Technology and Livelihood Education

Cookery 10
QUARTER 2

Name of Learner: _______________________ Grade/Section:

_____________
Teacher: ________________________________ Date Submitted:
____________

I. Introductory Concept
Evaluation is the process of judging or calculating the quality,
character or
value of something using criteria governed by a set of standards.
Evaluation helps determine what works well and what could be improved
in a practice, initiative or product. A dish is evaluated through its
characteristic, as perceived by the five
senses – appearance, aroma, taste, texture and consistency, temperature
and
flavor.

Evaluate Finished Product

What Do We Evaluate?
1. Appearance. Color and color combinations
2. Aroma. The smell or aroma such as tangy, herby, earthy, etc.
3. Tas te. The basic sweet, sour, bitter, salty and umami tastes
4. Texture a nd Consis te ncy. The qualities felt with the finger,
tongue, palate
or teeth.
5. Tem pera ture. Knowing the right temperature to serve dishes
such as hot, cold and room temperature
6. Flavor. Refer to the combination of aroma, texture,
temperature and taste reacting with saliva.

DO_TLE-Cookery Grade 10_Q2_LP 5 1

 Why is it im port ant to evaluate our dish ?
Evaluating dishes is a necessary part of a chef’s daily routine. Doing it
brings the following benefits:
 To check whether your vegetable dishes meet the industry standards
for quality.
 To detect the deviations from our food quality standards.
 To identify ways to improve your vegetable dish quality.

By conducting a comprehensive evaluation of your vegetable dish, you can

make sure that your dishes continue to meet and exceed your high
expectations and ensure the success of your kitchen.

II. Learning Com petencies from the MELCs

LO 6 Evaluate the finis he d product TLE_HECK10PC-IIj-19
6.1 Rate the finished products using rubrics

III. Activities

Practi ce Task 1
Recognize some terms used in evaluating a dish or product.

Direction: Given the scrambled letters below, unscramble them to form a

word or a group of words related to evaluating finished product.
Write
your answer in a separate sheet of paper.

1. NEACPAPREA - _________________
2. OLETVUAINA - _________________
3. ETYSSNCCNOI - _________________
4. RTEEXTU - _________________
5. EPAEMTRTRUE - _________________

Practi ce Task 2
Direction: Discuss briefly:
In your own words, what are the purposes of evaluating your vegetable
dish? (5 points) Write your answer in a separate sheet of paper.

DO_TLE-Cookery Grade 10_Q2_LP 5 2

 IV. Answer Key
Practi ce Task 1
1. APPEARANCE
2. EVALUATION
3. CONSISTENCY
4. TEXTURE
5. TEMPERATURE

Practi ce Task 2
Answers may vary.

V. Reflections

 What insights have you gained from your activities?

 What difficulties did you encounter and how did you overcome
them?

VI. References

Technical-Vocational-Livelihood Home Economics Cookery for Grade

10 –pp. 23
Evaluating the Finished Product First Edition, 2020
Electronic Reference:
o https://www.google.com/evaluation-sheet

Prepared by:

WENIE T. ARCILLA
Teacher III- Bagamanoc RDHS

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