URDANETA CITY UNIVERSITY

Urdaneta City, Pangasinan

COLLEGE OF TOURISM AND
HOSPITALITY MANAGEMENT

Kitchen Essentials and Basic Food Preparations

Laboratory Rubrics

GROUP NUMBER:
YEAR AND SECTION:

NAME OF DISH:

CRITERIA Excellent (8-10) Very good (6-8) Good (3-6) Poor (0-3) MARKS

.
Identical to the Food looks very The food only slightly The food presented
image on recipe. similar to image on resembles that of the does not resemble
Appearance Brilliant the recipe, picture on the recipe. the image that was
: presentation. however some It is clear there are given to students in
aspects are not several elements any way
present. missing.
.
Well blended Food clearly is well Some flavoring/ Burnt flavors,
flavors, properly cooked, although seasonings are strong or
Flavor: seasoned, no there was a lack of overpowering, raw overwhelming
overwhelming or seasoning, food food product flavor(s), seasonings/flavorin
dominate flavors, smells nice but not bland. gs, completely
pleasing aroma quite as was flavorless.
and flavors required.

Food is cooked Food is cooked Over cooked, Tough, crusty

very well and is very well, perhaps especially noticed on burned surface,
Texture neither over nor a little under the food found on the soggy and/or
under cooked. cooked. There surface, food is crumbly.
The food has a exists slightly tough or soggy
delicate texture, inconsistency in texture, somewhat
consistent size the size of crumbly.
vegetable cuts, vegetables.
no burned
exteriors.

Very savoury, Savoury in taste, Poor flavour,

great aroma, pleasant aroma, Fair flavours, good tasteless or totally
Palatability: smooth, evenly flavours are aroma, smooth but over-seasoned,
cooked, well- distinctive and not somewhat uncooked over-cooked or raw
blended flavour, quite blended, breading flavour,
yet distinct within mouthfuls taste chalky.
each portion. somewhat
inconsistent.

TOTAL: