Answer Sheet

Cookery NC II

NAME:
The COOKERY NC II Qualification consists of competencies that a person must achieve to
clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and
beverage service facilities
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and
Restaurant)

The Units of Competency comprising this Qualification include the following:

BASIC COMPETENCIES
Participate in workplace communication
Work in a team environment
Practice career professionalism
Practice occupational health and safety procedures

COMMON COMPETENCIES
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service

CORE COMPETENCIES
Clean and maintain kitchen premises
Prepare stocks, sauces and soups
Prepare appetizers
Prepare salads and dressing
Prepare sandwiches
Prepare meat dishes
Prepare vegetables dishes
Prepare egg dishes
Prepare starch dishes
Prepare poultry and game dishes
Prepare seafood dishes
Prepare desserts
Package prepared food

A person who has achieved this Qualification is competent to be

Employed in any of the following positions in the Garde Manger, Pastry or in
the Hot Kitchen Section as:
Cook or Commis
Assistant Cook
 Basic Competency Activity

Essay
5 points each

1. Explain Participate in workplace communication?

2. Explain Work in team environment?

3. Explain Practice career professionalism?

4. Explain Practice OHS procedures?

 Common Competency Activity
Essay
5points each

1. As a student how will you perform safety practices in your workplace?

2. How will you observe proper practice of hygiene?

3. In your own opinion how will you provide effective customer service?

4. How will you update your industry knowledge?

 CORE 1
Module Activity

I. Enumeration

1 – 4 four areas where sanitation should be given concern

5 – 7 three bucket method

8 – 10 categories of cleaning agents

 CORE 2
Module Activity

I. Enumeration

1 – 5 mother sauces

6 – 7 types of soup

II. Essay

8 – 10 what is a stock?
 CORE 3
Module Activity

I. Identification

1. Is a small dish served before a meal in

European cuisine?

2. What is the French Term for Appetizer?

3. They are considered as an open faced

sandwich and cold appetizer?

II. Enumeration

4 – 5 types of appetizer

II. Essay

6 – 7 what is the purpose of appetizer?

8 – 10 what is anappetizer?
 CORE 4
Module Activity

I. Enumeration

1 – 5 give 5 types of salads

6 – 9 structure of salad

10 what is a salad?
 CORE 5
Module Activity

I. Enumeration

1 – 9 types of bread

10. it is a 3 layered sandwich

 CORE 6
Module Activity

I. Identification. Write your answer on the spaceprovided.

1. A male cow castrated whenyoung.

2. Refers to a slaughteredanimal

3. The least exercised part of the animal and the most expensivecuts.

4. Also known as dehydratedmeat.

5. A young female cow which has not borne acalf.

6. Refers to the shape and form or general outline of the whole

carcass.

7. This is a preserved meat acted upon by curingagent

8. These kind of meat cuts can be found in the shoulder and neck of
the
animal.
9. It refers to the amount, quality and color of the fat within and
aroundthe
muscle.
10. A male cow castrated aftermaturity.

11. These are those cuts that get more exercised while the animal is
alive.

12. These refers to the animal gland and internalorgans.

13. Meat that has not undergone chilling, freezing or any processing
treatment.

14. These includes tenderness, juiciness andpalatability.

15. A mature male cow notcastrated.

 CORE 7
Module Activity

Essay
1 – 10 explain prepare vegetable side dish
 CORE 8
Module Activity
 CORE 9
Module Activity

I. Multiple Choice: Encircle the letter of the correctanswer.

1. The whole natural grain ofpasta

a. BrownRice
b. Basmati rice
c. Wild rice
d. Stickyrice

2. Starchy seed of a semi aquatic grass and is used as staple food by more than half of
the world’spopulation.

a. Oats
b. Pasta
c. Wheat
d. Rice

3. Commonly referred to as Idaho potatoes and are the standard bakingpotato.

a. Redpotato
b. Russetpotato
c. Fingerling potato
d.sweetpotato

4. One of the finest long grain rice in the world and is preferred in IndianCuisine

a. Brown rice
b. Basmati rice
c. Wilrd rice
d. sticky rice

5. These are potatoes that are best for boiling orsteaming.

a. Russetpotatoes
b. Fingerlingpotatoes
c. Redpotatoes
d. Sweetpotatoes
6. This refers to a grain that is also eaten fresh as avegetable.

a. Corn
b. Wheat
c. Barley
d. Oats

7. One of the oldest grain is used in makingbeers.

a. Corn
b. Wheat
c. Barley
d. Oats

8. This is produced by milling wheatkernels

b. Wheat
c. Barley
d. Oats

9. Also known as alimentarypaste

a. Oats
b. Pasta
c. Wheat
d. Rice

10. This is also known as glutinousrice

a. Wild rice
b. Brown rice
c. Basmati rice
d. Stickyrice
 CORE 10
Module Activity
 CORE 11
Module Activity

I. Identify the difference between a fresh fish from a stale fish based on the
givencriteria

Criteria Fresh Stale

Eyes 1. 2

Gills 3 4

Bell Walls 5 6

Flesh 7 8

Scales 9 10

Anummerations

1 – 5 market forms of fish

6 – 7 two types ofshellfish

8 – 11 market forms of shellfish

12 – 15 four examples of shrimps

 CORE 12
Module Activity

1. Refers to any liquid thickened by the coagulation of eggprotein.

2 A stirred custard made with egg yolk, sugar and milk thickened with
starch.

3. Made with a custard sauce that lightened with whipped egg whites
and
then baked.
4. A baked custard that contains a smoothcheese

5. Is a foamy, stirred custard sauce made by whisking the eggs, sugar

and
wine over low heat.
6. A simple heavy cream whipped to soft peaks and flavored
with sugarand
vanilla
7. A homestyle dessert in which chunks of bread flavoring, raisins or
other
fruits are mixed with an egg custard and baked.
8. This is a churned mixture of sugar, water and fruit juices, wine,
liqeuersor
other flavoring.
9. A mixture of caramel sugar and heavycream.

10. This refers to any glaze fruits serve as an accompaniment used to

complete thedish.
 CORE 13
Module Activity

I. Essay

1. Differentiate the two types of

packaging.
2. What are the benefits of
hermetic packaging?