Perez, Sherwin Joshua T. Ms.

Josephine Abiada
9 St. Scholastica Score:

TLE Cooking Practicum for Finals

CHICKEN KATSU WITH CABBAGE MANGO SLAW

INGREDIENTS:
FOR CHICKEN KATSU
1. all-purpose flour 6. ketchup (tomato or banana)
2. eggs 7. oyster sauce
3. bread crumbs 8. brown sugar
4. seasoning to taste (salt and pepper) 9. light soy sauce
5. lemon juice
FOR CABBAGE MANGO SLAW
1. shredded cabbage 5. brown sugar
2. sliced or cubed mango 6. seasoning to taste (salt and pepper)
3. Japanese mayo 7. water for consistency (optional)
4. light soy sauce

CRITERIA:
- Students will offer their meal to the teacher of their choice, as they will have a freedom
to select a certain teacher to taste their dish. This TLE Cooking tasting will be part of
their final output/project in the subject of TLE 9.
- Teacher will then judge the dish based on the criteria of the following that the student
created;
o TASTE: this category will receive a score up to 40%. How tasty the dish presented
are?
o NEATNESS AND PRESENTATION: This category will receive a score up to 25%
depending on how clean and well-organized the meal is when it is served.
How nicely does the dish look?

1
 o SATISFACTION: This category can receive a score of up to 35% depending on
how satisfied you feel after finishing the meal.

After the taster has given the student their scores, they are free to provide comments and
feedback to support/justify their decision.

- The taster will then put their signature on the page to confirm their choice and serve as
evidence that they tried the student's dish.

TASTE NEATNESS AND SATISFACTION OVERALL SIGNATURE OF

PRESENTATION RATING THE TASTER

TEACHER A

TEACHER B

TEACHER C

TEACHER D

2
 Perez, Sherwin Joshua T. Ms. Josephine Abiada
9 St. Scholastica TLE Cooking Practicum for Finals

CHICKEN KATSU WITH CABBAGE MANGO SLAW

CRITERIA FOR JUDGING:

- Students will offer their meal to the teacher of their choice, as they will have a freedom to select
a certain teacher to taste their dish. This TLE Cooking tasting will be part of their final
output/project in the subject of TLE 9.

- Teacher will then judge the dish based on the criteria of the following that the student created.
After the taster has given the student their scores, they are free to provide comments and
feedback to support/justify their decision.

- The taster will then put their signature on the page to confirm their choice and serve as
evidence that they tried the student's dish .

CRITERIA SCORE

TASTE: this category will receive a score up to 40%. How tasty the dish
presented are?

NEATNESS AND PRESENTATION: This category will receive a score up to 25
%
depending on how clean and well-organized the meal is when it is served.
How nicely does the dish look?
SATISFACTION: This category can receive a score of up to 35% depending on
how satisfied you feel after finishing the meal.

OVERALL RATING

COMMENT BOX

SIGNATURE OVER PRINTED NAME

3
 Perez, Sherwin Joshua T. Ms. Josephine Abiada
9 St. Scholastica TLE Cooking Practicum for Finals

CHICKEN KATSU WITH CABBAGE MANGO SLAW

CRITERIA FOR JUDGING:

- Students will offer their meal to the teacher of their choice, as they will have a freedom to select
a certain teacher to taste their dish. This TLE Cooking tasting will be part of their final
output/project in the subject of TLE 9.

- Teacher will then judge the dish based on the criteria of the following that the student created.
After the taster has given the student their scores, they are free to provide comments and
feedback to support/justify their decision.

- The taster will then put their signature on the page to confirm their choice and serve as
evidence that they tried the student's dish .

CRITERIA SCORE

TASTE: this category will receive a score up to 40%. How tasty the dish
presented are?

NEATNESS AND PRESENTATION: This category will receive a score up to 25
%
depending on how clean and well-organized the meal is when it is served.
How nicely does the dish look?
SATISFACTION: This category can receive a score of up to 35% depending on
how satisfied you feel after finishing the meal.

OVERALL RATING

COMMENT BOX

SIGNATURE OVER PRINTED NAME

4
 Perez, Sherwin Joshua T. Ms. Josephine Abiada
9 St. Scholastica TLE Cooking Practicum for Finals

CHICKEN KATSU WITH CABBAGE MANGO SLAW

CRITERIA FOR JUDGING:

- Students will offer their meal to the teacher of their choice, as they will have a freedom to select
a certain teacher to taste their dish. This TLE Cooking tasting will be part of their final
output/project in the subject of TLE 9.

- Teacher will then judge the dish based on the criteria of the following that the student created.
After the taster has given the student their scores, they are free to provide comments and
feedback to support/justify their decision.

- The taster will then put their signature on the page to confirm their choice and serve as
evidence that they tried the student's dish .

CRITERIA SCORE

TASTE: this category will receive a score up to 40%. How tasty the dish
presented are?

NEATNESS AND PRESENTATION: This category will receive a score up to 25
%
depending on how clean and well-organized the meal is when it is served.
How nicely does the dish look?
SATISFACTION: This category can receive a score of up to 35% depending on
how satisfied you feel after finishing the meal.

OVERALL RATING

COMMENT BOX

SIGNATURE OVER PRINTED NAME

5
 Perez, Sherwin Joshua T. Ms. Josephine Abiada
9 St. Scholastica TLE Cooking Practicum for Finals

CHICKEN KATSU WITH CABBAGE MANGO SLAW

CRITERIA FOR JUDGING:

- Students will offer their meal to the teacher of their choice, as they will have a freedom to select
a certain teacher to taste their dish. This TLE Cooking tasting will be part of their final
output/project in the subject of TLE 9.

- Teacher will then judge the dish based on the criteria of the following that the student created.
After the taster has given the student their scores, they are free to provide comments and
feedback to support/justify their decision.

- The taster will then put their signature on the page to confirm their choice and serve as
evidence that they tried the student's dish .

CRITERIA SCORE

TASTE: this category will receive a score up to 40%. How tasty the dish
presented are?

NEATNESS AND PRESENTATION: This category will receive a score up to 25
%
depending on how clean and well-organized the meal is when it is served.
How nicely does the dish look?
SATISFACTION: This category can receive a score of up to 35% depending on
how satisfied you feel after finishing the meal.

OVERALL RATING

COMMENT BOX

SIGNATURE OVER PRINTED NAME