Dear Senior 4,
when it comes to filling in the evaluation on the preparation sheet, please comment on these points. They will be useful even for the SEC practical which we shall be doing later on this year.
a. how prepared you were (apron and cap)
b. if you got all the necessary ingredients
c. chosen ingredients and their nutritive value
d. effective use of utensils / equipment
e. your cooking skills (chopping, pastry making, baking etc..)
f. the cost of dishes especially if seasonal vegetables or local ingredients such as local ricotta were used say that since they are in season they are not very expensive to buy.
g. time management (whether you finished on time and had time for the presentation, washing up, packing up …)
h. organisation (e.g. followed the preparation sheet well, had an organised work table)
i. safe use of utensils and equipment e.g. knives, blender
j. hygiene (e.g. washing hands before and throughout cooking, wiping the table, using hot water to wash the dishes etc, using separate utensils for raw and cooked food to prevent cross-contamination)
k. safe use of oven (e.g. turned off hob after used or used the oven gloves to handle hot dishes)
l. the final product and presentation (comment on flavour, colour and texture – e.g. a crunchy crust and a soft interior)
It is important to be truthful, because there are marks specifically awarded to reference to strengths, weaknesses and what could be improved