Cookery, Baking and Pastry Exam

Cookery, Baking and Pastry Exam

University

7 Qs

quiz-placeholder

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Cookery, Baking and Pastry Exam

Cookery, Baking and Pastry Exam

Assessment

Quiz

Other

University

Hard

Created by

JENA FATAGANI

FREE Resource

7 questions

Show all answers

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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OFF