MAKING: PRODUCT MANUFACTURE & PRESENTATION:

Practical AssessmentSheet

Assessor: / Trainee:
I.D. Number:
Assessment Date: / Store:
Marks Scored: / % Scored

Assessment Criteria:

CHECK LIST: / YES / NO
1. Bulk Cheesecake
The set bulk cheesecake is pre-portioned correctly before the shift commences (begins) /  / 
1a. Cheesecake Presentation
The correct size portion is placed on a side plate. /  / 
It is topped with cream or ice-cream /  / 
It is then topped with crushed peanuts, a dash of caramel syrup & a cherry /  / 
Notes:
2. Malva Pudding
The portion is defrosted before it is heated /  / 
It is removed from the foil container before microwaving /  / 
It is heated for 1 minute until sauce leaks out /  / 
The heated pudding is placed onto a fresh, cold side plate /  / 
Ice-cream or cream is placed NEXT to the pudding & is topped with caramel syrup and a cherry /  / 
Notes:

TOTAL: ______/ 9

CHECK LIST: / YES / NO
3. Bulk Chocolate Brownie
The full cake is first defrosted, and then evenly topped with deco spread /  / 
The cake in the tray is divided into 6 equal portions and stored in a sealed container /  / 
3a. Chocolate Brownie Presentation
A portion is placed on a side plate /  / 
The top is covered with Pecan or Walnut pieces /  / 
The portion is cut diagonally into 2 equal halves and separated, with the two top corners touching /  / 
Cream or ice-cream is placed between the two brownie halves & topped with a cherry /  / 
Notes:
4. Waffles
Combine dry waffle mix with water (see instructions on packet) /  / 
Waffles are toasted until golden, crisp and heated throughout /  / 
Make a “Test” waffle to collect any dirt or bristles from wire hair brush, then discard. /  / 
Heated waffle is placed on a waffle plate and topped with cream or ice-cream, a generous squirt of caramel syrup and a cherry /  / 
Notes:
5. Chocolate Mousse
The portion is inspected for lumps and separation before it is prepared /  / 
Cling wrap is removed and a topping of cream or ice-cream is added /  / 
Chocolate vermicelli and a cherry are added on top /  / 
Notes:
6. Caramel Mint Dream
The cling wrap is removed and a topping of cream or ice-cream is added. /  / 
Sprinkles of crunchy chocolate wafer and a cherry are added on top /  / 
Notes:

TOTAL: ______/ 15

CHECK LIST: / YES / NO
7. Sticky Toffee Pudding
A defrosted portion is removed from its foil container before microwaving /  / 
The hot pudding is transferred onto a cold plate, and the additional sauce is poured on top of the pudding. /  / 
Ice-cream / cream is placed NEXT to the pudding, and this is topped with a cherry and caramel syrup /  / 
Notes
8. Choc Fudge Slab
A defrosted slab is micro-waved for 5 to 10 seconds only /  / 
The slab is placed on a side plate. /  / 
The ice-cream / cream is placed NEXT to the slab and topped with chocolate sauce & a cherry /  / 
Notes
9. Choc-Nut Sundae
A parfait glass is lined with chocolate sauce /  / 
Two pecan or walnut halves are placed in the bottom of the glass /  / 
Three-quarters of the glass is filled with ice cream /  / 
Sprinkle nuts and chocolate sauce are placed on top of the ice-cream /  / 
This is topped with a twirl of whipped cream /  / 
This is topped with chocolate sauce, a cherry and 4 pecan / walnut halves /  / 
Notes

