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Cooking Demonstration Scoring Guide

This document outlines scoring criteria for cooking demonstrations in 5 areas: ingredients and preparation, safety and sanitation, recipe terms and techniques, appearance/taste/nutritive value, and presentation. The criteria range from excellent (5 points) to fair (2 points), with descriptions of what is required to meet each point level in each area. For example, to receive 5 points for ingredients and preparation, all ingredients and utensils must be present and the recipe and directions must be clear.

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maryloudithe
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106 views1 page

Cooking Demonstration Scoring Guide

This document outlines scoring criteria for cooking demonstrations in 5 areas: ingredients and preparation, safety and sanitation, recipe terms and techniques, appearance/taste/nutritive value, and presentation. The criteria range from excellent (5 points) to fair (2 points), with descriptions of what is required to meet each point level in each area. For example, to receive 5 points for ingredients and preparation, all ingredients and utensils must be present and the recipe and directions must be clear.

Uploaded by

maryloudithe
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

AREAS

Excellent 5 pts. Students have all of the ingredients for the dish, containers to demonstrate, and utensils necessary for the demonstration. The recipe and correct measurements are clearly communicated. The directions of how to prepare the dish are easy to follow and a viewer could duplicate the recipe without much trouble. Incorporated 3 or more safety and sanitation guidelines in the demonstration.

SCORING DESCRIPTION Very Good 4 pts. Some of the ingredients for the dish, containers to demonstrate, and utensils are present for the demonstration. The recipe is somewhat clearly communicated with only a few measurements missing. The directions of how to prepare the dish are somewhat easy to follow and a viewer could duplicate the recipe with only a small amount of trouble. Incorporated 2 safety and sanitation guidelines in the demonstration. All surfaces and cooking supplies were partially cleaned prior to and after the demonstration. Incorporated 2 or more cooking terms and techniques in the demo. Described and demonstrated what each term means partially correctly. Used the correct utensils and appliances and identified them. Final product is not clearly shown at the close of the demo and has an average eye appeal to the viewer. Introduced three nutrients that are present in the recipe Whole group worked together. Presentation was average Presenters were prepared.

Good 3 pts. Several of the ingredients for the dish, containers to demonstrate, and the utensils are not present for the demonstration. The recipe is not clearly communicated and a viewer would have an extremely hard time duplicating the recipe.

Fair 2 pts. Ingredients are not present.

Recipe is a disaster.

COOKING DEMONSTRATION

Incorporated 1 safety and sanitation guideline in the demo. All surfaces and cooking supplies were not properly cleaned prior to and after the demo. Incorporated 1 cooking term and technique in the demonstration. Did not describe or demonstrated what each term means.

Did not incorporate any safety or sanitation guidelines.

SAFETY AND SANITATION

All surfaces and materials were cleaned prior to and after the demonstration. Incorporated 3 or more cooking terms and techniques in the demo.

Recipe terms and techniques were not included in the demo

RECIPE TERMS AND TECHNIQUES

Described and demonstrated what each term means correctly. Used the correct utensils and appliances and identified them. Final product is shown at the close of the demo and has a good eye appeal to the viewer. Introduced five or more nutrients that are present in the recipe Whole group worked together. Presentation was engaging to the audience.

APPEARANCE, TASTE and NUTRITIVE VALUE

Final product has an unacceptable appearance or is not shown at all at the demo Introduced two nutrients that are present in the recipe Group did not work well together. Presentation was fair. Presenters could have been better prepared

No sample provided

Did not introduce any nutrient that is present in the recipe Group did not work well together.

PRESENTATION Presenters were very well prepared. Presenters were not prepared.

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