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  • Criteria For Judging Cooking

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    catherine abella
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    This document outlines the criteria and scoring breakdown for judging a cooking contest. It will be judged 30% on food preparation, 25% on work habits and workspace, and 45% on the finished product, which includes 15% for appearance, 15% for taste, and 15% for nutritional value. The document shows the criteria and scoring that will be used to evaluate contestants in sets A and B of grades 11 and 12.

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    Criteria for Judging Cooking

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    This document outlines the criteria and scoring breakdown for judging a cooking contest. It will be judged 30% on food preparation, 25% on work habits and workspace, and 45% on the finished product, which includes 15% for appearance, 15% for taste, and 15% for nutritional value. The document shows the criteria and scoring that will be used to evaluate contestants in sets A and B of grades 11 and 12.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    203 views1 page

    Criteria For Judging Cooking

    Uploaded by

    catherine abella
    This document outlines the criteria and scoring breakdown for judging a cooking contest. It will be judged 30% on food preparation, 25% on work habits and workspace, and 45% on the finished product, which includes 15% for appearance, 15% for taste, and 15% for nutritional value. The document shows the criteria and scoring that will be used to evaluate contestants in sets A and B of grades 11 and 12.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    CRITERIA FOR JUDGING

    COOKING CONTEST

    CRITERIA PERCENTAGE CONTESTANT NUMBER


    SET A (G11) SET B (G11) SET A(G12) SET B(G 12)
    1. Food Preparation 30%

    2. Work Habit/Work Area 25%

     Proper Cooking

    3. Finished Product 45%

     General Appearance 15%


     Palatability 15%
     Nutritive Value 15%

    TOTAL 100%

    ____________________________________

    Judge number 1

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