Sotero B. Cabahug FORUM for Literacy
Pulpogan, Consolacion Cebu
Home Economics - Cookery NCII
Grade 11 - 1st Semester S.Y. 2018-2019
Practical & Oral Exam:
Monday, November 12,2018
Task 1: ​Compile in a Folder (1 color/group).
Direction: ​Recipe. ​Each group will present the same printout of a simple “NEW” (not part of our
previous activities) Western Recipes of the following:
1. Appetizer
2. Sandwich & Canapes (a version of your sandwich)
3. Egg Dish
4. Soup
Task 2:
Direction: ​Below each recipe write the following:
● Tools & equipments used
● Serving size/yield
● Nutritional value (nutrients,vitamins & minerals found in your meal)
● Original source (website or book) of the recipes
● Write a short written information for each recipes origin / history.
● A Layout/Drawing for table set-up with Theme details.
● Provide a Market List for the recipes of Appetizer, Sandwich, Egg Dish & Soup.
Task 3: ​Present the cooked meals in a simple and presentable manner as possible with table
set-up or theme. You are also encourage to bring your own tools, equipments and materials for
plating, garnishing & decorations for table presentation.
Written Exam:
Monday, November 12,2018
Task 1: Food Costing
Directions:
● The instructor/chef will inform on the day of the exam which among the 4 recipes
provided by each group will be used for the the food costing exam.
● The instructor will provided a blank table of the Recipe Market List to be answered.
Review the following Food Menu & costing, Plaing & Garnishing, Nutri facts, Eggs, starches,
cereal & starch, basic cooking principles, Soups & Stocks.