Evidence Plan

Competency Cookery NCII

standard:
Unit of Prepare and cook egg dishes
competency:
Ways in which evidence will be collected:

Interview

Written
Questioning Demonstration &
[tick the column]

The evidence must show that the trainee…

 Cleans, sanitizes and prepares tools, utensils and  

equipment based on required task

 Identifies correct ingredients according to standard  

recipes, recipes card or enterprise requirements

 Assembles ingredients according to correct  

quantity, type and quality required

 Prepares ingredients based on the required form  

and time frame

 Thaws frozen ingredients by following enterprise  

procedures

 Washes raw ingredients withclean potable water if  

necessary
 Prepares variety of egg dishes according to
standard recipes using range of cooking methods   

 Cooks egg based on clients requirements

 
 Selects and prepare sauces and accompaniments
specific to egg preparations  

 Tastes and seasons cook dishes in accordance with

the required taste of the dishes  

 Follows workplace safety and hygienic procedures

according to enterprise and legal requirements   

 Selects suitable plates according to enterprise

procedure  
  Presents eggs hygienically and attractively using
suitable garnishes and side dishes sequentially  
within the required timeframe
 Observes factors in plating dishes in presenting egg
dishes  

 Stores fresh and processed eggs at the correct

temperature  
 Maintains optimum freshness and quality in
accordance with enterprise storing techniques and  
procedures
 Utilizes quality trimmings and other leftovers where
and when appropriate   

 Stores egg in accordance with FIFO operating

procedures and storage of egg requirements   
NOTE: *Critical aspects of competency

Table of Specification
 Knowledge Comprehension Application # of
Objectives/Content
items/
area/Topics 25% 35% 40% % of test

1. Variety of Egg
Dishes 2 2 3 35%

2. Methods in
2 2 2 20%
Cooking Egg

3. Sauces and
Accompaniments in 1 2 1 20%
Egg Dishes

4. Safety and
Hygienic Procedure 1 2 25%
in workplace

TOTAL 5 7 8 100%

Written Test

I. Multiple Choice:Write the letter of the correct answer.

Use a separate sheet of paper in answering.

Knowledge 5 items
1. Black boiled egg, cooked in sulphur rich hot spring.

A.

B. Kuro-Tamago

C.

D.

2. A dish made from beaten egg whites and yolks

A.

B.

C.

D. Scrambled Egg

3. A dish commonly made using a fresh hen’s egg, fried whole with minimal
accompaniment.

A. Fried Egg

B.

C.

D.

4. A method of coking eggs stirred or beaten together in a pan?

A. Scrambled method

B.

C.

D.

5. It is a cooked food usually vegetables or legumes that has been ground,

pressed, blended or sieved to the consistency of a creamy paste or liquid.

A.

B.

C. Puree

D.
6. Which of the following dish is similar to an omelette or crust less quiche,
enriched with additional ingredients such
as meats, cheeses, vegetables or pasta?

A. Omelette

B.

C.

D.

Comprehension 7 items

7. Why do we need to stir frequently the egg mixture in cooking Scrambled

egg?

A. To coagulate

B.

C.

D.

8. Why do need to cook egg at low temperature?

A.

B. The yolk will turn to gray-green if we cook it to high temperature

C.

D.

9. Why egg is traditionally eaten usually at breakfast?

A.

B. It is easy to cook

C.

D.

10. What is the importance of sauces and accompaniments?

A.

B. To enhance the flavour, aroma and overall presentation.

C.
 D.

11. In making puree, what will you do to achieve the creamy paste?

A.

B.

C. It must be ground, pressed, blended or sieved.

D.

12. Why do we need to reuse the recovery materials?

A.

B. To minimize waste

C.

D.

Application 8 items

13. In making omelette, what is the 1st step?

A.

B.

C.

D. Preheat the pan

14. In pickling egg, why do we need to soak the egg with vinegar?

A.

B.

C. To preserve the egg so that

D.

15. Why Kuro-tamago is color black?

A. It is cooked in sulphur rich hot spring

B.

C.

D.
16. What is the 1st procedure in baking egg?

A. Heat oven to 325 degrees celsius

B.

C.

D.

17. In preparing scrambled method, why do we need to blend all the

ingredients together?

A.

B. To form a large soft curds.

C.

D.

18. Why Ratatouille is best accompanied to fried egg?

A.

B. The vegetables is seasonal.

C.

D.

19. Why do we need to segregate waste?

A.

B. To know if the waste is biodegradable or non biodegradable

C.

D.

20. Why do we need to minimize the consumption of goods?

A.

B.

C.

D. To reduce the waste

 ANSWER KEY (Written Key)

Multiple Choice:

1. B
2. D

3. A

4. A

5. C

6. A

7. A

8. B

9. B

10. B

11. C

12. B

13. D

14. C

15. A

16.A

17.B

18.B

19.B

20.B

Performance Test

Specific Instruction for the Candidate

Qualification COOKERY NCII

Unit of Competency Prepare Egg Dishes

Title Preparing Egg Dishes

GENERAL INSTRUCTION:

 Given the necessary tools, materials, instrument and equipment,

you are required to perform the following within three (3) hours in
a accordance with the job requirements:

SPECIFIC INSTRUCTIONS:

 Methods in cooking egg

Steps/Procedures

1. Wear appropriate and clean working clothes.

2. Prepare the needed materials, tools and utensils and equipments.

Make it was cleaned and sanitized to avoid contamination that can
possibly affect food.

3. BAKED METHOD
 Heat oven to 325 Degrees Farenheit. Break and slip 2 eggs into each
of two lightly greased 10-oz. ramekins. Spoon milk evenly over eggs.
Sprinkle with salt and pepper.
 Bake in 325 Degrees Farenheit oven until whites are completely set
and yolks begin to thicken but not hard, 10-12 minutes. Serve
immediately.

4. BOILED METHOD
 Place eggs in a single layer in a saucepan and add
enough water to come at least 1 inch above eggs. Cover
and quickly bring just to boiling. Turn off heat. If
necessary, remove the pan from the burner to prevent
further boiling. Let the eggs stand, covered, in the hot
water, the proper amount of time.

5. FRIED METHOD
 In an omelet pan over medium high heat, add 2 tbsp
butter until just hot enough to sizzle a drop of water.
Break and slip 2 eggs into the pan. Immediately reduce
the heat to low. Cook slowly until whites are completely
set and yolks begin to thicken but not hard, covering
with lid, spooning butter over eggs to baste them, or
 turning the eggs to cook both sides
6. POACHED METHOD
 In a saucepan bring 1 to 3 inches water or liquid to
boiling. Reduce the heat to keep the water gently
simmering. Break the cold eggs one at a time, into a
custard cup. Holding the dish close to the water’s
surface, slip the eggs one by one into the water. Cook
until the whites begin to thicken but not hard about 3-5
minutes. Lift the eggs with spoon and drain with paper
towels.

7. SCRAMBLED METHOD
 Beat the 2 eggs, 2 tbsp milk and salt and pepper to taste
until blended. In an omelet pan over medium high heat
add 2tsp butter until just hot to sizzle a drop of water.
Pour in the egg mixture as the mixture begins to set,
gently draw an inverted pancake turner completely
across pan, forming large soft curds. Continue until the
eggs are thickened and no visible liquid egg remains. Do
not stir constantly.

The assessment shall be based on the units

 Performance Rating Sheet
Candidate Name

Assessor Name

Competency Based Assessment

Qualification COOKERY NC II

Date of Assessment

Time of Assessment

Instruction for Demonstration: Follow the specific instruction in

performing the different tasks.

Performance Test Preparing Egg Dishes

OBSERVATION AND Please check to show evidence is

DEMONSTRATION demonstrated

CRITERIA
YES NO
Did you….
Observe safety precaution during the demonstration?
Used prepare variety of egg dishes?
Perform the different method in cooking egg?
Clean properly the used tools and utensils?
Execute the steps correctly?
Used properly the equipments?
Wear properly your PPE uniform?
Prepare ingredients on the required time fame?
Assemble ingredients according to correct quantity, type
and quality required?
Follow workplace safety and hygienic procedures
according to enterprise and its legal requirements.

Satisfactory Not Satisfactory

Assessor’s Signature Trainer’s Signature

QUESTIONING TOOL
Questions to probe the candidate’s underpinning Satisfactory
knowledge response
Extension/Reflection Questions Yes No
1. When preparing egg dishes why do we need to buy all
the necessary ingredients given?
Answer: It is necessary to buy all the given ingredients to  
achieve the correct taste of the food.
2.Why do we need to follow the steps in cooking?
 
Answer: To produce a food
3. What is the importance PPE Uniform?

 
Answer: To be safe, avoid cross contamination and flying
objects
Safety Questions
4. When preparing, why do we need to wash our hands?  

