HOW TO USE THESE DOCUMENTS

ABOUT THE TASK SHEET:

Task Sheet is a form of instruction sheet used for teaching single basic
task. It provides step-by-step instruction for a specific skill to achieve a
particular learning outcome. Task sheets in dusting and floor cleaning are
examples of these.

ABOUT THE OPERATION SHEET:

Operation Sheet is a form of instruction sheet used for teaching single

basic operation with the use of a particular tool or equipment. Example of
operation sheets are the use of vacuum cleaner and floor polisher.

ABOUT THE JOB SHEET:

Job Sheet is a form of instruction sheet designed to give instruction to
complete a specific work or job. It is the integration of instructions from
several task and operation sheets headed to retain the information
longer.

An example of topic for a job sheet is cleaning a check-out room. To

complete the work, one must remove dust using vacuum cleaner and
clean the floor using floor polisher.

GUIDELINES IN USING THESE FORMS:

 Develop a specific performance objective based on its
elements – condition (prerequisite for completing the action),
performance (observable behavior expected) and criterion
(basis of comparison in evaluating)
 List the supplies, materials, tool and equipment needed
 List clear and explicit procedures involved in sequential
manner
 Include illustration or diagram to ensure clarity in doing the job
INFORMATION SHEET (module no., learner outcome no. - info sheet no.)
 Note the critical points in the job
 Indicate safetyTITLE standardsOF LEARNING
procedures CONTENT
to be used and
preventative measure to observe
Date Document No.
 List suggested references Developed:
that can be used to obtain
additional (qualification
information Issued by:
title)
Page 1 of (total
 Specify the assessment method or criteria to evaluate
Developed by: number of page)
trainees’ performance
(unit of competency
(your name)
 Include an estimate title) Revisionthe#job
time required to complete
__
 TASK SHEET 4.1-1

Title : Prepare variety salads and dressing

Performance Objective: Give the ingredients for making salad from different
recipe. You should be able to identify the need tools
and materials in preparing different variety of salad
for 20 minutes following the job requirements.
Supplies/Ingredients:

 Selection of salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked

 Dressings and sauces may include but not limited to:

Egg oil emulsions
Vinegar oil dressings
Salsa
Fruit sauces
Others
Cold dressings
Equipment :
• Electric, gas or induction ranges
• Ovens, including combi ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans

Date Document No.

Developed:
Issued by:
(qualification title)
Page 2 of (total
Developed by: number of page)
(unit of competency
(your name)
title) Revision #
__
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline
Steps/Procedure:
1. Read the procedures in preparing different Varity of salad from
the different recipe carefully and list down all the ingredients, tools
and equipment’s you need to finish the activity.
2. Look for the appropriate ingredients in the food stock room.
3. Prepare all the tools and equipment’s you need to for activity.
4. Present the ingredients, tools and equipment’s to your trainer.

Assessment Method:
Demonstrate using the performance check list.

*1.1-1 means Core Competency #1, Learning Objectives #1,

Task Sheet #1
Date Document No.
Developed:
Issued by:
(qualification title)
Page 3 of (total
Developed by: number of page)
(unit of competency
(your name)
title) Revision #
__
 Job Sheet 4.1-1

Title: Prepare variety salads and dressing

1. Performance Objective: Given the materials, identify the ingredients

correctly, according to standard recipes, recipe cards or enterprise in 1 hours.
following the job requirements base on the required form and time frame, and
assembled according to correct quantity, type and quality required.

Supplies, Tools & Equipment:

• Selection of • Electric, gas or induction ranges

salads • Ovens, including combi ovens
Leafy • Microwaves
Non-leafy • Grills and griddles
Protein • Deep fryers
Combination • Salamanders
Congealed • Food processors
Fruit • Blenders
Cooked • Mixers
• Slicers
• Dressings • Pans
and sauces may • Utensils
include but not • Tilting fry pan
limited to: • Steamers
Egg oil • Baine marie
emulsions • Mandoline
Vinegar oil • LCD Projector (Optional)
dressings • Overhead Projector (Optional for lecture)
Salsa • Television and multimedia player
Fruit sauces • Whiteboard
Others
Cold dressings
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil

Date Document No.

Developed:
Issued by:
(qualification title)
Page 4 of (total
Developed by: number of page)
(unit of competency
(your name)
title) Revision #
__
 - measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

Steps/ Procedure:

1. Identify the factors to consider in salad preparation.

2. Evaluate the classification and the components of a salads.
3. Select and use correct equipment in preparing salads and dressings.
4. Prepare a variety of salad.

Assessment Method: Demonstrate using the Performance Criteria

Checklist

Date Document No.

Developed:
Issued by:
(qualification title)
Page 5 of (total
Developed by: number of page)
(unit of competency
(your name)
title) Revision #
__
 Date Document No.
Developed:
Issued by:
(qualification title)
Page 6 of (total
Developed by: number of page)
(unit of competency
(your name)
title) Revision #
__