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    Sag-Cookery NC Ii PDF

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    Arayaskillsdevt Institutecorp
    This document contains three self-assessment guides for a Cookery NC II qualification. Each section covers the key tasks and skills required for preparing: 1) hot meals, 2) cold meals, and 3) sweets. Candidates are asked to check "Yes" or "No" to indicate whether they feel competent in each task. Some of the frequent tasks covered include cleaning equipment, following food safety and hygiene procedures, selecting and preparing ingredients, using appropriate cooking methods, plating foods, packaging and storing foods properly. Upon completion, candidates sign to agree to skills assessment for professional development purposes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sag-Cookery NC Ii PDF

    Uploaded by

    Arayaskillsdevt Institutecorp
    177 views6 pages
    This document contains three self-assessment guides for a Cookery NC II qualification. Each section covers the key tasks and skills required for preparing: 1) hot meals, 2) cold meals, and 3) sweets. Candidates are asked to check "Yes" or "No" to indicate whether they feel competent in each task. Some of the frequent tasks covered include cleaning equipment, following food safety and hygiene procedures, selecting and preparing ingredients, using appropriate cooking methods, plating foods, packaging and storing foods properly. Upon completion, candidates sign to agree to skills assessment for professional development purposes.

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    SAG-COOKERY NC II.pdf

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    This document contains three self-assessment guides for a Cookery NC II qualification. Each section covers the key tasks and skills required for preparing: 1) hot meals, 2) cold meals, and 3) sweets. Candidates are asked to check "Yes" or "No" to indicate whether they feel competent in each task. Some of the frequent tasks covered include cleaning equipment, following food safety and hygiene procedures, selecting and preparing ingredients, using appropriate cooking methods, plating foods, packaging and storing foods properly. Upon completion, candidates sign to agree to skills assessment for professional development purposes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    177 views6 pages

    Sag-Cookery NC Ii PDF

    Uploaded by

    Arayaskillsdevt Institutecorp
    This document contains three self-assessment guides for a Cookery NC II qualification. Each section covers the key tasks and skills required for preparing: 1) hot meals, 2) cold meals, and 3) sweets. Candidates are asked to check "Yes" or "No" to indicate whether they feel competent in each task. Some of the frequent tasks covered include cleaning equipment, following food safety and hygiene procedures, selecting and preparing ingredients, using appropriate cooking methods, plating foods, packaging and storing foods properly. Upon completion, candidates sign to agree to skills assessment for professional development purposes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    TESDA SOP-CAC0-FO1

    Reference. No.

    SELF-ASSESSMENT GUIDE

    Qualification COOKERY NC II

    COC 1 : PREPARE AND COOK HOT MEALS

    Instruction:
     Read each of the questions in the left-hand column of the chart.
     Place a check in the appropriate box opposite each question to indicate your
    answer.

    Can I? YES NO

    PREPARE AND COOK HOT MEALS

     Gather, check tools and equipment needed

     Clean and/or sanitize kitchen equipment and utensils*

     Store and stack cleaned equipment and utensils

     Follow cleaning schedules

     Use appropriate chemicals and equipment in cleaning and maintaining


    kitchen premises, tools and equipment*

     Check, record and label supplies

     Gather, Identify and select ingredients as per required menu items *

     Prepare ingredients and flavoring agents as per required menu items*

     Select and assemble ingredients to produce varieties of soups, stocks


    and sauces*
     Select primary, secondary and portioned cuts of Protein; pork, lamb,
    beef, veal and seafood*

     Identify and use appropriate cooking methods*

     Organize and prepare food items according to menu requirements*

     Cook menu items as required*

     Arrange sauces and garnishes*

    TRSCOK212-0415 6
    Cookery NC II
     Plate and present food*

     Select packaging materials for foodstuffs

     Adapt appropriate packaging procedures*

     Store food in appropriate condition*

     Follow workplace safety and hygiene procedures\*

     Perform first aid procedure in the event of accident

    I agree to undertake assessment in the knowledge that information gathered will only be
    used for professional development purposes and can only be accessed by concerned
    assessment personnel and my manager/supervisor.
    Candidate’s Name & Signature:

    Date:

    TRSCOK212-0415 6
    Cookery NC II
    TESDA SOP-CAC0-FO1
    Reference. No.

