PANGASINAN STATE UNIVERSITY

LINGAYEN CAMPUS
College of Hospitality Management

RUBRICS FOR HPE8- GASTRONOMY

SURNAME, FIRST NAME, M.I.: Dela Peña, Jerico Paulo M.

PEER EVALUATION: The taste and temperature must be evaluated by anyone from your family.
Evaluation POOR GOOD EXCELLENT SCORE REMARKS
Criteria

Safety and Sanitation

0 1 2 3 4 5 6 7 8 9 10 Follows all
Safety Disregard of safety, creating Shows minimal safety concerns
safety practices
unsafe situation during preparation

0 1 2 3 4 5 6 7 8
Sanitation Unsanitary situation Shows some sanitation
9 10
concerns during preparation Follows all sanitary practices
creates unsafe products

Preparation 0 1 2 3 4 5 6 7 8 9 10
Food/ingredients not held/handled Some food items/ingredients not All food items/ingredients
Temperature to maintain proper temperature held/handled to maintain proper held/handled to maintain proper
temperature temperature

Food Production

Equipment, 0 1 2 3 4 5
Tools and Selection and usage of
tools/equipment lacks
Selection and usage of
tools/equipment occasionally lacks
Selects and uses all
tools/equipment correctly and
Techniques understanding and demonstration safe and appropriate industry safely
skills techniques

Time
0 1 2 3 4 5
Management Disregard of written time and Partial implementation of written Effectively follows written time and
management plan time and management plan management plan
Plan
Follow
0 1 2 3 4 5
Recipe Partially followed recipe and proper Followed the recipe and proper
Did not follow recipe or sequence
sequence sequence
Direction
0 1 2 3 4 5
Completeness The task is started but not The task is nearly completed The task is completed following the
of Task completed following the following the procedures in the procedures in the project plan
procedures in the project plan project plan

Rules and Regulations for Laboratory Usage

• Student is STRICTLY PROHIBITED to enter the kitchen with incomplete kitchen attire.
• Wearing and changing of Chef’s Uniform inside and outside the kitchen is STRICTLY NOT ALLOWED.
• Surrender the ID of the student to the Culinary Assistant before the start of the laboratory class.
-1-
PANGASINAN STATE UNIVERSITY
LINGAYEN CAMPUS
College of Hospitality Management

0 1 2 3 4 5 6 7 8 9 10
Product Appearance Appearance NEEDS IMPROVEMENT Appearance is acceptable but lacks Appearance exhibits professional
professional qualities qualities

0 1 2 3 4 5 6 7 8 9 10
Techniques Improper use of cooking techniques Acceptable cooking techniques but needs Cooking techniques performed properly
improvements

Product Taste 0 1 2 3 4 5 6 7 8 9 10
Questionable taste, needs improvement Adequate but not outstanding taste Pleasing/appropriate taste for recipe

0 1 2 3 4 5 6 7 8 9 10
Plating/Presentation Inappropriate selection of garnish/no Adequate but not outstanding Appropriate garnish; exhibits creativity
garnish/too much garnish

0 1 2 3 4 5
Serving Temperature Not served at proper temperature; plate Some food items not served at proper All food items served at proper
not temperature; plates are pre-chilled/pre- temperatures; all plates pre-chilled/pre-
pre-chilled/pre-heated heated heated

Portion Size 0 1 2 3 4 5
Too much or too little portioning Adequate portion size Food items portioned properly

PRODUCT PRODUCT PLATING/ SERVING PORTION

RECIPE TECHNIQUES TOTAL
APPERANCE TASTE PRESENTATION TEMPERATURE SIZE
Adobo 9 9
FEEDBACK: Please ask your peer evaluator to give detailed feedback on your output.
PHOTO OF YOUR MISE EN PLACE
 PHOTO OF YOU WHILE PERFORMING THE TASK (step by step)

Sear your meat and vegetables to get that brownings and deep flavor
Next, saute your garlic and onion
Bring your meat and vegetables back to the pan and continue the cooking
Add soy sauce , pepper and put some water and bring it to a boil wait until it get tender and season it
according to your preference
PHOTO OF YOUR OUTPUTS
PHOTO OF YOUR FAMILY WHILE EATING AND EVALUATING YOUR OUTPUT
FILENAME: Dela Peña– Jerico Paulo – Lab #5
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