TH2103

Name: Date:
Section: Score:

Food Cost
List down all the ingredients and their quantity used in the recipes. Attach the receipts on a separate sheet of
paper.

Recipe Title: No. of Portions:

Unit of measure
Ingredients Quantity Unit price Ingredient cost
Weight Volume Count

Total Recipe Cost

Cost per Portion

You will be graded based on the following rubric:

CRITERIA PERFORMANCE INDICATORS POINTS EARNED POINTS
The name of the recipe and ingredients are correct, the ingredient list is
Correctness 10
complete, and proper units of measure are used to indicate quantity.
The receipts are properly organized, and the ingredients are grouped
Organization 5
according to their type.
Computation All computations are correct. 5
TOTAL POINTS 20

04 Laboratory Worksheet 1 *Property of STI

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 TH2103

Journal Entry

1. How did you apply this week’s topic to your laboratory output?

I apply the topic I learn this week.

2. What new cooking technique/s or skill/s did you learn from this laboratory session?

Cooking technique that I learn for now is patients to see the result perfectly.

3. In what area/s of the laboratory exercise did you feel most challenged? Did you overcome this? If yes,
how? If not, what will you do differently to overcome this next time?

Feel most challenged is the heat of our kitchen but that’s the life of cooking.

4. How was your overall experience during the laboratory exercise, and how do you intend to share what you
learned this week?

My overall experience is 8/10 and I will share this to my family what I learn this week.

04 Laboratory Worksheet 1 *Property of STI

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