1. food and drink
2. desserts and baking

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______________________________________________________________________________________________________
NATIONAL
QUALIFICATIONS
2010
HOSPITALITY
PRACTICAL COOKERY
INTERMEDIATE 2
Practical Assignment
Centre Instructions
Publication code: BB3583B
©
Practical Assignment
Sweet Potato and Red Pepper Soup
Moroccan Chicken with Couscous
Cranachan Shortcake
Each dish is for four portions and the meal must be prepared, cooked and served within 2½
hours.
Please note that candidates are only permitted to practice the individual dishes once.
The complete practical assignment must only be carried out once i.e. on the day of their
assessment (if your centre is selected for verification candidates may, in the event of late
verification, have to carry out the assignment twice. If this is the case, you must submit
the mark the candidates achieved in their initial assignment).
The practical assignment involves:
♦
♦
Planning how the work will be carried out
Preparing, cooking and serving the dishes
The following guidelines will help you with the planning and the practical assignment.
Planning how the work will be carried out
Candidates must complete a plan of work to show how they will carry out the practical
assignment in the 2½ hours allowed. It is advisable to produce it two weeks prior to
undertaking the practical assignment, the date of which is at the Centre’s discretion. All
planning work must be completed under the supervision of a teacher/lecturer and is worth a
maximum of 15 marks out of the 100 marks available. It must include the following
information:
♦
♦
♦
♦
♦
The starting time
The order in which the work is going to be carried out
The approximate timing for each activity
Service time for each dish
The completion time.
The planning booklet should be handed in for marking and the original made available to the
candidate on the day of the practical assignment. If the Centre is selected for verification, a
copy of each candidate’s booklet must be made available to the SQA appointed external
verifier. Candidates must have a logical plan to be able to undertake the practical assignment.
Food order and equipment lists
These lists will be completed by the candidates for their information only – they should not be
marked.
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Preparing, cooking and serving the dishes
In the practical assignment the candidates will have to follow their plan of work to prepare,
cook and serve the dishes. The dishes must be prepared and presented within the 2½ hour
time allocation and should be served as follows:
Sweet Potato and Red
Pepper Soup
Served 2 hours after the start time in a clean, hot tureen or bowl.
Moroccan Chicken
Served 2 hours 15 minutes after the start time in a clean, hot dish.
Couscous
Served at the same time as the Moroccan chicken in a clean, hot
dish.
Cranachan Shortcake
Served 2 hours 25 minutes after the start time on 4 individual, clean,
cool plates.
For example:
Start time
10.00 am
Sweet Potato and Red Pepper Soup served at
Moroccan Chicken served at
Couscous served at
Cranachan Shortcake served at
Finish
12 noon
12.15 pm
12.15 pm
12.25 pm
12.30 pm
If the candidates serve a dish more than 5 minutes early they can still be awarded marks under
“Service” but marking must take place at the correct service time.
If the candidates serve their dishes more than 5 minutes late, ie outwith the 5 minute tolerance
allowed by SQA no marks must be awarded under the heading “Service”.
No marks are awarded for finished dishes served after the end of the assignment time, ie 2
hours 30 minutes for Intermediate 2.
A teacher/lecturer should be observing the candidates as they work. An external verifier from
the Scottish Qualifications Authority may also observe. The candidates must work
throughout the practical assignment without any assistance from the teacher/lecturer unless it
is to ask for a specific piece of equipment or food.
Access to the practical area
Only the candidates who are carrying out the practical assignment, the teacher/lecturer who is
assessing and the SQA appointed external verifier (if applicable) should be allowed in the
practical area.
Session conditions
All candidates must work under examination conditions. A maximum of 8 candidates should
be examined at any one time. For the purposes of the verification exercise, there should be a
maximum of 6 candidates examined.
Completed dishes are to be presented by the candidates in an area set aside for this purpose.
It is not acceptable to serve the dishes on the candidates work table. No additional
materials/resources are required for the purposes of displaying the food.
