Evidence Plan

Competency COOKERY NC II
standard:
Unit of PREPARE DESSERTS
competency:
Ways in which evidence will be collected:
[tick the column]

Demonstration &
Questioning
Interview

Written
The evidence must show that the trainee…
Clean, sanitize and prepare tools, utensils and
equipment based on the required task
Identify ingredients according to standard recipes,
recipes cards or enterprise requirements. 
Assemble ingredients according to quantity, type and
quality required.  

Prepare ingredients based on the required form and

time frame.   

Select, measure and weigh ingredients according to

recipe requirements.  

Select and use appropriate equipment in accordance

with manufacturers’ manual.  

Thaw frozen ingredients by following enterprise

procedure. 

Wash and clean necessary ingredients with clean

potable water.  

Use standard or enterprise recipes to produce a

variety of hot, cold and frozen desserts appropriate for  
variety of menus.
Produce range of sweet sauces to a desired
consistency and flavor.  

Prepare and taste sweets and desserts in accordance

with the required taste.  

Follow workplace safety and hygienic procedures

according to enterprise and legislated requirements. 
 Present desserts hygienically, logically and
sequentially within the required time frame.  
Decorate desserts creatively

Observe factors in plating dishes and presenting

desserts.  
Portion desserts according to enterprise standards
 

Present desserts in accordance with the enterprise

presentation techniques.   

Use accompaniments, garnishes and decorations to

enhance taste, texture and balance.   

Utilize quality trimmings and other leftovers

appropriately.  

Store desserts at the appropriate temperature and

under correct conditions to maintain quality,
freshness and customer appeal.
Select and use suitable packaging to preserve taste,
appearance and tasting characteristics.

Store suitable sweet sauces to retain desired quality

and characteristics.

Store desserts in accordance with FIFO operating

procedures and storage of desserts requirements.
NOTE: *Critical aspects of competency
 Table of Specification

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

1. Perform Mise en
Place 1 3 3 35%

2. Prepare a Variety
3 2 4 45%
of Sandwiches

3. Present a Variety
of Sandwiches 1 1 1 15%

4. Store Sandwiches 1 .05%

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.

1. These is/are standard toppings for burgers and hotdogs.

A. Cheese Spread

B. Butter

C. Mayonnaise

D. Ketchup and Mustard

2. It refers to ingredients mixed with salad dressing or mayonnaise.

A. Dry Fillings

B. Moist fillings

C. Spreads

D. All on the above

3. Which type of bread is named for its crescent shape, is a popular flaky,
buttery, golden pastry?

A. Bagels

B. Rye Bread

C. Croissant

D. White Bread

4. What food is typically consisting of vegetables, sliced cheese or meat,

placed on or between slices of bread?

A. Burgers

B. Sandwich

C. Pizza

D. All of the above

5. It is a type of equipment that consists of dual cooking surfaces makes

preparing simple, two- or three-ingredient sandwiches a lot faster than
using the stove.

A. Sandwich Maker
 B. Bread Toaster

C. Oven

D. All of the above.

COMPREHENSION

6. In 5S, SEISO means?

A. Cleaning even if things are NOT DIRTY

B. Maintaining the workplace in HIGH STANDARD housekeeping

C. ARRANGEMENT of necessary items in good order

D. TAKING OUT and disposing of unnecessary items

7. Which of the following is not true in softening the butter?

A. Letting it stand in room temperature for 1 hr.

B. Whipping in a mixer

C. Letting it stand in room temperature for half an hour

D. None of these

8. Which of the following should you not do in serving foods?

A. Hot food should be held at 60 °C or warmer.

B. Hot food should be held at less than 60°C.

C. Cold food should be held at 40 °F or colder.

D. Cold food should be held at 4.4 ºC or colder.

9. Which of the following should you do from leftovers?

A. Discard any food left out at room temperature for more than 2 hours

B. Use cooked leftovers within 7 days.

C. Reheat leftovers to 180 165 °F.

D. All of the above.

10. All of the following are included in the procedure for equipment, except?

A. When using electrical power equipment, always follow the

manufacturer’s instructions and recommendations.
 B. Never start a machine until you are sure all parts are in their proper
places.

C. Check all switches to see that they are on before plugging into the
outlet.

D. Never use any machine you have not been trained to use.

11. Which of the following statements exhibit hygienic food handling

practices?

A. Keeping raw meat, poultry, fish, and their juices away from other food.

B. Marinating meat and poultry in a covered dish in the refrigerator.

C. After cutting raw meats, wash cutting board, utensils, and

countertops with hot, soapy water.

D. All of the above.

12. In SEIRI, you need to?

A. arrange tools and equipment

B. taking out and disposing of unnecessary items

C. clean the tools

D. doing things spontaneously without having to be told

APPLICATION

13. Why do we need to follow 5S in your workplace?

A. it helps you on how items/equipment/tools are stored and how to

maintain.

B. for prolonging of materials/tools and equipment

C. for safety purposes of the employees

D. All of the above

14. This ingredients used for should be crisped and proportion to the size of
sandwich.

A. Poultry

B. Vegetables

C. Meats
 D.Breads

15. What should you do to avoid the danger of food-borne disease to

sandwiches made with mayonnaise?

A. Serve immediately

B. Serve after 2 hours

C. Place in the freezer

D. All of the above

II. TRUE or FALSE: Write T if the statement is true and correct and F if it is
not. Use a separate sheet of paper in answering.

16. Grills/ griddles are used to prepare simple, two or three

ingredient sandwiches.

17. Regular hot sandwiches may also contain items that are
not hot, such as slice of tomato or raw onion on a hamburger.

18. Good quality breads provide variety, texture, taste, bulk,

nutrients and eye appeal to sandwiches.

19. Condiments are the heart of the sandwich.

20. Never work while under the influence of drugs or alcohol,

as you are a hazard to yourself and your co-workers.
 ANSWER KEY (Written Key)

Multiple Choice:

1. D

2. B

3. C

4. B

5. A

6. A

7. A

8. B

9. A

10. C

11. D

12. B

13. A

14. B

15. A

TRUE or FALSE:

16. F

17. T

18. T

19. F

20. T
 Performance Test

Specific Instruction for the Candidate

Qualification COOKERY NCII

Unit of Competency Prepare Sandwiches

Title Preparing Sandwiches

1. 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:

 Perform Mise En Place

 Perform mise en place before performing the job

 Follow the procedure and ingredients prescribe in the recipe?

 Execute steps/procedures correctly?

2. The assessment shall be based on the units of competency in the

Training Regulations and the Evidence Plan and shall focus on the
following evidences below:
 Demonstration/observation with oral questioning
 Interview
 Written Test

The final assessment shall be the responsibility of your Accredited Assessor.

At the end of the assessment, your assessor will provide feedback on the
result of the assessment. The feedback shall indicate whether you are:

 COMPETENT

 NOT YET COMPETENT

 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 Variety Of Sandwiches

And Select Suitable Breads,
Fillings And Ingredients

OBSERVATION AND Please check to show evidence is

DEMONSTRATION demonstrated

CRITERIA
YES NO
Did you….
Use recommended PPE uniform during demonstration?
Perform mise en place before making sandwiches?
Select suitable bases from a range of bread types?
Did you select the proper tools, materials and equipment
in performing the job sheet?
Perform the entire task sheet required in this module?
Execute the steps/procedures correctly?
Follow proper food handling practices?
Observe and maintain workplace safety?
Observe factors in plating?

Satisfactory Not Satisfactory

Assessor’s Signiture Trainer’s Signature

QUESTIONING TOOL
Questions to probe the candidate’s underpinning Satisfactory
knowledge response
Extension/Reflection Questions Yes No
1. What is the first thing you do before you start working
with food?
 
Answer: Always wash hands with warm water and soap
for 20 seconds before and after handling food.
2. What do you think is the importance of performing mise
en place?
Answer: To be organized and prepared in the kitchen saves  
time and frustration
3. What is the importance of software application?

Answer: It perform specific personal, business, or scientific  

processing tasks, such as payroll, processing, human
resource management, or inventory management.
Safety Questions
4. When working in the kitchen, why do you need to  
always keep your mind on your work?

Answer: People who let their attention wander are a hazard

to themselves and others around them. Lack of interest,
personal problems, and distraction by others can all lead
to serious accidents in the kitchen.
5. When using electrical power equipment, what are the  
things that we should consider?

Answer: Always follow the manufacturer’s instructions

and recommendations. Do not wear rings, a wristwatch, or
a tie when operating electrical power equipment.
Contingency Questions
6. What will you do if there are foods left out at room  
temperature for more than two hours?

Answer: Discard any food left out at room temperature for

more than 2 hours
7. What will you do if your gas range is full of moist and  
spoiled on top?

Answer: Wipe a clean rag using salt and baking soda

8. What action do you take if chemical gets into your eye?  

Answer: Wash immediately with clear water

Job Role/Environment Questions  
9. How can you contribute for environmental safety in  
terms of cooking?

Answer: To put the waste in a proper waste disposal

10. How can you preserve the environmental safety in  

terms of cooking?

Answer: By selecting the right materials and equipment to

be used during the operation that cannot harm the
surroundings

11. 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  

12. 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.
13. Are you allowed to work while under the influence of  
drugs or alcohol?

Answer: No. Never work while under the influence of drugs

or alcohol, as you are a hazard to yourself and your co-
workers.

14. What do you need to do in order to provide safety in  

your workplace?
Answer: Keep your workplace clean and tidy (implement
5S).
15. What should you observe before, during and after  
laboratory work?
Answer: Be prepared for your work in the laboratory. Read
all procedures thoroughly before entering the laboratory.
Follow all written and verbal instructions carefully. If you
do not understand a direction or part of a procedure, ask
your trainer before proceeding with the activity. Labels and
equipment instructions must be read carefully before use.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Date:
Name of students/trainee:
Signature:
Inventory of Training Resources
Resources for presenting instruction

 Print Resources As per TR As per Remarks

Inventory

CBLM 25 Copies 18 Copies For

production

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 #1

______________________________

 Supplies and Materials As per TR As per Remarks

Inventory

Bread 400 pieces 399 pieces Incomplete

Mayonnaise 25 pieces 25 pieces Complete

Ground pork 20 pieces 20 pieces Complete

Ground Beef 1 box 1 box Complete

Ground Chicken 1 can 1 can Complete

Can of tuna 1 piece 1 piece Complete

Lettuce 1 lot 1 lot Complete

Tomato

Mustard Sauce

Vegetable oil

Olive oil

Ketchup
  Tools As per TR As per Remarks
Inventory

Pots and pans 10 pieces 10 pieces Complete

Bowls 10 pieces 9 pieces Incomplete

Plastic Wrap 10 pieces 10 pieces Complete

Aluminum foil 10 pieces 10 pieces Complete

Measuring cups 10 sets 10 sets Complete

Measuring spoons 10 pieces 10 pieces Complete

Weighing scales 10 pieces 10 pieces Complete

Tea towels 10 pieces 10 pieces Complete

Mixing bowls 5 pieces 5 pieces Complete

Plates 1 unit 1 unit Complete

Cups and saucers 1 set 1 set Complete

Table cloth 5 sets 5 sets Complete

Aprons 10 pieces 10 pieces Complete

Toque 5 pieces 5 pieces Complete

Spoon

Fork

 Equipment As per TR As per Remarks

Inventory

Gas range oven 26 units 26 units Complete

Microwave 10 10 Complete

Grills/Griddles 10 10 Complete

Deep fryers 10 10 Complete

Blenders 20 pieces 20 pieces Complete

Working tables 10 sets 10 sets Complete

Baine Marie 1 unit 1 unit Complete

Computer 10 units 10 units Complete

LCD Projector 10 units 10 units Complete

Whiteboard 2 units 2 units Complete

Slicers 1 1 Complete

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