Guidelines for jc practical exam
- 1. JUNIOR CERTIFICATE HOME ECONOMICS PRACTICAL EXAM MARKING SCHEME (100mks): Analysis 10 Hygiene/safety 10 Planning/Preparation 10 Appearance 10 Skills 20 Flavour and taste 10 Cooking Principles 10 Evaluation 10 Resource management 10 PREPARATION: (30 MINUTES) Wash hands, tie back hair (including fringe), remove jewellery & nail varnish, put on apron Take out equipment including serving dishes, Weigh ingredients and place on plates, ramekins etc. (including spices & seasoning) Remove all food from tins, plastic bags and containers and place in bowls, plates etc. Wash vegetables but do not peel or chop Make stock Grease tins Light oven EXAM: (1 HOUR 30 MINUTES) BEFORE COOKING: Prepare all ingredients before you start to cook Make sure you know the correct method for chopping each fruit & vegetable Keep your fingers ‘curled in’ when chopping vegetables Chop fruit & vegetables to even sizes Prepare each vegetable separately and use the back of your knife to scrape onto a plate Wash or use a separate chopping board & knife for meat and place on a separate plate © PDST Home Economics
- 2. COOKING: Always have a side plate and wooden spoon beside the cooker and never leave the wooden spoon cooking in the saucepan Pre-heat the oil/butter before adding onion or meat (temp 3-4/medium flame) Cook rice, potatoes or pasta on the back rings and meat, sauce on the front rings TEMP. CONTROL : Simmering: gentle ripple of bubbles: temp 1-2/low flame (use a lid) Boiling: bubbles braking on the surface: temp 3-4/medium flame Be seen to adjust the temperature – it shows that you are familiar with the cooker Be seen to taste (with a teaspoon) and season (salt/pepper) while cooking SAUCES : The key is to measure flour, fat and liquid accurately - If a sauce is too thick – add stock or water - If a sauce is too thin – add blended cornflour For baking – ovens differ some cook faster/slower – check regularly Always wipe the sides of a glass dish before putting in the oven SERVING: If a drink or whipped cream is ready before serving cover and refrigerate until serving When your dish is ready serve it while it is hot Use suitable size serving dishes and don’t overfill the plate Use pot stands, wire tray etc. and a large serving spoon to serve (not a wooden spoon) Garnish savoury dishes and decorate sweet dishes – choose as appropriate (small & neat) Checklist for serving: Dishes cooked in the assignment Menu card Small bowl of hot water Small plate, knife, spoon and fork for the examiner When you are ready call the examiner – never taste before the examiner SAFETY & HYGIENE: Side plate and wooden spoon beside cooker Keep saucepan handles turned in Taste food with a teaspoon not with wooden spoon Always use oven gloves when using the oven Never place hot dishes on table – use pot stands, wire tray etc Handle food as little as possible
- 3. WASHING DISHES: Pile dishes neatly to the left of the sink Fill a basin of hot soapy water (never wash under a running tap) Washes in the following order Glass; crockery; cutlery; tins/metal (you may have to steep) Drain dishes to the right of the sink Dry thoroughly with a clean tea towel and place on table Call examiner to inspect dishes before putting away EVALUATION: Remember to evaluate the whole task not just the dish you made Pay attention to specific aspects of the assignment e.g. Setting a table or a costing etc. Be as descriptive as possible and give a reason for your comment e.g. the curry way spicy due to the chilli powder or the scones were golden brown due to the glaze Avoid using words like nice, lovely, good, yucky or horrible Always suggest a modification for the next time – this shows your ability to critically analyse your task