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    Ama Education System

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    Lairyl Joyce Lequillo
    This document contains performance evaluation sheets for bread and pastry production. It rates students on taste, presentation, baking techniques, and ability to discuss preparation for up to 200 points on baked products. It also rates kitchen operation on mise en place, sanitation, accuracy, timing, and baking skills for up to 100 points. The sheets are used to evaluate a student's recipe and are signed by the evaluator after comments or suggestions.

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    Ama Education System

    Uploaded by

    Lairyl Joyce Lequillo
    7 views1 page
    This document contains performance evaluation sheets for bread and pastry production. It rates students on taste, presentation, baking techniques, and ability to discuss preparation for up to 200 points on baked products. It also rates kitchen operation on mise en place, sanitation, accuracy, timing, and baking skills for up to 100 points. The sheets are used to evaluate a student's recipe and are signed by the evaluator after comments or suggestions.

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    This document contains performance evaluation sheets for bread and pastry production. It rates students on taste, presentation, baking techniques, and ability to discuss preparation for up to 200 points on baked products. It also rates kitchen operation on mise en place, sanitation, accuracy, timing, and baking skills for up to 100 points. The sheets are used to evaluate a student's recipe and are signed by the evaluator after comments or suggestions.

    Copyright:

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

    Ama Education System

    Uploaded by

    Lairyl Joyce Lequillo
    This document contains performance evaluation sheets for bread and pastry production. It rates students on taste, presentation, baking techniques, and ability to discuss preparation for up to 200 points on baked products. It also rates kitchen operation on mise en place, sanitation, accuracy, timing, and baking skills for up to 100 points. The sheets are used to evaluate a student's recipe and are signed by the evaluator after comments or suggestions.

    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

    AMA EDUCATION SYSTEM

    ACLC College
    Tacloban City

    BREAD AND PASTRY PRODUCTION PERFORMANCE EVALUATION SHEET

    Recipe: Rating:
    Name:

    Score Sheet for Baked Products:


    Criteria Maximum Points Score
    Taste (flavor, texture, doneness) 100
    Presentation (color, volume) 30
    Proper execution of baking techniques and
    50
    fundamentals.
    Ability to discuss on how to prepare the baked
    20
    products.

    Total 200

    Score Sheet for Kitchen Operation:


    Criteria Maximum Points Score
    Mise en Place 30
    Sanitation Procedure and Cleanliness. 30
    Accuracy in weights and measurements. 10
    Timing of Service 10
    Baking Techniques and skills. 20
    Total 100

    Comments/suggestions:

    Evaluated by:

    MARIA TERESITA COPRADA

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