Rubrics - LABORATORY ACTIVITY
Excellent (4) Good (3)
Cooking Demonstration o Students have all the ingredients
for the dish, containers to
demonstrate and utensils
necessary for the laboratory
activity.
o The recipe and correct
measurements are clearly
communicated in the cooking
presentation (video)
o The direction on how to prepare
the dish are followed clearly
Safety and sanitation o Incorporated safety sanitation
guidelines for laboratory activity.
o All surfaces and materials were
cleaned prior to or before
activity.
Cooking Methods o Practiced all cooking methods as
prescribed in the recipe.
o Used all correct the correct
utensils and tools needed.
Final product o Final product is appealing , has
appearance good quality and exhibits same
appearance from the recipe
used.
Product Name:____________________________________________
Fair (2)
o Some of the ingredients for the
dish, containers to
demonstrate and utensils are
present for the laboratory
activity.
o The recipe is somewhat clearly
communicated with only few
measurements missing.
o The directions of how to
prepare the dish are somewhat
easy to follow.
o Incorporated 3 or less safety
sanitation guidelines for
laboratory activity.
o All surfaces and materials were
partially cleaned prior to or
before activity
o Practice at least 2 cooking
methods as prescribed in the
recipe.
o Used ate least 3 correct
utensils and tools needed
o Final product is somewhat
appealing, has good quality and
exhibits same appearance from
the recipe used.
Poor (1)
o Several the ingredients o Ingredients are not
for the dish, containers to present.
demonstrate are present
for the laboratory activity. o Presentation is
o The recipe is not clearly worse.
demonstrate .
o Practice 1 safety o No safety
sanitation guidelines for sanitation
laboratory activity. guidelines for
o All surfaces and materials laboratory activity
were not properly were practice.
cleaned prior or before
activity.
o Practice at least 1 cooking o Cooking methods
methods as prescribed in needed in the
the recipe. recipe were not
o Used at least 2 correct followed.
utensils and tools needed. o Incorrect utensils
and tools needed.
o Final product appears o Final product is
differently from the very different from
original recipe used but the original recipe
still looks good. used and does not
look appetizing.
Date:______________________
 Rubrics of Food Product
Appearance:
o Food looks appetizing and appealing. 25%
o Ingredients have complementary
shapes/cuts and color that enhance its
presentation.
o Plated and presented with aesthetic
appeal

Mouthfeel:
o Final product exhibits proper texture/
consistency as prescribed by the recipe 25%
used.
o Food has been prepared / cooked properly
o Appropriate texture is experienced when
eaten.
Taste:
o Final product is savory and delectable
o Product exhibits the appropriate flavor as 30%
prescribed in the recipe.

Overall quality of the product

o Product has good sensory quality 20%
o Has excellent total package of the
product.
Total 100%

Product Name:______________________________ Date:__________

Signature:_______________________________
Pangalan ng Produkto:________________________ Petsa:_________

Pangalan at lagda:___________________________________

Rubrics of Food Product

Itsura:
o Ang pagkain ay kaaya – ayang kainin. 25%
o Ang mga sahog ng pagkain ay magkaka
bagay ang kulay ate laki at magandang
tingnan sa plato.
o Ang pagkakalagay sa plato ay maganda at
artistically ginawa

Pagkakagawa ng pagkain:
o Ang pagkain ay may tamang tigas/ lambot
at hindi mahirap kainin ng naayos sa 25%
recipe
o Tama ang pgkaka luto; hindi hilaw or
sunog
o Madling kainin at nguyain.
.
Lasa :
o Masarap ang lasa at kaaya- aya
o Ang flavor ng pagkain ay naayos sa 30%
nasasaad sa recipe nito.

Kabuuang Kaayusan ng pagkain

o Maganda ang kabuuan ng pagkain ayon sa 20%
lasa, itsura at pagkakagawa ng pagkain
o May magandang kabuuan ang pagkain at
kaaya aya.
o
Total 100%

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