Criteria for Evaluating Food

Food Presented: Bacon Fried Rice

Presented By:
ANDREI STEVEN PATCHICO
GIAN CARLO GANNABAN
ASHLEY NICOLE MABELIN
DWAIN PENIA

Criteria Perfect Very Good Fair Needs

Score good (3) (2) Improvement
(4) (1)
I. Appearance
Attractive and pleasing to look at
Bright natural color of ingredients
Ingredients are well-cooked tender, 4 pts
and firm
Attractive combination of shape,
texture, and color
II. Palatability
Well-cooked, moist, and juicy well-
blended flavor 4 pts
Right degree of
saltiness/sweetness/sourness/spiciness

III. Nutrition quality

Aligned with the breakfast menu
pattern for a balanced meal rich in 4 pts
nutrients like carbohydrates protein
fats vitamins and mineral
IV. Cost
Ingredients used are affordable and
easy available
Made use of foods in season 4 pts
Ingredients are fresh and has less
wastage
Expenses are reasonable for a balanced
meal.
V. Preparation
Observed health and safety habits
Conserved time and effort in working 4 pts
Saved energy, water, and use of tools
and utensils
Total 20 pts.