Practical Cooking Exam Preparation Guide
Get ready for your cooking exam with this comprehensive guide covering instructions, solutions, reasons for dish choices, ingredient lists, costing, equipment requirements, and preparation tasks. Make sure to follow each step carefully to excel in your exam.
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Presentation Transcript
Brief Read your brief carefully. Underline all the instructions. Make a list of all the items you will have to make in your exam.
Possible Solutions You will have to make a list of solutions for each dish you have to cook. If you are doing a menu you will make two possible menus instead. Don t forget to record if you have been asked to set a table etc.
Solutions Here you will write down each dish you are cooking in your cooking exam. If you are doing a menu this should be the final menu.
Reasons for Choice Give at least three reasons for choice altogether. Give one reason for choosing each dish. Mention issues like: time; equipment available; healthy eating etc. One point must be specific to the brief you were given.
Ingredients List every ingredient for every dish. Give the exact quantity of each ingredient. Calculate costs where necessary -this will be mentioned in the brief.
Costing (Maybe get a Maths teacher to help) Unit Costing: Formula: Price of the packet ( ) Unit Price ( ) Weight of packet (g/ml) x Amount I need (g/ml) = Example - You need 50g of Caster Sugar 1.95 X 50 = 0.09 1000
Equipment Make a list of equipment needed for every dish. Think about the method when you are writing this.
What Will I do During Preparation These are the tasks we can complete during our preparation time. Add ONLY the tasks that you will be doing to your list: Gather all equipment Gather, weigh and measure all ingredients Prepare baking tins (name the tins and say how you are preparing them) Turn on the oven - state the temperature you are using Wash fruit and vegetables. Open packages and tins Prepare myself for cooking - apron/hands/hair Make stock
Work Plan First: Think about which dish to make first, second etc Next: Write a detailed method for each dish in the correct order. When writing the method include: Details of how to chop etc Timing of all cooking procedures Tidy up as you go along to keep work surfaces clear Table setting and serving food Time to call the examiner (at end) when everything is cooked Tasting & evaluation
Evaluation Complete the following: 1. Did you meet the brief? 2. Did you meet the specific requirements of the brief? 3. Describe the presentation, colour, flavour and texture of EACH dish. 4. Evaluate the table setting/costing as requested. 5. State how well you worked on the day -timing/skills etc. 6. Note any modifications you would make OR state why you didn t need to make any modifications.
