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  • Bartolome R. Sangalang National High School

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    Shairene Martinez
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    This document outlines the criteria and scoring for a cookfest competition held at Bartolome R. Sangalang National High School. It will be judged on innovative chicken dishes created by 10th grade students. The competition will be evaluated based on the nutritional value (25%), table setting (10%), palatability/taste (30%), preparation (15%), appearance of food (10%), and work habits and cooking outfit (10%). Judges will provide scores in each category, calculate a total score, and rank the entries.

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    This document outlines the criteria and scoring for a cookfest competition held at Bartolome R. Sangalang National High School. It will be judged on innovative chicken dishes created by 10th grade students. The competition will be evaluated based on the nutritional value (25%), table setting (10%), palatability/taste (30%), preparation (15%), appearance of food (10%), and work habits and cooking outfit (10%). Judges will provide scores in each category, calculate a total score, and rank the entries.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    18 views2 pages

    Bartolome R. Sangalang National High School

    Uploaded by

    Shairene Martinez
    This document outlines the criteria and scoring for a cookfest competition held at Bartolome R. Sangalang National High School. It will be judged on innovative chicken dishes created by 10th grade students. The competition will be evaluated based on the nutritional value (25%), table setting (10%), palatability/taste (30%), preparation (15%), appearance of food (10%), and work habits and cooking outfit (10%). Judges will provide scores in each category, calculate a total score, and rank the entries.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Republic of the Philippines

    Department of Education
    Region III
    Division of Nueva Ecija

    BARTOLOME R. SANGALANG NATIONAL HIGH SCHOOL


    Guimba, Nueva Ecija
    COOKFEST
    Grade 10 ( Innovative Chicken Dish)
    CRITERIA FOR JUDGING

    Yr. & Sec.

    Nutritiv
    e Value
    (25%)

    Table
    Settin
    g
    (10%)

    Palatabili
    ty/Taste
    (30%)

    _______________________________________________
    Printed name of judge over signature

    Preparati
    on
    (15%)

    Appearan
    ce of
    Food
    (10%)

    Work
    Habits
    &
    Cookin
    g
    Outfit
    (10%)

    TOTAL

    RANK

    Republic of the Philippines


    Department of Education
    Region III
    Division of Nueva Ecija

    BARTOLOME R. SANGALANG NATIONAL HIGH SCHOOL


    Guimba, Nueva Ecija
    CRITERIA FOR JUDGING

    Yr. & Sec.

    Nutriti
    ve
    Value
    (25%)

    Table
    Setting
    (10%)

    Palatabilit
    y/Taste
    (30%)

    _______________________________________________
    Printed name of judge over signature

    Preparati
    on (15%)

    TOTA
    L
    Work
    Habits &
    Cooking
    Outfit
    (10%)

    RANK

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