PERFORMANCE STANDARD

 The learner performs basic dishes on vegetable and fish/shellfish preparation.

GRASPS

GOAL/S To prepare a dish that has combined vegetable and fish/shellfish

ingredients
To show creativity and innovativeness in cooking vegetable and
fish/shellfish dishes
ROLE Chef at Thunderbird Resort and Casino
AUDIENCE Customers of the Resort and Casino
SITUATION You’re a resident Chef of Thunderbird Hotel and Casino who is good in
preparing different kinds of vegetable and fish/shellfish dishes for your
valued customers. As a chef, you are tasked to prepare one from these
dishes (escabeche, sweet and sour, sarciado, fish bola-bola, and tuna
igado as requested by the customer in the hotel.
PRODUCT Escabeche, Sweet and Sour, Sarciado, Fish Bola-Bola, or Tuna Igado
Dish
STANDARDS Your output will be rated using the rubric.
INSTRUCTIONS:

1. Choose and cook one from the suggested vegetable and fish/shellfish dish with the
supervision of a family member as Evaluator 1. Then, he/she must give scores in each of the
criterion in the rubric.
*You may watch video tutorials from Youtube for your guidance.
2. Take photos of:
- You, wearing the complete cooking attire
- You, presenting the raw ingredients (Name your ingredients as caption)
- Your cooking procedure
Write your procedure (beginning, middle, and end)
- Your final product (plating)
- Your family member evaluating your final product
*Let him/her write his/her comments on the lines above the instructions.
- Housekeeping Process
3. Lay-out the eight (8) photos in a long bond paper as document of the mini-task. Please print
it in COLORED and attached it to your rubric. Do not forget to write your name and section
in your attachment.
4. Choose and cook one from the suggested vegetable and fish/shellfish dish with the
supervision of a family member as Evaluator 1. Then, he/she must give scores in each of the
criterion in the rubric.
*You may watch video tutorials from Youtube for your guidance.
5. Take photos of:
- You, wearing the complete cooking attire
- You, presenting the raw ingredients (Name your ingredients as caption)
- Your cooking procedure
Write your procedure (beginning, middle, and end)
- Your final product (plating)
- Your family member evaluating your final product
*Let him/her write his/her comments on the lines above the instructions.
- Housekeeping Process
6. Lay-out the eight (8) photos in a long bond paper as document of the mini-task. Please print
it in COLORED and attached it to your rubric. Do not forget to write your name and section
in your attachment.