PROJECT PLAN

COOKERY NC II

NAME: SECTION: DATE STRATED:

Objective:
Name of Recipe

Tools and Equipment:

Ingredients Measures Unit Total Procedure:

Total Cost: _____________ Serving Price: ___________

No. of Serving: __________ Expected Gain: __________
Serving Cost: ___________ Actual Gain: ____________

STANDARD SCORE SHEET

CRITERIA SCORE RATING
Appearance/Presentation
Palatability
Accuracy
Texture
Speed
Cooking Outfits
Cleanliness and Sanitation
Total