Bauan Technical Integrated High School

Bauan, Batangas

SCORING RUBRICS FOR COOKING ACTIVITIES - Dropped Cookies

NAME: Section:

Food Preparation and production

Category Executive Chef (10) Sous Chef (8) Line Cook (6) Apprentice (4) Score
Mis en Place
Followed the correct Followed the Followed the
direction direction correct correct
and technique in directions amd directions amd
mixing ingridients. techniques in techniques in
Followed the mixing mixing
correct directions ingridients but ingridients
amd techniques in with more than
Mixing Technique &
Recipe Direction mixing ingridients two (2)
but with one (1) deficiencies.
to two
(2)/deficiencies.

Proper Use of Appropriate tools Most tools and Some tools and Appropriate
Tools and equipment were equipment were equipment were tools and
laid, used and appropriately laid appropriate/ equipment were
handled correctly at and handled others were made available
all times. correctly most of substituted in on the table but
the time. the preperation were not used
of the food. correctly.

Preperation of All of the ingridients Some of the Some of the Almost all of the
ingridients were correctly ingridients were ingridients were ingridients
prepared, washhed, correctly not correctly werenot
cut and measured. prepared, prepared, correctly
washed, cut and washed, cut and prepared,
measured. measured with washed, cut and
the teacher's measured.
assistance.

Work Habits
Use of PPE Complete set of PPE Complete set of One of the PPE's Two or more of
and used properly PPE but was missing and the PPE's were
throughout the sometimes did the rest items missing and the
entire cooking not used properly were not used rest items were
activity. during the properly not used
activity. throughout the properly
entire the throughout the
cooking activity. entire cooking
activity.

Safety and Observed sanitary Observed sanitary Observed Did not observed
Sanitation and safety standars and safety sanitary and sanitary and
at all times while standars most of safety standars safely standards
performing the the times while while working while working.
laboratory activities. performing the but with atleast
laboratory two (2)
activities. deficiencies.

Clean Up Areas and equipment Areas and

relating to project equipment relating
were cleaned ( Tables, to project were
counters, stove, oven cleaned but Some Areas and Some Areas and
and sink were cleaned; required reminders equipment equipment
Kitchen is swept and ( Tables, counters, relating to project relating to project
trash dispoed stove, oven and were cleaned but were cleaned but
properly). sink were cleaned; required a few required a
Kitchen is swept reminders multiple reminders
and trash dispoed ( Tables, counters, ( Tables, counters,
properly). stove, oven and stove, oven and
sink were sink were cleaned;
cleaned; Kitchen Kitchen is swept
is swept and trash and trash dispoed
dispoed properly). properly).

Finished the cooking

activity on time Finished the Finished the Finished the
Speed activity 5 minutes activity 10 activity 15
late minutes late minutes late
Food
5 3 2 1
Presentation
Garnish Appropriate Some of the Most of the Inedible food
garnishes were used; garnishes used garnishes used garnish were
complement well were were used/ Food was
with food. inappropriate;slig inappropriate;d presented
htly complement o not without garnish.
well with food. complement the
food.
 More than one
One of the food All items were
All food items were of the food
Serving items were not not served at
served at proper items were not
Temperature served at proper proper
temperature served at proper
temperature temperature
temperature

Slightly Inappropriate
Appropriate serving Inappropriate
inappropriate serving dish was
Use of Serving dish was used; Food serving dish was
serving dish was used; Plating of
Platter was plated used; food was
used; food was food was not
excellently not plated well
plated well observed

Food Quality 5 3 2 1

Flavor is good
Flavor of the but not
Flavor of the
ingredients used outstanding
ingredients used Unpleasant taste
blend well with taste; a bit
blend well with one and aroma of
Taste another; appetizing one another; pleasing flavor food is achieved.
aroma and pleasing slightly appetizing and appetizing Needs
aroma and aroma of food is
and excellent flavor improvement.
pleasing flavor of achieved ;
of food is achieved
food is achieved somewhat
inadequate

Texture either
Texture
Texture Chewy Chewy in middle, crispy/crunchy resembles a dog
crisp in edges or 50%
biscuit
uncooked

Either dark
Either light from
overcooking or brown from
Color Golden brown overcooking or Burned
light from being
light from under
25% raw
cooking