Answer: To prevent the transmission of dirt.

5. When washing tools and utensils, why do we need to  
sanitize?

Answer: To ensure that the tools and utensils is free from

contamination.
Contingency Questions
6. What will you do if there is a short circuit in your  
workplace?

Answer: Switch off the fuse and call a technician to fix it.
7. What will you do if there is a sudden earthquake while  
you are inside the workshop?

Answer: Stay away from the wall and go under the table
and do the dock-cover and hold technique.
Job Role/Environment Questions  
8. What is/are your duty/ies in keeping your practical  
workplace/laboratory safe and clean?

Answer:
a. You must follow the safe working procedures and
principles introduced at the workplace
b. You must not engage in any unsafe act that may
endanger yourself or others working around you.
c. You must use in proper manner any personal protective
equipment (PPE), devices, equipment’s or other means
provided to secure your safety, health and welfare while
working. You must not tamper or misuse such items
provided.
d. You must not engage in any negligent act that may
endanger yourself or others working around you.
9. How important is this course/qualification (Cookery  
NCII) to you?

Answer: Cookery NCII is a short TESDA course in the

Philippines that will train you to become a Cook, Chef,
Caterer. Qualified graduates of the said qualification have
better career opportunities working local industry/
companies or even in abroad.
10. How do you describe your responsibility as a trainee in  
keeping your tools, equipment and materials maintain
to their normal operation?

Answer: The trainee should follow the procedures on the

proper use of the tools, materials and equipment under
normal operating conditions. In case the work is done,
return all tools, materials and equipment in their
respective storage for safe keeping.

Rules and Regulations  

11. Are you allowed to work in the workplace/laboratory  
even if is NOT your scheduled working hours? Why?

Answer: No, because we have a specific periods of time that

scheduled for us to go in workplace.
12. Is it necessary to bring pets in your workplace?  

Answer: No. In kitchen it is not allowed to bring pets in

workplace because it can lead to cross contamination in
terms of its fur that might add to the ingredients.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Inventory of Training Resources
Resources for presenting instruction

 Print Resources As per TR As per Remarks

Inventory

Learning Materials/ Manuals 25 Copies 18 Copies Incomplete

TR 4 Copies 4 Copies Complete

 Non Print Resources As per TR As per Remarks

Inventory

Video presentation 1 copy 1 copy Complete

Power point presentation 16 copies 16 copies Complete

Resources for Skills practice of Competency#8

______________________________

 Supplies and Materials As per TR As per Remarks

Inventory

Rice 10 kilos 8 kilos Incomplete

Egg 25 trays 22 trays Incomplete

Salt 5 kilos 5 kilos Complete

Ground Pepper 1 box 1 box Complete

Butter 8 boxes 8 boxes Complete

Oil 1 liter 1 liter Complete

Carrots 2 kilos 1 kilo Incomplete

Evaporated milk 8 cans 5 cans Incomplete

 Tools As per TR As per Remarks

Inventory

Plates 10 sets 10 sets Complete

Rubber Spatula 10 pieces 9 pieces Incomplete

Food Turner 10 pieces 10 pieces Complete

Wire Whisk 10 pieces 10 pieces Complete

Sauce Pan 5 sets 5 sets Complete

Non stick Pan 10 pieces 10 pieces Complete

Mixing Bowl 10 pieces 10 pieces Complete

Silverwares 10 sets 10 sets Complete

Cutleries 5 pieces 5 pieces Complete

Casserole 3 sets 3 sets Complete

Tray 10 pieces 10 pieces Complete

Measuring cup 10 sets 10 sets Complete

Measuring spoon 10 sets 10 sets Complete

Saucer 5 set 5 set Complete

Glass wares 15 sets 15 sets Complete

Ramekins 10 pieces 10 pieces Complete

Custard Cup
 Equipment As per TR As per Remarks
Inventory

Gas Range Oven 5 units 5 units Complete

Stove 5 5 Complete

Refrigerator 1 1 Complete

Wood Cabinets 4 pieces 4 pieces Complete

Working tables 6 pieces 6 pieces Complete

Plastic Cabinets 5 pieces 5 pieces Complete

Torch 2 pieces 10 units Complete

Dish Cabinet 3 3 Complete

Gas Tank 6 6 Complete

Oven Toaster 2 2 Complete

Microwave oven 1 unit 1 unit Complete

Griddle 2 units 2 units Complete

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.