and equipment you are
required to perform the four (4) dishes below in one (1) hour and no two trainees
shall be allowed to prepare the same recipe. You will be given five (5) minutes to
see and to check the completeness of the ingredients, supplies and materials.

Specific Instruction:

1. Clean and sanitize kitchen premises.

2. Check kitchen supplies and equipment and ingredients according to
recipe requirements.
3. Organize and prepare food according to recipe requirements. Menu
must be good for one serving only and no two trainees shall prepare
the same recipe.
4. Select and prepare one item for each of the categories A, B, C, D.
5. Present food in plate.

A. Canapés
B. Appetizer----Hot or Cold
C. Salad with Appropriate Dressings--- Leafy or Non leafy Vegetables
D. Sandwich---Contemporary or Open-faced

QUESTIONING TOOL
Date Developed: Document No. CNVS-CES NCII-01
June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
Questions to probe the candidate’s underpinning Satisfactor
knowledge y response

Extension/Reflection Questions Yes No

1. What is the difference between cleaning and sanitizing?

•Cleaning is removing any dirt or soil from the surface while

sanitizing is removing microorganism of the cleaned surface.

2. What are the two types of cleaning:

 Daily maintenance and general cleaning. The first refers

to the basic cleaning activities that we do after using
our workshop. We hopefully do clean the workshop area
immediately after using it.
 The second pertains to the sometimes daunting task of
cleaning the workshop area thoroughly, cleaning each
and every corner from all grease and dirt. This also
includes removing all dirt and grease from each of the
appliances, in the sink and on the countertops.

3. What supplies that is needed during daily maintenance?

 Brooms and mops are the usual things you need in each and every
daily clean-up activity. You can also use one or two reusable hand
towels. Aside from these, you will require sprays and soap or any
excellent quality cleaning and washing liquid.
 For absorbing liquids, you will need foams. These foams can be put to
good use in cleaning spills and grease. You can use foams in getting
rid of accumulated slime and gunk. When you are done with using
foams, use your reusable towels in wiping off the remaining damp
areas of the workshop. It is better to use reusable towels than paper
towels. Not only are they a lot cheaper and can save you money, they
can absorb more water than their paper counterparts.
 Foams, sometimes, may not be enough to clean equipment. Some
equipment will require a scrubber for a thorough clean-up. You must,
however, be careful with scrubbers since they could actually cause
damage to your equipment.

Date Developed: Document No. CNVS-CES NCII-01

June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
4. What are the required supplies during general cleaning?

 Other than the usual materials that you use in your

daily cleaning, you will, in addition, need things like:
-mask
-gloves
-brushes
-ammonia
-lemon juice
 You will particularly need the gloves and mask for the
general cleaning since this will usually take a lot of time
to do. General clean-up will also expose you to
bleaching materials for a longer period. On the other
hand, ammonia and lime juice are good substitutes for
bleaching materials. They can also be used in removing
stains and bad smells.
 Lastly, you will need brushes. You will use these
brushes in applying bleaching solutions and soap.
Brushes come in various sizes; so, it is good if you get
different sizes. You use big brushes for cleaning the sink
and bigger surface areas and a smaller one for the rest.

Safety Questions
5. What will happen if a sanitizing chemical agent
accidentally goes to your eyes?
 If this happened, directly wash or rinse your eyes with
clean water. Train staff on use and handling of cleaning
or sanitizing chemicals.

6. What will you do if a certain substance is over sprayed

without adequate ventilation?

 Some substances can cause breathing problems if over

sprayed, used without adequate ventilation or sprayed
onto hot surfaces, for example room cleaner.

Date Developed: Document No. CNVS-CES NCII-01

June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00
7. What are the health risks in using chemicals?

 The most common risks are likely to be through contact

with the skin or eyes, breathing in or swallowing. Many
cleaning chemicals are hazardous because they are
corrosive and can cause skin and eye burns if splashed
onto the body. Without proper controls, some may
cause dermatitis (dry, sore, flaky skin) or other skin
irritations, asthma and breathing problems.
8. What will happen, if you bring equipment into the
cleanroom?
 All cleanroom users should ensure that they consult the
cleanroom manager before they bring any equipment
and processes into the cleanroom. The monitoring of
equipment and processes going into the cleanroom is an
important part of the general contamination control of
the cleanroom.
Contingency Questions
9. What will you do if one of the needed supplies and
materials for a particular recipe is not available in the market
and you need to prepare that recipe for that day?

 If the needed supply or ingredient is not available just

replace it with other ingredient that would not affect the
taste and appearance of the food or dish.

10. Your supervisor assigned you to thaw poultry or any food

and microwave oven is not available. Explain other way of
thawing food safely.

 Thaw food in the refrigerator or place it under clean

running water.

Date Developed: Document No. CNVS-CES NCII-01

June 2012
Issued by:

Cookery NC II Date Revised: None Page -- of ---

Developed by: CNVS

EMY GRACE G. TORENO

Revision # 00