Pba-Alcoholic Bev - Fsm7lab

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION

HOME ECONOMICS DEPARTMENT
Local and International Cuisine (Laboratory)

Performance-Based Assessment (laboratory activity)
Name of Student: Group-2 Date: May 28, 2022

Year and Section: Btvted Fsm 3c Name of Faculty: Mrs. Katrina C. Macaraeg
Topic: Alcoholic Beverages
Content Standard:
The learner demonstrates an understanding of Alcoholic Beverages
Performance Standard:
The learner demonstrates skills and knowledge in performing Alcoholic
Beverages
.
I. Recipe White Wine Spritzer

A. Ingredients
Qty. Unit Description
1 Cup White wine
6 Ounce Club soda
6 lime wheels
B. Procedure:
1. Put the white wine in a glass filled with ice (about two-thirds of the way up
the ice). Top with the club soda and garnish with a lime wheel.
I. Specification of the Project: (Attach detailed plan, sketch, or picture with caption
(sentence form)
Sample Output
III. Cost of Project:
Cost of Materials and Supplies:
Qty Unit Description of Materials/Ingredients Unit Total
. Cost Cost
1 Cup White wine ₱ 40 ₱ 40

6 Ounce Club soda ₱ 40 ₱ 40
6 Lime wheels ₱ 25 ₱ 25
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
Grand Total cost of Ingredients/materials ₱ 105
My Observation:
Based on the categories in hedonic scale, what is your overall

preference? List at least 3 reasons or write brief paragraph
explaining your answer.
Rubrics in Laboratory Activities
PART 1 (Evaluator: Faculty-in-charge)

Criteria Highly Skilled Skilled Moderately Unskilled No Attempt
Skilled
5 4 2 1
3
The selection of Some selections 1-3 selection 4-6 selection All the
raw materials/ of raw of raw of raw selections of
Accuracy ingredients is all materials/ materials/ materials/ ingredients
correct. ingredients are ingredients ingredients are incorrect.
correct are incorrect. are incorrect.
The student
Measure the The student All the
Ingredients Measure some The student The student measuremen
correctly. of the mismeasured mismeasured t of
ingredients 1-3 4-6 Ingredients is
correctly. ingredients. ingredients. incorrect.
Application of Systematic Systematic Systematic Never follows No attempt to

procedure application of application of application of systematic apply
procedure all the procedure all the procedure all application of procedure to
Cooking/ time without time with the time with procedure the laboratory
heating and supervision. minimum constant without activities.
Temperature supervision. supervision. supervision.
requirement
Safety/ Work Highly self- Highly self- Highly self- Needs to be No attempt to
Habits motivated, wears motivated, wears motivated, motivated and apply
complete PPE and complete PPE wears does not procedure to
always observes at and observes at complete PPE observe all to the
safety precautions. safety and observes safety laboratory
precautions most and sometimes precautions. activities.
of the time. some safety
precautions.
Time Work finished 2-5 Work finished Work finished Work finished No concept of
management days before the and submitted on 1-2 days after and submitted time.
deadline. the deadline. the deadline. 3-5 days after
the deadline.
Maximum points: 20
PART 2: (Hedonic scale sensory evaluation)

CONSUMER ACCEPTANCE OF (Name of Dish)
Name of Evaluator: Danilo Baccay Panelist Number: ____ Date of Evaluation: 27/05/2022
Home Address: 307 Marulas A. Caloocan City Contact Number: 09651040610
Instruction: You are presented with a sample of (Name of Product). Kindly evaluate the characteristics
enumerated below. Kindly shade your answers.
1. How do you like the overall acceptability of (name of the dish)?
m
Dislike Disike Dislike Dislike Neither Like Like Like Like
Extremely Strongly Moderately Slightly Like or Dislike Slightly Moderately Strongly Extremely
2. How do you like the color of (name of the dish)?

3. How do you like the aroma of (name of the dish)?

4. How do you like the overall taste of (name of the dish)?

5. How do you like the (sweetness, sourness, saltiness, sourness bitterness, of (name of the dish)?

Comment/s and Suggestions from food evaluators: (Tagalog and English will do)
At first taste, it was sweet and konting alcohol lang ang malalasa. Overall delicious

Summary of Hedonic Scale Evaluation (Evaluators)
Evaluator no. 1 16 pts
Grand mean
Summary of Evaluation
Part 1 criteria (max.pts. 20) 19
Part 2 (From food evaluators - Total 9

max. pts. 9)
TOTAL 28
Equivalent 1.25

Raw score Equivalent
29 1.00
28 1.25
25 1.50
26 1.75
23-24 2.00
21-22 2.25
19-20 2.50
16-18 2.75
15 3.00
13-14 3.25
9-12 3.50
6-8 4.00
3-5 5.00



Year and Section: Btvted Fsm 3c Name of Faculty: Mrs. Katrina C.
Macaraeg
Content Standard:
Beverages
.
II. Recipe Gin & Tonic

C. Ingredients
2 Ounce Gin Ice
4 Ounce tonic water to top off Lime
D. Procedure:
1. In a highball or rocks glass, add ice, gin, and tonic.

