INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE:__________________

Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES

Multiple Choice: Please read each question carefully and select the answer.

Question 1:
When selecting chemicals and water for cleaning kitchen equipment and utensils, what should
you consider?
A) Use any available chemicals and water.
B) Ensure the chemicals and water are dirty.
C) Select clean and potable water and chemicals.
D) Follow the manufacturer's instructions for any chemicals.

Question 2: 2. How should equipment and utensils be cleaned and sanitized?

A) Cleaned with any available water.
B) According to enterprise procedures.
C) Without following any specific instructions.
D) Without considering manufacturer's instructions.

Question 3: 3. Where should clean equipment and utensils be stored?

A) Anywhere in the kitchen.
B) Safely in a designated place.
C) Stacked randomly.
D) Left on the kitchen floor.

Question 4: 4. How should cleaning equipment and supplies be used?

A) Safely, with no regard for manufacturer's instructions.
B) Safely, following the manufacturer’s instructions.
C) Recklessly, without safety precautions.
D) Without any safety measures.
Question 5: 5. How should cleaning equipment be assembled and disassembled?
A) In a haphazard manner.
B) Without considering safety.
C) Safely.
D) As quickly as possible.

Question 6: 6. Where should cleaning equipment be stored?

A) Anywhere in the kitchen.
B) In a random location.
C) Safely in the designated position and area.
D) Stacked on the kitchen shelves.

Question 7: 7. What should be followed regarding cleaning schedules?

A) Personal preferences.
B) Enterprise procedures.*
C) No schedule needed.
D) Manufacturer's guidelines.

Question 8: 8. How should chemicals and equipment for cleaning and sanitizing be used?
A) Safely.
B) Without safety precautions.
C) Safely.
D) Following personal preferences.

Question 9: 9. How should walls, floors, shelves, and working surfaces be cleaned and
sanitized?
A) Without considering safety.
B) Safely.
C) Using any available cleaning materials.
D) Quickly to save time.
Question 10: 10. What should be done if an accident happens during cleaning?
A) Ignore it.
B) Report it to the supervisor.
C) First aid procedures should be followed if an accident happens.
D) Continue working as usual.

Oral Questioning

1. What types of chemicals are typically used for cleaning and sanitizing kitchen equipment, utensils, and
working surfaces?

2. Why is it important to use clean and potable water for cleaning and sanitizing?

3. How do you ensure that cleaning schedules are followed effectively in a kitchen environment?

4. What precautions should be taken to safely use chemicals and equipment during the cleaning and
sanitizing process?

5. Can you describe a method for cleaning and sanitizing walls, floors, shelves, and working surfaces
without causing damage?

6. If an accident occurs during cleaning, what are the first aid procedures that should be followed, and
why are they important?

7. How do you ensure that wastes in the kitchen are sorted and disposed of according to sanitary
regulations and standard procedures?

8. Could you explain the steps you would take to dispose of cleaning chemicals safely, following
standard procedures?

9. Why is it important to dispose of cleaning chemicals properly in a kitchen environment?

10. Can you describe any specific regulations or guidelines you need to follow when disposing of wastes
in your workplace?
ASSESMENT SECTION

Unit of Competency CLEAN AND MAINTAIN KITCHEN PREMISES

Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

 INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE:__________________

Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS

Identification
1. __________ What should be considered when selecting ingredients and flavoring
agents for preparing stocks, glazes, and essences?

2. __________ How should a variety of stocks, glazes, flavorings, and seasonings be

produced?

3. __________ What elements are taken into account when preparing soups?

4. ___________How should a variety of soups be prepared?

5. ___________When is it appropriate to use clarifying and thickening agents in soup

preparation?

6. ____________What should be done to ensure the quality of soups?

7. ____________How should soups be presented to the customers?

8. ____________What types of sauces should be prepared for menu items?

9. _____________How are derivatives made from mother sauces?

10. ______________How should sauces be evaluated for quality?

