HRM102B PRELIM SKED INFO

[LJ]

LECTURE

Thursday, 25 January

TABLE OF TEST SPECIFICATION

Content of Items (Lecture)
Unit III Part 1
BASIC SKILLS IN A PROFESSIONAL KITCHEN CLASSICAL STOCKS, SAUCES AND
SOUP BASICS

Unit IV Part 4
PROFESSIONAL COOKING FUNDAMENTALS OF MEATS; POULTRY, FISH AND SHELLFISH
I.3.1 Knife Etiquette; Basic Knife Skills and Global Standard Cuts 10

II.3.3 Mise en Place for Stocks Sauces and Soups 10

III.3.4 Stocks 20

IV.3.5 Grand Sauces 20

V.3.6 Broths and Soups 20

VI.4.1 Dry Heat Cooking Basics 2

Total 100

RECALL ASSESMENT CRITERIA
A.The objective test questions must be answered accurately. The
maximal weight factor is 10 for both I. 3.1 and II. 3.2.

B.Deductions shall be made from: inaccurate answers; incomplete
answers; incorrect grammar and spelling. Questions that require
answers in a sentence must be answered in a complete sentence.

BEYOND RECALL ASSESMENT CRITERIA
A.The Beyond Recall test questions must be answered with sound and
logical judgment relevant to the module notes. The maximal weight
factor is 20 each for III. 3.4, IV. 3.5, V. 3.6 and VI. 4.1

B.Deductions shall be made from: unrelated answers; deficient in
substance; incorrect grammar and spelling.

ALL LEC TESTS SHALL BE BASED ON MODULES UPLOADED.
COMPREHENSIVE DETAILS SHALL BE GIVEN ON THE SCHEDULED DATE OF YOUR
PRELIMS.

LAB MECHANICS FOR THURSDAY, JANUARY 25 TO FOLLOW WITHIN THE WEEK.

GOOD LUCK!

[LJ]

LAB

PRACTICAL ASSESMENT CRITERIA
I.3.1. The first half of the practical exam will test the knife skills
ability of the students to perform knife cuts that are precise and time
efficient. The maximal weight factor is 20 for I.3.1.

II.3.1a. Points shall be awarded for: orderly mise en place; precise
cuts; and time efficient.
TOTAL ALLOTED TIME: 2 MINUTES (INDIVIDUAL)

PRACTICAL SKILLS ASSESMENT CRITERIA
II.3.4 The second half of the practical exam will test the skills of
the students to execute the assigned French Grand Sauces. A maximum of
20 points shall be awarded according to: orderly mise en place; global
standards of preparation; and taste and texture.
TOTAL ALLOTED TIME: 20 MINUTES (GROUP)
Open notes. Reduce recipes by half.

CREATIVITY ASSESMENT CRITERIA
II.3.4a The preparation of sauces must be applied in the preparation of
cooked items with accurate cooking endpoints.
A maximum of 60 points shall be awarded for: Hygiene and sanitation;
orderly mise en place; correct method of preparation; taste and texture;
and portioning and plated presentation.
TOTAL ALLOTED TIME: 1 HOUR (GROUP)

PROTEIN NEEDED FOR EACH GROUP:
1. 1 - 150-170 g portion Salmon fillet (SM)
2. 1 - 150-170 g portion Any white fish fillet
3. 1 - 250-300 g portion boneless ribeye
4. 1 - 170 g portion chicken breast (supreme- to be fabricated
during lab)
5. 1 - 150 g pork tenderloin

THINGS TO BRING:
* All your available parstock
* Your own Chopping boards
* Prepared Chicken stock from Knorr chicken powder (don't forget your
aromatics)
* Prepared Brown Beef stock from Knorr beef bouillon or Maggi beef
powder
* Garlic, onions etc.
* Rock salt; iodozed salt; pepper; cooking oil; butter
* Starch (rice or noodles or potatoes)
* Vegetable for siding
* Garnish

PRELIM MECHANICS SHALL BE GIVEN TO ALL SECTIONS ON THE FIRST HOUR OF
YOUR PRELIM LAB SCHEDULE

GOOD LUCK!

[LJ]

COMPRESSED FILES FOR LEC PRELIMS

LINK HERE:

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