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HOME ECONOMICS EDUCATION

CSEC- SCHOOL BASED ASSESSMENT

FOOD, NUTRITION AND HEALTH

YEAR 2 TERM 2

ASSIGNMENT # 3

ASSESSMENT PLAN

FOR 2018 -2020

Assignment 3 is aligned to Prepare Egg Dishes in the CVQ (THHCFP0641A) Commercial Food Preparation
Cookery (CCTHH10309) Level I Regional Occupational Standards. Clean and Maintain Premises
(THHCFP0251A) and Present Food (THHCFP0231A) may also be assessed with this assignment.

Candidate: _______________________ Assessor: ____________________________

Elements:

Work Activities Assessment Methods

 Practical Demonstration
Demonstrate the versatility of eggs by preparing and  Oral questioning
serving the following dishes:  Direct Observation
 Final Product evaluation
 Egg custard
 Trifle (with custard)
 Shirred eggs
 Stuffed / Deviled eggs

Underpinning Knowledge and Skills Range

• organisational skills and teamwork The ability to:
• select ingredients and accompaniments
• safe work practices in relation to kitchen
• prepare egg dishes
operation
• select and apply appropriate accompaniments
• nutritional value of eggs
• present a variety of egg dishes
• culinary terms commonly used in the
• use eggs in a variety of ways including but
preparation of egg dishes
not limited to aerating, binding, setting,
• principles and practices of hygiene in
coating, enriching, emulsifying, glazing,
handling egg and preparing egg dishes
clarifying, garnishing and thickening
• logical and time efficient work flow
• store fresh and processed eggs
• receiving, storing eggs
• precautions in storing egg dishes
• causes and prevention of cross
•some common egg dish recipes
contamination
• basic ideas relating to costing of dishes,

TASK SKILLS TASK MANAGEMENT SKILLS

Candidate has to… Prepare/ organize/ co-ordinate by…

 Interpret activity
 Follow health and safety requirements  Interpret and plan activity

 Select the necessary tools, equipment and materials
 Weigh and measure ingredients
 Demonstrate appropriate ways of preparing eggs
 Apply safety procedures
 Present dishes attractively
 Using suitable garnishes and service ware
 Store dishes to maintain freshness and quality
CONTINGENCY MANAGEMENT SKILLS
What if…?
 The appropriate utensil is not available to prepare egg
dishes
Candidate Signature:_________________________
Assessor Signature:_________________________
Internal Verifier Signature:____________________
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 Select tools, equipment and materials
 Apply health and safety procedures
 Organize work station
 Work in a logical and sequential manner within the
required time frame
 Present and serve dishes at the correct temperature
 Perform all necessary housekeeping
EMPLOYABILITY/ JOB ROLE/ ENVIRONMENT
SKILLS
The candidate can :
 Collect, analyze and organize information (research
and present recipes)
 Communication (communicate with supervisor)
 Plan and organize activity (tools, equipment,
materials)
 Use mathematical ideas and techniques (weighing,
measuring, portioning)
 Solve problems (as they arise)
 Technology skills (use of blender, cooking
equipment, chopper, knives)
Date:___________________________
Date____________________________
Date____________________________
 3

Guidelines for Food, Nutrition and Health SBA

Candidates are permitted to use one custard mixture and share it between egg custard and trifle

Candidates are permitted to vary the basic egg custard mixture such as caramel custard

Shirred Eggs are also known as Baked Eggs. The dish is prepared and baked in a flat-bottomed
dish. Candidates are permitted to use their creativity in varying the ingredients that are used to
prepare the dish.

Stuffed/ Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a
paste made from the egg yolks mixed with other ingredients. Candidates are permitted to use
their creativity in varying the ingredients that are used to prepare the dish.

Candidates are encouraged to adhere to safety rules in food preparation. Hot foods are served
hot and cold food served cold.

Foods must be appropriately garnished/ decorated for service.