Ruina, Darryl Faith

BTLED 3

Lesson 3 Performance Assessment

Answer the following:

1. How do you differentiate performance assessment from product assessment
(10 points)

ANS: Performance assessment, also known as alternative or authentic

assessment, is a type of testing in which pupils must complete a task rather than
choose an answer from a pre-determined list. This evaluation assesses students'
ability to apply their knowledge, skills, and talents to real-world issues. The main
characteristic is that it demands the student to create something, such as a paper,
experiment, or performance that is graded against defined criteria. While the
product Assessment (PA) is a type of assessment that differs from standard paper
and pencil examinations. In which actual student performance is evaluated using a
product. Competencies in Product-Oriented Learning Products - a diverse selection of
student works aimed at certain talents.
2. Select a particular lesson related to your major field. (5 points)

ANS: Principles of Food Preparation

3. Formulate objectives for this lesson. (5 points)

ANS: At the end of the lesson the students are expected to:

 Identify the materials of kitchen utensils and tools that are being used in
preparing food.
 Enumerate the principles of food preparation.
 Value the uses and importance of the cleanliness in preparing food.
 Demonstrate the proper way of preparing and cooking food.
4. Evaluate the product using your designed rubric. Product Based (
20 points).

CRITERIA Unsatisfactory Fair Excellent

(1)
(3) (5

Dark or burned, -shaped, Slightly uneven Even browning,

Appearance crumbly, poorly browning, misshaped uniformity in shape
proportioned and and uneven thickness, and thickness,
inconsistent thickness somewhat inconsistent sides intact,
appearance consistent circular
shape

Very dark brown, Slightly uneven color with Golden brown,

darkened edges, overly browned edges even color on both
Color inconsistent cooking or sides
burning on one side or
both sides

Burnt flavors, strong or Some Well blended

overwhelming flavoring/seasonings are flavors, properly
seasonings/flavorings, overpowering, raw food seasoned, no
Flavor completely flavorless product flavor(s), bland overwhelming or
dominate flavors,
pleasing aroma and
flavors

Tough, crusty burned Over browned, especially Crisp exterior,

surface, around edges, slightly delicate texture,
Texture soggy and/or crumbly tough or soggy texture, consistent size
somewhat crumbly vegetable cuts, no
burned exteriors

Poor flavor, tasteless or Fair flavors, good aroma, Very savory, great
Palatability totally over-seasoned, smooth but somewhat aroma, smooth,
over-cooked or raw uncooked evenly cooked,
breading flavor, chalky well-blended flavor,
yet distinct within
each portion
5. Evaluate the performance using your designed rubric. Performance Based 20 points)

CRITERIA UNSATISFACTORY FAIR EXCELLENT

(1) (3) (5)

Sanitation No sanitation performed Some tools, utensils All tools, utensils, and
in area and utensils, and equipment are equipment are
tools and equipment. not sanitize and in the sanitize also the area
area during sanitation practices
preparation. are performed.

Safety Carelessness for the Some of the safety All of the Safety
safety area. protocols and practice protocols and
are not followed. practices are being
followed.

Cleanliness
The area is not clean to Lack of clean in the The area is clean,
practice good hygiene. area but have a good good environment,
environment. and have a good
hygiene practice.

Proper clothing
No wearing of personal Some of personal Proper wear of safety
protective equipment. protective equipment and personal
is not properly protective equipment
wearing.