JOAN WAYUA MUTHENGI

CBT-2009-04
Assestment- The systematic basis of making inference
about the learning and development of learners.The
process of defining and analyzing.They are three
methods of confectionery assestments they include
menu assessment,recipe assesments and product
assesments

MENU ASSESMENTS
The menu assessment that you may want to use will
include the following
 Grouping for every food and drink stuff you
introduce-daily,select carefully,ocassionally or
confectionery and high sugar content soft drinks.
 Urge for healthier alternatives.
 The overall percentage of
everyday,select,carefully,or confectionery on your
menu.
 Decreasing the amount of confessionary and high
sugar content soft drink options and increase the
amount of daily items on your menu.
 Advice on healthier options.
RECIPE ASSESMENTS
Your report will include the classifications recipe and will
bring about how to make the recipe healthier.You can
use favourite recipe and modify them.
PRODUCT ASSESTMENT
Here is where you assess the product if it is healthy for
your everyday menu.

BEEF SAMOSA
RECIPE
Filling
Ingredients Quantity
Minced meat 750grams
Onions 300grams
Pepper 8grams
Salt 8grams
Hot chilli 4grams
Fry onions with a little bit of fat
Add pepper,salts and chopped chillies
Add the minced meat and fry until it is cooked

DOUGH
Ingredients Quantity Percentage
Flour 500grams 100
Water 270grams 54
Make stiff dough of the ingredients scale piece of
100grams and round.
Pin out 15cm put oil and flour on top add more pieces
add pin out at 30cm
Put them on a hot plate or baking tray and bake in a
moderate oven.
After a short time the pieces are turned upside down and
the top one removed.Bake again and remove

PASTE
Water
Flour
Prepare porridge like substance to seal the samosa
Cut the dough piece in 4 quarters,fold them in a horn
shape
Fill with sufficient meat,close it and seal it again
No holes are allowed
Bake in oil of 180 decree celcious until ready
Yield 25
Weight 50

The method of assessment is carried out through

invigilating.Invigilitating is carried out to supervise the
learner during an examination or a practical.Where the
hygiene of the student is observed.The student is not
supposed to have ornaments during practicals .The
student should separate raw and cooked foods to
prevent contaminating cooked food.one should use safe
water and materials.food should cook at appropriate
length of time and appropriate temperature to kill germs
and pathogens.The external observation of the beef
samosa crust should be golden brown,no black spots
which indicates overcooking,no white spots which
indicates undercooking,no loose ends or holes through
which one can see the inner stuffing.
The internal observation of beef samosa the dough has
to be stiff and not soft, Too much dough will make lots of
tiny air pockets in the crust.