DE LA SALLE SANTIAGO ZOBEL SCHOOL

Home Economics and Livelihood Education 5

1st Term AY 2014-2015
GROUP MEMBERS: ____________________________________________________________________
SECTION: ___________
MENU PLAN: _________________________________________
CRITERIA

EXEMPLARY
(5)
The dish tastes
the way it
should be: not
flat (NOT salty,
spicy, oily,
sour)

ADVANCED
(4)
The dish tastes
good with
minimal spices
needed.
Ingredients are
cooked well.

Visual Appeal

The dish is on
appropriate
vessel, with
appropriate
garnishing.
Ingredients are
in its desirable
colour (not
brown, wilted,
free from
blemishes etc.)

The dish is on
acceptable
vessel, with not
so appropriate
garnishing.
Ingredients are
in its desirable
colour (not
brown, wilted,
free from
blemishes etc.)

Collaboration

100% of the
members
demonstrate
cooperation

Cleanliness

Waste
Management

Palatability

TOTAL

AVERAGE
(3)
The dish lacks
in some
tastes and
some spices
are needed to
be added to
achieve the
expected
taste.
The dish is
arranged
properly on
the plate with
minimal
garnishing.

DEVELOPING
(2)
The dish taste
a little bland.
Some
ingredients
need more
cooking time.

BEGINNING
(1)
The dish is not
well-cooked.
It tastes flat
(TOO salty,
spicy, oily,
sour)

Presentation
needs more
improvement
in terms of
arrangement
and garnishing.

Presentation
highly needs
improvement.
Arrangement
of the dish on
the plate does
not enhance
palatability

75% of the
members
demonstrate
cooperation

50% of the
members
demonstrate
cooperation

25% of the
members
demonstrate
cooperation

10% of the
members
demonstrate
cooperation

Maintains
cleanliness of
kitchen station
and utensils
throughout the
cooking activity

Maintains
cleanliness of
kitchen station
and utensils
most of the
cooking activity

Kitchen
station and
many utensils
are slightly
clean during
the cooking
activity

Kitchen station
and some
utensils are
slightly clean
during the
cooking activity

Kitchen
station and
utensils are
messy
throughout
the cooking
activity

100% of the
trash are
segregated
accordingly(biodegradable,
nonbiodegradable
and food
waste)

75% of the
trash are
segregated
accordingly(biodegradable,
nonbiodegradable
and food
waste)

50% of the
trash are
segregated
accordingly(biodegradabl
e, nonbiodegradable
and food
waste)

25% of the
trash are not
segregated
accordingly(biodegradable,
nonbiodegradable
and food
waste)

Most trash
was not
segregated
accordingly(biodegradabl
e, nonbiodegradable
and food
waste)