Core Competencies UC4: Preparing salads and dressings

Notes and pictures:

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 149 of
SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA CHECKLIST # 4.4-13

Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO

1. Clean and sanitize kitchen premises?

2. Organize and prepare ingredients according to recipe

requirement?

3. Inspect and use proper tools and utensils?

4. Make in a frying pan three omelets out of the beaten eggs?

When cool roll up each omelet and cut into strips?

5. Blanch the prawns until fully cooked?

6. Stir-fry the chicken breast until cooked well?

7. Grind the terasi*, chilies, garlic and onion into a fine paste?

8. Cut and clean squid. Remove skin and stir fry separately?

9. Heat oil in a thick-bottomed saucepan?

10. Fry the terasi paste without browning?

11. Add the squid. Stir well till it will be evenly coated?

12. Add the chicken and then the prawns. Cook for two more

minutes?

13. Mix in the cooked rice, dark soy sauce, kecap manis and black
pepper?

14. Season with salt?

15. Serve and garnish with leeks?

16. Prepare food according to standards?

17. Present food following proper techniques?

18. Store food items properly?

Competent Not yet competent

Name of trainee: __________________________________ Date:__________________

Name of trainer: __________________________________ Date: __________________

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 150 of
SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

REFERENCES

A. BOOK REFERENCE
 Wayne Gisslen (2019), PROFESSIONAL COOKING (9th Ed., Asia Regional
Edition).Wiley.
 Hamlyn, Octopus Publishing Group (2009), LAROUSSE GASTRONOMIQUE (1st
Ed. English Edition).Hamlyn.
 Andrew Dornenburg (2008), THE FLAVOR BIBLE: The Essential Guide to
Culinary Creativity (1st Ed.). Little, Brown and Company.
 French Culinary Institute (2007).FUNDAMENTAL TECHNIQUES OF CLASSIC
CUISINE (1st Ed.)
 Eugene Pauli (2004), CLASSICAL COOKING THE MODERN WAY: METHODS
AND TECHNIQUES (3rd Edition). John Wiley & Sons.
 Robert Christie Mill (2002). RESTAURANT MANAGEMENT, OPERATIONS and
EMPLOYEES. (3rd Ed. Pearson Ed.) Pearson.
 Chris Cart (2000). THE FRUGAL GOURMENT: Whole Family Cookbook. The
Frugal Gourmet Inc. (1st Ed.) William Morrow & Co.
 Auguste Escoffier (2000). THE ESCOFFIER COOKBOOK AND GUIDE TO THE
FINE ART OF COOKERY. (1st Ed.) Published by Crown Publishers, Inc.

B. E-BOOK REFERENCE
1. ASEAN Tool Box (2013). PREPARE APPETIZERS AND SALADS. William Angliss
Institute of TAFE.
2. Technical Description Social and Personal Services Cooking (2019).
WORLDSKILLS STANDARDS SPECIFICATION. World Skills International.
3. Competency Based Curriculum COOKERY NC II
4. Training Regulation COOKERY NC II

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 151 of
SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

C. ONLINE REFERENCE
1. Developed by My Guy Solutions (2020). 12 SALAD PRESENTATIONS + 3
BONUS IDEAS. Retrieved from https://foodandhealth.com/12-salad-presentations/

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 152 of
SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA