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    Philip Dan M. Camado
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    The document outlines the criteria for a dessert making presentation and competition for grade 9 students. It lists what must be included in the presentation such as ingredients, budgeting, equipment and procedure. It also provides the scoring breakdown, with the presentation worth 20 points and a visual aide 10 points. The dessert will be judged on criteria like balanced portions, appropriate theme, texture, flavor distribution, cleanliness and food safety for a total of 100 points. Tools drawings will also be criteria.

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    The document outlines the criteria for a dessert making presentation and competition for grade 9 students. It lists what must be included in the presentation such as ingredients, budgeting, equipment and procedure. It also provides the scoring breakdown, with the presentation worth 20 points and a visual aide 10 points. The dessert will be judged on criteria like balanced portions, appropriate theme, texture, flavor distribution, cleanliness and food safety for a total of 100 points. Tools drawings will also be criteria.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    5 views1 page

    Criteria

    Uploaded by

    Philip Dan M. Camado
    The document outlines the criteria for a dessert making presentation and competition for grade 9 students. It lists what must be included in the presentation such as ingredients, budgeting, equipment and procedure. It also provides the scoring breakdown, with the presentation worth 20 points and a visual aide 10 points. The dessert will be judged on criteria like balanced portions, appropriate theme, texture, flavor distribution, cleanliness and food safety for a total of 100 points. Tools drawings will also be criteria.

    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

    GRADE 9 – Dessert Making

    GRADE 10 – Meat Processing

    Reporting for Proposed Group

    Presentation of dessert proposal must contain:

     Ingredients
     Budgeting
     Equipment
     Procedure

    Criteria:

    Visual Aide – 10pts


    Presentation – 20pts

    Product Criteria:

    Criteria of Judging Points SCORE


    PRESENTATION
     The placements of portions are well balanced and appetizing 20pts
     Theme appropriate 10pts
    TASTE
     The texture is well combined with the flavor 30
     The flavor is equally distributed in every portions 20
    SANITATION & HYGIENE
     Maintains cleanliness in the working area during the competition 5pts
     Observes Professional Grooming and Hygiene 5pts
     Applies Food Safety and sanitation principles in production and plating 5pts
    TOTAL 100pts

    TOOLS DRAWING CRITERIA

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