COWEN HAMILTON SECONDARY

FOOD, NUTRITION AND HEALTH

PORTFOLIO ASSESSMENT SHEETS

TEACHER’S NAME: MRS. PACHECO

NAME OF STUDENT: ___________________

YEAR: 2017-2019
Name: _______________________________

Assessment on Breakfast

Instruction: Please answer all of the following questions

1. Write the meaning of the term breakfast.

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 2. Fill in the table that is below
FOOD 3 EXAMPLES OF EACH
Fruit

Oatmeal, cornmeal, sago

Protein
Sada roti, fried bake, muffins

Beverage

Name: _______________________________

Assessment on Breakfast

Instruction: Please answer all of the following questions

1. Why breakfast is considered the most important meals for the day?
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2. Write a heavy breakfast for your father who is a construction worker in the
space that is provided below.
METHODS OF COOKING ASSESSMENT
2. List the function of the following ingredients in cake making:
1. Flour-

2. Fat-

3. Sugar

4. Eggs

5. Flavouring-
Name:_______________________________

Assessment on Pastry Making

Instruction: Please answer all the questions

1. Differentiate between flaky, short crust and flaky pastry.

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2. State whether the following ingredients are True or False.

1. Eggs are a main ingredient in pastry making.

2. In short- crust pastry the flour is rolled 7 times.

3. The oven temperature is kept low while pastry is in the oven.

4. Pastry items can only be sweet.

5. Pastry is a dough made with flour, water and fat.

Name: _______________________________
Assessment on Bread Making

Instruction: Please answer all the questions

List the function of the following ingredients in yeast bread:

1. Flour-

2.Fat-

3. Sugar

4. Eggs

5. Flavouring-
Name:_______________________________

Assessment on Breakfast

Instruction: Please answer all the following questions

1. View the following picture and briefly complete the steps for making a loaf
of bread.
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2. List any 3 faults in bread making

Name: _______________________________
Assessment on Convenience Food

Instruction: Please answer all the questions

1. What are convenience foods?

2. State 2 advantages and 2 disadvantages of convenience food?

3. Give any 5 examples of convenience foods.

Name: _______________________________

Assessment on Convalescent Cookery

Instruction: Please answer all the questions

1. Who is a convalescent?

2. Give any 3 guidelines that should be followed in planning meals for

convalescents.

3. Plan a 2 course meal for your grandmother who is recovering from surgery
in the space below.
Name: _______________________________

Assessment on Batters

Instruction: Please answer all the questions

1. What is a batter?

2. State any 3 types of batter and give an example of each.

3. State the type of batter next to the following items:

a. Waffles-

b. Golden-bread muffins-

c. Saheena-
Name: _______________________________

Assessment on Sauces

Instruction: Please answer all the questions

1. What is a sauce?

2. Briefly describe the following sauces:

a. Pouring sauce-

b. Coating Sauce-

c. Binding Sauce-

3. Choose a suitable sauce accompaniment for the following dishes

1. Accra-

2. Baked Fish-

3. Toss Salad-
Name: _______________________________

Assessment on Soups

Instruction: Please answer all the questions

1. Define the term ‘soup’.

2. List any 2 type of soups and give an example of each.

3. list 3 guidelines for making soup

4. list 3 accompaniments that can be served with soups.

Name: _______________________________

Assessment on Vegetarian

Instruction: Please answer all the questions

1. list 3 type of vegetarians

2. State any 2 reasons a person might choose to become a vegetarian.

3. Plan a 3 course meal for your best friend who is a vegan in the space
provided below.
Name: _______________________________

Assessment on Multi mix principl

Instruction: Please answer all of the following questions

1. What is the multimix principle?

2. List the three principles used.

3. Plan and meal for any one of the principles listed above for a construction
worker .
Name: _______________________________

Assessment on Desserts

Instruction: Please answer all the questions

1. What is a dessert?

2. What is the role of desserts in the diet?

3. List any 3 types of desserts and give an example of each.

a
 APPETIZERS

Appetizers are finger foods usually served prior to a meal, or in between

mealtimes, and are also called hors d’oeuvres, antipasti, or starters. They may

range from the very simple to the very complex, depending on the occasion and the

time devoted to making them. Appetizers are a common accompaniment

to aperitifs, cocktails served prior to a meal.

At dinners, banquets and the like, appetizers may be served prior to a meal. This is

especially common at weddings, when it takes time for the wedding party and

guests to get to a reception after the marriage has taken place.

Name: _______________________________

Assessment on Appetizers

Instruction: Please answer all the questions

1. What is an appetizer?

2. Name any 2 qualities of a well-made appetizer.

3. List any 5 appetizers that will be suitable for your friend who is a vegan.
 Au Gratin

Gratin is a widespread culinary technique in which an ingredient is topped with a

browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin

originated in French cuisine and is usually prepared in a shallow dish of some kind.

A gratin is baked or cooked under an overhead grill or broiler to form a golden

crust on top and is traditionally served in its baking dish.

Au gratin is a French style of cooking where breadcrumbs and butter are

placed on top of a casserole of any type and browned under the broiler to

give the top a nice crunch. Cheese in this topping is not a requirement,

even if it is delicious. Cooks can make an au gratin dish without cheese

simply with breadcrumbs and dots of butter.

Name:_______________________________

Assessment on Au gratin

Instruction: Please answer all the questions

1. Briefly describe the term ‘Au gratin’.

2. List any 3 types of au gratin