Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

Bambang, Nueva Vizcaya
LABORATORY ACTIVITY RATING SHEET

RATING SHEET
GROUP: __________________

TO THE RATER: This form has been developed to monitor the student’s performance and also to provide
the basis for identifying his/her strengths and weaknesses in cooking different dishes/recipes. As an
evaluator, you have a key to the performance of our future hoteliers and restaurateurs.

GUIDELINES FOR POINTS Appeti Soup Salad Main Dessert Beverage

ASSESSMENT zer Course
Poult Meat Fish
ry Hot Cold

TASTE: 0-30
Superior flavor and taste not
overpowering. It should have
good flavor, balance and
combination.
Ave: Ave:
Poult Meat Fish
PRESENTATION: 0-50 ry

Dishes should be appetizing

and tastefully pleasing to the
eye. Slices should be
moderate and even in size.
Portions correctly calculated
and easily accessible to the
diner
Ave: Ave:
CORRECT 0-10
PROFESSIONAL
PREPARATION:
Proper cooking techniques
should correspond to the
recipe. Preparation must be
correct and display mastery
of basic skills. Application of
correct cooking methods.
HANDLING/HYGIENE: 0-10
Attention must be focused on
hygiene during food
preparation. Proper handling
of materials from preparation
to presentation is a MUST.

TOTAL POSSIBLE 100

POINTS points
Comments, general impressions, and observations regarding the presentation, dish/recipe, and overall
performance.
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Evaluated by:

____________________________
Instructor

Date: ________________