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International Lab. Rubrics

This document outlines the performance and product evaluation criteria for a practical laboratory international cuisine class, including taste/palatability scoring 35 points, presentation/eye appeal scoring 30 points, execution and degree of difficulty of cooking and preparation scoring 35 points, for a total of 100 points.

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Regina Ildefonso
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44 views

International Lab. Rubrics

This document outlines the performance and product evaluation criteria for a practical laboratory international cuisine class, including taste/palatability scoring 35 points, presentation/eye appeal scoring 30 points, execution and degree of difficulty of cooking and preparation scoring 35 points, for a total of 100 points.

Uploaded by

Regina Ildefonso
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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PRACTICAL LABORATORY

INTERNATIONAL CUISINE
Name/s:

Section:
Dish Name:
PERFORMANCE AND PRODUCT EVALUATION CRITERIA
TASTE/PALATABILITY 35 points
PRESENATTION/EYE 30 points
APPEAL
EXECUTION AND 35 points
DEGREE OF DIFFICULTY
OF COOKING
PREPARATION
TOTAL 100 points
Evaluator:

PRACTICAL LABORATORY
INTERNATIONAL CUISINE
Name/s:

Section:
Dish Name:
PERFORMANCE AND PRODUCT EVALUATION CRITERIA
TASTE/PALATABILITY 35 points
PRESENATTION/EYE 30 points
APPEAL
EXECUTION AND 35 points
DEGREE OF DIFFICULTY
OF COOKING
PREPARATION
TOTAL 100 points
Evaluator:

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