DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL 07000 KEDAH D.A PENILAIAN PENGETAHUAN KOD DAN NAMA PROGRAM / PROGRAM CODE AND NAME L-041-1 COMMIS TAHAP / LEVEL L 1 NO DAN TAJUK MODUL/ MODULE NO AND TITLE NO DAN PERNYATAAN TUGASAN / TASK(S) NO AND STATEMENT NO. DAN PENGALAMAN PEMBELAJARAN / LANGKAH/ NO. AND LEARNING EXPERIENCE / STEPS OBJEKTIF MODUL/ MODULE OBJECTIVE MODULE 09 MOIST HEAT COOKING 02.01 CARRY OUT MOIST HEAT COOKING 07.01 PREPARE PORRIDGE/CONGEE LE 01 LEARN TYPES OF MOIST HEAT COOKING LE 02 LEARN MOIST COOKING RECIPE LE 03 PREPARE PORRIDGE/CONGEE LE 04 LEARN PORTIONING OF PORRIDGE PREPARE PORRIDGE/CONGEE USING KITCHEN UTENSILS, EQUIPMENT, RECIPES AND PERSONAL PROTECTIVE EQUIPMENT ( PPE ) SO THAT PORRIDGE RECIPE IS OBTAINED, UTENSILS, EQUIPMENT AND INGREDIENTS SELECTED AND PORRIDGE/CONGEE PREPARATION AND MOIST HEAT COOKING IS EXECUTED IN ACCORDANCE WITH STANDARD RECIPES. NAMA CALON / CANDIDATE NAME NO. K/PENGENALAN / I.C. NO TARIKH PENILAIAN / ASSESSMENT DATE
NO KOD / CODE NO L-041-1 / M09 / KA(1/1) Muka / Page : 2 Drp / Of : 5 ARAHAN : Penilaian ini ialah untuk menilai pengetahuan anda bagi tugasan 02.01 dan 07.01 dalam bidang kemahiran COMMIS Tahap 1. Anda dikehendaki melaksanakan tugas yang diberikan dengan sempurna sebagai bukti keterampilan Masa : 1 jam 30 minit a) Penilaian ini mengandungi LIMA (5) bahagian iaitu : BAHAGIAN A : Soalan Aneka Pilihan (multiple Choice Question) BAHAGIAN B : Soalan Betul/Salah (True/False Question) BAHAGIAN C : Soalan Isi Tempat Kosong (Fill In The Blank Question) BAHAGIAN D : Soalan Jawapan Pendek (Short Answer Question) BAHAGIAN E : Soalan Padanan (Matching Question) b) Sila jawab semua soalan dari semua bahagian di atas PERATURAN PENILAIAN Calon-calon mesti mematuhi perkara berikut : 1. Berada di tempat peperiksaan 15 minit sebelum penilaian dimulakan 2. Pamerkan kad pengenalan untuk disemak oleh Pegawai Penilai 3. Berpakaian kemas dan sesuai mengikut peraturan yang ditetapkan oleh pusat bertauliah 4. Baca arahan soalan dengan teliti. Jujuk kepada Pegawai Penilai sekiranya terdapat kekeliruan 5. Tidak dibenarkan berbincang atau berhubung dengan calon lain 6. Calon dilarang sama sekali meniru dan menggunakan telefon bimbit 7. Mengambil peperiksaan dengan jujur. Sekiranya anda didapati melanggar peraturan peperiksaan atau menipu, anda tidak dibenarkan meneruskan peperiksaan JANGAN BUKA KERTAS SOALAN INI SEHINGGA DIARAH BERBUAT DEMIKIAN
NO KOD / CODE NO L-041-1 / M09 / KA(1/1) Muka / Page : 3 Drp / Of : 5 Arahan : Pilih jawapan yang paling tepat BAHAGIAN A (Aneka Pilihan) 1. If a very delicate food is cooked in water or a seasoned and flavored liquid, it should be so that it does not fall apart. A. Boiled B. Poached C. Blanched D. Simmered 2. A blanched green bean means it has been. A. Partially cooked B. Cooked at a altitude above sea level C. Cooked until my natural color has disappeared D. Cooked for a long period of time at a low temperature 3. Which of the following is a combination of BOTH moist and dry heat cooking? A. Braising B. Baking C. Roasting D. Broiling 4. Which of the following statements about roasting is CORRECT? A. It is essential that you never cover the meat while it is roasting. B. Roasting and baking are two entirely different cooking processes. C. Never change the position of the roast in the oven once it has started cooking. D. Roasts cooked at the back of the oven cook more slowly because the back of the oven is not as hot as the front. 5. Which of the following is a type of moist cooking? A. Boiling B. Baking C. Roasting D. Broiling (10 MARKS)
NO KOD / CODE NO L-041-1 / M09 / KA(1/1) Muka / Page : 4 Drp / Of : 5 BAHAGIAN B (Betul/Salah) Arahan : Tandakan betul ( / ) atau salah ( X ) dalam petak yang disediakan 1. Fruit and vegetable fiber becomes softer when cooked. ( ) 2. Most food cooked in liquid are simmered rather than boiled, because the high heat of boiling can damage many foods. ( ) 3. In general, moist foods heat more quickly in a microwave oven than dry food does. ( ) 4. In general, items cooked by moist heat methods hold well on the steam table and so can be cooked ahead and kept hot with little loss of quality.( ) 5. When you are cooking large items in a microwave oven, it is important to cook them until completely done without disturbing them. ( ) (10 MARKS) Arahan : Jawab soalan berikut BAHAGIAN D (Jawapan Pendek) 1. Briefly explain the procedure to make teow chew style porridge. (5 Marks) 2. List FIVE (5) ingredients of porridge condiment i. ii. iii. iv. v. (5 Marks) 3. Differentiate between stewing and braising. (6 Marks)
NO KOD / CODE NO L-041-1 / M09 / KA(1/1) Muka / Page : 5 Drp / Of : 5 4. List the important utensils needed to make a porridge 5. Explain the difference between boiling and poaching. (6 Marks) (8 Marks) (30 MARKS) PENILAIAN PENGETAHUAN BAHAGIAN INI UNTUK KEGUNAAN PEGAWAI PENILAI SAHAJA KEPUTUSAN MARKAH BAHAGIAN A = / 10 BAHAGIAN B = / 10 BAHAGIAN D = / 30 JUMLAH = / 50 = % MARKAH = % x 30% = /30 NAMA & T/TANGAN PP TARIKH PENILAIAN ULASAN PP