Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
MALVAR SCHOOL OF ARTS AND TRADE
G. LEVISTE ST., POBLACION, MALVAR, BATANGAS

Name: Date:
Grade and Section:

Third Periodical Examination in TVE 8- Cookery

Rubrics for Culminating
Domains of Learning Knowledge Process Understanding
1. COORDINATING, 1. The student answers the different foods ask by
ORGANIZING, AND PREPARING the teacher.
FOOD FOR SERVICE 2. The student knows how to place the different
utensils in the table.
3. The student defines the different menu
preparation.
4. The student discusses the different types of
menu list to the guest.
5. The student identifies different types of quality
foods to serve.

2.COOKING AND SERVING 6. The student serves different foods based

Page 1 of 4
Address: G. Leviste St. Poblacion, Malvar, 4233 Batangas
(043) 274 - 4816
malvarsat301122@gmail.com
malvarschoolofarts.wixsite.com/msat
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
MALVAR SCHOOL OF ARTS AND TRADE
G. LEVISTE ST., POBLACION, MALVAR, BATANGAS

MENU ITEMS FOR FOOD on the lesson

SERVICE 7. The student prepares their own recipe
with minimal supervision
8. The student cooks with exact ingredients
9. The student demonstrates table setting in
different table setting.
10. The student demonstrates the different
techniques in cooking.
3. COORDINATING AND 11. the student realizes the importance of coordination in
COMPLETING END OF SERVICE the actual service
REQUIREMENT 12. The student reflects the lesson to themselves.
13. the student reasons out about the service requirement
in the actual guest service.
14. The student thinks about necessary precautions in the
laboratory
15. the student speculates to the question of the teachers
regarding completing end service.
4. PREPARING VEGETABLE 16. The student identifies different types of 31. The student cooks dishes with different
AND FRUIT DISHES vegetables and fruits types of vegetables
17. The students knows the different cooking 32. The student demonstrates on how to cut
methods in cooking different vegetables
18. The student defines the use of different 33. The student prepare garnish using
vegetables and fruits in cooking different fruits and vegetables
19. The student discusses the different cuts of 34. The student serve vegetable dishes to
vegetables and fruits their teacher with minimal supervision.
20. The student identifies different types of 35. The student showmanship while cooking
Page 2 of 4
Address: G. Leviste St. Poblacion, Malvar, 4233 Batangas
(043) 274 - 4816
malvarsat301122@gmail.com
malvarschoolofarts.wixsite.com/msat
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
MALVAR SCHOOL OF ARTS AND TRADE
G. LEVISTE ST., POBLACION, MALVAR, BATANGAS

vegetables according to their uses. different dishes of vegetables.

5. PREPARING STARCH DISHES
6. PREPARING AND COOKING
EGG-BASED DISHES
7. STORING VEGETABLES,
FRUITS, EGGS AND STARCH
FOOD STUFFS
46. The student knows different starch dishes.
47. The student defines how starches help to
create different starch dishes.
48. The student discusses different types of
starches.
36. The student knows how to store vegetables
and fruits in the refrigerator.
37. The student knows how to store eggs and
starch food stuffs in the refrigerator.
38. The student discusses the different storing
processes.
21. The student manipulates different tools 49. The student realizes how to prepare starch dishes.
and equipment in the kitchen with regards 50. The student reflects the importance of preparing starch
to preparing starch dishes. dishes in our daily lives.
22. The student applies the knowledge of
cooking of starch dishes.
23. The student displays different types of
cook starch dishes
24. The student exhibits different types of
starches.
25. The student demonstrates how to make
the starch thick.
26. The student prepares egg-based dishes. 29. The student gives the importance of eggs in different
27. The student demonstrates how to use dishes.
eggs with different dishes. 30. The student reflects how egg important in our everyday
28. The student applies the knowledge the lives.
uses of eggs to different dishes.
41. The student applies the different storing 39. The student realizes the importance of storing veetables
processes of vegetables and fruits and fruits.
42. the student demonstrates different
storing processes of eggs and starch food 40. The students reflects the importance of storing starch
stuffs. food, eggs and stuffs.
43. The student shows how fruits and
vegetables put on the refrigerator.

Page 3 of 4
Address: G. Leviste St. Poblacion, Malvar, 4233 Batangas
(043) 274 - 4816
malvarsat301122@gmail.com
malvarschoolofarts.wixsite.com/msat
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
MALVAR SCHOOL OF ARTS AND TRADE
G. LEVISTE ST., POBLACION, MALVAR, BATANGAS

44. The student prepares different storage

kits of eggs and starch food stuffs
45. The student applies the different
processes of storing without the
refrigerator.
Note: Comments and Suggestions:
1. If the student cannot answer, applies and reflects each criterion it means TotaL Score: ________________
she/he will mark fail for that particular number. 50
2. Check the number if the student applies each criterion and encircle if not.

Prepared by: Checked by: Noted by: Approved:

MICHAEL J. GIRAO MA. CONCEPCION L VALLESTERO DANILO DP. BRIONES MA. LEONOR M. VERTUCIO
Teacher III MASTER TEACHER II HEAD TEACHER IV Principal III

Page 4 of 4
Address: G. Leviste St. Poblacion, Malvar, 4233 Batangas
(043) 274 - 4816
malvarsat301122@gmail.com
malvarschoolofarts.wixsite.com/msat