GRADE 10 TLE PRACTICAL EXAM: COOKING DEMONSTRATION

Group no. _____

Section: __________________________
Date: _________________
Leader:
Members:
Cuisine: _________________________________________________
Appetizer: _______________________________________________
Entrees: __________________________________________________
Main Course: ____________________________________________
Beverage: _______________________________________________
Dessert: __________________________________________________

Criteria
Mise en Place
Orderly preparation of ingredients and materials, accurate
techniques, adherence to competition schedule, and neat and punctual
completion of work.
Sanitation and Hygiene
Special attention will be given to the sanitary and hygienic handling
of food (example: tasting while cooking etc.), neat and organized working
area, and clean working clothes.
Correct Preparation
Practical and easy preparatio n, free of unnecessary details extras.
Any side dishes and extras should complement the Entre or main course
in quality, flavor, and color. Points in this category will be deducted for
vegetables which are not cut or trimmed uniformly. Portion weight
should correspond to normal quantity consumed and the accepted
standards.
Professional Serving Methods
Entre or main course should be in proportion to one another. The
dishes should be reciprocally complementary in content and color. The
arrangement of dishes on the plates should be practical, neat, pleasant,
uncluttered and suitable to everyday serving. Non-edible items should be
avoided on plates.
Taste
The natural flavor of the dish should be the predominant factor in
gauging/measuring palatability. Sufficient seasoning should bring out the
typical flavor of the dish. The dish should conform to todays standards
of nutritional values.

TOTAL

Possible
Points

Actual
Points
Gained

0-10
points

0-10
points

0 15
points

0-25
points

0-40
points

100

Addirional Comments:
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