DEMONSTRATION CHECKLIST WITH ORAL QUESTIONING

Candidate’s name:
Assessor’s name: Karla C. Villaflores
Project-Based Assessment: HIGH-UP CAFE
Qualification: COOKERY NC II
Unit of Competency PREPARE APPETIZER
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must be able to
perform steps in preparing Buffalo Wings in 40 minutes.

Materials and equipment:

Tools and Equipment
-Chef Knife -Chopping board
-Mixing bowl -Measuring spoons
-Tong -Frying pan
-Colander -Chicken wings
-Cooking oil -All-purpose flour
-Cornstarch -Garlic powder
-White pepper -Hot sauce
-Margarine -Paprika
-Chili powder -Garlic
-Mayonnaise -Lemon
-Salt -Banana catsup
-measuring spoon
OBSERVATION  to show if evidence is
demonstrated
During the demonstration of skills, did the candidate: Yes No N/A
 Present the appetizers attractively according to
enterprise standards?
 Present the appetizers using sanitary practices?
 Select suitable plate according to enterprise standards?
 Observed factors in plating dishes in presenting
appetizer?
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
QUESTIONS

Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Yes No
Extension/Reflection Questions
 What is the correct tools used in the production of
appetizers?

 
Ans. The tool that is mostly used in preparing appetizer
is measuring spoons that is used for measuring dry and
liquid ingredients in small quantity.
Safety Questions
 What are the things that you have to exercise to practice
safety work?  
Ans. The most important thing to consider is to always think
the safety of others by doing things right, the institution must
also implement the occupational safety policies to protect the
employees from possible danger.
Contingency Questions

 What do you do when guest complaints the appetizer

produced is not in accordance with enterprise  
standards? How will you identify refrigerants if refrigerant
identifier malfunctions?

Ans. Start by saying a sincere and polite “apology” or

“sorry”. Immediately change it and waive charges for the
changed item.
Infrequent Events
  How do you deliver to the customer when a scenario
comes that his/her appetizer are tested and seasoned  
not in accordance with the required taste of the dishes?
Ans. Caught first attention of the supervisor and let
him/her inform through by a waiter to the guest by
saying “Excuse me Ma’am/Sir, Someone wish to see you
at the counter” and avoid to say :My Supervisor is calling
you”.
Rules and Regulations
 How do you show appreciation to the customer that still
gives negative remarks?
Ans. Show appreciation by saying Thank you Ma’am/Sir,  
for bringing this matter to our attention.
The candidate’s underpinning knowledge  Satisfactory  Not
was: Satisfactory
Feedback to candidate
General comments [Strengths / Improvements needed]

Candidate’s
Date:
signature:
Assesor’s signature: Date: