Evidence Plan

Competency standard: COOKERY NC II

Unit of competency: Prepare Appetizer

Ways in which evidence will be collected:

[tick the column]

Demonstration
&Questioning
Observation/
Written Test
The evidence must show that the trainee can…

Cleaning, sanitizing and preparing tools, utensils

and equipment based on the required tasks √ √

Identifying ingredients correctly, according to

standard recipes, or enterprise requirements √ √

Assembling ingredients according to correct

sequence, quality and specifications required √ √

Preparing ingredients are prepare based on the

required form and time frame √

Thawing frozen ingredients following enterprise

procedures. √ √

Washing where necessary, raw ingredients with clean

potable water. √ √

Selecting and using correct equipment in the

production of appetizers √ √

Producing appetizers in accordance with enterprise

standards √

Correcting, selecting and preparing glazes are where

required √ √

Utilizing quality trimmings and other leftovers where

and when appropriate √

Preparing appetizers using sanitary practices √

Tasting and seasoning appetizers are in accordance
with the required taste of the dishes √

Following workplace safety and hygienic procedures

according to enterprise and legal requirements √ √

Presenting and storing variety of cheese according to √

enterprise standard
Presenting appetizers attractively according to
enterprise standards √

Presenting appetizers using sanitary practices √

Selecting suitable plate according to enterprise
standards √

Observing factors in plating dishes in presenting

appetizers √ √

Utilizing quality trimmings and other leftovers where

and when appropriate √

Keeping appetizers in appropriate conditions based

on enterprise procedures √

Using and storing required food storage containers in

proper temperatures to maintain freshness, quality and √
taste
Preparing variety of appetizers from different recipes* √
Preparing variety of appetizers within a specific
timeframes* √

Presenting appetizers attractively and creatively* √

Storing appetizers in accordance with enterprise
standards* √ √

Following safety and hygienic practices in handling

food, tools and equipment* √

Explain historical development and current trends in

√
the preparation and presentation of appetizers
Identify common cooking terms on appetizers which
√
are used in the industry
Follow safe work practices on using kitchen
√
equipment and tools
Follow principles and practices of hygiene and
sanitary practices √

Follow logical and time efficient work flow

√ √
Identify cheese variety, storing and handling √
Present attractive presentation techniques for
appetizers
Present attractive presentation techniques for
appetizers
Demonstrate preparation of dishes for customers
 Instruction for Demonstration

Specific Instruction for the Candidate

Qualification COOKERY NCII

Unit of Competency Prepare Appetizer

General Instruction:

Given the following equipment, you should be able perform Clean and
maintain kitchen premises, prepare stocks, sauces and soups , prepare
appetizers, prepare salads and dressing, prepare sandwiches, prepare meat
dishes, prepare vegetables dishes, prepare egg dishes, prepare starch
dishes, prepare poultry and game dishes, prepare seafood dishes, Prepare
desserts, package prepared food based on standards in 6 hours.

Specific Instruction:

1. Using the necessary tools, materials, equipment and facility provided

to you, you are required to provide room services in accordance with
the set performance criteria in the Evidence Plan.

2. Check the materials and equipment provided to you before

starting the demonstration.

3. The assessment shall be based on the Unit of Competency in the

Training Regulations. Evidences shall be gathered through
Demonstration and Oral Questioning.

4. At the end of the assessment, the assessor shall give you feedback
on the result of the assessment. The feedback shall indicate whether
you are:

󠅞Competent Not yet Competent

 Instruction for Demonstration

Specific Instruction for the Competency Assessor

Qualification COOKERY NCII

Unit of Competency Prepare Appetizer

General Instruction:

Given the following equipment, you should be able perform Clean and
maintain kitchen premises, prepare stocks, sauces and soups , prepare
appetizers, prepare salads and dressing, prepare sandwiches, prepare meat
dishes, prepare vegetables dishes, prepare egg dishes, prepare starch
dishes, prepare poultry and game dishes, prepare seafood dishes, Prepare
desserts, package prepared food based on standards in 6 hours.

 Prepare the following to perform the competency on Prepare

Appetizer

 Work Area

- Fully equipped Cookery Area

 Materials

- Refers to attached list

 Tools

- Refers to attached list

 Equipment

- Refers to attached list

1. Assessment is taken from the unit of competency from the Training

Regulations and the Evidence Plan

1. The demonstration with questioning will be undertaken in 2 hours.

Instruct the candidate that assessment will be undertaken while tasks
are being performed. Refer to the “Specific Instruction for the Candidate”
for the sequence of tasks and questions for the candidate. Ask the
candidate a representative selection from the oral questions attached.
Rate the candidate’s responses to the questions.

2. The final assessment shall be your responsibility as the accredited

assessor.
3. At the end of the assessment, you shall provide the candidate a
feedback on the assessment results. The feedback shall indicate
whether the candidate is:

c. Competent

d. Not yet Competent

 Regulations and the Evidence Plan

1. The demonstration with questioning will be undertaken in 2 hours.

Instruct the candidate that assessment will be undertaken while tasks
are being performed. Refer to the “Specific Instruction for the Candidate”
for the sequence of tasks and questions for the candidate. Ask the
candidate a representative selection from the oral questions attached.
Rate the candidate’s responses to the questions.

2. The final assessment shall be your responsibility as the accredited

assessor.

3. At the end of the assessment, you shall provide the candidate a

feedback on the assessment results. The feedback shall indicate
whether the candidate is:

c. Competent

d. Not yet Competent

 SUPPLIES MATERIALS, TOOLS AND EQUIPMENT
SUPPLIES TOOLS EQUIPMENT

MEAT Chef’s knife Electric fan

Beef Boning knife First aid cabinet

Filing cabinet
Pork Oysters knife
compartment Layers
Lamb/mutton Cleaver knife TV
Veal Tenderizer, medium, small Video player
POULTRY Skimmer, fine Fire extinguisher
Chicken Wire skimmer, small Emergency light
directional signage/s for each
Duck Skimmers, spider
rooms
Turkey Strainer,small,fine air condition
Pigeon, etc. Siever,small telephones
computers with internet
SEAFOOD Strainer, medium fine
connection
Fish Turner,3” x 6” Fax machine
Shellfish Spatula LCD
LABORATORY
Crustacean Wooden spoon
EQUIPMENTS
PERISHABLES Parisienne spoon Air conditioner
Vegetables Zester Fire extinguisher
Fruits Piping bag Emergency light
Combination of broiler and
Dairy products Pastry tubes
griddle - small
Processed food Strainer Chinois,small Exhaust hood
DRY GOODS Dish washing machine
Strainer Chinois, medium
(GROCERIES) (optional
Sauces Funnel, small Blender machine
Pressure cooker medium
Spices and herbs Funnel, medium
Salamander, griller
Seasoning Measuring spoon Braising pan - medium
Canned fruits Tongs, 8 inches Meat slicer - small

Canned vegetables Tongs, 12 inches Meat chopper machine

Preparation table with sink &
Noodles Measuring cup
shelves (approx. 45x28’’)
 Bain Marie – table w/4
Pasta Measuring urn
compartments
Rice Ice cream scoop Working s/s table (fabricated)
Flour Cheese Cloth Condiment cabinet
Washing sink tables w/3
Sugar Serving spoon
compartments
Beans Pepper and salt mill Soak sink, optional
Canned fruits Weighing scale, 5 kgs Utility shelving
Stainless steel rack (5
Canned vegetables Weighing scale, 1000 grams
shelves
Noodles Apple corer Utility cart
Wire whisk, small Floor mops
Wire whisk, medium Mop Squeezer
Wire whisk, heavy duty Broom (tambo)
Can opener Dust pan
Kitchen scissors Garbage bin (4 gals.)
Soup Ladle, 3 oz Liquid soap dispenser
Soup Ladle, 6 oz Paper towel dispenser
Soup Ladle, 8 oz Reach-in freezer
Soup Ladle, 12 oz Reach-in refrigerator
Kitchen spoon 4 burner gas range w/ oven
Kitchen spoon, slotted Stock pan burner
Kitchen fork
Carving fork
Pocket/pin thermometer
Peelers
Stock pot, large
Frying pan, small
Frying pan, medium
Frying pan, large
 Colander, small
Colander, medium
Cutting board
Fish poacher, medium
Casserole, small
Casserole, medium
Wok, small
Wok, medium
Double Boiler, medium
Paellara
Glass rack
Soup cup rack
Plate rack
Baking tray, small
Utility tray, stainless
Roasting pan

Work Area

Laboratory And/or Lecture Learning Resource Center Equipment Circulation Area

Area 15 sq. m. 36 sq. m.
(40 sq. m).x2
Storage Area

`The quantity of tools, materials, equipment to be used for the conduct

of assessment shall depend on the number of candidates. The most important
consideration is to make sure that tools and equipment are adequately provided
to all candidates when needed.
 DEMONSTRATION CHECKLIST

