PRATICAL ASSESSMENT TASK

CONSUMER STUDIES

GRADE 10 and 11

FOOD PRODUCTION OPTION

2009
 INSTRUCTIONS FOR TEACHERS

1. INTRODUCTION

1. The Practical Assessment Task in Consumer Studies covers Learning Outcome 4

2. The Practical Assessment Task consists of a series of three tasks, one in each of the first
three terms
3. The mark for the final Practical Assessment Task is obtained by adding the marks for tasks 1,
2 and 3
4. Learners will work individually. Group work may be allowed in consultation with the subject
advisor, e.g. three learners prepare a meal or other products to be sold, each preparing one
dish
5. Every learner has to perform all three phases of the Practical assessment Task

2. REQUIREMENTS FOR THE TASK

The necessary equipment and funds are the responsibility of the school, as specified in circular
S8 of 2006

3. FORMAT OF THE TASK

Task 1

Task one takes the form of a project and is completed in the first term. One example for each grade is
included in this document

Task 2 (term 2) and task 3 (term 3)

1. Learners will produce products to demonstrate a variety of basic skills in grade 10, and more
advanced skills in grade 11
2. The teacher will set tasks according to the skill-code / weighting for the different techniques used
for food preparation, as indicated in Annexure A
 The weighting of the techniques for grade 10 should be 9 – 10 points, and
 The weighting of the techniques for grade 11 should be 13 – 15 points
3. Consider the available budget and other resources when selecting recipes
4. Recipes selected for the PAT could be the same or similar to the recipes prepared during daily
assessment
5. The teacher may allow learners to choose their own recipe, if the context of the school allows for it
6. It is recommended that the product for one of the tasks should be packed for selling, and the
product for the other task be served as if catering from home
7. The planning phase could be done in advance in a class period
8. For the production phase, a timeframe of 2 hours will be needed for grade 11 and 1½ hours for
Grade 10
9. Grade 10 could do the task during the regular weekly periods for practical work
10. The task for grade 11 should be slotted into the timetable for tests / examination in the second
term and third term
11. For grade 11, learners should be divided into groups of a maximum of twelve
12. The grade 10 classes can do the task simultaneously, provided they are not more than 25, as
stipulated in circular S8 of 2006, and if equipment allows it. They may also be divided into two
groups for easier assessment.

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INSTRUCTIONS FOR LEARNERS

FOR THE

PRATICAL ASSESSMENT TASK

CONSUMER STUDIES

GRADE 10 and 11

FOOD PRODUCTION OPTION

3
 CONSUMER STUDIES
PRACTICAL ASSESSMENT TASK
FOOD PRODUCTION OPTION

GRADE 10

EXAMPLE OF A PROJECT FOR TERM 1

Task 1: To be completed in term 1

You want to start cooking at home for your family.

Before you can start cooking, you have to find information on

1. Cooking methods
1.1 The cooking methods used in the kitchen:
a. Boil
b. Bake
c. Shallow fry and
d. Deep fry
1.2 The equipment needed for these cooking methods
1.3 One suitable recipe for each of the 4 cooking methods. Recipes must be suitable to prepare at
home for your family

2. How to measure ingredients in the kitchen

3. The basic principles of hygiene in the kitchen

4. The basic principles of food storage to maintain the quality of the food

Presentation of your information

 It should be neat, logical and creative
 Correct language and spelling should be used
 Information may be typed or written
 Internet printouts or magazine clippings may not be used, except for illustrations

Criteria Description Mark

Cover page 3
Index 3
Start each of the 4 cooking methods on a separate page, and give the following information on each
method:
1.1 Cooking a. Description / definition of the method. Include the method and medium of heat
methods transference, and the temperature (3)
b. Advantages and disadvantages of the cooking method. Include appearance, 11 x4 =
flavour, nutritional value and time (4) 44÷2 =
c. Motivate your statements in (b) (4) 22
1.2 Equipment a. Describe the container / equipment used for this cooking method. Add illustrations
suitable for the (3)
cooking b. Explain how the equipment should be prepared 8 x4 =
method before use, used, and cleaned afterwards (2) 32÷2 =
c. General rules for applying this cooking method (3) 16
1.3 Suitable Source a recipe for each of the cooking methods
recipes a. Write down the recipe in the correct format (5) 7 x4 =
b. Add an illustration of the finished product (1) 28÷2 =
4
 c. Name the source of the recipe (1) 14
2 Measuring of Describe and illustrate the utensils used for measuring the following in the kitchen, and
ingredients indicate the measurement used for these ingredients
a. Dry ingredients, e.g. flour and sugar (3)
b. Liquids, e.g. milk and water (3)
c. Very small amounts of ingredients, e.g. salt and spices (3) 9
3 Hygiene Describe 8 basic principles of hygiene that you will apply in the kitchen of your home to
ensure that the food you are cooking, is safe to eat 8
4 Food storage Describe how and where you will store the following food products in your home in
order to retain nutrients and quality 13
a. Fruit and vegetables (3)
b. Dry ingredients, e.g. flour, corn flour and maize meal (2)
c. Red meat, chicken and fish (3)
d. Milk, cheese and other dairy products (3)
e. Eggs (2)
5 Presentation of Neatness (3) 12
task Organisation (3)
Creativity (3)
Spelling and language (3)
Total 100

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 CONSUMER STUDIES PRACTICAL ASSESSMENT TASK
FOOD PRODUCTION OPTION

GRADE 11

EXAMPLE OF A PROJECT FOR TERM 1 (Task 1: To be completed in term 1)

Develop your own book for recipes and menus

Choose a neat, strong book or file. The recipe book must make provision for adding
recipes as the practical lessons continue in grade 11 and 12

The recipe book should consist of two sections

SECTION 1: RECIPES

Make a creative cover page for your recipe book (2)

Write / type the index on the first page (3)
Use the example below, or change it as preferred

Example of index
1. Quick flour mixtures
2. Cakes, icings and fillings for cakes
3. Yeast products
4. Tarts and tartlets
5. Choux pastry
6. Biscuits, fancy cookies and other tea dainties
7. Sweets
8. Savouries
9. Eggs
10. Meat
11. Fish
12. Poultry
13. Salads and salad dressings
14. Vegetables
15. Sauces for fish, meat, poultry and vegetables
16. Puddings and pudding sauces
17. Refrigerator and cheese cakes
18. Typical South African dishes (any / all cultures)

Select at least 12 recipes, according to the following criteria (12 x 5 = 60)

(Select recipes for at least 6 of your index sections)
a. Recipes should be suitable for small scale production from home, for
a. Catering for small functions or parties
b. Selling from home, to home industries, coffee shops, etc.
b. Ingredients and garnishing / decorations should be relatively cheap and easy to obtain
c. The recipe should be written or typed in the correct format
d. An illustration or drawing should accompany the recipe
e. The yield must be indicated

Please study the instructions for section 2 before selecting your recipes. You could use section 2 as a
point of departure for selecting the fecipes.

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SECTION 2: MENUS AND COSTING

1. Draw up the following three menus for catering from your home, using only recipes from your
book.
Each menu must consist of at least three recipes

a. A brunch for an office function

b. A light two course meal for a luncheon (Main course and pudding)
c. A birthday party for teenagers (3 x 5 = 15)

2. Choose one menu and adapt the recipes for 10 portions (5)

3. Determine the price of the menu for the 10 persons as follows (15)
a. Use the cost of the ingredients, and calculate the cost of the menu
b. Add a % for overheads. Explain why you decided on this %
c. Add a % for profit
d. Determine the selling price
e. Indicate your profit in Rand
Total 100

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 CONSUMER STUDIES
FOOD PRODUCTION OPTION

GRADE 10 and 11

PRACTICAL ASSESSMENT TASK

Example: Planning task for terms 2 and 3

(Examples of templates included as annexures)
A Planning Marks
1 List the equipment needed to prepare your product. Only equipment not available at your 3
workstation is required

2 Describe the characteristics of your final product (the appearance, texture and taste) 6

3 Describe 6
 the presentation of your product (how would you pack / serve it)
 the materials and design of packaging / crockery and other equipment needed for serving (hot,
cold, when, how)
 You may add an illustration

4 Prepare a time schedule / order of work (1½ hours for grade 10, 2 hours for grade 11)
8:00 – 8:30 10

8:30 - 9:00

9:00 – 9:30

9:30 – 10:00(only for grade 11)

Total 25

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B Production: Time: Grade 10 :1½ hours
Grade 1: 2 hours
Prepare the product/s, using the recipe/s provided, while demonstrating the following skills: Marks
1 Collection of ingredients
5
2 Safe and correct use of equipment, including measuring equipment and use of stove
10
3 Recipe interpretation, preparation and cooking methods
15
4 Maintenance of hygienic standards: Handling of food and equipment, dishwashing, dishcloths, work
surface, 5
5 Personal hygiene
5
6 Efficient use of time. Follow time schedule /correct order of work
10

C Evaluation: Time: 30 minutes

Evaluate products according to the following criteria Marks
7
Product /s: Appearance, taste and texture 20
8
Marketability of the product/s 5
 If you bought the product, would you be satisfied?

 If the product was served to you in a restaurant, would you be satisfied?

