Cookery, Baking and Pastry Exam
Authored by JENA FATAGANI
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7 questions
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1.
OPEN ENDED QUESTION
5 sec • 1 pt
Perform the following competencies. Apply principles, guidelines and standard measurements.(Video Presentation)
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2.
OPEN ENDED QUESTION
5 sec • 1 pt
Apply from Farm to Fork Method in filming. Meaning from the main source of raw materials, then preparation, cooking and plating must be featured on the video.
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3.
OPEN ENDED QUESTION
5 sec • 1 pt
Apply Good Manufacturing Practices (GMP). Like wearing complete PPE.
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4.
OPEN ENDED QUESTION
5 sec • 1 pt
Evaluate outputs using rubrics. Evaluators must be featured on the video.
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5.
OPEN ENDED QUESTION
5 sec • 1 pt
Rubrics for Evaluation
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6.
OPEN ENDED QUESTION
5 sec • 1 pt
SCORING SHEET PARAMETERS %
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7.
OPEN ENDED QUESTION
5 sec • 1 pt
TASTE 20% COLOR 20% FLAVOR 20% GENERAL ACCEPTABILITY 20% PLATING & PRESENTATION 20% TOTAL 100%
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