Evidence Plan

Competency
COOKERY NC II
standard:
Cluster 3: PREPARE SWEETS

Units of 1. Clean and maintain kitchen premises

Competency 2. Prepare desserts
Covered 3. 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
Observes factors in placing dishes in presenting cold / /
dessert*
Produces a variety of hot, cold and frozen desserts
/ / /
appropriate for a variety of menus*
Produces sweet sauces to a desired consistency and / / /
flavour*
Presents dessert hygienically, logically and
sequentially within the required timeframe and / / /
decorated creatively
Organizes and prepares food items according to / /
menu requirements*
Plates and portions desserts according to enterprise /
standards*
Stores desserts at the appropriate temperature and
correct conditions to maintain quality, freshness and / / /
customer appeal*
Selects packaging materials for foodstuffs / /
Adapts appropriate packaging procedures* / /
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
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 3 Prepare Sweets/Desserts

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

1. The following are categories of dessert, EXCEPT:

a. Pudding c. Pastry
b. Batters and Dumplings d. Panada

2. It is the most commonly known sugar and also known as table sugar.
a. Granulated sugar c. Caster sugar
b. Brown sugar d. Icing sugar

3. The following are functions of egg in desserts making, EXCEPT:

a. Coat c. Glaze
b. Aerate d. Enrich

4. It is often used in baked goods as a healthy alternative to butter.

a. Syrup c. Cheese
b. Oils d. Margarine

5. A type of frozen dessert which uses a chilled half sphere mould lined with ice
cream and then filled with a rich cream mixture .
a. Parfaits c. Cassata
b. Bombes d. Semi-freddo

6. This refers to the custard sauce based variety which is made from cream or
whole milk, sugar and egg yolks
a. Ice cream c. Bombes
b. Mousses d. Parfaits

7. The following are ingredients that affect the texture of ice cream, EXCEPT:
a. Cream c. Fats
b. Sugars d. Alcohol

8. This is refer to strained gravy or broth served with savoury dishes.

a. Coleis c. Coulis
b. Coules d. Colies

9. An enzyme found in some fruits which assists in the thickening or setting of

products.
a. Mycosin c. Liasin
b. Pectin d. Biotin

10. Shelf life of a fresh sauce.

a. not more than 2-3 days c. not more than 2-5 days
b. not more than 2-4 days d. not more than 2-6 days

11. The following are factors to consider in plating desserts, EXCEPT:

a. Colour c. Shapes
b. Plate d. Garnishes
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
12. Made by baking soufflés batter inside a crepe.
a. Crepe soufflés c. Crape soufflés
b. Crème soufflés d. Baked soufflés

13. The ratio of sugar syrup in making heavy syrup.

a. 2:1 c. 2:2
b. 1:2 d. 1:1

14. A pure starch extracted from the root of the tropical cassava or manioc plant.
a. Cornstarch c. Cassave starch
b. Tapioca d. Arrowroot

15. It is a lumpy, soft white cheese that can be purchased with small or large
curd.
a. Cream cheese c. Cottage cheese
b. Quark cheese d. Ricotta cheese

16. A soft, unripened cheese made from cow’s milk.

a. Cream cheese c. Cottage cheese
b. Quark cheese d. Ricotta cheese

17. A French word which means “to puff” or “to expand”.

a. Soufflés’ c. Soufflé’s
b. Souffles d. Soufflés

18. A sugar that supports higher quantities of fat and dissolves quickly into
doughs and batters
a. Icing sugar c. Caster sugar
b. Granulated sugar d. Brown sugar

19. A gentle movement that incorporate one product into another.

a. Whisking c. Whipping
b. Folding d. Blending

20. Instrument used to measure sugar density of liquid.

a. Saccharometer
b. Sacharometer
c. Saccarometer
d. Saccacharometer

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
Key Answers:

1.d

2. a

3. a

4. b

5. b

6. a

7. a

8. c

9. b

10. a

11. c

12. a

13. a

14. b

15. c

16. a

17. d

18. c

19. b

20. a

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
Performance Test

Specific Instruction for the Candidate

Qualification COOKERY NC II

Cluster/ Project 3 PREPARE SWEETS

General Instruction:

Given the necessary supplies and material, tools and equipment you are
required to perform one (1) kind of dessert 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 categories A and B.
5. Present food in plate.

A. Hot Dessert ( Cookies, Sweet dough or Sweet pastry)

B. Cold Dessert

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
QUESTIONING TOOL
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.

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.

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
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