Rubric for Cooking Activity and Plating Presentation

GROUP No. ____

CRITERIA 5 4 3 2 1 0 SCORE
PROPER BALANCE Plating is Balance Evidence of
balanced with attempted but balance is limited
even eye needs or not present
appealing flow improvement
USE OF COLOR Color is Some color Lack of color
complimentary variety but needs variety
and eye improvement
appealing
SHAPE(PROPORTION Incorporates Some repetition Variety in shape
) variety of eye of shapes but very limited or
appealing shapes variety is evident not present
USE OF GARNISH Appropriate for Adequate but not Inappropriate
food items outstanding selection of
garnish or luck of
or too much
TASTE It tastes savory Its tastes partially It tastes not good
with quality and good or bad
increase ones
appetite
TEXTURE Very soft and Soft and moist Slightly soft and
moist moist/ lacl of
moisture
OVERALL PRODUCT Presentation is Presentation is Presentation
PRESENTATION attractively acceptable and needs
displayed and some creativity is improvement
shows creativity displayed. and lacks
creativity

TOTAL

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Remarks:______________________________________________________________________
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____________________________
RATER
 TLE 10- COOKERY
PERFORMANCE OUTPUT(QUARTER 4)
Prepare/Present MEAT DISHES
_____________________

Group No.: _______________ Date: ___________________

Time Started:___________ Date Finished:____________
RUBRIC:

DIMENSION PERFORMANCE LEVEL

EXCELLENT VERY SATISFACTOR NO POINTS
5 SATISFACTORY Y ATTEMPT EARNED
4 1 0
3 2
1. Use of tool
and utensils
2. Application
of
procedure
3. Safety work
habits/ Use
of PPE
4. Overall
product
presenation

4.1
Assembling/Plating
and presentation
of product
4.2 Taste/
Palatability
4.3 Use of garnish
TOTAL
Note: Rater 1 will rate criteria 1-3
Rater 2 will rate criteria 4

RATER 1 RACQUEL E. CARAMELO RATER 2 _______________________

SUBJECT TEACHER TLE TEACHER