Trainee’s 󠅞Name

Trainer’s 󠅞Name:
Competency Assessment: Prepare Appetizers
Qualification: Cookery NC II
Date of assessment:
Time of assessment: 8:00am- 5:00pm
Instructions for demonstration

General Instruction:

Given the following equipment, you should be able perform Clean and maintain kitchen premises,
prepare stocks, sauces and soups , prepare appetizers, prepare salads and dressing, prepare
sandwiches, prepare meat dishes, prepare vegetables dishes, prepare egg dishes, prepare starch
dishes, prepare poultry and game dishes, prepare seafood dishes, Prepare desserts, package
prepared food based on standards in 6 hours.

Materials/Tools and Equipment

 French loaf
 apricot jam
 Daisy Cottage Cheese
 Ginger
 Chives
 Daisy Cottage Cheese
 Chopping board
OBSERVATION to show if evidence
is demonstrated

During the demonstration of skills, did the student: Yes No

 Correct equipment are selected and used in the

production of appetizers
 Appetizers are produced in accordance with enterprise
standards
 Quality trimmings and other leftovers are utilized where
and when appropriate
 Appetizers are prepared, using sanitary practices

 Workplace safety and hygienic procedures are followed

according to enterprise and legal requirements
 Appetizers are presented attractively according to
enterprise standards
 Factors in plating dishes are observed in presenting
appetizers
 Prepared a variety of appetizers from different recipes

 Prepared a variety of appetizers within a specific timeframes

  Presented appetizers attractively and creatively

 Stored appetizers in accordance with enterprise

standards
 Factors in plating dishes are observed in presenting
appetizers
 Prepared a variety of appetizers from different recipes

 Prepared a variety of appetizers within a specific timeframes

 Presented appetizers attractively and creatively

 Stored appetizers in accordance with enterprise

standards
The student’s demonstration was:
Satisfactory  Not Satisfactory 
 QUESTIONING TOOLS

Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Why is it important to follow standard preparation for
appetizer?  

2. Why is it important to consider factors in preparing

appetizer?  
Safety Questions
3. Why do we need to observed Occupational safety and health  
(OSH) in our work place?
4. What is PPE? Why it is important?  
Contingency Questions
5. Upon accident on fire in the work area what do you need to  
do?
6. What are the ways to execute if accident Occurs for electrical  
safety?
Job Role/Environment Questions  
7. Why is it important to know how to use a fire extinguisher?  
8. How will you make the working area safe and free from other  
hazards?
Rules and Regulations  
9. As a trainee, how to abide with the establishment work area  
policies?
10. Why there’s a need for us to follow set rules or regulations of  
the company?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
 POSSIBLE ANSWERS FOR QUESTIONING TOOL
Answers to questions to 󠅞probe 󠅞the 󠅞candidate’s 󠅞underpinning 󠅞 Satisfactory
knowledge response
Extension/Reflection Questions Yes No
1. Appetizers are the foreplay of meals. Great appetizers get you
in the mood, they get you excited about what else lays in store  
for you.
2.Appetizers are the first food that is used to us give an idea
 
about the main course
 
Safety Questions
3. Health and safety is the key factor for all the industries in  
order to promote the wellness of both employers.
4. Personal protective equipment is protective clothing, helmets,  
goggles, or other garments or equipment designed to protect the
wearer’s body from injury or infection.
Contingency Questions
5. On discovering a fire in the work area, raise the alarm by  
shouting FIRE! (To alert anyone in the immediate vicinity) and
then activate the nearest push-glass fire alarm call-point (small
red box, close to major exits.
6. Don’t plug a bunch of stuff into one outlet or extension cord. It  
could damage the electrical system in your house or even cause a
fire.
Job Role/Environment Questions
7. Fire extinguishers are extremely important as they are the  
most commonly used for of fire protection.
8. Provide clear work instructions. Make sure that all safety  
instructions are clear and understood.
Rules and Regulations
9. As a trainee, you should keep the rules as general as possible,  
to give yourself as much flexibility as possible in enforcing
them.
10. Rules and procedures are one thing which makes a company.  
After the manpower, it is the rules which define what type
and how the culture of the company goes.
The 󠅞candidate’s 󠅞underpinning 󠅞  Satisfactory  Not
knowledge was: Satisfactory


Trainee’s Signature: Assessor’s Signature:

 TABLE OF SPECIFICATION

# of
Objectives/Content Knowledge Comprehension Application items/
area/Topics (20%) (30%) (50%) % of
test

Factors in plating (2)5% (4)10% (6)15% 12/30%

appetizers

OHS requirements
(2)5% (2)5% (2)5% 6/15%

Attractive presentation
(4)10% (6)15% 14/35%
techniques for appetizers (4)10%

Waste minimization
techniques and
environmental (2)5% (4)10% (2)5% 8/20%
considerations in specific
relation to appetizers
40/100
TOTAL (10)25% (14)35% (16)40%
%
 PREPARE APPETIZER CORE COMPETENCY –
COOKERY NC II

Objective:
This institutional valuation tool package is designed to determine the
knowledge, skills and attitude obtained by the trainees who have completed
the training program for the Core Competency Prepare Appetizer of Cookery
NC II.
Item Specification:
The institutional evaluation for Present a range of appetizers consists of
Multiple Choice, True and False and Enumeration type written test

Type of Test No. of Items

Multiple Choice 10
True or False 10
Enumeration 10
Total No. of Items 30

General Instructions:
1. Read the directions CAREFULLY.
2. DO NOT WRITE anything or TEAR this test questionnaire. Write your
answers on the answer sheet provided. Use capital letter only.
3. Do not forget to write your name. STRICTLY NO ERASURE.
4. You have 45 minutes to answer the test. If there is a question to be
raised, it must be addressed directly at your facilitator.
5. If you finish answering the test earlier, REVIEW and PASS.
 A. Multiple Choice:
Direction: encircle the letter that corresponds to your answer.

1. A is a type of hors’ deouvre, a small, prepared and usually

decorative food.
a. Canapé b. cocktail c. pastry d. garnish
2. Which of the following parts of an egg is produced by the oviduct and
consists of four alternating layers of thick and thin consistencies?
a. Air cell b. albumen c. chalaza d. yolk
3. Which of the following vitamins is found in eggs?
a. B1 b. C c. D d. K
4. Which of the following market forms of eggs is seldom used in cooking?
a. Dried egg b. fress egg c. frozen egg d. shelled egg
5. What is your primary consideration when storing goods?
a. Expiration date b. fragility c. quantity d. size
6. What cookery method is used for a matured poultry?
a. Boiling b. frying c. roasting d. stewing
7. What factor affects the poultry meat’s tenderness and juiciness?
a. age b. cookery c. cuts d. sex
8. What is the flavor component of vegetables which gives strong flavor
and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and
broccoli?
a. Flavonoids b. glutamic acid c. sugar d. sulfur
9. Which of the following vegetables is cooked uncovered?
a. Fruit vegetables
b. green vegetables
c. roots and tubers
d. yellow vegetables
10. Which of the following is a cooking method suited to fat fish?
a. Baking b. boiling c. deep frying d. sueteing

B. True or False
Direction: Write T if the statement is True and F if the statement is False.
1. The rules of good menu balance also apply to plating.
2. Two or more colors on the plate are usually more interesting than one.
Garnish is also important.
3. one of the factors to consider when balancing colors, shapes, and
texture on the plate
4. The slices or serving portions should not be arranged artistically.
5. The garnish should be artistically done in proportion to the cut slices.
6. Attractive platter presentation may be made on silver or other metals,
on mirrors, chinaware, plastic ware, wood, or any other materials provided
they are presentable and suitable for food.
7. Balance the portion sizes of the various items on the plate apply logical
balance of portions.
8. A simple design is best.
9. The food should not be easy to handle and serve, so that one portion
can be removed without ruining the arrangement.
 10. Good design makes your eyes move across the platter following
the lines you have set up. It could be arranged in rows or line

C. Enumeration: enumerate the following

1-8. what are the 8 Principles in designing the plater.

9.10 Centerpiece or grosse piece (gross pyess).
 ANSWER KEY
A. Multiple Choice

1. A
2. B
3. D
4. C
5. A
6. D
7. A
 8. D
9. B
10. A

B. True or False
1. T
2. T
3. T
4. F
5. T
6. T
7. T
8. T
9. F
10. T

C. Enumeration

1. Plan ahead.
2. Get movement into your design.
3. Give designs a focal point.
4. Keep them in proportion.
5. Make the garnish count.
6. Don’t drown every plate in sauce or gravy.
7. Keep it simple.
8. Let the guest see the best side of everything.
9. The slices or serving portions should be arranged artistically.
10. The garnish should be artistically done in proportion to the cut
slices.