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    Appetizer Preparation of Grade

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    noraisa adam
    The document outlines the criteria for judging an appetizer preparation competition for grade 9 Saturn students. It will be judged 30% on taste, 30% on visual appeal, 30% on creativity of the recipe, and 10% on overall presentation. Taste will be judged on the presence of Asian flavors, use of Asian ingredients, and proper cooking. Visual appeal will be judged on plating design, natural appearance, and use of fresh garnishes. Creativity will be judged on the originality of the recipes. The total possible score is 100%.

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    Appetizer Preparation of Grade

    Uploaded by

    noraisa adam
    250 views1 page
    The document outlines the criteria for judging an appetizer preparation competition for grade 9 Saturn students. It will be judged 30% on taste, 30% on visual appeal, 30% on creativity of the recipe, and 10% on overall presentation. Taste will be judged on the presence of Asian flavors, use of Asian ingredients, and proper cooking. Visual appeal will be judged on plating design, natural appearance, and use of fresh garnishes. Creativity will be judged on the originality of the recipes. The total possible score is 100%.

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    cookery actual preparation of appetizer

    Original Title

    APPETIZER PREPARATION OF GRADE

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    The document outlines the criteria for judging an appetizer preparation competition for grade 9 Saturn students. It will be judged 30% on taste, 30% on visual appeal, 30% on creativity of the recipe, and 10% on overall presentation. Taste will be judged on the presence of Asian flavors, use of Asian ingredients, and proper cooking. Visual appeal will be judged on plating design, natural appearance, and use of fresh garnishes. Creativity will be judged on the originality of the recipes. The total possible score is 100%.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    250 views1 page

    Appetizer Preparation of Grade

    Uploaded by

    noraisa adam
    The document outlines the criteria for judging an appetizer preparation competition for grade 9 Saturn students. It will be judged 30% on taste, 30% on visual appeal, 30% on creativity of the recipe, and 10% on overall presentation. Taste will be judged on the presence of Asian flavors, use of Asian ingredients, and proper cooking. Visual appeal will be judged on plating design, natural appearance, and use of fresh garnishes. Creativity will be judged on the originality of the recipes. The total possible score is 100%.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
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    APPETIZER PREPARATION OF GRADE-9 SATURN STUDENTS

    CRITERIA FOR JUDGING


    TASTE 30%
    ᴥ Asian taste should be present. (10%)
    ᴥ Use Asian herbs, spices and ingredients. (10%)
    ᴥAll recipes must not be overcooked or undercooked. (10%)
    VISUAL APPEAL 30%
    ᴥContrast of plating and design. (10%)
    ᴥNaturalness of the product. (10%)
    ᴥFresh ingredients and garnishing are used. (10%)
    Creativity of the Recipe 30%
    ᴥRecipes shall be done creatively
    OVERALL PRESENTATION 10%
    TOTAL POSSIBLE SCORE 100%

    ____________________________________
    Judge

    APPETIZER PREPARATION OF GRADE-9 SATURN STUDENTS


    CRITERIA FOR JUDGING
    TASTE 30%
    ᴥ Asian taste should be present. (10%)
    ᴥ Use Asian herbs, spices and ingredients. (10%)
    ᴥAll recipes must not be overcooked or undercooked. (10%)
    VISUAL APPEAL 30%
    ᴥContrast of plating and design. (10%)
    ᴥNaturalness of the product. (10%)
    ᴥFresh ingredients and garnishing are used. (10%)
    Creativity of the Recipe 30%
    ᴥRecipes shall be done creatively
    OVERALL PRESENTATION 10%
    TOTAL POSSIBLE SCORE 100%

    ____________________________________
    Judge

    APPETIZER PREPARATION OF GRADE-9 SATURN STUDENTS


    CRITERIA FOR JUDGING
    TASTE 30%
    ᴥ Asian taste should be present. (10%)
    ᴥ Use Asian herbs, spices and ingredients. (10%)
    ᴥAll recipes must not be overcooked or undercooked. (10%)
    VISUAL APPEAL 30%
    ᴥContrast of plating and design. (10%)
    ᴥNaturalness of the product. (10%)
    ᴥFresh ingredients and garnishing are used. (10%)
    Creativity of the Recipe 30%
    ᴥRecipes shall be done creatively
    OVERALL PRESENTATION 10%
    TOTAL POSSIBLE SCORE 100%

    ____________________________________
    Judge

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