Total 75

TOTAL 50

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 ASSESSMENT TOOLS

FOR THE

PRATICAL ASSESSMENT TASK

CONSUMER STUDIES

GRADE 10 and 11

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 ASSESSMENT TOOL GRADE 10
Task 1 (term 1) (LO 4 AS1)

NAME CLASS MARK %

Cooking methods and equipment used for small scale food production Mark Mark
Cover Page 3
3 2 1
Learners name, name of Learners name, name of Learners name, name of project, but
project, neat, no spelling project, fairly neat, minor untidy with many spelling errors
errors spelling errors
Index 3
3 2 1
Each topic clearly indicated. Topics and page numbers indicated. Attempt not neat and
Page numbers. Neat. No Neatness acceptable. Minor spelling errors organised. Many
spelling errors spelling errors
Cooking methods and equipment: boil bake Shallow fry Deep fry
 Description / definition 3 3 3 3
 Type/Method and medium of heat
1.1a
transference
 Temperature
Advantages and disadvantages 4 4 4 4
 Appearance 11 x4 =
1.1b  Flavour, 44÷2 =
 Nutritional value 22
 Use of time (how long does it take)
Motivate / describe reasons for above 4 4 4 4
 Good/poor appearance
1.1c  Good/poor flavour
 Good/poor nutritional value
 Why is it time consuming/not
Equipment: 3 3 3 3
1.2a
Description with illustration
Preparation for use (e.g. how to heat, test for 3 3 3 3 8 x4 =
1.2b
correct temperature, where to put) 32÷2 =
General rules for use (e.g. how not to overheat, 3 3 3 3 16
1.2c prevention of accidents, how to keep warm for
serving)
Recipe: Suitable for making at home 7 7 7 7 7 x4 =
a. Correct format, indicating yield (5)
1.3
b. Illustration (1)
28÷2 =
c. Source (1) 14
2 Measuring equipment: Dry ingredients Liquids Small amounts
Description 9
Illustration 3 3 3
Measurement
3 Eight basic principles of food hygiene at home 8
4 Food storage
a. Fruit and vegetables (3) 13
b. Dry ingredients, e.g. flour, corn flour and maize meal (2)
c. Red meat, chicken and fish (3)
d. Milk, cheese and other dairy products (3)
e. Eggs (2)
Presentation 12
Neatness (3)
Organisation (3)
Creativity (3)
No language and spelling errors (3)

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 Total 100
ASSESSMENT TOOL GRADE 11
Task 1 (term 1) (LO 4 AS1, 2, 3)

NAME CLASS MARK %

Recipe and menu book Mark Mark

Cover Page 3
3 2 1
Learners name, name of Learners name, name of Learners name, name of project, but untidy
project, neat, no spelling errors project, fairly neat, minor with many spelling errors
spelling errors
Index 3
3 2 1
Each topic clearly indicated. Topics and page numbers indicated. Attempt not neat and organised.
Page numbers. Neat. No spelling Neatness acceptable. Minor spelling Many spelling errors
errors errors
Recipes (12 recipes(
 Recipes should be suitable for small scale production from home, for
a. Catering for small functions or parties
b. Selling from home, to home industries, coffee shops, etc
12x5=6
 Ingredients and garnishing / decorations should be relatively cheap and easy to obtain
0
 The recipe should be written or typed in the correct format
 The yield must be indicated
 An illustration or drawing should clearly illustrate the appearance of the final dish
No marks if the recipe is a magazine clipping or internet printout, or using overseas measurements or ingredients
Menu for Light 2-course meal (Main course and pudding)
4 -5 2 -3 0-1
Three suitable recipes Two suitable recipes Unacceptable 5
Rules for menu planning taken Rules for menu planning not always taken into
into account account
Menu for teenager’s birthday party
4 -5 2 -3 0-1
Three suitable recipes Two suitable recipes Unacceptable 5
Rules for menu planning taken Rules for menu planning not always taken into
into account account
Adaptation of one menu for 10 portions
4 -5 2 -3 0-1
5

Determine the price of the menu (Teachers may make a template)

Calculate the cost of the menu
Add % for overheads. Motivate 15
Add % profit
Determine selling price
Indicate profit in rand

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ASSESSMENT TOOL FOR PLANNING PHASE: EXAMPLE

A Planning Comments
1. List of equipment 3
3 2 0-1
Correct equipment listed Some incorrect equipment listed Many incorrect equipment
listed
2. Characteristics of the final product/s
5–6 3-4 0-2
Clear description of Acceptable/average description Vague, incorrect description 6
expected appearance, of expected appearance, texture of expected appearance,
texture and taste and taste texture and taste
3. Presentation of final product
5–6 3-4 0-2
Clear description of Acceptable/average description Vague description of
packaging or serving. of packaging or serving. packaging or serving.
Includes the materials Includes the materials and Poor information about the
and design of the design of the packaging, or the materials and design of the 6
packaging, or the crockery and other equipment for packaging, or the crockery
crockery and other serving, but not always correct and other equipment for
equipment for serving. serving
Indication of hot/cold
serving, and how
4. Time schedule / order of work
9 - 10 6-8 4-5 0-3
All steps put into a Most steps Some steps indicated. Few steps mentioned. 10
realistic time indicated. Conceptualization of a No idea of working
frame. Items Items integrated, but time schedule not very simultaneously on
realistically not always realistic good. Preheating of more than one item.
integrated. Preheating of oven oven indicated but not Preheating of oven
Preheating of indicated correct not indicated
oven indicated,
etc.
TOTAL 25

