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San Antonio de Padua College Pila, Laguna Basic Education Department

The document appears to be a grading rubric for a cooking exam from San Antonio de Padua College in the Philippines. It lists criteria for preparing stocks and soups, including making two types of soup, explaining stocks and soups, naming the soups made, answering questions about cooking techniques, seasoning the soups properly, maintaining cleanliness, and wearing proper uniform. Students are scored out of 80 total points across these criteria by an evaluator.

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Donnie Ardez Burbos
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129 views3 pages

San Antonio de Padua College Pila, Laguna Basic Education Department

The document appears to be a grading rubric for a cooking exam from San Antonio de Padua College in the Philippines. It lists criteria for preparing stocks and soups, including making two types of soup, explaining stocks and soups, naming the soups made, answering questions about cooking techniques, seasoning the soups properly, maintaining cleanliness, and wearing proper uniform. Students are scored out of 80 total points across these criteria by an evaluator.

Uploaded by

Donnie Ardez Burbos
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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SAN ANTONIO DE PADUA COLLEGE

Pila, Laguna
Basic Education Department

NAME OF THE RECIPE :_____________________________________________

:_____________________________________________

STUDENT NAME: ______________________________________________

______________________________________________

_______________________________________________

_______________________________________________

_______________________________________________

PERFORMANCE CRITERIA :

COLOR 20%

PRESENTATION/PLATING/BOX 20%

TEXTURE 20%

RECIPE KNOWLEDGE 20%

TASTE 20%

TOTAL GRADE 100%

COMMENTS/SUGGESTION:_______________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

EVALUATOR NAME AND SIGNATURE:_______________________________________


SAN ANTONIO DE PADUA COLLEGE

Pila, Laguna
Basic Education Department

MASTERY EXAM COOKERY 10

Name:____________________ Date:______________
Section:__________________ Teacher: Mr. Donnie A. Burbos

Performance Criteria Check list PREPARING STOCKS, and SOUP

Students must able to ............................ Yes No

 Prepared two kind of soup (Clear soup/ thick soup .)

 Explain the difference between ( stock,and soup )

 Explain the soup you made, and name it .

(Questioner ) evaluator may ask students:

 What is mirepoix ?,Give the portion of ingredients, and its function to


stocks.

 Enumerate the 3 basic thickening agent in making soup and sauce.

1.
2.
3.

 1.What are the ingredients in making ROUX ?


 2.What are the ing. buerre manie'?
 3.What is slurry ?

 Cook the ingredients right

 Present soup plating (eye appealing)


 Cooked dishes are tasted and seasoned in accordance with the
required taste of' the dishes

 Maintain cleanliness to the kitchen area and preparation area


( deduction of 10 points)

 Wearing the proper uniform required

TOTAL POINTS 80 POINTS TOTAL

 SATISFY Evaluator signature_____________________


 NOT SATISFY

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