Professional Documents
Culture Documents
REGIONAL LEVEL
I. BACKGROUND/ RATIONALE:
II. OBJECTIVES
1. To come up with a list of recipes that are nutritionally adequate for PDL’s
consumption given the limited budget;
2. To design a handbook for food service workers in jails using the result of
the contest as reference; and
A. Structure
B. TARGET PARTICIPANTS
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C. METHODOLOGY
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Criteria Percentage
a. Serving Method and Presentation: (Fresh and 20%
colorful, maintaining temperature, stylistic but
practical)
b. Portion Size and Nutritional Balance: 30%
(Balance of carbohydrate, protein and fats
within the recommended caloric requirement of
an average healthy individual (2000 calories).
c. Creativity and Practicality: (Economic 30%
relevance) – is the dish contains variety
showing mixture of foods from the entire range
of food groups (that is, vegetables, fruit, meat,
fish and dairy products. Can it be prepared for a
large group?)
d. Flavor, Taste, Texture and Doneness: Do the 20%
ingredients fit together? Are the temperatures
correct? Is the consistency correct? Is it safe,
but not overcooked?)
14. The regional organizers shall use the attached score sheets for
uniformity purposes.
V. EXPECTED OUTCOME
After the activity, the Jail Bureau shall be able to design ways of improving
the quality of food preparation for PDL using the given budget for the daily
subsistence of PDL.
FELIXBERTO S JAGORIN, JR
Jail Senior Superintendent
Director, Directorate for Welfare and
Development
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