3rd Quarter Module 10-TLE 10 (Feb 21-March 7 2022) Rubric

CN.
: ______ Name: _________________________________Grade & Section: _______________
COOKERY RUBRIC
Poultry Dish
February 21- March 7, 2022
CRITERIA EXCELLENT VERY GOOD GOOD POOR SCORE SCORE

(5pts.) (4 pts.) (3 pts.) (2 pts) from from
Evaluator Evaluator
1 2
The dish is The dish is The dish lacks The dish is
TASTE very delicious. slightly flavor. poorly flavored. NA
delicious in
some ways.
The dish is The dish is The dish has a The dish is
appetizing and appetizing to good shape but colorless and
very much some extent; its color is slightly burnt.
APPEARANCE enticing; has an has a good uneven.
excellent shape shape and color.
and color.
The recipe is The recipe is The recipe is The recipe is
very practical practical and practical to expensive and
RECIPE COST and easy to some portions some extent. difficult to
prepare. are easy to prepare.
prepare.
Followed the Followed the Some of the The procedure
correct correct steps in the was not properly
CORRECTNESS procedure and procedure but procedure are executed and the
and executed and not completed not properly cooking methods
COMPLETENES completed on on time. done. used were
S of the time. inappro-
PROCEDURE
priate
Wears Wears two of Wears one of Did not use
complete the required the required cooking attire
cooking attire cooking attires cooking attires and did not
(apron, hairnet, and maintains and maintains maintain
facemask) and cleanliness cleanliness cleanliness in the
FOOD maintains before, and before the cooking process.
SAFETY AND cleanliness during the cooking There is no
SANITATION before, during cooking process process only evidence of
PRACTICES and after the only housekeep-
cooking ing
process
TOTAL _____ / 25 _____ / 20

SCORE
*Note: This rubric will be used by your family member (evaluator 1) and
TLE teacher (evaluator 2) in evaluating your product.
COOKERY RUBRIC
Sauce-Making
February 21- March 7, 2022
CRITERIA EXCELLENT VERY GOOD GOOD POOR SCORE SCORE

(5pts.) (4 pts.) (3 pts.) (2 pts) from from
Evaluator Evaluator
1 2
The product is The product is The product The product is
TASTE very delicious. slightly lacks flavor. poorly flavored. NA
delicious in
some ways.
The product The product has The product has The product has
has an a good a good poor appearance
APPEARANCE excellent appearance and appearance but and consistency
and appearance and correct lacks NA
CONSISTENC consistency. consistency. consistency.
Y
The recipe is The recipe is The recipe is The recipe is
very practical practical and practical to expensive and
RECIPE COST and easy to some portions some extent. difficult to
prepare. are easy to prepare.
prepare.
Followed the Followed the Some of the The procedure
correct correct steps in the was not
CORRECTNESS procedure and procedure but procedure are properly
and executed and not completed not properly executed and the
COMPLETENES completed on on time. done. cooking
S of the time. methods used
PROCEDURE
were inappro-
priate
Wears Wears two of Wears one of Did not use
complete the required the required cooking attire
cooking attire cooking attires cooking attires and did not
(apron, hairnet, and maintains and maintains maintain
facemask) and cleanliness cleanliness cleanliness in
FOOD maintains before, and before the the cooking
SAFETY AND cleanliness during the cooking process process. There
SANITATION before, during cooking process only is no evidence
PRACTICES and after the only of house-
cooking keeping
process
TOTAL _____ / 25 _____ / 15

SCORE
*Note: This rubric will be used by your family member (evaluator 1) and
TLE teacher (evaluator 2) in evaluating your product.
COMMENTS BY EVALUATOR 1:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
EVALUATED BY:
____________________________________________
EVALUATOR’S SIGNATURE OVER PRINTED NAME
INSTRUCTIONS:
1. Choose from the suggested poultry dishes (cordon bleu, chicken fillet, or grilled chicken) with
sauce. Cook with the supervision of a family member as Evaluator 1. Then, he/she must give
scores in each of the criterion in the rubric.
*You may watch video tutorials from Youtube for your guidance.
2. Take photos of:
- You, wearing the complete cooking attire
- You, presenting the raw ingredients
-Your cooking procedure (beginning, middle, and end) both poultry dish and sauce
- Your final product (plating)both poultry dish and sauce
- Your family member evaluating your final products
*Let him/her write his/her comments on the lines above the instructions
- Housekeeping process
3. Lay-out the photos using the given format saved to your flash drive with a filename PT
DOCUMENT FORMAT then print in COLORED.
-------------------------------------------------------------------------------------------------------------
This is to certify that I have reviewed the entries in the answer sheet of my child.
___________________________________________________________
Parent’s/Guardian’s Signature over Printed Name/Date

3rd Quarter Module 10-TLE 10 (Feb 21-March 7 2022) Rubric

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CN.

: Name: _____________Grade & Section: _

CRITERIA EXCELLENT VERY GOOD GOOD POOR SCORE SCORE

TOTAL _ / 25 _ / 20

CRITERIA EXCELLENT VERY GOOD GOOD POOR SCORE SCORE

TOTAL _ / 25 _ / 15

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