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Chicken Cordon Bleu Score Sheet

The document provides a score sheet to evaluate a student group's Chicken Cordon Bleu dish in a cookery class. It assesses the product and procedure in three categories each: general appearance, palatability, and nutritive value for the product; and use of resources, cleanliness and sanitation, and conservation of nutrients for the procedure. Scores of good, fair, or poor are given for each sub-category, with a maximum total score of 42 points. The evaluator and date are to be filled in at the bottom.

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JonicaJaneJose
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86 views1 page

Chicken Cordon Bleu Score Sheet

The document provides a score sheet to evaluate a student group's Chicken Cordon Bleu dish in a cookery class. It assesses the product and procedure in three categories each: general appearance, palatability, and nutritive value for the product; and use of resources, cleanliness and sanitation, and conservation of nutrients for the procedure. Scores of good, fair, or poor are given for each sub-category, with a maximum total score of 42 points. The evaluator and date are to be filled in at the bottom.

Uploaded by

JonicaJaneJose
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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COOKERY 10 ACTIVITY

SCORE SHEET

DISH: Chicken Cordon Bleu

GROUP _________

I. Product GOOD (3) FAIR (2) POOR (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
1.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 __________ _________ ________
2. 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 __________ _________ ________
3. Conservation of Nutrients
a. followed proper preparation and cooking __________ _________ ________
procedures
SCORE: (maximum of 42 pts.)

Prepared by:

JONICA JANE J. CACAL


Subject Teacher

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