TOTAL: ______/ 12

CHECK LIST: / YES / NO
10. Ice-Cream & Hot Nutty Chocolate Sauce
A parfait glass is lined with chocolate sauce /  / 
The glass is filled with ice-cream and given a twirly top /  / 
This is drizzled with chocolate sauce & topped with a cherry /  / 
A jug containing hot chocolate sauce and a sprinkle of chopped nuts is placed on the lined side plate next to the parfait glass /  / 
Notes
11. Ice-Cream Treat
A small stainless steel bowl is filled with ice cream /  / 
The requested topping is added to the ice-cream correctly & topped with a cherry /  / 
Notes
12. Chico the Clown
A stainless steel bowl is filled with ice-cream /  / 
An ice-cream cone is placed on top of the ice-cream at an angle - hat /  / 
Two Astros are placed on the ice-cream under the cone - eyes /  / 
A cherry is placed below and in the middle of the smarties - nose /  / 
Jelly beansare placed under the cherry - mouth /  / 
A marshmallow is cut in half and placed on each side of the “face” -ears /  / 
Three blobs of cream are piped onto the cone – Pom-poms /  / 
Astrosare placed onto each blob of cream /  / 
100’s & 1000’s are sprinkled onto the cream on the cone /  / 
This is served on a saucer lined with a folded serviette /  / 
Notes

TOTAL: ______/ 16

CHECK LIST: / YES / NO
13. Whopper Waffles
Combine dry waffle mix with water (see instructions on packet) /  / 
Waffles are toasted until golden, crisp and heated throughout /  / 
Make a “Test” waffle to collect any dirt or bristles from wire hair brush, then discard. /  / 
The toasted waffle is topped with ice cream or cream and a generous squirt of syrup /  / 
One of the 4 requested toppings and a cherry are then added /  / 
Notes
14. Toasted Treats (Kiddies menu)
Margarine is spread onto the outer sides of two slices of bread /  / 
The required topping is placed evenly onto the unbuttered side of one of the bread slices /  / 
The second slice of bread is placed on top of the filling with the buttered side facing outward /  / 
It is placed in the toaster and toasted until golden brown. The treat is not squashed /  / 
After toasting, it is cut into 4 equal quarters (diagonally), which are then fanned onto a waffle plate /  / 
90g of chips is placed on the plate /  / 
The plate is garnished with shredded lettuce, a slice of tomato & a sprinkle of dried parsley /  / 
Notes:
15. Regular Shakes
100ml of ice-cream, a tot of the requested syrup & 300ml of milk are placed into a clean canister /  / 
This is blended until smooth and well mixed /  / 
It is served in a large soda glass /  / 
Notes

TOTAL: ______/ 15

CHECK LIST: / YES / NO
16. Bar-One Shake
60g of Bar-One spread is heated in the microwave. /  / 
100ml ice cream & 300ml of milk & the heated bar-one spread are placed into a clean canister and blended. /  / 
A large soda glass is lined with bar-one spread /  / 
The blended mixture is poured into the glass and topped with choc wafer sprinkles /  / 
Notes
17. Fruit Shakes
100ml of ice cream & 300ml of fresh juice is placed into a clean milkshake canister and blended until smooth and mixed /  / 
Mixture is poured into a large Granity glass and topped with a flower of fresh cream /  / 
Notes
18. Double Thick Shakes
400ml of ice-cream and a double tot of syrup is placed into a clean shake canister /  / 
1 heaped teaspoon of Horlicks is added /  / 
All the above ingredients are blended with a spoon until well mixed /  / 
A large Granity glass is lined with the same flavoured syrup /  / 
Mixture is spooned into glass and topped with a marshmallow /  / 
Chocolate Double Thick: Vermicelli is also sprinkled on this particular D-Thick shake /  / 
Notes

TOTAL: ______/ 12

CHECK LIST: / YES / NO
19. Soda Floats:
300ml of the requested soda is poured into a large Granity glass /  / 
Soda is beaten until all gas is removed /  / 
Soda is topped with 100ml of ice-cream /  / 
Ice cream is topped with flower of fresh cream. /  / 
Notes
20. John Lee Special
A 350ml regular glass is filled with 70ml (quarter of the glass) of Spur lemon juice /  / 
The glass is then topped up with ice and coke /  / 
Notes:
21. ‘Tizers
A cold closed tin of the requested ‘tizer is placed on the pass for the waitron /  / 
A clean wine glass – without ice – is placed next to the ‘tizer can/bottle /  / 
Notes:
22. Mineral Water
A cold sealed bottle of the requested water is placed on the pass for the waitron /  / 
A clean wine glass – without ice – is placed next to the bottle /  / 
Notes:

