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Questioning Tool

This document contains a questionnaire to assess a candidate's knowledge in various areas related to cooking. It includes 12 questions across different topics like safety, contingency plans, job responsibilities, and workplace rules/regulations. The questions probe the candidate's understanding of key concepts like proper ingredient preparation, hygiene practices like hand washing, use of protective equipment, emergency procedures, and restrictions on pets in the workplace. The evaluator is asked to indicate whether the candidate's responses to each question are satisfactory or not.

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Jesa Maica Pabon Baysa
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4K views

Questioning Tool

This document contains a questionnaire to assess a candidate's knowledge in various areas related to cooking. It includes 12 questions across different topics like safety, contingency plans, job responsibilities, and workplace rules/regulations. The questions probe the candidate's understanding of key concepts like proper ingredient preparation, hygiene practices like hand washing, use of protective equipment, emergency procedures, and restrictions on pets in the workplace. The evaluator is asked to indicate whether the candidate's responses to each question are satisfactory or not.

Uploaded by

Jesa Maica Pabon Baysa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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QUESTIONING TOOL

Questions to probe the candidate’s underpinning Satisfactory


knowledge response
Extension/Reflection Questions Yes No
1. When preparing egg dishes why do we need to buy all
the necessary ingredients given?
Answer: It is necessary to buy all the given ingredients to  
achieve the correct taste of the food.
2. What will happen if there is oil spill on the floor while
preparing to cook?
 
Answer: It will cause slip, so it is needed to wipe
immediately to avoid accident.
3. What is the importance PPE Uniform?

 
Answer: To be safe, avoid cross contamination and flying
objects
Safety Questions
4. When preparing, why do we need to wash our hands?  

Answer: To prevent the transmission of dirt.


5. When washing tools and utensils, why do we need to  
sanitize?

Answer: To ensure that the tools and utensils is free from


contamination.
Contingency Questions
6. What will you do if there is a short circuit in your  
workplace?

Answer: Switch off the fuse and call a technician to fix it.
7. What will you do if there is a sudden earthquake while  
you are inside the workshop?

Answer: Stay away from the wall and go under the table
and do the dock-cover and hold technique.
Job Role/Environment Questions  
8. What is/are your duty/ies in keeping your practical  
workplace/laboratory safe and clean?

Answer:
a. You must follow the safe working procedures and
principles introduced at the workplace
b. You must not engage in any unsafe act that may
endanger yourself or others working around you.
c. You must use in proper manner any personal protective
equipment (PPE), devices, equipment’s or other means
provided to secure your safety, health and welfare while
working. You must not tamper or misuse such items
provided.
d. You must not engage in any negligent act that may
endanger yourself or others working around you.
9. How important is this course/qualification (Cookery  
NCII) to you?

Answer: Cookery NCII is a short TESDA course in the


Philippines that will train you to become a Cook, Chef,
Caterer. Qualified graduates of the said qualification have
better career opportunities working local industry/
companies or even in abroad.
10. How do you describe your responsibility as a trainee in  
keeping your tools, equipment and materials maintain
to their normal operation?

Answer: The trainee should follow the procedures on the


proper use of the tools, materials and equipment under
normal operating conditions. In case the work is done,
return all tools, materials and equipment in their
respective storage for safe keeping.

Rules and Regulations  


11. Are you allowed to work in the workplace/laboratory  
even if is NOT your scheduled working hours? Why?

Answer: No, because we have a specific periods of time that


scheduled for us to go in workplace.
12. Is it necessary to bring pets in your workplace?  

Answer: No. In kitchen it is not allowed to bring pets in


workplace because it can lead to cross contamination in
terms of its fur that might add to the ingredients.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

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