Evidence Plan

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

Third party Report

Demonstration &
Observation &

Portfolio

Written
The evidence must show that the trainee…
 1.1 Prepared different types of sandwiches
using different types of breads and √ √
ingredients and preparation techniques
 1.2 Prepared a certain quantity of sandwiches
hygienically and within industry-realistic √ √
timeframes
 1.3 Presented sandwiches attractively using
suitable garnishes, condiments and service √ √
wares
 1.4 Stored sandwiches in accordance with
√ √ √
enterprise standard procedures
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NOTE: *Critical aspects of competency
 TABLE OF SPECIFICATION

Objectives/content No. of Knowledge Comprehension Application Total Percentag

area/topics days or number e of test
hours of items
Tools, equipment,
utensils needed in
3 10% 3 10% 4 10% 2 9 30%
preparing
sandwiches

Safework practices 2 3 3 6 20%

on using knives

Variety of 2 4 2 6 20%
sandwiches
Creative sandwich
presentation
techniques 3 4 2 3 9 30%

TOTAL 10 14 11 5 30 100%

Total
Percentage
 Written Test
A. Multiple Choice: Read the question carefully and choose the correct answer.

1. Is serrated on one side and smooth on the other, appearing somewhat like a
round spatula.
A. Sandwiches spatula
B. Cookie cutter
C. Plate
D. Glass
2. It use to cut sandwiches in different shapes like rectangles, triangles and circle.
A. Spatula
B. Rubber scraper
C. Scissors
D. cookie cutter
3. Use to shape dough or to form, such as angel, a pumpkin, stat, a tree, or a snowman.
A. Glass
B. Pork
C. Cookie cutter
D. knife
4. Enumerate at least 3 equipment needed in preparing sandwiches.
1.
2.
3.
5. In kitchen tools which has rough surfaces that you use for cutting food into very small.
A. Mixer
B. Cup
C. Measuring tool
D. Grater
6. also known as the butter spreader and it should always be kept on the bread plate.
A. Butcher knife
B. Oven
C. Butter Knife
D. Grater
7. A chamber used for cooking heating, baking and grilling food.
A. Electric washing machine
B. Electric fan
C. Oven
D. Griller
8. Good for far more than just boiling or poaching eggs, soup, oatmeal. Pasta and
more all depend on an even heating.
A. Saucepan
B. Mid-sized saucepan
C. slotted spoon
D. cup
9. a key when lowering and lifting eggs carefully into a pot.
A. Knife
B. Roomy Slotted spoon
C. Plate
D. Bowl
10. A key for making sure your fried eggs slide right off onto your plate.
A. Mixing bowl
B. Electric mixer
C. Nonstick pan.
D. Measuring spoon.

Direction : Matching Type

Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory