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  • 45 Y/O Pregnant, Hypertensive and Picky Eater

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    This document contains a score sheet for a cooking competition involving a team of 3 people - Andersen, Tinoy-An, and Oratil. The score sheet has 4 categories: Organization, Flavor/Taste/Doneness, Service/Tasting Evaluation, and Discipline. Each category contains several criteria that are scored out of a total possible points. The overall goal of the competition is to cook a meal for a hypothetical 45-year old pregnant and hypertensive patient who is also a picky eater.

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    This document contains a score sheet for a cooking competition involving a team of 3 people - Andersen, Tinoy-An, and Oratil. The score sheet has 4 categories: Organization, Flavor/Taste/Doneness, Service/Tasting Evaluation, and Discipline. Each category contains several criteria that are scored out of a total possible points. The overall goal of the competition is to cook a meal for a hypothetical 45-year old pregnant and hypertensive patient who is also a picky eater.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    2 views1 page

    45 Y/O Pregnant, Hypertensive and Picky Eater

    Uploaded by

    paprint man
    This document contains a score sheet for a cooking competition involving a team of 3 people - Andersen, Tinoy-An, and Oratil. The score sheet has 4 categories: Organization, Flavor/Taste/Doneness, Service/Tasting Evaluation, and Discipline. Each category contains several criteria that are scored out of a total possible points. The overall goal of the competition is to cook a meal for a hypothetical 45-year old pregnant and hypertensive patient who is also a picky eater.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Actual Cooking

    Score sheet

    CASE: - 45 Y/O PREGNANT, HYPERTENSIVE AND PICKY EATER

    Group no.: 3 Date: FEB 21, 2023

    Batch: CALLOWHILL

    Names:

    1. ANDERSEN, ELRIC

    2. TINOY-AN, SHEANNA

    3. ORATIL, EZRA

    A. Organization 20 POINTS
    Complete Uniform 5 points______________

    Sanitation/Proper Handling 5 points______________

    Utilization of allotted Time 5 points______________

    Proper Use of Ingredients 5 points______________

    B. Flavor/Taste/Doneness 30 POINTS
    Taste and Flavor 20 points______________ Plate
    Presentation, Texture and Doneness 10 points______________

    C. Service/Tasting Evaluation 35 POINTS


    Portions size 5 points______________

    Nutritional Value 30 points______________

    D. Discipline 15 POINTS
    Teamwork 5 points______________

    Cleaning Maintenance 10 points______________

    Total Score: _____________

    HPS: 100 POINTS

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