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Evidence guide EVIDENCE PLAN Quali ?cation Unit of Competency Ways in which evident will be collected Cookery NC II Prepare Starch Dishes Observatio n Demonstrat ion Written Test Clean sanitize and prepare Tools utensils and equipment based on the require

EVIDENCE PLAN Quali ?cation Unit of Competency Ways in which evident will be collected Cookery NC II Prepare Starch Dishes Observatio n Demonstrat ion Written Test Clean sanitize and prepare Tools utensils and equipment based on the required tasks ?? ?? Identify ingredients correctly according to standard recipes recipe cards or ?? ?? enterprise requirements Assemble ingredients according to correct quantity type and quality ?? required Prepare ingredients based on the required form and time frame ?? Thaw frozen ingredients following enterprise procedures Wash raw ingredients with clean potable water Select and prepare variety of starch products according to enterprise recipes ?? Ensure optimum quality using appropriate cooking methods ?? ?? Select sauces and accompaniments appropriate to starch products ?? ?? Taste and season cooked dishes in accordance with required taste of the ?? dishes Follow workplace safety and hygienic procedures according to enterprise ?? and legislated requirements Select suitable place according to enterprise standards ?? Present starch dishes hygienically and attractively using suitable garnishes and side dishes ?? ?? Observe factors in plating dishes in presenting starch dishes Store starch at the correct temperature ?? ?? ?? Maintain optimum freshness and quality in accordance with enterprise ?? storing techniques and procedures Utilize quality trimmings and other leftovers where and when appropriate ?? ?? Store starch in accordance with FIFO operating procedures and storage of ?? starch requirements Prepare a variety of dishes using starch products ?? Present starch dish in appropriate service wares ?? CPrepare appropriate sauces for the prepared starch dishes Store starch dishes ?? Follow workplace safety practices and hygienic procedures in preparing ?? ?? variety of starch dishes Demonstrated safety practices in handling tools and equipment ?? Determined Explained di ?erent classi ?cations of starch products ?? ?? TABLE OF SPECIFICATION Unit of Competency Module Title COOKERY NC II PREPARE STARCH DISHES Objectives Content Knowledge Comprehensive Area Topics Perform Mise en Place Prepare Starch dishes Present starch dishes Application Number of item of test CStore starch dishes Total PREPARE STARCH DISHES Core competency COOKERY NC II Objectives This Institutional Evaluation Tool Package is designed to determine the knowledge skills and attitude obtained by the trainees who have completed the training program for the Unit of Competency Prepare Starch Dishes Programs with the Core Competency Cookery NC II Items of Speci ?cations CThe Institutional Evaluation for Establish Agronomic Crop with the Core Competency ?? Cookery NC II is consist of multiple choice written test Type of Test Multiple Choice Number of items Instruction Read the directions carefully Choose the answer carefully Write the answer on the answer sheet provided Strictly NO ERASURE You have minutes to answer the sheet ASSESSMENT TOOL QUALIFICATION Cookery NC II UNIT OF COMPETENCY STARCH DISHES Directions Do not write anything on the questionnaire Write your answer on the sheet provided You have forty- ?ve minutes to complete this test This is Multiple Choice type of test Write only the letter of your choice on the answer sheet provided C What is a