Transcript Preparing for the practical exam

Arrive at L23 in plenty of time for
your mis en place start time….
Check your plan
Practical exam top tips
• High standards of personal hygiene e.g. wearing of apron / whites, hair back, no nail
varnish, no jewellery, etc.
• Good personal hygiene habits e.g. no licking fingers, tasting with a clean teaspoon, etc.
• Safe use of equipment, especially knives, pans and electrical equipment
• Selection of the correct tools e.g. correct knife for chopping, peeling, etc.
• Good food hygiene e.g. perishable foods refrigerated and not left on work unit / table,
using temperature probes to ensure food is cooked (if available)
• Neat, organised work areas
 Clean as you go
• Safe use of cooker… pan handles and oven gloves
• Working to time
• Independent working
• Good technical skills
• Logical sequence of work e.g. food that needs to be cooked for a long time, be set or
served cold needs to be made first
• A wide variety of skills
• High standard of final presentation e.g. portion control, use of garnish and decoration,
good colour, correct temperature, correct texture, good flavour, appropriate serving dishes
Refer to mark scheme
Planning.. Adding Q&S
• Cook food to over 72°C to destroy bacteria
• Handling, eating and tasting: Wash hands before
handling food. Use a clean spoon each time to
avoid cross contamination. Allergy risks
• Food storage: Cool before storage/ Store 1-4°C to
prevent bacteria multiply
• Hob and kettles: Carry boiling water carefully,
keep pan handles turn in, urns and scalds , Fire
risk, never leave unattended
• Use oven gloves to protect hands from burning
• Knives: Use bridge and claw hold to prevent cuts,
carry knives pointing downwards to prevent
stabbing, cut carefully to prevent juice in eyes
• Purchase and selection of food: Use a clean and
reputable shop and ensure foods are within their
Add notes to recipes to
remind you
use by and best before dates
Serve 4 dishes together
Serve your 4 dishes… 2
portions of each… with
garnish/ finishing…
menu… tablecloth..
Serving dishes…Table
decoration
Wear… Apron & Hat
Use …plan for making
Ask in Mis en place if
you need anything!!
Be ready for evaluation
Prepare for
exam