`Evidence Plan

Competency COOKERY NC II
standard:
Unit of PREPARE STOCKS, SAUCES AND SOUPS
competency:
Ways in which evidence will be collected:

Questioning Demonstration &

Questioning Observation &
[tick the column]

Written
The evidence must show that the trainee…
1. Variety of hot and cold sauces are
prepared from classical and contemporary / /
recipes based on the required menu items
2. Derivatives were made from mother sauces /
3. Variety of thickening agents, seasonings
/
and flavorings were used appropriately
4. Sauces were evaluated for flavor, color and
consistency and related problems are / /
identified and addressed
 Table of Specifications
COOKERY NC II (Sample)
Competency: PREPARE STOCKS, SAUCES AND SOUPS

Learning Outcomes Class % of Number and Type of Test Items per Taxonomy Number
Hours Class of
Hours Items/
Scores
Remembering Understanding Applying Analysing Evaluating Creating
1.Preparestocks,glazes,essence 6 2O 3 1 1 1 1 8
s required for menu items.
(MCQ) (T or F ) (T or F ) (MCQ)
2.Prepare soups required for 7 20 2 1 1 2 1 6
menu item
(MCQ) (T or F ) Essay (MCQ)
3.Prepared sauces required for 8 40 4 1 1 3 1 1 12
menu items
(MCQ) (T or F ) (MCQ) (T or F ) (T or F ) (T or F )
4.Store and reconstitute stocks, 2 20 3 1 1 1 6
sauces and soups.
(MCQ) (T or F ) (MCQ) (MCQ)
TOTAL 24 100 115 6 4 7 1 1 30
hours

Note: % of Class Hours = Class Hours / Total No. of Hrs.

Number of Items/Scores (Learning Outcome) = %of Class Hours x Total Number of Items

Type of Test No. of Items/Score

 True or False 15
 Multiple Choice Question (MCQ) 15
Total 30
 Written Test

Directions: Read and understand the statements/questions below.

Choose the letter of the correct answer and write it on your test
notebook.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and

vegetables. Which of the following liquids is a by-product after the
different food stuffs have been simmered?
A. glaze C. stock
B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viande
B. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock C. prawn stock
B. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock C. prawn stock
B. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it
causes saltiness?
A. MSG C. spices
B. salt D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare
stock for their dinner, which of the following flavoring agents will
she use to give aroma to the stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke
 9. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
10. Which of the following is a clear soup?
A. bisques C. cream
B. bouillon D. puree
11.Which of the following examples is a thick soup?
A. bisques C. consommé
B. bouillon D. fruit
12.Which of the following is not a thickening agent?
A. flour C. rice
B. grain D. salt
13.Which of the four basic sauces whose basic ingredient is milk is
thickened with flour enriched with butter?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce

14.Which among the four basic sauces has a chief ingredient of

chicken broth thickened with flour and enriched with butter
seasoning?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
15. Which of the four basic sauces has three basic ingredients like
butter, egg yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. veloute sauce
16.Which of the four basic sauces has a basic ingredient like
butter that is creamed and blended with other ingredients to
give individual flavor?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
17.Which of the following is not a thickening agent?
A. dairy cream C. flour
B. egg D. spice
18. What do you call birds that are hunted for food?
A. game C. poultry
B. livestock D. swine
19. Which of the following poultry originated from China and is
noted for its tender and flavorful meat?
A. chicken C. itik
B. goose D. pecking duck
20. What do you call to young immature pigeon of either sex
with extra tender meat is called .
A. duck C. rooster
B. fryer D. squab
21. Poultry is composed of different parts. Which of the following
do breast meat belong?
A. dark meat C. variety meat
B. tough meat D. white meat
22. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. well-develop thighs
23.What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer C. roaster
B. hen D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?
A. entrails C. viscera
B. dark meat D. white meat
26. In cookery, we apply different cooking methods depending on the
ingredients that we have. If you will cook a matured poultry,
which of the following methods will you apply?
A. boiling C. roasting
B. frying D. stewing
27.What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
28.What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
29.What factor affects the poultry meat‘s tenderness and juiciness?
A. age C. cuts
B. cookery D. sex
30.Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above
Performance Test

Specific Instruction for the Candidate

Qualification COOKERY NC II
PREPARE STOCKS, SAUCES AND
Unit of Competency SOUPS

General Instruction: (no time involvement)

Prepare and cook béchamel sauce using
ingredients and procedures listed below:

Specific Instruction: (with time)

1. Heat the butter in a heavy sauce pan in a very
low heat. Add the flour and make a white roux.
Cool the roux slightly.
2. In another sauce pan, scald the milk.
Gradually add it to the roux, beating
constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to
simmer.
4. Stick the bay leaf and onions and add to the
sauce. Simmer at least 15 - 30 minutes or
more. Stir occasionally while cooking.
5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white
pepper. Spice flavor should not dominate.
.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What are the difference between stocks an sauces?  
2. How do you classify the fleshy part of chicken like
breast?  

3.Which of the following can be done to prevent drying

when reheating?  

4. Among the different types of stock, which one is the easiest to

prepare?  
Safety Questions
5.What kind of stock uses fish as its main ingredient?  

6. Which should not be added to  

the stock because it causes
saltiness?
7. What makes the stock tasty and appetizing?  
8. Which of the four basic sauces whose basic  
ingredient is milk is thickened with flour
enriched with butter?

Contingency Questions
9.Which of the four basic sauces has three  
basic ingredients like butter, egg yolk, and
lemon juice with seasoning for accent?
10. What do you call to young immature pigeon of either sex with  
extra tender meat?
11. Among the different types of stock, which one is the  
easiest to prepare?
 12. What stock is made by boiling prawn shell?  

Job Role/Environment Questions  

13. Which among the four basic sauces has a chief ingredient of  
chicken broth thickened with flour and enriched with butter
seasoning?

14. In cookery, we apply different  

cooking methods depending on the
ingredients that we have. If you will
cook a matured poultry, which of the
following methods will you apply?
15.Which of the following can be done to prevent drying when  
reheating?
16.What is a thickening agent?  
Rules and Regulations  
17. Why do we need to follow safety regulation?  
18. What are the organizational safety and health protoco?  
19. How to implement waste management?  
20. What is clean air act?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory