RUBRICS IN MARINATING MEAT

TYPES OF MARINADE:
GROUPMEMBERS:_____________________________________________________________________
______________________________________________________________________________________
___________________________________________________________

COMMENTS:__________________________________________________________________________
______________________________________________________________________________________
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. used sanitary handling of food _____
3. Conservation of Nutrients _____
a. followed proper preparation _____
and cooking procedures _____
_____
_____
_____
_____
SCORE:
_____
_____
_
 RUBRICS IN COOKING MARINATED MEAT
NAME OF MARINADE:
GROUP MEMBERS:____________________________________________________________________

Direction: Evaluate your finished products using the score sheet.

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. used sanitary handling of food
3. Conservation of Nutrients
a. followed proper preparation and
___________ ___________ __________
cooking procedures
Total:

Comments:_______________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
 RUBRICS IN COOKING DRY HEAT COOKING METHOD
NAME OF MARINADE:
GROUP MEMBERS:____________________________________________________________________

Direction: Evaluate your finished products using the score sheet.

I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
d. Color combination is attractive and
appealing
e. ingredients cooked just right
f. correct consistency not mushy/ very
thick/thin consistency
3. Palatability

a. delicious
b. tastes just right
4. Nutritive Value

a. highly nutritious
II. Procedure:
4. 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
5. Cleanliness and Sanitation
a. was well-groomed and properly
dressed for cooking, use of clean
apron, hair nets, hand towel and pot
holders ___________ ___________ __________
b. used sanitary handling of food
6. Conservation of Nutrients
a. followed proper preparation and
___________ ___________ __________
cooking procedures
Total:

Comments:____________________________________________________________________________________________________
______________________________________________________________________________________________________________
______________________________________________________________________________________________________________
__________________________________________________________________________________________
RUBRICS IN COOKING MOIST HEAT COOKING METHOD
NAME OF MARINADE:
GROUP MEMBERS:____________________________________________________________________

Direction: Evaluate your finished products using the score sheet.

I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
g. Color combination is attractive and
appealing
h. ingredients cooked just right
i. correct consistency not mushy/ very
thick/thin consistency
4. Palatability

a. delicious
b. tastes just right
5. Nutritive Value

a. highly nutritious
II. Procedure:
7. 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
8. Cleanliness and Sanitation
a. was well-groomed and properly
dressed for cooking, use of clean
apron, hair nets, hand towel and pot
holders ___________ ___________ __________
b. used sanitary handling of food
9. Conservation of Nutrients
a. followed proper preparation and
___________ ___________ __________
cooking procedures
Total:

Comments:____________________________________________________________________________________________________
______________________________________________________________________________________________________________
______________________________________________________________________________________________________________
__________________________________________________________________________________________
PRE- TEST

NAME:_____________________________________________________________________ SCORE:________________
SECTION:__________________________________________ DATE:_________________

Directions: Read the following statements/questions carefully and choose the letter with the correct answer. Write your
answer in ½ lengthwise.
1.What animal produces veal meat?
A. calf C. hog
B. deer D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
3. What is a long – bladed hatchet or a heavy knife used by a butcher?
A. butchers knife C. cleaver knife
B. chopper knife D. set of slicing knife
4. Which of the cooking methods does not belong to dry heat method?
A. baking C. roasting
B. broiling D. stewing
5. What do you call the cooking method when meat is cooked in steaming liquid in
which bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing
6. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
7. Which of the following tools is used for carving?
A. cleaver knife C. slicer
B. fork D. razor knife
8. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer
9. Which of the following is the tenderest cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
10. When buying meat, what should you consider first?
A. brand C. quality
B. price D. round cut
11. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
12. A slaughtered animal is called .
A. a carabeef C. a pork
B. a carcass D. a poultry
13. The most common method of preserving meat is .
A. curing C. refrigerating
B. drying D. salting
14. In this method, salt, sugar, potassium, or sodium nitrate etc. are used in preserving meat
by drying
A. curing C. freezing
B. dehydration D. salting
15. The following are the characteristics of good quality pork, except
A. breast is plump C. no foul odor
B. flesh is pink D. texture is fine and firm
16. A tool used for cutting through bones.
A. butcher knife C. cleaver
B. chef knife D. utility knife
17. Used for carving and slicing cooked meats.
A. butcher knife C. slicer
B. chef knife D. utility knife
18. A knife used for general purposes.
A. Butcher knife C. Cleaver
B. Chef knife D. Utility knife
19. It is used in carving roasts chicken and duck.
A. Carving knifeC. Slicer
B. Cleaver knife D. Utility knife
20. Used for cutting, trimming raw meats.
A. butcher knife C. cleaver
B. chef knife D. utility knife
21. Meat of swine is called:
A. Beef C. Chevon
B. Carabeef D. Pork
22. Veal is the meat of:
A. Cattle over 1 year old C. Sheep
B. Goat D. Young calf
23. Deer meat is called:
A. Beef C. Chevon
B. Carabeef D. Pork
24. Meat of cattle over 1 year old
A. Beef C. Pork
B. Carabeef D. Chevon
25. Meat of sheep is called:
A. Lamb C. Pork
B. Carabeef D. Chevon