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Cold Starters Level 5 Ob 1

Plan

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shadrack cheruiyto
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285 views

Cold Starters Level 5 Ob 1

Plan

Uploaded by

shadrack cheruiyto
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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UNIT CODE:HOS/CU/FP/CR/02/5

QUALIFICATION: LEVEL 5

HOS/L5/24M SEPT/OCT 2024!

COURSE: FOOD AND BEVERAGE PRODUCTION(CULINARY ARTS ) LEVEL 5

UNIT OF COMPETENCY: PREPARE COLD STARTERS, SALADS AND CANAPES


PRACTICAL ASSESSMENT
TIME 2 HRS
INSTRUCTIONS TO CANDIDATES
In this assessment you're required to complete the following tasks:
1. Prepare , produce and present EIGHT portions of each of the following:
i. Coselaw Salad
ii. Mayonnaise dressing
2. You are provided with the following resources for the activities
Fully equipped and safe kitchen
Timer
Ingredients(Carrots, Cabbage,salt,eggs, spices, onions, cooking oil, mustard)

Candidate’s name & Registration Code

Assessor’s name & Registration Code Marolyn Okwisa

Venue of Assessment F/B Workshop


Date of assessment 30/09/2024

Items to be evaluated: Marks Marks Comments


A. Hygiene available obtained

Personal Hygiene
Clean and pressed uniforms, no make up(2)
Flat, clean closed shoes (1)
7
Short clean nails and no vanish, No Jewelry (2)
Hands kept clean throughout (1)No mannerisms (1)

2. Food Hygiene
Prepared food in clean equipment (1) 3
Covered food where necessary (1)
Used clean kitchen cloths(1)

Environmental Hygiene
Ventilating the kitchen by opening windows,doors(1)
Clearing gang ways(1)
Work surfaces kept clean and dry (1) Floor kept clean and dry 5
(1) Proper disposal of waste (1)
SUB TOTAL 15

Item to be evaluated Marks Marks Comment


PREPARE COSELAW SALAD allocated obtained

Collect and Assemble the required equipment and Ingredients 7


to prepare and present coleslaw salad
Weigh and measure ingredients 6
Wash the fruits and vegetables
Using a chopping board ,Cut the cabbage into thin jullienne
Shredd the carrots finely and mix with the cabbage and season
Place in the refrigerator to chill for 10 minutes
Serve with side dressing
Clear up after activities 2
( Award 2 marks or zero)
TOTAL MARKS 15

PRODUCT CHECKLIST Marks Marks Comments


COLESLAW SALAD Allocated Obtained

Appearance 4
Good combination of color
Crunchy
Sweet and savoury
Quantity: 2
Enough for eight portions
SUB TOTAL 6
Item to be Evaluated Marks Marks Comments
Mayonnaise Dressing Allocation Obtained
 Collect the equipment for preparing and presenting
Mayonnaise dressing 5
 Collect the Ingredients needed
(Mustard, Cooking oil, eggs, salt and pepper)
 Whisk egg with mustard until creamy
 Drizzle cooking oil drop by from until the mixture is
creamy and double in size 4
 Add salt and pepper to taste
 Serve in a separate small bowl
9
TOTAL MARKS 45 marks
ASSESSMENT OUTCOME
The candidate was found to be:

Competent Not yet competent


(Please tick as appropriate)
(The candidate is competent if the candidate obtains at least 50%)

Feedback from candidate:

Feedback to candidate:

Candidate’s Signature Date

Assessor's Signature Date:

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