Examiner’s name………………………………… Date ________________
| AREA OF ASSESSMENT | MAX SCORE | ACTUAL SCORE | REMARKS | |
| 1 | PLAN Recipe Availability Correct quantities Appropriate choice Order of work Availability Correct sequencing Doretailing List of foodstuffs and equipment Availability Adequacy Appropriateness | 1½ 1½ 1 ½ 1 1 2 2 2 | ||
| SUB TOTAL | 13½ | |||
| 2 | PREPARATION AND COOKING Correct procedure of preparing Baked item Fruit Salad Fruit Juice/Milk shake Correct procedure of cooking Baked item Fruit salad Fruit juice / milk shake Methods of cooking (at least 2) Quality of results Baked item Fruit SaladFruit drink/Milk Shake | 4 3 1 1 1 1 2 1 1 1 | ||
| SUB TOTAL | 18 | |||
| 3 | PRESENTATION Food items well displayed with clear covers/cling foils Clean utensils used Well laundered linen Well arranged food in the utensils Good decorations /garnishing done Centre piece General impression | 1 ½ 1 1 1 ½ 1 ½ 1 | ||
| SUB TOTAL | 8½ | |||
| 4 | GENERALLY Hygiene Personal food kitchen Economy of resources – Water -food -fuel Cleaning up During work After work | 1 1 1 1 1 1 1 1 | ||
| 10 | ||||
| Total FINAL SCORE= actual | 50 |
