Pba-Template 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 7, 2022

Year and Section: Btvted-Fsm 3C Name of Faculty: Mrs. Katrina C. Macaraeg
Topic: Dessert
Content Standard:
The learner demonstrates an understanding of
Performance Standard:
The learner demonstrates skills and knowledge in
.
I. Recipe (Strip Gelatin Dessert)

A. Ingredients
Qty. Unit Description
1 pack 1 pack Strawberry Jelly Powder
2 cups 2 cups Water
1 can 1 can Condensed milk
B. Procedure:
1. In a large bowl, add the 2 cups of water and 1 pack of Strawberry jelly
powder. Mix it well.
2. Put it on the stove and continuously mix it so that the gelatin does not clot.
3. When it starts to simmer turn off the stove. Pour ¼ cup strawberry gelatin
into glass container. Cool it to room temperature.
4. Meanwhile, in medium bowl, mix condensed milk using hand mixer add the
condensed milk gradually.
5. When strawberry layer is set, slowly pour ¼ cup milk mixture on top of
strawberry layer in glass.
6. When milk layer is set, slowly pour ¼ cup strawberry on top of milk layer in
glass.
7. To serve, garnish with cube cut of strawberry jelly and mix milk.
I. Specification of the Project: (Attach detailed plan, sketch, or picture with caption
(sentence form)
III. Cost of Project:

Cost of Materials and Supplies:
Qty. Unit Description of Materials/Ingredients Unit Total
Cost Cost
1pac 1pack Strawberry Jelly Powder ₱ 25 ₱ 25
k
1 can 1 can Condensed Milk ₱ 45 ₱ 45
2cup 2 cups Water ₱ ₱
s
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
Grand Total cost of Ingredients/materials ₱ 70
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: May 7, 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)?
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)
Masarap yung strip gelatin dessert, simple lang yung mga kailangan na ingredients although medyo tumabang dahil nasobrahan
ng tubig. Pero overall okay na para sakin kase diabetic ako pasok lalo na kapag gusto ko ng panghimagas.

Part II
Hedonic scale (Sensory evaluation)
● General appearance - 9 pts

● Taste- 9 pts
Criteria Food Food Food Average

evalu evalu evalu
ator ator ator
no. 1 no. 2 no. 3
I. General Appearance - - - - - - - - - - - 8
a. Is there harmonious color combination?
b. Is the appearance appealing to the
appetite?
c. Does the food give the necessary
satisfaction?
8
II. Taste (Palatability)
Part 2 Total: 16 pts.

Summary of Hedonic Scale Evaluation (Evaluators)
Evaluator no. 1
Evaluator no. 2 15 pts
Evaluator no. 3
Evaluator no. 4
Grand mean
Summary of Evaluation
Part 1 criteria (max.pts. 20) 16 points
Part 2 (From food evaluators - Total 8 points

max. pts. 9)
TOTAL 24
Equivalent 2.00

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

Local and International Cuisine (Laboratory)
Performance-Based Assessment (laboratory activity)
Name of Student: Group 2 Date: May 7, 2022

Year and Section: Btvted-Fsm 3C Name of Faculty: Mrs. Katrina C. Macaraeg
Topic: Dessert
Content Standard:
The learner demonstrates an understanding of
Performance Standard:
The learner demonstrates skills and knowledge in
.
II. Recipe (Strip Gelatin Dessert)

C. Ingredients
Qty. Unit Description
1¼ 1¼ All- Purpose Flour
2 cups 2 cups Evaporated Milk
¼ bar ½ bar Butter
¼ of sugar 1/3 cup White Sugar
1 pack ½ tsp Salt
½ tsp ½ tsp Vanilla Essence
2 pcs 2 pcs Eggs
D. Procedure:
1. In a pan put the evaporated milk, salt, vanilla essence, butter, and white
sugar. (Let it boil)
2. Then turn off the heat and add the all purpose flour. Stir until well
blended.
3. Transfer it in a bowl then add the eggs and mix well. You can use your
hands to mix it.
4. Transfer it in the empty bottle or piping bag to have shape, then in pan
fried it.
5. To serve, roll the churros into white sugar and place the dipping sauce
in the side.
II. Specification of
(sentence form)
III. Cost of Project:

Cost of Materials and Supplies:
Qty. Unit Description of Materials/Ingredients Unit Total
Cost Cost
1pac 1pack All-Purpose Flour ₱ 25 ₱ 25
k
1 can 1 can Evaporated Milk ₱ 45 ₱ 45
¼ ½ stick Butter ₱ 25 ₱ 13
stick
¼ of 1/3 White Sugar ₱ 23 ₱ 15
sugar cup
1 ½ tsp Salt ₱ 30 ₱5
pack
1 ½ tsp Vanilla Essence ₱ 25 ₱5
bottle
2 pcs 2 pcs Eggs ₱ 16 ₱ 16
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
₱ ₱
Grand Total cost of Ingredients/materials ₱ 124
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: ___Danica Baccay_________________ Panelist Number: ____ Date of Evaluation: May 7, 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.
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)?

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

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

10. 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)
Masarap yung strip gelatin dessert, simple lang yung mga kailangan na ingredients although medyo tumabang dahil nasobrahan
ng tubig. Pero overall okay na para sakin kase diabetic ako pasok lalo na kapag gusto ko ng panghimagas.

Part II
Hedonic scale (Sensory evaluation)
● General appearance - 9 pts

● Taste- 9 pts
Criteria Food Food Food Average

evalu evalu evalu
ator ator ator
no. 1 no. 2 no. 3
I. General Appearance - - - - - - - - - - - 9
a. Is there harmonious color combination?
b. Is the appearance appealing to the
appetite?
c. Does the food give the necessary
satisfaction?
8
II. Taste (Palatability)
Part 2 Total: 17 pts.

Summary of Hedonic Scale Evaluation (Evaluators)
Evaluator no. 1
Evaluator no. 2 17 pts
Evaluator no. 3
Evaluator no. 4
Grand mean
Summary of Evaluation
Part 1 criteria (max.pts. 20) 17 points
Part 2 (From food evaluators - Total 8 points

max. pts. 9)
TOTAL 25
Equivalent 1.50

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

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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 7, 2022

I. Recipe (Strip Gelatin Dessert)

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)

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

Dislike Disike Dislike Dislike Neither Like Like Like Like

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

● General appearance - 9 pts

Criteria Food Food Food Average

Part 2 Total: 16 pts.

Part 1 criteria (max.pts. 20) 16 points

Part 2 (From food evaluators - Total 8 points

Name of Student: Group 2 Date: May 7, 2022

II. Recipe (Strip Gelatin Dessert)

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

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

Dislike Disike Dislike Dislike Neither Like Like Like Like

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

● General appearance - 9 pts

Criteria Food Food Food Average

Part 2 Total: 17 pts.

Part 1 criteria (max.pts. 20) 17 points

Part 2 (From food evaluators - Total 8 points

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