COOKERY 9 1st Quarter

PERFORMANCE TASK #1
GROUP #: DATE:
GRADE & SECTION: TEACHER:
GROUP MEMBERS:
LEADER: 3. 7.
ASSIST. LEADER: 4. 8.
1. 5. 9.
2. 6. 10
PERFORMANCE TASK TITLE: PREPARE CANAPÉ APPETIZER
CRITERIA POINTS
1 2 3 4 5
Safe Food Did not Does not meet Students did not Student did wash Exemplary
Handling participate minimum complete both hands properly at demonstration of
requirements in requirements. the beginning and Safe Food
safe food Students washed throughout the Handling.
handling. hands minimally. activity. Complete
No PPE worn. Incomplete PPE. PPE’s worn.
Preparation Did not Does not follow The group used The group used the Exemplary
and participate instruction well. some of the demonstrated demonstrated the
Techniques Students did not demonstrated techniques for food techniques for food
practice techniques. Did not preparation during preparation during
demonstrated pay attention to the activity. the activity.
techniques for details. Students paid
food preparation. attention to the
details.
Cooperation Did not Students did not Students had good Students worked Exemplary
participate work together. attitude, but some together with a demonstrated
Some students are members of the positive attitude, group’s teamwork.
left out and did group did not pull and everyone
not contribute. the weight. participated.
Safety and Did not Did not follow Students tried to use Student Exemplary
Sanitation participate safety rules. Did equipment safely demonstrated safe demonstrates safe
not use safe food and correctly. and correct use of and correct use of
handling Careless at times and all kitchen all kitchen
techniques. Did did not always follow equipment. equipment.
not use the the rules. Attempted
kitchen to follow safe food
equipment in a handling procedures.
safe manner.
Time Did not Did not complete Completed meal Completed the Exceptionally
Managemen participate in time allotted preparation, but activity and all the organized;
t due to inefficient didn’t have time clean-up task on completed activity
use of time. allotment for time. ahead of time with
cleaning up. time to spare.
Clean-Up Did not Inspection shows Inspection shows Completed all the Exceptionally
participate no cleaning of incomplete or poorly cleaning activity on organized; all the
equipment, cleaned equipment, time. equipment,
utensils and utensils and utensils and
surfaces. surfaces. surfaces are
completed with
time to spare
Total:
Suggestions for Improvement:
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Name of Teacher: Date:
Grade Level Faculty:
Grading Rubric for Plating Presentation of Canapé Appetizer (Grade 9 – GUMAMELA)
CRITERIA SCORE YOUR SCORE
Balance 10%
 Plating is balanced with even eye appeal and contrasting colors.
Taste 30%
 The taste of the food item is delectable, has a unique flavors.
Use of Color 10%
 Color is complementary and eye appealing.
Garnish 10%
 The garnish complements the Canapé Appetizer.
 Proper Use of Garnish
Overall Product Presentation 40%
 The presentation was very creative and organized. The size of the
canapés are even.
 The focal point of the plating presentation is the main item, garnish does
not overpower the main item.
Total: 100%

Name of Teacher: Date:

Grade Level Faculty:
Grading Rubric for Plating Presentation of Canapé Appetizer (Grade 9 – GUMAMELA)
CRITERIA SCORE YOUR SCORE
Balance 10%
 Plating is balanced with even eye appeal and contrasting colors.
Taste 30%
 The taste of the food item is delectable, has a unique flavors.
Use of Color 10%
 Color is complementary and eye appealing.
Garnish 10%
 The garnish complements the Canapé Appetizer.
 Proper Use of Garnish
Overall Product Presentation 40%
 The presentation was very creative and organized. The size of the
canapés are even.
 The focal point of the plating presentation is the main item, garnish does
not overpower the main item.
Total: 100%

Name of Teacher: Date:

Grade Level Faculty:
Grading Rubric for Plating Presentation of Canapé Appetizer (Grade 9 – GUMAMELA)
CRITERIA SCORE YOUR SCORE
Balance 10%
 Plating is balanced with even eye appeal and contrasting colors.
Taste 30%
 The taste of the food item is delectable, has a unique flavors.
Use of Color 10%
 Color is complementary and eye appealing.
Garnish 10%
 The garnish complements the Canapé Appetizer.
 Proper Use of Garnish
Overall Product Presentation 40%
 The presentation was very creative and organized. The size of the
canapés are even.
 The focal point of the plating presentation is the main item, garnish does
not overpower the main item.
Total: 100%