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  • Criteria For Evaluating Pickled Items

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    Ron Mercado
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    The document outlines criteria for evaluating pickled appetizers across five categories: preparation, presentation, taste, creativity, and overall quality. Students will be scored on how well they followed the recipe, used appropriate ingredients, demonstrated sanitation, presented the appetizer appealingly, and explained the pickling process. Taste will be the highest scored category, assessing flavor balance, seasoning, and whether the pickle is overly sour, salty, or sweet. Creativity scores students' unique presentation ideas or recipe twists. Overall quality considers if the pickle meets appetizer standards and shows pickling comprehension. Groups will be scored out of 100 total points across these categories.

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    The document outlines criteria for evaluating pickled appetizers across five categories: preparation, presentation, taste, creativity, and overall quality. Students will be scored on how well they followed the recipe, used appropriate ingredients, demonstrated sanitation, presented the appetizer appealingly, and explained the pickling process. Taste will be the highest scored category, assessing flavor balance, seasoning, and whether the pickle is overly sour, salty, or sweet. Creativity scores students' unique presentation ideas or recipe twists. Overall quality considers if the pickle meets appetizer standards and shows pickling comprehension. Groups will be scored out of 100 total points across these categories.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    37 views3 pages

    Criteria For Evaluating Pickled Items

    Uploaded by

    Ron Mercado
    The document outlines criteria for evaluating pickled appetizers across five categories: preparation, presentation, taste, creativity, and overall quality. Students will be scored on how well they followed the recipe, used appropriate ingredients, demonstrated sanitation, presented the appetizer appealingly, and explained the pickling process. Taste will be the highest scored category, assessing flavor balance, seasoning, and whether the pickle is overly sour, salty, or sweet. Creativity scores students' unique presentation ideas or recipe twists. Overall quality considers if the pickle meets appetizer standards and shows pickling comprehension. Groups will be scored out of 100 total points across these categories.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 3

    Criteria for Evaluating Pickled Items:

    1. Preparation (20 points)


     The student prepared the pickled appetizer according to the given recipe and instructions.
     The student used fresh and appropriate ingredients for pickling.
     The student demonstrated proper sanitation and storage when pickling.
    2. Presentation (20 points)
     The student presented the pickled appetizer in an appealing and presentable manner.
     The student explained the ingredients and flavors used in the pickled appetizer.
     The student discussed the process of pickling and how it affects the taste and texture of the
    appetizer.
    3. Taste (30 points)
     The pickled appetizer had a balanced and flavorful taste.
     The student used appropriate seasoning and spices in the pickling process.
     The pickled appetizer was not overly sour, salty, or sweet.
    4. Creativity (20 points)
     The student showed creativity in presenting the pickled appetizer.
     The student added unique ingredients or twists to the recipe.
     The student presented the pickled appetizer in a unique or innovative way.
    5. Overall Quality (10 points)
     The pickled appetizer was of high quality and met the standards of a good appetizer.
     The student demonstrated a thorough understanding of the pickling process and its role in creating
    appetizers.
    GROUP ____

    Criteria Points Score


    Preparation 20 pts.
    Presentation 20 pts.
    Taste 30 pts.
    Creativity 20 pts.
    Overall Quality 10 pts.
    TOTAL 100 pts.

    GROUP ____

    Criteria Points Score


    Preparation 20 pts.
    Presentation 20 pts.
    Taste 30 pts.
    Creativity 20 pts.
    Overall Quality 10 pts.
    TOTAL 100 pts.
    GROUP ____

    Criteria Points Score


    Preparation 20 pts.
    Presentation 20 pts.
    Taste 30 pts.
    Creativity 20 pts.
    Overall Quality 10 pts.
    TOTAL 100 pts.

    GROUP ____

    Criteria Points Score


    Preparation 20 pts.
    Presentation 20 pts.
    Taste 30 pts.
    Creativity 20 pts.
    Overall Quality 10 pts.
    TOTAL 100 pts.

    GROUP ____

    Criteria Points Score


    Preparation 20 pts.
    Presentation 20 pts.
    Taste 30 pts.
    Creativity 20 pts.
    Overall Quality 10 pts.
    TOTAL 100 pts.

    GROUP ____

    Criteria Points Score


    Preparation 20 pts.
    Presentation 20 pts.
    Taste 30 pts.
    Creativity 20 pts.
    Overall Quality 10 pts.
    TOTAL 100 pts.

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