UNIVERSITY OF NEGROS OCCIDENTAL- RECOLETOS

Bacolod City
JUNIOR HIGH SCHOOL DEPARTMENT

Technology and Livelihood Education 7

First Grading Practical Exam

HE 7

The challenge is to prepare one (1) dish good for three (3) persons which will
highlight the use of local recipe in Mindanao.

The Recipe is Beef Kulma (Tausog Dish)

( Beef Curry Dish of the Tausog People)

General Instructions:

1. Study the given recipe before the practical exam

2. Learner will follow the recipe given by their teacher and it will be prepare
and cook at home with adult supervision for safety purposes.

3. All ingredients, tools, utensils and equipment should be clean and ready to
use during food preparation and cooking.

4. Wear complete cooking outfit ( Apron, Hairnet, Hand towel ) before starting
to work.

5. Wash hands before starting to work

6. Demonstrate the the step by step procedure of the recipe

7. After cooking Two (2) plates of dish will be prepared, one (1) of which will
be garnish for platting/presentation of finished product, while the other one
(1) is served to the judges for tasting. ( judges can be your mother or any
household member in your home, rubrics will be provided by your teacher.

8. A limited time of one (1) hour broken down into segments is allocated for
the entire preparation, cooking and presentation of the finished product.

9. Prepare all the needed ingredients, tools, utensils 10 minutes before the
time, Open your camera from the start until the end of the performance task.

REQUIREMENTS

Learners will provide their own ingredients during the practical exam.
Cooking utensils and tools available at home will be use by the learner
but learners should be responsible in cleaning and sanitizing of the used
utensils if necessary, return all tools and utensils to their proper cabinet.

MECHANICS

1.The main recipe is a main dish is LOCAL FOOD in Mindanao. Any

Learners are encourage to have innovation based on the required recipe.

2. Each learner will be given ten (10) minutes to prepare and use food
preparation terms and techniques. A recipe will be provided by the teacher
prior to the scheduled practical exam the exam day itself as an official recipe
to be used

3. The learner must provide a Title Card which contains the title and the brief
description of the dishes on display. The title card must be computerized in
English, must be placed on white bond paper cut into 1/4 index card size. This
must be ready together with the Recipe Form. A five (5) point deduction form
the score shall be incurred for non-submission of the title card.

4. The title card must already be placed on the display area of the learner
dishes prior to the start of the performance task.

5. All learners are requested to wear complete cooking outfit. Each learner
must provide at least two (2) plain kitchen towels.

6. Before the performance task starts, each working area will be check by the
teacher to ensure that no item (e.g. food and beverage) thus every learner
should open their camera until the end of the performance task.

7. All preparation and cooking dishes, including garnishes, must be entirely

made and crafted on the spot. A learner who brings in any cooked item will be
deducted 10 points from the total score
8. Every learner should have two plates for each dish. One for display and one
for tasting. This will mean a total of two (2) plates for each learner.

9. The learner will be given a total of one (1) hour broken down into four
segments. Dish is to be served and displayed at the end of the performance
task.

SCORING RUBRICS
Cooking Lab POOR FAIR GOOD EXCELLENT
Evaluation 4 pts 6 pts 8 pts 12 pts
Lack of effort, Participated with Practiced good Shows leadership
improper behavior, only minimal teamwork skills, skills within the
or use of effort, tendency to completed all group and class,
equipment, wander, minimal personal, prep. shows
wandered out of cleanup effort, And prep skills, professionalism,
assigned group, or skill level needs ingredients, mastered
didn’t do assigned improvement. completed kitchen techniques, shows
kitchen duties duties, shows creativity
professionalism, completes
good attitude, assigned tasks
shows creativity, and kitchen
practices good duties.
techniques
Personal & Pre – Does not complete Student Student Student practiced
prep. preparation, such completed most of completed all the excellent time
as hand washing, the tasks, but steps but did not management in
tying hair back, missed one or use time completing each
wearing complete more of steps. management personal and pre-
cooking outfit, preparation task.
reading recipe,
getting out
equipment, tools,
utensils,
ingredients,
sanitizing the lab
Preparation Did not measure Student Student Student practiced
out all the completed most of completed all the excellent time
ingredients preparation steps steps but did not management in
properly. Dis not but missed one or use time preparation,
study the recipe more of the management procedures and
before beginning procedures, or completed all
preparation, wandered out of steps successfully
missed a the group out of
preparation step the group during
process

Cooking Student did not Student attempted Student showed Student

focus on task at tasks but got proper cooking demonstrated
hand, left distracted or did methods and proper cooking
equipment on not complete techniques, but technique, showed
stove unattended, assigned task, did not practice professionalism,
did not control followed only part good time completed all
heat, did not of instructions management. instructions
follow instructions successfully and
finished on time
Safety/ Sanitation/ Student did not Student only Student Student
Cleanup demonstrate demonstrated demonstrated demonstrated
safety and some safety and proper safety and safety and
sanitation ( using sanitation sanitation sanitation
equipment in the practices most of practices most of practices and
appropriate the time the time insured they were
manner, hand practiced by
washing, others in the
sanitizing, group
cleaning up) dish
washing and final
clean up
Teamwork Student did not Student help but Student worked Student worked
work within his with minimal within group, did within group and
group, did not effort, wandered all assigned task demonstrated
complete his out of group part without prodding exceptional
assigned tasks, or of the time, and teamwork by
showed little only partially taking initiative in
group helped other team completing tasks
participation members or assisting other
members
Food Product Food product was Food was Food was good Food was made to
not satisfactory. acceptable but and presentation recipe
Recipe was not presentation and and taste were specifications.
followed taste were lacking good. Food was The food was
according to made according presented well
specifications to the recipe. and was an
excellent product

Prepared By: Approved by:

MS. Russell B. Buslay

HE Teacher Mrs. Vanessa Candelario
Subject Area Chairperson
Date: September 22, 2021
Date: September 22, 2021

Submitted by:

Approved by:
MS. Russell B. Buslay
HE Teacher Mrs. Vanessa Candelario
Subject Area Chairperson
Date: July 12, 2019
Date: