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  • Case: 30 Years Old - Male Picky Eater Underweight Kidney Problem & Diarrhea

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    paprint man
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    The document is a score sheet for a cooking competition with the goal of preparing a meal for a hypothetical patient profiled as a 30-year-old male picky eater who is underweight and has kidney problems and diarrhea. It evaluates the teams on organization, flavor, taste and doneness of the food, service, nutritional value, and discipline with various criteria within each category for a total possible score of 100 points.

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    The document is a score sheet for a cooking competition with the goal of preparing a meal for a hypothetical patient profiled as a 30-year-old male picky eater who is underweight and has kidney problems and diarrhea. It evaluates the teams on organization, flavor, taste and doneness of the food, service, nutritional value, and discipline with various criteria within each category for a total possible score of 100 points.

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    © All Rights Reserved
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    5 views1 page

    Case: 30 Years Old - Male Picky Eater Underweight Kidney Problem & Diarrhea

    Uploaded by

    paprint man
    The document is a score sheet for a cooking competition with the goal of preparing a meal for a hypothetical patient profiled as a 30-year-old male picky eater who is underweight and has kidney problems and diarrhea. It evaluates the teams on organization, flavor, taste and doneness of the food, service, nutritional value, and discipline with various criteria within each category for a total possible score of 100 points.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    Actual Cooking

    Score sheet

    CASE: 30 YEARS OLD – MALE; PICKY EATER; UNDERWEIGHT

    KIDNEY PROBLEM & DIARRHEA

    Group no.: 1 Date: FEB 20, 2023

    Batch: CALLOWHILL

    Names:

    1. FLOR, JOVELYN

    2. BUCCAT, TRISHA

    3. DONGUI-IS, HUGH

    A. Organization 20 POINTS
    Complete Uniform 5 points______________

    Sanitation/Proper Handling 5 points______________

    Utilization of allotted Time 5 points______________

    Proper Use of Ingredients 5 points______________

    B. Flavor/Taste/Doneness 30 POINTS
    Taste and Flavor 20 points______________ Plate
    Presentation, Texture and Doneness 10 points______________

    C. Service/Tasting Evaluation 35 POINTS


    Portions size 5 points______________

    Nutritional Value 30 points______________

    D. Discipline 15 POINTS
    Teamwork 5 points______________

    Cleaning Maintenance 10 points______________

    Total Score: _____________

    HPS: 100 POINTS

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