COOKERY 10 ACTIVITY

SCORE SHEET

DISH: Chicken Cordon Bleu

GROUP _________

I. Product GOOD (3) FAIR (2) POOR (1)

1. General Appearance
a. color combination is attractive and appealing ___________ _________ _________
b. ingredients cooked just right ___________ _________ _________
c. correct consistency not mushy/ very ___________ _________ ________
thick/thin consistency
2.Palatability
a. delicious __________ _________ ________
b. tastes just right __________ _________ ________

3.Nutritive Value
a. highly nutritious _________ _________ ________

II. Procedure
1.Use of Resources:
a. kept working table orderly while preparing the __________ _________ _________
ingredients
b. used only the proper and needed utensils and __________ _________ ________
dishes
c. used time-saving techniques and devices __________ _________ ________
2. Cleanliness and Sanitation
a. was well-groomed and properly dressed for __________ _________ ________
cooking, use of clean apron, hair nets, hand
towel and pot holders
b. observed sanitary handling of food __________ _________ ________
3. Conservation of Nutrients
a. followed proper preparation and cooking __________ _________ ________
procedures
SCORE: (maximum of 42 pts.)

Prepared by:

JONICA JANE J. CACAL

Subject Teacher