Name: ____________________________________ Grade: ___________ Name: ____________________________________ Grade: ___________

Competency: ______________________________ Competency: ______________________________

Very Very
Good Good Fair Poor Good Good Fair Poor
(4) (3) (2) (1) (4) (3) (2) (1)
A. Products A. Products
1. General Appearance 1. General Appearance
a. The dish is attractive to look at and appetizing a. The dish is attractive to look at and appetizing
b. The dish has good color combination b. The dish has good color combination
c. The ingredients are cooked just right. c. The ingredients are cooked just right.
d. The dish has the correct consistency. d. The dish has the correct consistency.
2. Palatability 2. Palatability
a. The dish tastes delicious. a. The dish tastes delicious.
b. The dish tastes just right. b. The dish tastes just right.
3. Nutritive Value 3. Nutritive Value
a. The dish is highly nutritious a. The dish is highly nutritious
B. Procedures B. Procedures
1. Use of Resources: 1. Use of Resources:
a. Learner keeps working table orderly while a. Learner keeps working table orderly while
preparing the ingredients. preparing the ingredients.
b. Learner uses only the proper and needed utensils b. Learner uses only the proper and needed utensils
and dishes. and dishes.
c. Learner uses time-saving techniques and devices c. Learner uses time-saving techniques and devices
2. Cleanliness and Sanitation 2. Cleanliness and Sanitation
a. Learner is well-groomed and properly dressed for a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels cooking, uses a clean apron, hairnet, hand towels
and pot holders. and pot holders.
b. Learner observes proper sanitary handling of food b. Learner observes proper sanitary handling of food
3. Conservation of Nutrients 3. Conservation of Nutrients
a. Learner follows proper preparation and cooking a. Learner follows proper preparation and cooking
procedures. procedures.
b. Learner followed the recipe correctly. b. Learner followed the recipe correctly.
SCORE: (Maximum 46 points) SCORE: (Maximum 46 points)
Comments: Comments:

ASSESSOR: ASSESSOR:

Name: ____________________________________ Grade: ___________ Name: ____________________________________ Grade: ___________

Competency: ______________________________ Competency: ______________________________

Very Very
Good Good Fair Poor Good Good Fair Poor
(4) (3) (2) (1) (4) (3) (2) (1)
A. Products A. Products
1. General Appearance 1. General Appearance
a. The dish is attractive to look at and appetizing a. The dish is attractive to look at and appetizing
b. The dish has good color combination b. The dish has good color combination
c. The ingredients are cooked just right. c. The ingredients are cooked just right.
d. The dish has the correct consistency. d. The dish has the correct consistency.
2. Palatability 2. Palatability
a. The dish tastes delicious. a. The dish tastes delicious.
b. The dish tastes just right. b. The dish tastes just right.
3. Nutritive Value 3. Nutritive Value
a. The dish is highly nutritious a. The dish is highly nutritious
B. Procedures B. Procedures
1. Use of Resources: 1. Use of Resources:
a. Learner keeps working table orderly while a. Learner keeps working table orderly while
preparing the ingredients. preparing the ingredients.
b. Learner uses only the proper and needed utensils b. Learner uses only the proper and needed utensils
and dishes. and dishes.
c. Learner uses time-saving techniques and devices c. Learner uses time-saving techniques and devices
2. Cleanliness and Sanitation 2. Cleanliness and Sanitation
a. Learner is well-groomed and properly dressed for a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels cooking, uses a clean apron, hairnet, hand towels
and pot holders. and pot holders.
b. Learner observes proper sanitary handling of food b. Learner observes proper sanitary handling of food
3. Conservation of Nutrients 3. Conservation of Nutrients
a. Learner follows proper preparation and cooking a. Learner follows proper preparation and cooking
procedures. procedures.
b. Learner followed the recipe correctly. b. Learner followed the recipe correctly.
SCORE: (Maximum 46 points) SCORE: (Maximum 46 points)
Comments: Comments:

ASSESSOR: ASSESSOR: