Exam Preparation

• Sustainability
• MBO
• HBO
• Studiejaar 1-4

Core Task P2-K1: 

Works in establishments that provides food and beverages

The core task of cooking is divided into three work processes. Within those work processes, there are a number of points on which you are assessed. These points are shown below per work process. Read these carefully to know precisely what is being asked of you.

P2-K1-W1: 

Carries out preparatory tasks in establishments that provide food and beverage

• Check if there are enough materials, resources, and ingredients.
• Replenish stock if necessary.
  
• Set up the devices you need.
  
• Work out the two dishes. Submit your elaboration to the assessor.
  
• Make the mise-en-place.
  
• Work cost-consciously with the ingredients.
  
• Work according to the company's rules on safety, hygiene, environment, and working conditions.
  
• Make the HACCP risk analysis and submit it to the assessor.
  
• Ensure you are finished within the agreed time.
  

P2-K1-W3: 

Working in the kitchen.

• Please go through the order and the recipe that goes with it.

• Collect the raw materials/ingredients and products you need.

• Agree with colleagues about who does what and when.

• Cook two dishes.

• Apply the correct techniques when preparing the dishes.

• Prepare the dishes and serve them within the agreed time.

• Make sure that the dishes meet the quality requirements of your exam location/company.

• Take into account the dietary requirements of the guests.

• Show that you have sufficient knowledge about the different products and dishes.

• Work neatly and in a logical order.

• Work according to safety rules and legal guidelines.

P2-K1-W4: 

Carries out rounding off tasks in the kitchen.

Discuss and agree with colleagues on who does what, and when.

• Clean the workspace and equipment.
  
• Tidy up the workspace and equipment.
  
• Use the correct cleaning agents and materials.
  
• Store the cleaning agents and materials safely and neatly after use.
  
• Check if all rounding off duties are done.
  
• Check if the exam location/company is ready for the next day.
  
• Work according to the company's cleaning plan, safety rules, and legal guidelines.
  
• Fill in the checklists from the company cleaning plan. Submit these to the assessor.
  

The Exam

• At the start of the exam, the assessor will tell you which two dishes you will prepare and then present restaurant-worthy and food-safe.
• Once you are informed, you may finalise your mise en place list and the  work schedule. 
• Then you will do a risk analysis of the two dishes. 
• Then you collect the materials and the ingredients, and you can start. 

During the Exam

• In between your cookery tasks, you will be called for material and product recognition.
  
• You will also perform  temperature registrations, and in case of deviations, you must describe which actions you take. 
• At the end of the exam, you will fill in the cleaning plan checklist. 
• All forms you need during the exam are attached.

During the Exam

•  At the end of the exam, you hand in the relevent documents to the assessors. 
• The exam including the preparation should take 8 clock hours. - We assume 4 hours of preparation at home and 4 hours for the actual exam implementation. 

NAME THE FOLLOWING PRODUCT / INGREDIENTS / MATTERIALS

When cooking chicken breast, what is considered the safe core temperture?

1. 58
2. 67
3. 75
4. 88

What is the correct temperture for frying a croquette or fries?

1. 150
2. 175
3. 190
4. 220

Which oil is used when making a Mayonaise?

1. Sunflower oil
2. Extra virgin olive oil
3. Blended olive oil
4. Butter

What is the correct temperture for storing vulnerable raw products?

1. below 0
2. 0-2
3. 4-7
4. At room temperture

When cooking pasta, you don't have to add salt to the water. You can do that later when combining with the sauce.

1. True
2. False

When cutting a piece of bavette, you are meant to cut....

1. Againts the grain
2. With the grain

What is the name of this cutting technique?

1. Batonnet
2. Julianne
3. Chiffonade
4. Brunoise

What is the name of this cutting technique?

1. Batonnet
2. Julianne
3. Chiffonade
4. Brunoise

What is the name of this cutting technique?

1. Batonnet
2. Julianne
3. Chiffonade
4. Brunoise