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    COOKERY RUBRICS Exam

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    Alyanna Kaye Marquez
    The document provides a rubric to evaluate a cooking demonstration on various criteria including cooking, safety and sanitation, use of cooking terms and techniques, the final product, and the overall presentation. Criteria are scored on a scale of excellent (3 points), good (2 points), or fair (1 point). An excellent demonstration would have all ingredients and utensils, clearly communicate the recipe and directions, incorporate multiple safety guidelines and cleaning, use several cooking terms and techniques correctly, have an appealing final product, and provide an engaging presentation.

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    COOKERY RUBRICS Exam

    Uploaded by

    Alyanna Kaye Marquez
    53 views2 pages
    The document provides a rubric to evaluate a cooking demonstration on various criteria including cooking, safety and sanitation, use of cooking terms and techniques, the final product, and the overall presentation. Criteria are scored on a scale of excellent (3 points), good (2 points), or fair (1 point). An excellent demonstration would have all ingredients and utensils, clearly communicate the recipe and directions, incorporate multiple safety guidelines and cleaning, use several cooking terms and techniques correctly, have an appealing final product, and provide an engaging presentation.

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    COOKERY RUBRICS exam

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    The document provides a rubric to evaluate a cooking demonstration on various criteria including cooking, safety and sanitation, use of cooking terms and techniques, the final product, and the overall presentation. Criteria are scored on a scale of excellent (3 points), good (2 points), or fair (1 point). An excellent demonstration would have all ingredients and utensils, clearly communicate the recipe and directions, incorporate multiple safety guidelines and cleaning, use several cooking terms and techniques correctly, have an appealing final product, and provide an engaging presentation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    53 views2 pages

    COOKERY RUBRICS Exam

    Uploaded by

    Alyanna Kaye Marquez
    The document provides a rubric to evaluate a cooking demonstration on various criteria including cooking, safety and sanitation, use of cooking terms and techniques, the final product, and the overall presentation. Criteria are scored on a scale of excellent (3 points), good (2 points), or fair (1 point). An excellent demonstration would have all ingredients and utensils, clearly communicate the recipe and directions, incorporate multiple safety guidelines and cleaning, use several cooking terms and techniques correctly, have an appealing final product, and provide an engaging presentation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    3points 2points 1point

    Cooking Excellent Good Fair


    Demonstration
    (6%) Students have all of the Some of the ingredients Several of the ingredients
    ingredients for the dish and for the dish and utensils for the dish and the utensils
    utensils necessary for the are present for the are not present for the
    demonstration. demonstration. demonstration.
    The recipe and correct The recipe is somewhat The recipe is not clearly
    measurements are clearly clearly communicated communicated and a
    communicated in the video. with only a few viewer would have an
    The directions of how to measurements missing. extremely hard time
    prepare the dish are easy to The directions of how to duplicating the recipe.
    follow and a viewer could prepare the dish are
    duplicate the recipe without somewhat easy to follow
    much trouble. and a viewer could
    duplicate the recipe with
    only a small amount of
    trouble.
    3points 2points 1point
    Safety and Sanitation Excellent Good Fair
    (6%)
    Incorporated or more safety Incorporated safety and Incorporated safety and
    and sanitation guidelines in sanitation guidelines in sanitation guideline in the
    the demonstration. the demonstration. demo.
    All surfaces and materials All surfaces and cooking All surfaces and cooking
    were cleaned prior to and supplies were partially supplies were not properly
    after the demonstration. cleaned prior to and after cleaned prior to and after
    the demonstration. the demo.
    3points 2points 1point
    Recipe terms and Excellent Good Fair
    cooking techniques
    (6%) Incorporated 3 or more Incorporated 2 or more Incorporated 1 cooking
    cooking terms and cooking terms and term and technique in the
    techniques in the demo. techniques in the demo. demonstration.
    Described and Described and Did not described or
    demonstrated what each demonstrated what each demonstrated what each
    term means correctly. term means partially term means.
    Used the correct utensils correctly.
    and appliances and Used the correct utensils
    identified them. and appliances and
    identified them.
    3points 2points 1point
    Final Product/ Excellent Good Fair
    Appearance
    (6%) Final product is shown at Final product is not Final product has an
    the close of the demo and clearly shown at the close unacceptable appearance or
    has a good eye appeal to of the demo and has an is not shown at all at the
    the viewer. average eye appeal to the demo.
    viewer.
    3points 2points 1point
    Presentation Excellent Good Fair
    (6%)
    Presentation was engaging Presentation was average. Presentation was fair.
    to the audience. Precentor were prepared. The precentor could have
    The precentor were very been better prepared.
    well prepared.
    TOTAL: 30%

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