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| ome conomics & ivelihood ducation |
| Teacher Ivy Lobramonte |
ducation |
| H E L E |
| H E L E |
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| Grade |
| 4 |
| Second Quarter Exam for Grade 4 ( Practical Exam ) This test aims to evaluate students� skills in snack preparation, table setting for snacks and desirable table etiquette when eating snacks. Students will perform the steps in preparing a Cheese-Pimiento Filling and Tomato-Calamansi Juice from preparation to service. Students will be called in no particular order; the class number of the student will be written on a piece of paper and will be put in a small box. When his number is picked, he will do a particular task in the preparation or service of the above recipe. List of tasks are as follows: A. Snack Preparation 1. Wash hands properly (2 students). 2. Grate cheese (2 students) 3. Measure � cup of butter 4. Chop 1 small piece of pimiento. 5. Measure 2 tablespoons of evaporated milk (2 students) 6. Combine all the ingredients in a bowl and mix well. (2 students) 7. Spread the filling on the sandwich and put it in a sandwich bag. (2 students) 8. Open a can of tomato juice and pour its contents in a pitcher. 9. Measure � cup of water and pour it in a pitcher. 10.Slice 5 pcs. of calamansi and strain its juice. (3 students) 11.Measure � cup of calamansi juice. 12.Measure 2 tablespoons of sugar and add it to the juice in the pitcher. Mix it well and add crushed ice. 13.Fill the glass with tomato-calamansi juice B. Table Setting 1. Set the dinnerware in its proper places. (4 students) 2. Set the tableware and napkin in its proper places. (4 students) 3. Set the glassware in its proper places. (4 students) C. Table Etiquette 1. Show the right posture when eating and the proper use of napkin when eating. 2. Show how to eat sandwiches properly and how to leave spoon and fork after eating. 3. Show the proper way of handling beverage ware and how to drink beverages properly. Students will be graded based on the following criteria: 1. Complete Cooking attire (apron, hairnet and gloves) � 20 pts Student wears the complete cooking attire 20 Lacks 1 cooking garment 15 Lacks 2 cooking garment 10 Does not come with the required cooking attire 5 2. Use of the proper wares, tools and equipment - 20 pts Use the proper tools and equipment all throughout the demonstration 20 Use 1 incorrect tool or ware during demonstration 10 Use 2 or more tools, ware, or equipment incorrectly during the demonstration. 15 Does not use any tool, ware, or equipment during the demonstration. 5 3. Over-all Proper Dining Decorum (clean and hygienic, systematic, organized, orderly etc.) - 20 pts Execute the task systematically and cleanly all throughout the demonstration. 20 Execute the task systematically and cleanly occasionally. 15 Execute the demonstration systematically but a bit messy. 10 Execute the demonstration unsystematically. The work area is messy. 5 4. Correct and accurate demonstration of procedures � 40 pts Perform the demonstration excellently and accurately. 40 Perform the demonstration well. 30 Perform the demonstration with awkwardness and with some mistakes. 20 Does not perform the demonstration 10 |