2. Stir to mix. Garnish with lime wedge.
II. Specification of
(sentence form)
Sample Output
. Cost Cost
2 Ounce Gin ice ₱ 20 ₱ 20

4 Ounce Tonic water ₱ 20 ₱ 20
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
My Observation:


Skilled
5 4 2 1
3
The student

requirement
precautions.
the deadline.
Maximum points: 20

m




So much alcohol when its drink and less sweet

Grand mean

max. pts. 9)
TOTAL 26
Equivalent 1.75

29 1.00
28 1.25
25 1.50
26 1.75
23-24 2.00
21-22 2.25
19-20 2.50
16-18 2.75
15 3.00
13-14 3.25
9-12 3.50
6-8 4.00
3-5 5.00



Year and Section: Btvted Fsm 3c Name of Faculty: Mrs. Katrina C. Macaraeg
Content Standard:
Beverages
.
III. Recipe Long Island Iced Tea

E. Ingredients
½ Ounce Rum
½ Ounce Gin
½ Ounce Tequilla
½ Ounce Triple sec
1 Ounce Sweet and sour mix
1 Ounce Cola
1 Slice lemon
F. Procedure:
2. Fill a cocktail shaker with ice.

3. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and
shake.
4. Pour cocktail into a Collins or hurricane glass; top with splash of cola for
color. Garnish with a lemon slice
III. Specification of the Project: (Attach detailed plan, sketch, or picture with caption
(sentence form)
Sample Output

. Cost Cost
½ Ounce rum ₱ 20 ₱ 20
½ Ounce Gin ₱ 20 ₱ 20
½ Ounce Tequilla ₱ 30 ₱ 30
½ Ounce Triple sec ₱ 25 ₱ 25
1 Ounce Sweet and sour mix ₱ 30 ₱ 30
1 Ounce Cola ₱ 30 ₱ 30
1 Slice lemon ₱ 30 ₱ 30
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
My Observation:


Skilled
5 4 3 2 1
The student

requirement
precautions.
the deadline.
Maximum points: 20

m




So much alcohol when its drink and less sweet

Grand mean

max. pts. 9)
TOTAL 26
Equivalent 1.75

29 1.00
28 1.25
25 1.50
26 1.75
23-24 2.00
21-22 2.25
19-20 2.50
16-18 2.75
15 3.00
13-14 3.25
9-12 3.50
6-8 4.00
3-5 5.00

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TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

COLLEGE OF INDUSTRIAL EDUCATION

Local and International Cuisine (Laboratory)

Name of Student: Group-2 Date: May 28, 2022

Topic: Alcoholic Beverages

I. Recipe White Wine Spritzer

1 Cup White wine ₱ 40 ₱ 40

Based on the categories in hedonic scale, what is your overall

Rubrics in Laboratory Activities

PART 1 (Evaluator: Faculty-in-charge)

Application of Systematic Systematic Systematic Never follows No attempt to

PART 2: (Hedonic scale sensory evaluation)

1. How do you like the overall acceptability of (name of the dish)?

2. How do you like the color of (name of the dish)?

Dislike Disike Dislike Dislike Neither Like Like Like Like

3. How do you like the aroma of (name of the dish)?

Dislike Disike Dislike Dislike Neither Like Like Like Like

4. How do you like the overall taste of (name of the dish)?

Dislike Disike Dislike Dislike Neither Like Like Like Like

Dislike Disike Dislike Dislike Neither Like Like Like Like

Part 1 criteria (max.pts. 20) 19

Part 2 (From food evaluators - Total 9

Local and International Cuisine (Laboratory)

Name of Student: Group-2 Date: May 28, 2022

Topic: Alcoholic Beverages

II. Recipe Gin & Tonic

1. In a highball or rocks glass, add ice, gin, and tonic.

2 Ounce Gin ice ₱ 20 ₱ 20

Based on the categories in hedonic scale, what is your overall

Rubrics in Laboratory Activities

PART 1 (Evaluator: Faculty-in-charge)

Application of Systematic Systematic Systematic Never follows No attempt to

PART 2: (Hedonic scale sensory evaluation)

6. How do you like the overall acceptability of (name of the dish)?

7. How do you like the color of (name of the dish)?

Dislike Disike Dislike Dislike Neither Like Like Like Like

8. How do you like the aroma of (name of the dish)?

Dislike Disike Dislike Dislike Neither Like Like Like Like

9. How do you like the overall taste of (name of the dish)?

Dislike Disike Dislike Dislike Neither Like Like Like Like

Dislike Disike Dislike Dislike Neither Like Like Like Like

So much alcohol when its drink and less sweet

Part 1 criteria (max.pts. 20) 18

Part 2 (From food evaluators - Total 8

Local and International Cuisine (Laboratory)

Name of Student: Group-2 Date: May 28, 2022

Topic: Alcoholic Beverages

III. Recipe Long Island Iced Tea

2. Fill a cocktail shaker with ice.

III. Cost of Project:

Based on the categories in hedonic scale, what is your overall

Rubrics in Laboratory Activities

PART 1 (Evaluator: Faculty-in-charge)

Criteria Highly Skilled Skilled Moderately Unskilled No Attempt

Application of Systematic Systematic Systematic Never follows No attempt to

PART 2: (Hedonic scale sensory evaluation)

12. How do you like the color of (name of the dish)?

Dislike Disike Dislike Dislike Neither Like Like Like Like

13. How do you like the aroma of (name of the dish)?

Dislike Disike Dislike Dislike Neither Like Like Like Like

Dislike Disike Dislike Dislike Neither Like Like Like Like

Dislike Disike Dislike Dislike Neither Like Like Like Like