11. ______________How should stocks, sauces, and soups be stored to maintain freshness
and quality?
 12. ______________What should be done when reheating or reconstituting stocks, sauces,
and soups?
Oral Questioning

1. What role do standard recipes play in culinary operations?

2. How does using standard recipes contribute to consistency in food production?

3. What steps do you take to ensure that the selected ingredients contribute to the overall quality of the
soup?

4. How do you maintain consistency when preparing different types of soups in your kitchen?

5. In your opinion, why is it important for a culinary enterprise to offer a variety of soups?

6. Provide examples of common thickening agents used in soups and their respective purposes?

7. How do you ensure that the use of convenience products doesn't compromise the quality or flavor of
the soup?

8. Provide an example of a classical sauce and a contemporary sauce commonly used in your culinary
practice?

9. How do you ensure consistency in the preparation of both hot and cold sauces?

10. What are mother sauces, and how are derivatives made from them?
ASSESMENT SECTION

Unit of Competency PREPARE STOCKS, SAUCES AND SOUPS

Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

 INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE:__________________

Unit of Competency: PREPARE APPETIZERS

True or False
1. Tools, utensils, and equipment are cleaned, sanitized, and prepared based on the

required tasks.

2. Ingredients are identified correctly according to standard recipes or enterprise

requirements.

3. Ingredients are assembled according to correct sequence, quality, and specifications

required.

4. Ingredients are prepared based on the required form and time frame.

5. Frozen ingredients are thawed following enterprise procedures.

6. Where necessary, raw ingredients are washed with clean potable water.

7. Correct equipment is selected and used in the production of appetizers.

8. Appetizers are produced in accordance with enterprise standards.

9. Glazes are correctly selected and prepared where required.

10. Quality trimmings and other leftovers are utilized where and when appropriate.

11. Appetizers are prepared using sanitary practices.

12. Appetizers are tasted and seasoned in accordance with the required taste of the dishes.

13. Workplace safety and hygienic procedures are followed according to enterprise and

legal requirements.

14. A variety of cheese are presented and stored according to enterprise standard.

15. Appetizers are presented attractively according to enterprise standards.

16. Appetizers are presented using sanitary practices.

17. Suitable plates are selected according to enterprise standards.

 18. Factors in plating dishes are observed in presenting appetizers.

19. Quality trimmings and other leftovers are utilized where and when appropriate.

20. Appetizers are kept in appropriate conditions based on enterprise procedures.

Oral Questioning

1. How do you ensure that tools, utensils, and equipment are properly cleaned and sanitized before
use?

2. Can you explain the importance of correctly identifying ingredients according to standard recipes or
enterprise requirements?

