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Performance Task 2 g10

The document outlines a performance task focused on preparing soups as part of a culinary education curriculum. It includes objectives related to tool preparation, soup demonstration, and food safety practices. Additionally, it provides a procedure for making Egg Drop Soup, questions for reflection, and a scoring rubric for assessment.

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johnzensagun
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13 views3 pages

Performance Task 2 g10

The document outlines a performance task focused on preparing soups as part of a culinary education curriculum. It includes objectives related to tool preparation, soup demonstration, and food safety practices. Additionally, it provides a procedure for making Egg Drop Soup, questions for reflection, and a scoring rubric for assessment.

Uploaded by

johnzensagun
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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PERFORMANCE TASK NO.

2: Prepare Soups Required for Menu Items

Name: Section:
Date: Quarter:

I. Target Learning Competency/ies


a) Prepare soups (TLE_HECK9-12SSS-IIIb-21)

II. Objectives. At the end of the performance task, you should be able to:
a) Prepare tools, utensils, and equipment
b) Demonstrate the proper preparation of soups
c) Apply food safety and sanitation practices

III. Resources

Quantity Unit Description


IV. Plans and Layout

Procedure
Egg Drop Soup
1.
2.
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10.

VI.Question:
1. Why is it important to stir the soup in one direction before adding the beaten egg?
2. How can you make your egg drop soup more colorful and nutritious?

VII. Scoring Rubrics

The learner were able to: YES NO

a) Sanitized the work area and ingredients properly


before and during preparation.

b) Use personal protective equipment.

c) Checked and determined the soup’s flavor, texture,


and garnishes used.

d) Followed the guidelines for presenting soups.

e) Select a suitable bowl for plating soups.


Learner’s name and signature:

Teacher’s name and signature:

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