BANTAYAN NATIONAL HIGH SCHOOL

Ticad ,Bantayan ,Cebu

COOKERY RATING SHEET

NAME: ____________________________ GRADE & SECTION: ________________

GROUP: ____________ GRADING PERIOD: ______________
DATE: ____________ NAME OF THE RECIPE: __________________

Evaluate your finished product and performance using the score sheet.
Very Good Fair Poor
CRITERIA Good
(5) (4) (3) (2)
A. PRODUCTS
1. General Appearance
a. The dish is attractive to look at and appetizing
b. The dish has a good color combination
c. The ingredients are cooked just right
d. The dish has the correct consistency
2. Palatability
a. The dish tastes delicious
b. The dish tastes just right
3. Nutritive Value
a. The dish is highly nutritious
B. Procedures
1.Use of Resources:
a. Learners keep working table orderly while
preparing the ingredients
b. Learners uses only the proper and needed
utensils and dishes
c. Learner uses time saving technique and devices
2. Cleanliness and Sanitation
a. Learner is well- groomed and properly dressed
for cooking uses a clean apron , hairnet , hand
towel , and pot holder
b. Learner observe proper sanitary handling of food
3. Conservation of Nutrients
a. Learner follows proper preparation and cooking
procedures
b. Learner followed the recipe correctly
Total Score:
OVERALL TOTAL RATING

COMMENTS :

___________________ CHITO R. VILLACAMPA

Students Name & Sig. Cookery Teacher