3. What steps do you take to assemble ingredients in the correct sequence and ensure their quality
meets specifications?

4. Describe the process you follow to prepare ingredients in the required form and within the
designated time frame.

5. What procedures do you follow to thaw frozen ingredients, and why is it important to adhere to
enterprise guidelines?

6. How do you select the appropriate equipment for producing appetizers?

7. Can you describe how appetizers are produced in accordance with enterprise standards?

8. When and why would you use glazes in appetizer preparation, and how do you ensure they are
correctly prepared?

9. How do you ensure that appetizers are plated using sanitary practices?

10. What factors do you take into account when selecting suitable plates for serving appetizers?
ASSESMENT SECTION

Unit of Competency PREPARE APPETIZERS

Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

 INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE: __________________

Unit of Competency: PREPARE SALADS AND DRESSINGS

10 Group Activities
1. Salad and Dressing Recipe Challenge:
Divide the group into teams.
Provide each team with a salad and dressing recipe.
Have each team perform mise en place, prepare the salad and dressing, present
it attractively, and store it correctly.
Evaluate the results based on taste, presentation, and storage.
2. Ingredient Identification Relay:
Prepare a selection of salad ingredients.
Organize a relay race where participants must identify ingredients correctly
based on standard recipes or enterprise requirements.
3. Salad and Dressing Tasting Workshop:
Have each participant or team prepare a salad and dressing.
Arrange a tasting session where everyone can sample each other's creations
and provide feedback.
4. Hygiene and Safety Demonstration:
Conduct a demonstration on proper hygiene and safety practices related to salad
and dressing preparation.
Ask participants to identify and discuss potential hazards and best practices.
5. Salad Presentation Competition:
Challenge participants to present a salad attractively, using suitable plates and
accompaniments, within a given time frame.
Judge the presentations based on visual appeal and adherence to enterprise
standards.
6. Dressing Variety Challenge:
Assign different teams the task of preparing a variety of dressings suitable for
specific salads.
Compare the taste and compatibility of dressings with salads.
7. Salad Storage Simulation:
Simulate different storage conditions (e.g., refrigeration, room temperature) and
have participants determine the appropriate storage method for various salads.
8. Salad and Dressing Quiz:
Create a quiz with questions related to ingredient identification, preparation
techniques, and hygiene.
Test the participants' knowledge on the topic.
9. Salad and Dressing Recipe Swap:
Ask participants to exchange their favorite salad and dressing recipes within the
group.
Have each participant or team prepare someone else's recipe and discuss the
results.
10. Salad and Dressing Time Challenge:
Set a time limit and challenge participants or teams to complete the mise en place,
preparation, presentation, and storage of a salad and dressing within that time frame.
ASSESMENT SECTION

Unit of Competency PREPARE SALADS AND DRESSINGS

Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

 INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE:__________________

Unit of Competency: PREPARE SANDWICHES

True or False: Encircle the correct answer

1. True or False: Thawing frozen ingredients is not necessary in food preparation.

2. True or False: Ingredients should be prepared according to the required form and time frame.
3. True or False: Washing raw ingredients with clean potable water is not important in food
preparation.
4. True or False: Ingredients should be identified correctly based on standard recipes or enterprise
requirements.
5. True or False: Cleaning, sanitizing, and preparing tools, utensils, and equipment are essential
steps in food preparation.
6. True or False: Ingredients should be assembled according to incorrect quantity, type, and quality
required.
7. True or False: Following enterprise procedures is not necessary for thawing frozen ingredients.
8. True or False: Thawing frozen ingredients should be done in accordance with enterprise
procedures.
9. True or False: Standard recipes or recipe cards are not reliable sources for identifying
ingredients.
10. True or False: Quality of ingredients is not important in food preparation.

Fill in the blanks:

1. Variety of sandwiches are prepared based on ____________ techniques.

2. Suitable bases are selected from a range of ____________ types.
3. Sandwiches are produced using correct ingredients to an acceptable ____________ standard.
4. Appropriate equipment is selected and used for ____________ and heating according to
enterprise procedures and ____________ manual.
5. Sandwiches are prepared logically and sequentially within the required ____________ frame
and/or according to ____________ request.

Oral Questioning

1. Importance of sandwiches kept in appropriate conditions?

2. Why is it important to produce using correct ingredients?
3. Sample of garnishes, condiments and service wares suitable in preparing sandwiches.
4. Proper temperature in storing sandwiches.
5. Appropriate equipment used for toasting and heating?
ASSESMENT SECTION

Unit of Competency PREPARE SANDWICHES

Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

 INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE:__________________

Unit of Competency: PREPARE MEAT DISHES

Enumeration
1. List three examples of tools and equipment that should be cleaned and sanitized for
meat preparation.

2. How many steps are involved in presenting meat dishes attractively according to
enterprise standards?

3. Name five different cooking methods that can be used for meat cuts.

4. How many steps are involved in storing meat according to FIFO operating procedures?

5. How many main points are discussed in the identification questions related to meat
preparation?

Oral Questioning

1. Why is it important to clean, sanitize, and prepare tools, utensils, and equipment for
meat preparation?

2. How should ingredients be assembled in accordance with correct quantity, type, and
quality for meat dishes?

3. What is the significance of thawing frozen ingredients following enterprise procedures?

4. When should raw ingredients be washed with clean potable water in meat preparation?

5. Why is it essential to identify and use appropriate cooking methods for meat cuts?

6. What role does taste and seasoning play in preparing meat dishes?

7. How can meat dishes be presented attractively according to classical, cultural, and
enterprise standards?

8. What is FIFO, and why is it important in meat storage?

9. Why should fresh and cryovac-packed meat be stored correctly according to health
regulations?

10. How should quality trimmings and leftovers be utilized in meat preparation?
ASSESMENT SECTION

Unit of Competency PREPARE MEAT DISHES

Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

INSTITUTIONAL ASSESMENT
 COOKERY NC II

TRAINEE’S NAME: _______________ DATE: __________________

Unit of Competency: PREPARE VEGETABLES DISHES

True or False: Encircle the correct answer

1. True or False: Thawing frozen ingredients should be done according to enterprise procedures.
2. True or False: Raw ingredients should be washed with clean potable water only if necessary.
3. True or False: Ingredients should be prepared based on the required form and time frame.
4. True or False: Ingredients should be assembled according to correct quantity, type, and quality
required.
5. True or False: Ingredients should be identified correctly based on standard recipes or enterprise
requirements.

Essay
Discuss the importance of following standardized procedures in a professional
kitchen environment. Using examples from the food preparation tasks outlined,
analyze how adherence to established protocols ensures quality, safety, and
efficiency in culinary operations. Consider the significance of proper ingredient
selection, preparation techniques, adherence to recipe guidelines, and maintenance
of workplace hygiene and safety standards. Additionally, discuss the role of
continuous improvement and adaptation to enterprise and legal requirements in
fostering excellence in culinary practices.
Oral questioning
1. Why is it important to select vegetables based on their quality?
2. What is the purpose of selecting vegetable accompaniments in vegetable dish
preparation?
3. How can various cooking methods be employed to preserve optimum quality and
nutrition in vegetable dishes?
4. Why are suitable sauces and accompaniments selected and served with vegetable
dishes?
5. How should vegetables be cut and presented to achieve uniformity and attractiveness?

ASSESMENT SECTION
Unit of Competency PREPARE VEGETABLES DISHES

Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

INSTITUTIONAL ASSESMENT
 COOKERY NC II

TRAINEE’S NAME: _______________ DATE: __________________

Unit of Competency: PREPARE EGG DISHES

Identify Missing Words: Identify the missing words or phrases in each statement. These are the blanks
that need to be filled in.

1. Tools, utensils, and equipment are ___________, sanitized, and prepared based on
the required tasks.

2. Ingredients are identified correctly, according to ___________, recipe cards, or

enterprise requirements.

3. Ingredients are assembled according to correct ___________, ___________, and

___________ required.

4. Ingredients are prepared based on the required ___________ and ___________.

5. Frozen ingredients are ___________ following enterprise procedures.

Matching Type: Match the steps involved in preparing egg dishes with their
corresponding descriptions.

1. Variety of egg dishes are prepared according to standard recipes using a

range of cooking methods
2. Eggs are cooked based on clients' requirements
3. Sauces and accompaniments specific to egg preparations are selected and
prepared
4. Cooked dishes are tasted and seasoned in accordance with the required taste
of the dishes
5. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

A. Selecting and preparing sauces and accompaniments specific to egg

preparations.
B. Following workplace safety and hygienic procedures according to enterprise
and legal requirements.
C. Tasting and seasoning cooked dishes in accordance with the required taste.
D. Preparing a variety of egg dishes according to standard recipes using
different cooking methods.
E. Cooking eggs according to the preferences or specifications of clients.

Oral questioning

1. How do you ensure that the plates selected for serving egg dishes meet the standards set by the
enterprise?
 2. Can you explain the process of presenting egg dishes in a hygienic and attractive manner,
including how you incorporate garnishes and side dishes within the required timeframe?
3. What factors do you consider when plating egg dishes to ensure they are presented effectively?
Can you give examples of how you apply these factors in practice?