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ASSESSMENT TOOL FOR PRODUCTION PHASE: EXAMPLE 1

B. Production and evaluation Comments

1.Collection of ingredients
All ingredients collected. Ingredients arranged according to order of use. 5
2. Use of equipment, including measuring equipment and use of stove
 Choose correct equipment 2
 Use equipment safely and correctly. 2
 Measure accurately 4 10
 Correct use of stove and oven 2
3. Recipe interpretation. Preparation and cooking methods:
Subtract one mark for every mistake 15
 Follow recipe/s accurately.
 Use correct preparation techniques and cooking methods
4. Maintenance of hygienic standards. Hygienic handling of food & equipment
 Handling of equipment after use 1 5
 Work surface neat and clean 1
 Wash dishes in warm, clean water and rinse 1
 Clean dishcloths, not lying around 1
 Proper waste disposal 1
5. Personal hygiene
 Hair covered 1 5
 Clean apron 1
 Clean hands and nails 1
 No unhygienic behaviour 2
6. Efficient use of time.
Conceptualisation of time schedule
Integrate steps of recipes. Work on products simultaneously 10
Skills and speed
7. Evaluation of final product/s: Appearance, taste and texture
16 - 20 12 - 15 8 - 11 5-7
Excellent, according to Good Average. Appearance 20
product characteristics. Acceptable for unacceptable.
selling Taste acceptable
8. Marketability of the product
4-5 2-3 0-1
Packaging meets Packaging and labelling Poor product. Poor 5
requirements. Label suitably acceptable packaging and
attached Or labelling
Or Serving and garnishing Or
Served correctly in correct acceptable but do not appear Poor serving and
plate/dish. Appropriate very attractive garnishing
garnishing
Total 75

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ASSESSMENT TOOL FOR PRODUCTION PHASE: EXAMPLE 2

PRODUCTION AND Learner Learner Learner Learner Learner Learner

EVALUATION 1 2 3 4 5 6
Collect ingredients 5
Ingredients collected,
arranged in order of
work
Use equipment Choose 10
correct equipment. Use
it correct and safely.
Measure accurately.
Correct use of stove
and oven. Penalise with
one mark for every
mistake
interpret recipe 15
Preparation and
cooking methods
Penalise with one mark
for every mistake
Hygiene. Handling of 5
equipment after use,
work surface neat and
clean, wash dishes in
warm, clean water and
rinse, clean dishcloths
not lying around, proper
waste disposal
Personal hygiene. Hair 5
covered, clean apron,
clean hands and nails,
no unhygienic
behaviour
Use time efficiently. 10
Good conceptualisation
of time schedule.
Integrate steps of
recipes. Skills & speed
Evaluation of final 20
product/s. Appearance
and taste according to
product characteristics
Marketability of 5
product/s
Packaging meets
requirements. Label
suitably attached
Or
Served correctly in
correct plate/dish.
Appropriate garnishing
Total 75

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ANNEXURE A: SKILL-CODE FOR TECHNIQUES USED IN FOOD PRODUCTION
(The skill code is not an example, but a given)
SEE GRADE 12 PAT 2009

Annexure B: EXAMPLES OF TEMPLATES FOR THE PLANNING TASK

NAME OF RECIPE:

Ingredients Amount / Quantity Equipment for measuring

Equipment for preparation

Equipment for cooking

Equipment Packaging / serving

ASSESSMENT:
SCALE: 1-2 = Does not meet requirements
3-4 = Meets requirements
5 = Excellent

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EXCELLENT:
All ingredients listed
Amounts of ingredients indicated accurately in the correct measurement (millilitre or gram)
All equipment listed

TIME AND WORK SCHEDULE 15 marks

TIME PROCEDURE / METHOD

ASSESSMENT
SCALE: 1-3 =Unacceptable 7-9 =Meets requirements
4-6 =Does not meet requirements 10 - 12 =Exceeds requirements

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 13 - 15 =Excellent

EXCELLENT:
 Excellent conceptualization of time schedule
 Preparation of ingredients and equipment
indicated, e.g. peel and chop onions, measure
dry ingredients into a large mixing bowl, set
oven, prepare baking trays
 Integrate all steps of recipes.
 Specify work on more than one recipe at the
same time

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