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Preparation allowed out with the specified practical session
All equipment and foodstuffs must be supplied by the centre. Candidates must be allowed to
‘set up’ their personal work area with all the required cooking and serving equipment prior to
the assignment starting. Weighing and measuring of foodstuffs can also be carried out in
advance. This is advisable in order to allow candidates the full allocation of time to prepare
and present the dishes. Preparation of raw ingredients is only allowed where stated, garnishes
may be prepared by the candidates in advance.
Centres are required to have a supply of additional foodstuffs in case food or dishes are
spoiled by candidates. Candidates must be encouraged to rectify mistakes providing that time
is available and must be marked accordingly.
Washing up
Candidates are required to adopt a ‘clean as you go’ method of work in order to comply with
relevant health and safety requirements. If this does not happen, you must mark them
accordingly.
Marking of the practical exercise
100 marks are allocated to planning, cooking and serving the dishes. Marks have to be
awarded for attainment. Candidates should be marked as follows:
Area to be marked
Marks available
Planning
15 marks
Working methods:
• basic preparation skills and techniques
• control of cookery processes
Dishes produced:
• Sweet Potato and Red Pepper Soup
• Moroccan Chicken with Couscous
• Cranachan Shortcake
3 marks
2 marks
15 marks
31 marks
26 marks
Professional practice:
• observation of safety
• observation of hygiene
3 marks
5 marks
Centres are provided with a marking sheet which is to be used to record the candidates’
marks. If selected for verification, there is a separate sheet required to be completed called
the ‘Verification Exercise Marking Sheet’. You must record the marks of the candidates that
have been identified as the sample for external verification on this sheet. If your centre is
selected for external verification, please ensure that this is carried out before you assess the
remainder of your cohort. This will ensure you are marking to the national standard.
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Planning
•
Plan of work
8 marks
If the candidates plan is correct and they have received no assistance, full marks
should be awarded. Marks should be awarded according to the level of assistance
given and any omissions from the plan that may have been identified.
•
Service details
7 marks
Candidates must provide details of the service dishes or plates that they will use, how
they will present the food on the dishes or plates and include details of any garnish or
decoration that they plan to use. Marks should be awarded taking into account the
amount of detail given to describe how the candidate will serve their dishes.
Working methods
•
Basic preparation skills and techniques
3 marks
These marks should be awarded holistically for competence in the range of weighing
and measuring skills and techniques required across the dishes.
Starter ingredients
1 mark
Main course ingredients
1 mark
Dessert ingredients
1 mark
•
Control of Cookery Processes
2 marks
Candidates must show an awareness of the importance of controlling all the cookery
processes involved in the production of the meal. This would include monitoring the
processes and reacting appropriately to circumstances as they occur.
Simmer soup – not boil
Bake shortbread – even colour
1 mark
1 mark
Professional practice
•
Observation of safety
3 marks
Candidates must demonstrate an appreciation of safety throughout the assignment and
must be marked accordingly.
•
Observation of hygiene
5 marks
Candidates must demonstrate an appreciation of kitchen and personal hygiene
practices throughout the assignment and must be marked accordingly.
Dishes produced
The following pages list the recipes and marking criteria to be observed during the practical
assignment. These criteria are in addition to those provided above.
Please note, if you have any questions relating to this assignment or if any of your
candidates have a requirement to use alternative ingredients, contact Roz Walker on
0845 213 5489
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Assessment Arrangements
SQA’s policy on assessment arrangements for disabled candidates and/or those with
additional support needs allows for adjustments to be made to the practical assignment when
candidates are placed at a substantial disadvantage.
We must consider jointly the individual needs of these candidates in carrying out this practical
assignment therefore any proposed adjustments/changes to the practical assignment must be
referred to SQA in advance.
Please contact [email protected]
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Sweet Potato and Red Pepper Soup
(4 Portions)
Ingredients
Sweet potato
250 g
(prepared weight)
Floury white potato
150 g
(prepared weight)
Red pepper
75 g
(prepared weight)
Onion
75 g
(prepared weight)
Garlic
1 clove
Sunflower oil
5 ml
Vegetable stock
700 ml
Method
1.
Wash, peel, rewash and pat dry the potatoes.
2.
Roughly dice the potatoes, red pepper and onion and crush the garlic.
3.
Heat the oil in a large pan, add the onion and red pepper and sweat for approximately
5 minutes until soft.
4.
Add the garlic and cook for a further minute.
5.
Add the potatoes and vegetable stock.
6.
Bring to the boil, cover and simmer for 20 minutes until the potatoes are tender, skim
as necessary.
7.
Allow the soup to cool appropriately before blending and passing.
8.
Reheat the soup in a clean pot and adjust the consistency and seasoning if necessary.
9.
Serve in a clean hot tureen or bowl and garnish appropriately.
Page seven
Sweet Potato and Red Pepper Soup Marking Scheme
Preparation of ingredients
2 marks
Wash, peel, rewash, dry potatoes
Roughly dice red pepper
1
1
Cooking of soup
6 marks
Sweat onion/pepper ― no colour
Cook garlic for correct time
Add all ingredients ― step 5
Blend safely ― soup cooled
Pass soup ― minimal waste
Reheat in a clean pan
1
1
1
1
1
1
Service
7 marks
Served hot in a clean hot tureen
Garnished according to planning booklet
Garnished ― with flair
minimal
inappropriate/no garnish
Correct consistency of soup
Taste of soup ― well flavoured
under seasoned
burnt/inedible
Total
1
1
2
1
0
1
2
1
0
15 marks
Page eight
Moroccan Chicken
(4 Portions)
Ingredients
Garlic cloves
2
Ground ginger
5 ml
Ground cumin
5 ml
Ground paprika
5 ml
Chicken breast
200 g
Onion
100 g
(prepared weight)
Carrot
75 g
(prepared weight)
Ready to eat dried apricots
50 g
Ready to eat dried prunes
25 g
Sunflower oil
Cinnamon stick
30 ml
2 cm
Tinned chopped tomatoes
150 ml
Chicken stock
150 ml
Tinned chickpeas
50 g
Salt and black pepper
Page nine
(including juice)
(drained weight)
Method
1.
Crush the garlic and mix with the ginger, cumin and paprika.
2.
Cut the chicken into even, bite-sized pieces.
3.
Coat the chicken pieces with the garlic and spices.
4.
Cover and marinade for at least 15 minutes, appropriately stored.
5.
Finely chop the onion.
6.
Cut the carrot into macedoine.
7.
Dice the apricots and the prunes.
8.
Heat 15 ml of the oil in a pan and seal the chicken pieces. Remove and reserve
appropriately.
9.
Add the rest of the oil to the pan then add the onion. Stir to coat the onion with the
residual spices in the pan and sauté until soft.
10.
Add the carrot, apricots, prunes, cinnamon stick, tomatoes, chicken stock and
chickpeas.
11.
Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
12.
Add the reserved chicken and simmer for a further 10 minutes until cooked.
13.
Remove the cinnamon stick and adjust the consistency and seasoning if necessary.
14.
Serve hot in a clean, hot dish and garnish appropriately.
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Couscous
(4 Portions)
Ingredients
Couscous
125 g
Hot chicken stock
200 ml
Fresh coriander
15 ml
(prepared volume)
Salt and pepper
Method
1.
Finely chop the coriander and reserve for garnish.
2.
Place the couscous into a large bowl and add the chicken stock.
3.
Cover with cling film and leave to stand for 5 minutes.
4.
Fork up the couscous and stir through the coriander.
5.
Taste and adjust the seasoning if necessary.
6.
Serve warm in a clean, warm dish.
