Kitchen Lab ServiceRECIPE PREPARED: ___________________________________________________________________________________________________________________________INSTRUCTION: Encircle the appropriate rating and enter in the score column on the right portion then verify the total points and initial. Poor Fair Good Superior Criteria Score 20% 22% 23.5% 25% Student did not wash hands Student did not Student did wash hands Student demonstrated or tie hair back. complete both properly at the beginning mastery of food- Safe Food Handling Environment Student did not rewash requirements. and throughout the lab handling. 25 % hands after each new task. Student washed and did tie hair back. There was no cross- hands minimally. contamination with food and food was stored properly. 20% 22% 23.5% 25% The group did not review The group only The group had good The group had great recipe and have proper completed "mise en "mise en place." "mise en place" with "mise en place" of food or place" of either food or Student used the recipe notes. equipment. equipments. demonstrated Student demonstrated Students did not practice Student used some of techniques for food finished food product Preparation/Techniques demonstrated techniques for the demonstrated preparation during lab. exactly as per chef 25 % food preparation. techniques. Student paid attention to demonstration. Food did not get prepared. Student did not pay details to recipes and Food tasted excellent. attention to demonstrations. demonstration or Food tasted good. recipe details. Food quality was not served
20% 22% 23.55% 25% Student only worked with Student worked but Student demonstrated a Student mastered the prodding. complained, refused willingness to complete use of customer Did not participate in all non-preferred tasks, all tasks including clean service and Professionalism/Teamwork tasks, and did not or quit before all tasks up tasks. professional attitude. 25 % demonstrate a willingness to were complete. Student worked steadily Student demonstrated work. through the lab and leadership by participated in all kitchen effectively delegating tasks. tasks to others. 20% 22% 23.5% 25% Did not follow safety rules. Student tried to use Student demonstrated Student mastered all Did not use safe food equipment safely and safe and correct use of aspects of sanitation handling techniques. Did not correctly. Careless at all kitchen equipment before, during, and Safety/Sanitation use kitchen equipment in a times and did not used for the lab. after service. 25 % safe manner. Did not clean always follow the Student followed safe Student adhered to up during preparation to rules. food handling HACCP standards. prevent accidents Attempted to follow procedures. safe food handling procedures.Reason for point of deduction: _____________________________________________________________________________ Total Score: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Comments: ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Cooks/Marketers’ Dishwashers’ Tool Keepers House KeepersEVALUATOR: _________________________
Benigno”NINOY” Aquino High School Aguho St. Comembo Makati City TLE/TVE Department Compilation of Activities In TVE- Food Trades IIName: __________________________ Rating: _________________Year and section: _______________ Teacher:________________
SUMMARY OF ACCOMPLISHMENTDATE RECIPE TYPE OF STUDENTS TEACHER AVERAGE PREPARED PERFORMANCE RATING RATING GRADE GROUP/INDIVIDU AL
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