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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 |
| 5 |
| Second Quarter Exam for HELE 5 ( Practical Exam ) - October 8 - 9 , 2008 This test aims to evaluate the students� skills in food preparation, table setting, and table etiquette. The class will be preparing and serving the Cream of Chicken Soup recipe. 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. Food Preparation 1. Wash hands properly (2 students) 2. Mince onions finely and fill 1/8 cup of chopped onions. (2 students) 3. Measure 2 tablespoons of butter 4. Sift and measure 3 tablespoons of flour 5. Measure 1 teaspoon of salt and 1/8 teaspoon of ground pepper 6. Measure 3 cups of chicken broth and 1 cup of evaporated milk. 7. Peel and dice carrots. Measure 1cup of carrots (2 students) 8. Open can of whole kernel corn and strain its contents. Measure 2 cups of drained whole kernel corn. 9. Wash and chop parsley. Measure 1 tablespoon of parsley. 10.Dice cooked chicken and measure � cup of cooked chicken. 11. Show how to blend in flour, salt, and pepper 12. Show how to saut� onion on butter 13. Add the mixture of flour, salt and pepper to the saut�ed onions. Cook over low heat; stir constantly until smooth and bubbly. 14. Add chicken and chicken broth and stir them occasionally. Bring them to boil for 1 minute. 15. Add carrots and whole kernel corn. Stir with evaporated milk. Bring it to boil for 1 minute. 16. Remove from heat. Garnish with chopped parsley. Transfer the soup on soup bowls (2 students) 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. Eat soup properly. 2. Handle beverage ware and drink beverages properly. 3. Spread butter on the bread and how to eat bread properly. 4. What to do with the spoon after taking the soup and after using the knife and fork 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. 2. Use of the proper wares, tools and equipment - 20 pts Use the proper tools and equipment all throughout the demonstration 20 Use the incorrect tool or ware during demonstration 15 Use 2 or more tools, ware, or equipment incorrectly during the demonstration 10 Does not use any tool, ware, or equipment during the demonstration 5 3. 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 Total : 100 |
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