LYCEUM OF THE PHILIPPINES UNIVERSITY – BATANGAS

College of International Tourism and Hospitality Management

DOCUMENTATION FOR PRACTICAL KITCHEN

SURNAME, FIRST NAME, M.I.: Rosemarie Catam______________________________________
BSIHM CLOCA 2A THURSDAY | 1:00-6:00PM | CA3
DATE: November 14_______________________ TOPIC: choux pastry_____________________
PEER EVALUATION: This portion shall be graded by any companion at home who can evaluate your
performance. This will be 50% of your grade.
Evaluation POOR GOOD EXCELLENT SCORE REMARKS
Criteria

Safety and Appearance

0 1 2 3 4 5 6 7 8 9 10
Safety Disregard of safety, creating Shows minimal safety concerns
Follows all safety practices
10
unsafe situation during preparation
0 1 2 3 4 5 6 7 8 9 10 10
Sanitation Unsanitary situation creates Shows some sanitation
Follows all sanitary practices
unsafe products concerns during preparation

Preparation 0 1 2 3 4 5 6 7 8 9 10 10
Some food items/ingredients not All food items/ingredients
Food/ingredients not held/handled
Temperature to maintain proper temperature
held/handled to maintain proper held/handled to maintain proper
temperature temperature

Food Production

Equipment, 0 1 2 3 4 5 5
Selection and usage of Selection and usage of Selects and uses all
Tools and tools/equipment lacks tools/equipment occasionally lacks
tools/equipment correctly and
understanding and demonstration safe and appropriate industry
Techniques skills techniques safely

Time 5
Managemen 0 1 2 3 4 5
Disregard of written time and Partial implementation of written Effectively follows written time and
t management plan time and management plan management plan
Plan
Follow 5
0 1 2 3 4 5
Recipe Did not follow recipe or sequence
Partially followed recipe and proper Followed the recipe and proper
sequence sequence
Direction
0 1 2 3 4 5 5
Teamwork Members lack team organization
Members demonstrate minimal Members work effectively and
teamwork efficiently as a team

Rules and Regulations for Laboratory Usage

 Student is STRICTLY PROHIBITED to enter the kitchen with incomplete kitchen attire.
 Wearing and changing of Chef’s Uniform inside and outside the kitchen is STRICTLY NOT ALLOWED.
 Surrender the ID of the student to the Culinary Assistant before the start of the laboratory class.
-1-

LYCEUM OF THE PHILIPPINES UNIVERSITY – BATANGAS

College of International Tourism and Hospitality Management
 0 1 2 3 4 5 6 7 8 9 10
Product Appearance Appearance NEEDS IMPROVEMENT
Appearance is acceptable but lacks
Appearance exhibits professional qualities
professional qualities

0 1 2 3 4 5 6 7 8 9 10
Techniques Improper use of cooking techniques
Acceptable cooking techniques but needs
Cooking techniques performed properly
improvements

Product Taste 0 1 2 3 4 5 6 7 8 9 10
Questionable taste, needs improvement Adequate but not outstanding taste Pleasing/appropriate taste for recipe
0 1 2 3 4 5 6 7 8 9 10
Plating/Presentation Inappropriate selection of garnish/no
Adequate but not outstanding Appropriate garnish; exhibits creativity
garnish/too much garnish
0 1 2 3 4 5
Serving Temperature Not served at proper temperature; plate
not
Some food items not served at proper
temperature; plates are pre-chilled/pre-
All food items served at proper
temperatures; all plates pre-chilled/pre-
pre-chilled/pre-heated heated heated

Portion Size 0 1 2 3 4 5
Too much or too little portioning Adequate portion size Food items portioned properly

PLATING/
PRODUCT TECHNIQUE PRODUCT SERVING PORTION
RECIPE PRESENTATIO TOTAL
APPERANCE S TASTE TEMPERATURE SIZE
N
10 9 10 10 10 10 59
Churros

FEEDBACK: Please ask your peer evaluator to give a detailed feedback for your output.

The churros was good and tasty. For me the way that she did it very well. The techniques that she did in this
is very great.

-2-
PHOTO DOCUMENTATION
PHOTO OF YOU WHILE PERFORMING THE TASK
PHOTO OF YOUR MISE EN PLACE
GROUP PHOTO OF YOUR OUTPUTS
INDIVIDUAL PHOTO OF YOUR OUTPUTS WITH LABEL

put 1 cup water in a bowl

add the butter

add sugar
then the all purpose flour

mix
add 3 eggs at a time

then mix
put on the piping bag

put oil

put the mixture

Let it be golden brown

PHOTO OF YOUR FAMILY EATING YOUR OUTPUTS

 PHOTO OF YOUR PEER EVALUATOR, EVALUATING YOUR OUTPUT

FILENAME: Surname – First Name – Lab 1 – Cookies

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