RUBRIC

Title of Activity: Sauce Preparation (Eggs Benedict with Hollandaise Sauce)

Course/Year/Section:
_____________ Name of Student

CRITERIA

A. MISE EN PLACE
(10 points)
10 = The student had all the ingredients measured, cut, peeled, sliced, grated, etc.
before the start of cooking. All tools and equipment are also set out before cooking.
8 = Some (1 - 2) of the ingredients, tools and equipment were not prepared ahead of
time.
6 = Most (3 -4) of the ingredients, tools and equipment were not prepared ahead of
time.
4 = More than 5 of the ingredients, tools and equipment were not prepared ahead of
time.
1 = The student did not perform mise en place before cooking
B. FOOD PREPARATION/ COOKING PROCEDURE
(40 Points)
40 = The student demonstrated exceptional skills in preparing the product. All the
procedures were followed correctly from washing of the ingredients up to the methods
of cooking were. Mastery of the recipe was also portrayed during the performance of
the task.
39 = The student demonstrated very good food preparation skills. Little to no
supervision is needed in performing the task.
38 = The student demonstrated good food preparation skills though some of the
procedures were not followed correctly. Minimal mistakes were shown throughout the
task which requires little supervision.
37 = The student demonstrated some food preparation skills though 3 to four (3 – 4)
mistakes were observed throughout the task.
36 = The student was not able to perform correct food preparation skills. The
instructions were clearly not followed resulting in poor product quality.
C. HYGIENE, SAFETY AND SANITATION
(15 Points)
15 = The student ensured good hygiene, safety and sanitation throughout the task. This
includes wearing of complete and appropriate PPE, preventing cross-contamination,
correct knife handling, etc.
14 = Some (1 or 2) hygiene, safety and sanitation practices were not followed during
the performance of the task.
13 = Most (3 - 4) hygiene, safety and sanitation practices were not followed during the
performance of the task.
12 = More than 5 hygiene, safety and sanitation practices were not followed during the
performance of the task.
11 = The student performed the task but with least regard to hygiene, safety and
sanitation practices.
D. FINAL PRODUCT
(20 Points)
20 = The student achieved the correct quality of the product which may include
thickness or consistency, texture and color, size, shape, etc.
19 = The student was able to produce the required product thought minimal mistake
was shown.
18 = The student missed two (2) of the qualities expected on the final product.
17 = The student missed more than two (3 or more) of the qualities expected on the
final product.
16 = The student failed to produce the expected quality of the final product.
E. PLATING
(15 Points)
15 = The student gave exceptional care to product presentation. The final product was
presented in a very creative manner. This includes plate presentation techniques, food
arrangement, garnishing, etc.
14 = The student demonstrated good presentation techniques though there are minimal
points for improvement.
13 = The student demonstrated basic presentation techniques though there are 3 to for
(3 - 4) points for improvement.
12 = The student demonstrated little regard to presentation techniques.
11 = The student did not perform any plating technique in presenting the final product.
TOTAL SCORES:

ACADEMIC YEAR 2021-2022

1ST SEMESTER
Course Code: Shop 118
Course Title: Occupational Safety and Health Practices, Food Selection, Preparation (Cookery NC II)
Title of Activity: Sauce Preparation (Eggs Benedict with Hollandaise Sauce)
Name of Faculty: PAOLA CRISTINA R. PAGUIO (Shop Instructor)
Tools and Equipment Needed: Equipment:
Wire Whisk Gas range
Slotted spoon
Serrated knife
Chopping board
Pots and Pans: Supplies/ Materials:
Double boiler or Saucepot Paper towel
Stainless-steel bowl
Saute pan

RECIPE FOR EGGS BENEDICT WITH HOLLANDAISE SAUCE

Ingredients: Procedure:
Hollandaise Sauce Prepare Hollandaise Sauce
2 egg yolks 1. In a stainless-steel bowl, whisk the yolks over hot
8 tbsp melted butter water.
2 tbsp lemon juice 2. Remove the bowl from the heat then gently add
Pinch cayenne pepper (optional) the warm butter. Add a few drops at first and beat
in thoroughly before adding more.
3. Return the bowl over the hot water then continue
whisking until thickened.
4. Keep warm and set aside.
Water Prepare the Eggs Benedict
Vinegar 1. Slice the English muffins in half.
2 eggs, whole 2. Pan fry the bacon and/or ham. Then, using the
1 whole wheat English muffins, split and toasted same pan, lightly toast the muffins.
2 slices of bacon and/ or ham 3. Assemble the bacon and/or ham over each sliced
Cooking oil for frying muffins, then prepare the poached eggs.
Salt and pepper to taste
Stovetop Poaching Method
1. Fill saucepan with about 3 inches (8 cm) of water.
2. Add a splash of vinegar.
3. Heat until water simmers gently.
4. Break cold egg into small dish or saucer.
5. Holding dish just above simmering water, gently
slip egg into water. Repeat for remaining egg.
6. Cook in barely simmering water until whites are
set and yolks are cooked as desired, 3 to 5
minutes.
7. Remove eggs with slotted spoon and drain well on
paper towel.
8. Top each English muffin half with slice of back
bacon and/ham, a poached egg and 2 tbsp (30 mL)
Hollandaise sauce.