Adamson University

Basic Education Department

SECOND PERIODICAL EXAMINATION
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
S.Y. 2016-2017

NAME: GR. 9 - SCORE:

TEACHER: Mr. Gasga/Ms. Bagasina DATE:

I. Name of Practical Activity: Banana Loaf Bread

II. Objectives:
 Proper preparation and use of tools and equipments.
 Perform correct and accurate measurement of the ingredients.
 Demonstrate the correct mixing and baking process
 Produce the bread’s correct texture, flavor, and appearance.

III. Tools/Materials:
 Oven
 Loaf Pan
 Mixing Bowl
 Mixer/Whisk
IV. Ingredients:
 1 cup banana, mashed
 1 cup sugar
 2 pieces raw eggs
 ½ cup cooking oil
 1 tsp teaspoon salt
 1 tsp vanilla essence
 1½ cups all purpose flour
 1 tsp baking soda
V. Procedure:
1. Combine all the dry ingredients starting with the flour, sugar, salt, and
baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, cooking oil, and vanilla
essence) then mix well with the dry ingredients until a batter is formed.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for an
hour.
6. Remove from loaf pan from the oven then allow cooling down for a few
minutes. Transfer the banana bread on a serving plate.
7. You may put the bread in the fridge to cool or serve immediately.
 VI. Rubrics:
Laboratory
Poor (1 point)
Lack of effort, improper
behavior or use of
 
equipment, wandered out of
assigned group, or didn't do
assigned kitchen duties
Preparation  Poor
Did not measure out all the
ingredients properly Did
not read recipe before
beginning preparation,
missed a preparation step  of group during the process.
Cooking  Poor
Student did not focus on
task at hand, left
equipment on stove
unattended, did not control
heat, did not follow
instructions. 
Safety/Sanitation/ Poor
Cleanup 
Students did not
demonstrate safety and
sanitation (using
equipment in the
appropriate manner, hand
washing, sanitizing,
cleaning up), dish
washing, and final clean-
up. 
Teamwork  Poor
Student did not work within
his group, did not
complete his assigned
tasks, or showed little
group participation.  team members.
Food Product  Poor
Food product was not
satisfactory. Recipe was
not followed according to
specifications. 
Product
Poor
10 pts
Texture  Poor
Tough, excessive
tunnels, severely over
mixed.  tender/crumbly, overly moist  gummy from excessive
Flavor  Poor
Bland or dominant
flavor of improperly
scaled ingredients  ingredients
Appearance/Bake  Poor
Rubbery appearance,
smooth, flat top.
Uneven slices.  product is mixed properly but
Fair (2 points)
Participated with only minimal
effort, tendency to wander,
minimal cleanup effort, skill
level needs improvement
Fair
Student completed most of
preparation steps but missed
one or more of the
procedures, or wandered out
Fair
Student attempted tasks but
got distracted or did not
complete assigned task,
followed only part of the
instructions. 
Fair
Student only demonstrated
some safety and sanitation
practices.  most of the time.  were practiced by others in the group.
Fair
Student helped but with
minimal effort, wandered out
of group part of the time, and
only partially helped other
Fair
Food was acceptable but
presentation and taste were
lacking  made according to the recipe  well and was an excellent product.
Fair
12 pts
Fair
Moderately tough, tunnels,
chewy, or excessively
Fair
Bland, could be improper
scaling or poor quality
Fair
Flat top, minimal texture,
good color. Generally this
baked incorrectly. Uneven
slices. 
Good (3-4 points)
Excellent (5 points)
Practiced good teamwork skills,
Shows leadership skills within group and
completed all personal, pre-prep,
class, shows professionalism, mastered
and prep skills, completed kitchen
techniques, shows creativity, completes
duties, shows professionalism,
assigned jobs and kitchen duties.
good attitude, shows creativity,
practices good techniques
Good Excellent
Student completed all the steps Student practiced excellent time
but did not use time management in preparation procedures
management  and completed all steps successfully. 
Good Excellent
Student showed proper cooking Student demonstrated proper cooking
methods and techniques, but did technique, showed professionalism,
not practice good time completed all instructions successfully,
management.  and finished on time. 
Good Excellent
Student demonstrated proper Student demonstrated safety and
safety and sanitation practices sanitation practices and ensured they
 
Good Excellent
Student worked within group, did Student worked within group and
all assigned tasks without demonstrated exceptional teamwork by
prodding.  taking initiative in completing tasks or
assisting other members. 
Good Excellent
Food was good and presentation Food was made to recipes
and taste were good. Food was specifications. The food was presented
 
Good Excellent
12 pts 20 pts
Good Excellent
Tender, cake-like, lack Delicate, tender, cake-like, moist 
sufficient moisture or is
moisture 
Good Excellent
Not bland. Flavors can be Not bland, not overly sweet, good balance
tasted.  of ingredient flavors 
Good Excellent
Good color, golden, Good color, golden, textured top, good rise,
textured top, poor mounded/domed top. Even slices. 
mounded/domed top. Even
slices.