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Moroccan Chicken with Couscous Marking Schemes
Preparation of ingredients
Crush garlic
Cut chicken correctly
Coat chicken evenly
Chill chicken for correct time
Finely dice onion ― even
uneven/not dice
Cut carrot macedoine
not macedoine
Chop apricots and prunes
7 marks
Cooking of chicken
Seal chicken in hot pan
Chicken sealed evenly/colour even
raw patches/burnt
Reserve chicken
Simmer covered for correct time
Add chicken at correct time
Simmer chicken for correct time
Remove cinnamon stick
Check consistency
Taste and adjust seasoning
9 marks
Preparation of couscous
Finely chopped coriander
roughly chopped
not chopped
Addition of hot stock
Covered and stand for correct time
Addition of coriander
5 marks
Service
Chicken served hot in clean hot dish
Garnished according to planning booklet
Garnish appropriate
Correct consistency of sauce
Taste of sauce ― well flavoured
under seasoned
Over seasoned/burnt/inedible
Texture of chicken ― tender
tough/chewy/under cooked
Texture of carrot ― tender
undercooked
Taste of couscous
Texture of couscous ― separate fluffy grains
dry/wet/lumpy
10 marks
Total
31 marks
1
1
1
1
1
0
1
0
1
1
1
0
1
1
1
1
1
1
1
2
1
0
1
1
1
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1
1
1
1
2
1
0
1
0
1
0
1
1
0
Cranachan Shortcake (4 Portions)
Ingredients
Medium Oatmeal
60 g
Unsalted butter
100 g
Plain flour
150 g
Caster sugar
Egg
Frozen raspberries
Fresh double cream
Clear honey
50 g
1 medium
50 g
(defrosted)
150 ml
15 ml
Oven
180 °C/Gas Mark 4
Where fan assisted ovens are used the temperature should be
adjusted accordingly.
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Method
1.
Dry-fry 10 g of the oatmeal over a medium heat until golden. Set aside to cool.
2.
Sieve the flour into a large bowl, add the remaining oatmeal and rub in the butter.
3.
Stir in the sugar and add enough beaten egg to bind to a smooth paste.
4.
Bring the paste together into a ball and flatten slightly. Wrap and chill for up to 30
minutes.
5.
Roll out the paste on a lightly floured surface to a thickness of about 5 mm.
6.
Using a 7 cm round cutter, cut out 8* circles. Store remaining paste appropriately.
7.
Transfer circles carefully onto a baking tray and bake for 10-15 minutes until golden
brown, leave to cool.
8.
Drain the raspberries.
9.
Whisk the cream to soft peak.
10.
Incorporate the honey, being careful not to over whisk.
11.
Fold in the toasted oatmeal and raspberries.
12.
Sandwich 2 biscuits together with a quarter of the raspberry cream.
13.
Repeat to give 4 creamed shortcakes.
14.
Serve on 4 individual, clean, cool plates and decorate appropriately.
* Additional circles may be cut and baked to provide spares.
Page fourteen
Cranachan Shortcake Marking Schemes
Preparation of Shortcake
11 marks
Rubbing in correctly
Addition of egg
Correct consistency of paste
Paste wrapped and ― chilled for correct time
― chilled, unwrapped
― pastry not chilled
Rolled correctly ― no sticking
Rolled to correct depth
Minimum of 8 circles cut
Extra paste stored correctly
Circles transferred undamaged
Place on a cooling wire
Preparation of cream
1
1
1
2
1
0
1
1
1
1
1
1
7 marks
Dry toast oatmeal
Drain raspberries
Cream whisked ― soft peak
too soft
over whipped
Add honey and whisk to correct consistency
Fold in oatmeal and raspberries
Sandwich shortcakes
Service
1
1
2
1
0
1
1
1
8 marks
Served on 4 clean, cool plates
Plates identical according to planning booklet
Decorate ― with flair
― minimal
― inappropriate/no decoration
Texture of shortcake ― crisp
chewy
Taste of shortcake
Correct consistency of filling
Taste of cream
Total
1
1
2
1
0
1
0
1
1
1
26 marks
[END OF PRACTICAL ASSIGNMENT]
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