SIALA TECHNICAL TRAINING INSTITUTE
FOOD PRODUCTION (CULINARY ARTS) LEVEL 5
HOS/OS/FP/CR/07/05A
PREPARE SALADS AND SALAD DRESSING
OBSERVATION CHECKLIST
INSTRUCTIONS TO THE ASSESSOR
1. You are required to mark the practical as the candidate performs the tasks.
2. You are required to take video clips at critical points.
3. Ensure the candidate has an identification tag pinned at the back and front near the
shoulders showing candidates name and registration code
This guide consists of seven(7) printed page
Candidates name & Registration No.
Assessors name & Reg. code
Unit(s) of Competency
Venue of Assessment
Date of Assessment
Items to be evaluated: Marks Marks Comments
available
HYGIENE obtained
1. Observed hygiene standards and
procedures
a) Personal hygiene
a) Clean and pressed uniforms (1)
b) No make ups (1/2)
c) No jewelry (1/2)
d) Flat, clean closed shoes (1/2)
e) Short clean nails and no vanish
(1 / 2 ) 4
f) Hands kept clean throughout (1/2)
g) No mannerisms (1/2)
(Award marks as indicated)
b) Food hygiene
a) Cleaned the vegetables (1/2)
b) Prepared food in clean equipment
(1 / 2 )
c) Covered food where necessary
(1 / 2 )
d) Used clean kitchen cloths(1/2) 2
(Award marks as indicated)
c) ENVIRONMENTAL
HYGIENE
a) Work surfaces kept clean and 1
dry b) Floor kept clean and dry 1
c) Proper disposal of waste
(Award marks as indicated) 1
Sub- 9
total
Items to be evaluated Marks
Mark Comments
Task 1:POTATO SALAD allocated obtained
2. Collected the required equipment
as per the recipe (saucepan,
cooking stick, conical strainer, 2
weighing scale.)
(Award ½ mark for each equipment)
3. Collected ingredients as per the
recipe specification. (potatoes,
onions, mayonnaise, salt,
pepper and herbs) 3
(Award ½ mark for each
ingredient)
4. Weighed and measured ingredients 2
as per the recipe.
(Award two marks)
5. Procedure
a) Washed and boiled the
potatoes
b) Drained and peeled
c) Cut into 1cm neat dices, set
aside
d) Chopped the onion and blanch
in hot water to reduce its harshness
e) Mixed the potatoes with the
onion, add the mayonnaise and
correct the seasoning.
f) Dressed neatly on individual
dishes, and sprinkle with 1
mixed fresh herbs 6
g) Held in the fridge until ready
for service
h) Presented for service.
i) Cleared after the activities
(Award two marks each step)
Sub-Total 2
3
Items to be evaluated Marks
Mark Comments
Task 2:MAYONNAISE allocated obtained
6. Collected the required equipment 2
as
per the recipe (saucepan,
cooking stick, conical strainer,
weighing scale.)
(Award ½ mark for
each equipment)
7. Collected ingredients as per the
recipe specification. (eggs,
vinegar, lemon juice, dry
mustard, seasoning, vegetable 3
oil)
(Award ½ mark for
each ingredient)
8. Weighed and measured ingredients 2
as per the recipe.
(Award two marks)
9. Procedure
a) Assembled ingredients
and equipment
b) Used a whisk and a bowl beat
the dry seasonings into the egg
yolks
c) Gradually poured on the oil
very slowly, whisking
continuously, until it thickens.
d) Added the lemon juice
gradually when emulsion is too
thick to beat easily
1
e) Beat in remaining oil, thinning
2
the emulsion with vinegar as
needed.
The finished mayonnaise should
be
thick.
f) Corrected the seasoning.
g) Cleared after the activities
(Award two Sub-total
marks each step) 1
9
PRODUCT
CHECKLIST POTATO Marks
SALAD Mark obtain Comments
allocated ed
10. Appearance
Colour — colour to reflect 2
the ingredients used
(Award 2 marks for observation)
11. Aroma 2
The aroma clearly reflected the
ingredients and cooking
methods used as per the
recipes
(Award 2 marks for right
Aroma)
12. Flavour 1
Flavour of mixed herbs
and seasoning used
(Award 2 marks for right Flavour)
13. Quantity is enough for four 2
(Award 2 marks for enough quantities)
Sub -total 7
MAYONNAISE
14. Appearance 2
Colour — colour to reflect
the ingredients used
Cream colour
(Award 2 marks for observation)
15. Aroma 2
The aroma clearly reflected
the
ingredients and cooking
methods used as per the
recipes
(Award 2 marks for right
Aroma)
16. Flavour 2
Flavour of mustard
and seasoning used
Well balanced
(Award 2 marks for right Flavour)
17. Quantity is enough for four 2
(Award 2 marks for enough quantities)
Sub -total 8
GRAND TOTAL
𝒙)
𝒙
(Candidate score
𝟗
ASSESSMENT
OUTCOMES
The candidate was found to be:
Competent Not yet competent
(Please tick as appropriate)
(The candidate is competent if s/he gets 50% or higher)
Feedback from candidate:
Feedback to candidate:
Candidates signature: Date:
Assessors signature: Date:
