Trainee: ___________________________________________

Performance Criteria Checklist 3.3-4

CRITERIA NO
YES
Did you….
1. observe sanitary practices in presenting the appetizers?
2. select suited platters for the appetizers presented?
3. combine appetizer ingredients with various textures?
4. arrange food items with contrasting colors?
5. consider variety of shapes in cutting food items/ingredients
6. observe logical portioning of servings?
7. arrange food items by observing basic Principles of platter presentation
8. present various appetizers by observing the balance in aspect?
Comments and Suggestions:

SCORE SHEET 3.2-1.b

CRITERIA SCORE

I. APPEARANCE 50%
PRODUCT 25%
PLATING 25%
II. PALATABILITY 50%
TEXTURE 25%
TASTE 25%
TOTAL 100%

Trainee: ___________________________________________

Performance Criteria Checklist 3.3-4

CRITERIA NO
YES
Did you….
1. observe sanitary practices in presenting the appetizers?
2. select suited platters for the appetizers presented?
3. combine appetizer ingredients with various textures?
4. arrange food items with contrasting colors?
5. consider variety of shapes in cutting food items/ingredients
6. observe logical portioning of servings?
7. arrange food items by observing basic Principles of platter presentation
8. present various appetizers by observing the balance in aspect?
Comments and Suggestions:

SCORE SHEET 3.2-1.b

CRITERIA SCORE

I. APPEARANCE 50%
PRODUCT 25%
PLATING 25%
II. PALATABILITY 50%
TEXTURE 25%
TASTE 25%
TOTAL 100%