Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

Bambang, Nueva Vizcaya
LABORATORY ACTIVITY RATING SHEET

ASIAN CUISINE LABORATORY

RECIPE FORMAT

NAME OF THE GROUP: ___________________

NAME
1.

2.

3.

4.

5.

FOOD CATEGORY: _____________________

NAME OF DISH/RECIPE: _______________________________

Country: ____________________

LIST OF INGREDIENTS

No QUANTITY UNIT NAME OF INGREDIENTS

.
1.
2.
3.

PROCEDURE:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang, Nueva Vizcaya
LABORATORY ACTIVITY RATING SHEET

RATING SHEET
GROUP: __________________

CUISINE: _________________

TO THE RATER: This form has been developed to monitor the students’ performance and also to provide
basis for identifying his/her strengths and weaknesses in cooking different dishes/recipes. As an
evaluator, you have a key in the performance of our future hoteliers and restaurateurs.

GUIDELINES FOR POINTS Appeti Soup Salad Main Dessert Beverage

ASSESSMENT zer Course
Poult Meat Fish
ry Hot Cold

TASTE: 0-50
Superior flavour and taste
not overpowering. Should
have good flavour, balance
and combination.
Ave: Ave:
Poult Meat Fish
PRESENTATION: 0-20 ry

Dishes should be appetizing

and tastefully pleasing to the
eye. Slices should be
moderate and even in size.
Portions correctly calculated
and easily accessible to
diner
Ave: Ave:
CORRECT 0-20
PROFESSIONAL
PREPARATION:
Proper cooking techniques
should correspond to the
recipe. Preparation must be
correct and display mastery
of basic skills. Application of
correct cooking methods.
HANDLING/HYGIENE: 0-10
Attention must be focused to
hygiene during food
preparation. Proper handling
of materials from preparation
to presentation is a MUST.

TOTAL POSSIBLE 100

POINTS points

Comments, general impressions and observations regarding the presentation, dish/recipe and overall
performance.

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________

Evaluated by:

____________________________
Instructor

Date: ________________