ASSESMENT SECTION

Unit of Competency PREPARE EGG DISHES

 Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE: __________________

Unit of Competency: PREPARE STARCH DISHES

True/False Questions

1. True or False: Mise en place involves cleaning and preparing tools, utensils, and equipment for
cooking tasks.
2. True or False: Thawing frozen ingredients should be done quickly at room temperature to save
time.
3. True or False: Starch dishes should be stored at any temperature to maintain their quality.
4. True or False: Seasoning cooked dishes is not necessary for maintaining the required taste.
5. True or False: FIFO stands for First In, First Out, and it's a procedure used for storing ingredients
and dishes.

Identification Questions

1. What is the purpose of mise en place in cooking?

2. What cooking methods are suitable for preparing starch dishes?
3. What does FIFO stand for in the context of storing food?

Enumeration Questions

1. List three tasks involved in mise en place.

2. Enumerate two factors to consider when presenting starch dishes.

Oral Questioning:

1. Explain why it's important to follow safety and hygiene procedures in food preparation.
2. Describe one method for maintaining the freshness of stored starch dishes.

ASSESMENT SECTION

Unit of Competency PREPARE STARCH DISHES

 Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE: __________________

Unit of Competency: PREPARE POULTRY AND GAME DISHES

Fill in the Blanks

1. Poultry and game should be handled _____________ to minimize the risk of food spoilage and
cross-contamination.
2. Poultry and game dishes should be cooked according to _____________ recipes and appropriate
cooking methods.
3. Cooked dishes should be tasted and seasoned according to _____________.
4. Service wares should be selected based on the _____________ of poultry and game dishes.
5. Poultry and game should be plated/presented using suitable _____________ and
accompaniments.
6. Poultry dishes should be presented _____________ within the required timeframe.
7. Poultry and game should be stored ensuring _____________ and optimal temperature are
maintained.
8. Quality trimmings and other leftovers should be utilized where and when _____________.

Oral Questionnaire Questions

1. How do you ensure that poultry and game are handled efficiently and hygienically to minimize
the risk of food spoilage and cross-contamination?
2. What are some examples of appropriate cooking methods for poultry and game dishes?
3. Why is it important to taste and season cooked dishes according to the required taste?
4. How do you select service wares based on the type of poultry and game dishes being served?
5. Can you give examples of suitable sauces, garnishes, and accompaniments for plating poultry
and game dishes?
6. Why is it essential to present poultry dishes hygienically, logically, and sequentially within the
required timeframe?
7. What storage conditions and optimal temperature should be maintained when storing poultry
and game?
8. How do you ensure that quality trimmings and other leftovers are utilized appropriately?

ASSESMENT SECTION

Unit of Competency PREPARE POULTRY AND GAME DISHES

 Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE: __________________

Unit of Competency: PREPARE SEAFOOD DISHES

Essay

1. Seafood Quality and Selection:

Discuss the importance of selecting seafood based on quality standards. Highlight how this impacts the
overall dining experience and customer satisfaction.

2. Hygienic Handling of Seafood:

Explain the significance of handling seafood hygienically in accordance with enterprise standards.
Discuss potential risks associated with poor handling practices and how they can be mitigated.

3. Thawing Frozen Seafood

Describe the correct procedures for thawing frozen seafood to ensure maximum quality and nutrient
retention. Discuss the implications of improper thawing methods on the final dish.

3. Proper Cleaning and Filleting of Fish:

Detail the steps involved in cleaning, gutting, and filleting fish correctly and efficiently according to
enterprise standards. Explain the importance of proper fish preparation in ensuring food safety and
quality.

4. Utilization of Fish By-products:

Explore various ways in which fish and shellfish by-products can be used in cooking. Discuss how this
practice aligns with sustainability goals and contributes to reducing food waste.

Oral Questionnaire

1. Seafood Quality Criteria:

What factors do you consider when selecting seafood based on quality?

2. Hygienic Handling Procedures:

Can you describe the steps involved in handling seafood hygienically, as per enterprise standards?

3. Thawing Frozen Seafood:

What are the correct procedures for thawing frozen seafood to ensure maximum quality and nutrient
retention?

4. Cleaning and Filleting Fish:

How do you clean, gut, and fillet fish correctly and efficiently according to enterprise standards?

5. Utilization of Fish By-products:

Give examples of how fish and shellfish by-products can be used in various dishes and menu items.
ASSESMENT SECTION

Unit of Competency PREPARE SEAFOOD DISHES

 Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE: __________________

Unit of Competency: PREPARE DESSERTS

Multiple Choice Questions:

1. What type of recipes are used to produce a variety of desserts?

a) Personal recipes

b) Standard or enterprise recipes

c) Experimental recipes

d) Random recipes

2. Which of the following is NOT a type of dessert mentioned in the procedures?

a) Hot

b) Spicy

c) Cold

d) Frozen

3. Why is it important to taste prepared desserts?

a) To check for temperature

b) To ensure they meet required standards

c) To speed up the process

d) To test texture

4. What should be considered when presenting desserts?

a) Creatively decorating them

b) Using expired ingredients

c) Storing them at room temperature

d) Skipping portioning standard

5. How should desserts be stored to maintain quality?

a) In any available container

b) According to FIFO procedures

c) Ignoring storage requirements

d) In a warm environment

6. What type of sauces are produced alongside desserts?

a) Savory sauces

b) Bitter sauces
c) Sweet sauces

d) Salty sauces

7. What should be done with quality trimmings and leftovers?

a) Discard them

b) Reuse them appropriately

c) Store them for later

d) Ignore them

8. How should sweet sauces be stored to retain desired quality?

a) In a warm environment

b) In any available container

c) At the appropriate temperature

d) Without considering storage conditions

9. What is the purpose of using accompaniments, garnishes, and decorations in desserts?

a) To reduce the taste

b) To simplify the presentation

c) To enhance taste, texture, and balance

d) To make them less appealing

10. Why is it important to follow workplace safety and hygienic procedures?

a) To slow down the process

b) To ensure customer satisfaction

c) To waste time

d) To increase costs

Oral Questions

1. Can you explain the importance of tasting prepared desserts?

2. Describe a situation where you might need to adjust the consistency of a sweet sauce.
3. What are some factors to consider when selecting packaging for storing desserts?
4. How do you ensure that workplace safety procedures are followed during dessert preparation?

ASSESMENT SECTION

Unit of Competency PREPARE DESSERTS

 Assessment Method Assessment Result

Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent

INSTITUTIONAL ASSESMENT

COOKERY NC II

TRAINEE’S NAME: _______________ DATE: __________________

Unit of Competency: PACKAGE PREPARED FOOD

Multiple Choice Questions

1. Selecting Packaging Materials:

Which criteria are followed when selecting packaging materials?

A) Client and user preferences

B) Enterprise standards

C) Local health regulations

D) Environmental sustainability

2. Packaging Food:

What is a crucial consideration while packaging food?

A) Aesthetics

B) Compliance with local health regulations

C) Cost-effectiveness

D) Availability of packaging materials

3. Packaging Procedures:

Which of the following should be observed while adopting packaging procedures?

A) Employee preferences

B) Enterprise specifications

C) Customer feedback

D) Industry trends

Oral Questions

1. Can you explain the criteria for selecting packaging materials according to enterprise standards?
2. How do you ensure compliance with sanitary and safety regulations while packaging food?
3. What are some environmental requirements to consider in the food packaging area?
4. Why is it important to label food according to industry standards?

ASSESMENT SECTION

Unit of Competency PACKAGE PREPARED FOOD

Assessment Method Assessment Result

 Satisfactorily Not Satisfactorily

Demonstration

Oral Questioning

Written Test

OVERALL RESULT  Competent  Not Yet Competent