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YEAR AND SECTION: IV PERSEVERANCE

DATE: FEBRUARY 17, 2014
PERFORMANCE EXAMINATION

I. Grade the following components of food preparation and table setting according to their given criteria.


1. AMBIANCE/DECORATION
Presentation
40%
Harmony of colors
30%
Total impact
20%
Decoration
10%
TOTAL
100%





2. TABLE SETTING/NAPKIN FOLDING
Presentation
40%
Proper arrangement of
Utensils
35%
Total Impact
15%
Design
10%
TOTAL
100%





3. TABLE SKIRTING
Design/Style
35%
Harmony of Colors
35%
Total Impact
20%
Alignment of Cloth
10%
TOTAL
100%





4. FOOD
Name of dish
Taste/flavor
30%
Texture
20%
Aroma
20%
Presentation
15%
Temperature
15%
TOTAL
100%
1.
2.
3.
4.
5.
6.

Comment:
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Siganture over printed name
EVALUATOR

DATE:_____________________