TOTAL: ______/ 10

CHECK LIST: / YES / NO
23. Lipton Ice Tea
A cold sealed tin of the requested flavoured ice tea is placed on the pass for the waitron /  / 
A clean regular soda glass, filled with ice, is placed next to the tin of ice tea /  / 
Notes:
24. Sodas
A third of a regular glass is filled with ice, and then topped up with the requested soda /  / 
Notes:
25. Fresh juice
A regular glass is filled with the requested fresh juice. No ice is added /  / 
Notes:
26. Filter Coffee
Three-quarters of a coffee cup is filled with filter coffee /  / 
The coffee cup is placed on a coaster-lined saucer /  / 
A jug of hot / cold milk is placed next to the coffee /  / 
Notes:

TOTAL: ______/ 7

CHECK LIST: / YES / NO
27. Decaffeinated Coffee
1 sachet of decaf coffee is emptied into a clean coffee cup /  / 
Three-quarters of the coffee cup is filled with boiling water /  / 
The cup is placed on a coaster-lined saucer /  / 
A jug of hot / cold milk is placed next to the coffee /  / 
Notes:
28. Tea: Ceylon or Rooibos
1 tea bag is placed into a clean tea pot and topped up with boiling water /  / 
The tea pot is placed on the left-hand side of a lined platter /  / 
One jug of hot water and one jug of milk are placed to the back of the platter /  / 
A cup and coaster-lined saucer are placed on the right hand side of the platter /  / 
Notes:
29. Hot Chocolate: Brown or White
A single sachet of the requested hot chocolate powder is placed into a microwave-safe jug /  / 
Two-thirds of a glass mug of hot water, and one-third of a glass mug of milk are added to the jug and blended /  / 
This is heated in the microwave until hot /  / 
This is then poured into the glass mug, topped with cream and sprinkled with vermicelli /  / 
Notes:

TOTAL: ______/ 12

CHECK LIST: / YES / NO
30. Irish / Kaluah / Liqueur Coffees
One or two tots (single or double) of the requested liqueur is poured into an Irish Coffee glass. /  / 
Whiskey: 2 teaspoons of brown sugar are added
Sweet Liqueurs: No sugar is added /  / 
Three-quarters of the glass is filled with hot filter coffee, and stirred until the sugar dissolves or liqueur is blended with coffee /  / 
Coffee is topped with cream. The back of a spoon is used to prevent cream from mixing /  / 
The cream is topped with vermicelli /  / 
Notes:
31. Dom Pedro
A three-quarter Irish Coffee glass measure of ice-cream is placed into a clean shake canister /  / 
One or two (single or double) tots of the requested liqueur is added to the ice-cream /  / 
The mixture is hand blended. /  / 
The glass is lined with chocolate sauce /  / 
The ice cream / liqueur mix is spooned into the glass. This is sprinkled with vermicelli /  / 
Notes:

TOTAL: ______/ 10

Assessment Scores:
Total of page 1– 9 / Trainee’s Score / = / marks
Total of page 2– 15 / Trainee’s Score / = / marks
Total of page 3 – 12 / Trainee’s Score / = / marks
Total of page 4 – 16 / Trainee’s Score / = / marks
Total of page 5 – 15 / Trainee’s Score / = / marks
Total of page 6 – 12 / Trainee’s Score / = / marks
Total of page 7 – 10 / Trainee’s Score / = / marks
Total of page 8 –7 / Trainee’s Score / = / marks
Total of page 9 – 12 / Trainee’s Score / = / marks
Total of page 10 – 10 / Trainee’s Score / = / marks
Test Total: / / 118
Test % / = / %
Feedback was given to the Trainee:

Note to Assessor: Please do not forward this to your training department until the trainee has scored 90% + for this assessment and 85% + for the written exam & multi choice questionnaire.

In order for a certificate to be issued the above mentioned documents will need to be forwarded to the Training Department with the completed Tracking sheet.

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