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Score Sheet

This document is a score sheet used to evaluate groups on preparing and presenting an unknown food item. It assesses the product's appearance, palatability, and nutritive value, as well as the group's procedure, cleanliness, conservation of nutrients, and total score out of 36 possible points. Groups are also evaluated on orderly work, proper utensil use, time efficiency, sanitary handling of food, and following preparation procedures. The sheet records the group number, date, and lists the 12 maximum group members.

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Gina Bunda
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90 views

Score Sheet

This document is a score sheet used to evaluate groups on preparing and presenting an unknown food item. It assesses the product's appearance, palatability, and nutritive value, as well as the group's procedure, cleanliness, conservation of nutrients, and total score out of 36 possible points. Groups are also evaluated on orderly work, proper utensil use, time efficiency, sanitary handling of food, and following preparation procedures. The sheet records the group number, date, and lists the 12 maximum group members.

Uploaded by

Gina Bunda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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SCORE SHEET

Track/Level/Section: ____________ Group No. ___________ Date: ________________

Competency: Prepare and present _________________________________________________________________.

Good Fair Poor


I. PRODUCT:
(3) (2) (1)
1. General Appearance
a. color combination is attractive and appealing ____ ____ ____
b. ingredients cooked just right ____ ____ ____
c. correct consistency not mushy/very thick/thin consistency ____ ____ ____

2.Palatability
a. delicious ____ ____ ____
b. tastes just right ____ ____ ____

3. Nutritive Value
a. highly nutritious ____ ____ ____

II. PROCEDURE:
4. Use of Resources:
a. kept working table orderly while preparing the ingredients ____ ____ ____
b. used only the proper and needed utensils and dishes ____ ____ ____
c. used time-saving techniques and devices ____ ____ ____

5. Cleanliness and Sanitation


a. was well-groomed and properly dressed for cooking, use of clean apron, hair nets,
hand towel and pot holders ____ ____ ____
b. observed sanitary handling of food ____ ____ ____

6. Conservation of Nutrients
a. followed proper preparation and cooking procedures ____ ____ ____

SCORE: (maximum of 36 pts.)


TOTAL SCORE:

Group Members:

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

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