    SELF-ASSESSMENT GUIDE

    Qualification COOKERY NC II

    COC 2 : PREPARE COLD MEALS

    Instruction:
     Read each of the questions in the left-hand column of the chart.
     Place a check in the appropriate box opposite each question to indicate your
    answer.

    Can I? YES NO

    PREPARE COLD MEALS

     Clean and/or sanitize kitchen equipment and utensils*

     Store and stack cleaned equipment and utensils

     Follow cleaning schedules

     Use appropriate chemicals and equipment in cleaning and


    maintaining kitchen premises, tools and equipment*

     Select and assemble tools and equipment*

     Inspect tools and equipment*

     Rotate and move supplies

     Check, record and label supplies

     Identify and select ingredients as per required menu items *

     Prepare variety of sandwich types*

     Select suitable bases from a range of bread type*


     Prepare appetizers and salads with suitable sauces and
    dressings*
     Utilize quality trimmings or other left over
     Select and prepare variety of vegetables, fruits and starch
    food according to recipes*

    TRSCOK212-0415 6
    Cookery NC II
     Select and prepare variety of cold dishes according to recipe
    requirements*
     Identify and use appropriate cooking methods*
     Organize and prepare food items according to menu
    requirements*
     Plate and present food*

     Select packaging materials for foodstuffs

     Adapt appropriate packaging procedures*

     Store food in appropriate condition*

     Minimize wastage through purchases*

     Follow workplace safety and hygiene procedures*

     Perform first aid procedures in the event of accident

     Prepare reports

     Coordinate end of service procedures

    I agree to undertake assessment in the knowledge that information gathered will only be
    used for professional development purposes and can only be accessed by concerned
    assessment personnel and my manager/supervisor.
    Candidate’s Name & Signature:

    Date:

    TRSCOK212-0415 6
    Cookery NC II
    TESDA SOP-CAC0-FO1
    Reference. No.

    SELF-ASSESSMENT GUIDE

    Qualification COOKERY NC II

    COC 3 : PREPARE SWEETS

    Instruction:
     Read each of the questions in the left-hand column of the chart.
     Place a check in the appropriate box opposite each question to indicate your
    answer.

    Can I? YES NO

    PREPARE SWEETS
     Select and use chemicals and clean potable water for
    cleaning and/or sanitizing kitchen equipment, utensils, and
    working surfaces according to manufacturer’s instructions
     Store or stack clean equipment, supplies and utensils safely
    in the designated place in accordance with manufacturer’s
    instructions
     Assemble and disassemble cleaning equipment safely
     Follow cleaning schedules based on enterprise procedures
     Clean and/or sanitize walls, floors, shelves and working
    surfaces without causing damage to health or property
     Follow first aid procedures if an accident happens
     Sort and dispose waste according to sanitary regulations,
    enterprise practices and standard procedures *
     Dispose cleaning chemicals safely according to standard
    procedures*
     Demonstrate sanitizing procedures and techniques*
     Use ingredients and flavoring agents according to standard
    recipes defined by the enterprise

     Identify ingredients according to standard recipes, recipe


    card 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

    TRSCOK212-0415 6
    Cookery NC II
     Thaw frozen ingredients following enterprise procedures
     Observe factors in plating dishes in presenting cold dessert
     Produce a variety of hot, cold and frozen desserts,
    appropriate for a variety of menus *
     Produce sweet sauces to a desired consistency and flavor*
     Taste prepare desserts and sweets in accordance with the
    required taste
     Present dessert hygienically, logically and sequentially within
    the required timeframe, and decorated creatively
     Plate and portion desserts according to enterprise standards

     Store dessert at the appropriate temperature and correct


    conditions to maintain quality, freshness and customer
    appeal
     Select and use suitable packaging to preserve taste,
    appearance and tasting characteristics
     Select quality of packaging materials in accordance with
    enterprise standards
     Observe environmental requirements for food packaging
     Package food in compliance with sanitary occupational
    health and safety and local health regulations requirements
     Label food according to industry standards

    I agree to undertake assessment in the knowledge that information gathered will only be
    used for professional development purposes and can only be accessed by concerned
    assessment personnel and my manager/supervisor.
    Candidate’s Name & Signature:

    Date:

    TRSCOK212-0415 6
    Cookery NC II

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