COOKING LABORATORY RUBRIC

GROUP NO.: ______________ DATE:____________ TIME: ____________ SCORE:___________

NAME: __________________________________________________________________________________________________________________

CRITERIA EXCELLENT VERY GOOD GOOD POOR REMARKS

20-19 18-17 16-15 12
MISE-EN-PLACE/HYGIENE AND Great care is taken Most members Little care are as Several safety and
SANITATION to keep self, food took care to keep to how food is sanitation rules
(clean arrangement of materials, clean areas and kitchen self, food areas being handled. were not followed.
working area, proper working position, areas clean to and kitchen areas Little care is taken
complete and clean chef’s uniform, proper avoid cross clean to avoid to keep self and
working techniques and punctual contamination. cross kitchen area clean.
completion of work Washed hands contamination.
and tied hair back.
CORRECT PREPARATION All tools are used Some tools are Tools and The wrong tools
(preparation should be practical, safely and used questionably. equipment are were used for the
acceptable culinary methods that exclude correctly. Proper Some thought is being misused. job. There were
unnecessary ingredients and have a care is taken for being given to the Does not fully more than 2
beneficial effect. Appropriate cooking selection of tools use of equipment. understand the measuring
techniques must be applied for all in an unhurried There was one basics of using the mistakes. Proper
ingredients including starches and manner. Proper measuring equipment. There measuring
vegetables) measuring mistake. Proper were 2 measuring procedures were
procedures measuring mistakes. Students not followed.
utilized. procedures were did not follow
Measurement is followed most of proper measuring
accurate. the time. procedures.
TEXTURE Food has the Food is very close Food did not have Food could not be
appropriate to having the the appropriate eaten hard.
texture. appropriate texture.
texture.
PRESENTATION Great care is taken Food is very close Food did not have Not appropriate
to make food to having the the appropriate plating/poor
appetizing. Table appropriate presentation. presentation.
is set correctly. presentation.
Food placed neatly
on plates. Food
has the
appropriate look.
TASTE Food has Food is very close Food did not have Food could not be
(the dish must have appropriate taste and appropriate taste. to having the the appropriate eaten.
seasoning in quality, flavor and color, the appropriate taste. taste.
dish should conform to today’s standard
of nutritional values. Points are granted
for excellent combination, simplicity and
originally in composition)

Total points: 100 points.

Areas for improvement: ______________________________________________________________________________

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Instructor’s Signature