A member of the

La Consolacion College Tanauan UnifiedLaConsolacionCollege

– South Luzon

School of International Hospitality and Tourism Management

Kitchen Essentials

Name: ___________________________________ Date:___________________

Recipe name: _____________________________ Course: _________________

Recipe Evaluation

1 = lowest 4= highest
1 2 3 4
1. Food Plating and Poor choice of Fair choice of Good choice of Excellent choice of
Presentation garnishes, garnishes, garnishes, garnishes, appropriate
appropriate plate appropriate plate & appropriate plate plate & ingredients to
& ingredients to ingredients to & ingredients to achieve balance in
achieve balance in achieve balance in achieve balance in presentation.
presentation. presentation. presentation..
1 2 3 4
2. Tastes and Flavors Extraneous/ Fair concoction of Good concoction Creative and original
inappropriate and ingredients to of ingredients to concoction of
Common achieve the balance achieve the ingredients to achieve
concoction of of taste, aroma and balance of taste, the balance of taste,
ingredients to texture. aroma and aroma and texture.
achieve the texture.
balance of taste,
aroma and
texture.
1 2 3 4
3. Chef interaction Poor presentation Fair presentation Good presentation Excellent
(excellent presentation of of signature of signature dishes; of signature presentation of
signature dishes; good up- dishes; poor up- fair up-selling and dishes; good up- signature dishes; good
selling and marketing) selling and marketing skills selling and up-selling and
marketing skills marketing skills marketing skills
1 2 3 4
4. Marketability level of food Poor value of food Fair value of food Good value of food Great value of food
product product in the product in the product in the product in the market
market market market
SUBTOTALS

Over-all Score Rating based on transmutation

_____________________________
Evaluators Name and Signature

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