DEMONSTRATION CHECKLIST
Candidate name:
Assessor name: MILANNIE M. ABULAG
Qualification: TM 1
Unit Competency: Prepare and Cookery Egg Dishes
Date of assessment:
Time of assessment:
Instructions for demonstration:
Given the necessary materials, tools and equipment, in _____hour, the
candidate must be able to _________________________.
Materials and equipment:
Cite the resources needed.
OBSERVATION to show if
evidence is
demonstrated
During the demonstration of skills, the
Yes No N/A
candidate:
Clean, sanitize and prepare tools, utensils and
equipment based on the required tasks.
Identify ingredients correctly, according to
standard recipes, recipe cards or enterprise
requirements
Assemble ingredients according to correct quantity,
type and quality required
Prepare ingredients based on the required form
and time frame
Thaw frozen ingredients following enterprise
procedures.
Wash raw ingredients are washed with clean
potable water.
Prepare variety of egg dishes according to standard
recipes using a range of cooking methods
Cook eggs based on clients requirements
Select and prepare sauces and accompaniments
specific to egg preparations
Taste and season cooked dishes in accordance with
the required taste of the dishes
Follow workplace safety and hygienic procedures
according to enterprise and legal requirements
Date Compiled: Document No. CNHS-CBLM-
September 3, 2025 COOKERY -01
CBLM in TM 1 on Date Revised: Issued by:
Prepare and Cook September 3, 2025 Page 1 of
Egg Dishes Compiled by:
Milannie M. Abulag
Revision # 0
Select suitable plates according to enterprise
standards
Present eggs hygienically and attractively using
suitable garnishes and side dishes sequentially
within the required timeframe
Observe factors in plating dishes in presenting egg
dishes
Store fresh and processed eggs at the correct
temperature
Maintain optimum freshness and quality
maintained in accordance with enterprise storing
techniques and procedures
Utilize quality trimmings and other leftovers where
and when appropriate
Store egg in accordance with FIFO operating
procedures and storage of egg requirements
The candidate’s demonstration was:
Satisfactory Not Satisfactory
Date Compiled: Document No. CNHS-CBLM-
September 3, 2025 COOKERY -01
CBLM in TM 1 on Date Revised: Issued by:
Prepare and Cook September 3, 2025 Page 2 of
Egg Dishes Compiled by:
Milannie M. Abulag
Revision # 0
