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COOKERY RUBRICS For Canape

The document rates different skills on hygiene practices, safety precautions, and garnish presentation on a scale of 1 to 5. It provides dimensions for highly skilled, skilled, moderately skilled, and unskilled categories. It also includes standard score sheets for evaluating bread/muffins, cookies, and canapes.

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Roselie Belgira
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371 views

COOKERY RUBRICS For Canape

The document rates different skills on hygiene practices, safety precautions, and garnish presentation on a scale of 1 to 5. It provides dimensions for highly skilled, skilled, moderately skilled, and unskilled categories. It also includes standard score sheets for evaluating bread/muffins, cookies, and canapes.

Uploaded by

Roselie Belgira
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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Dimension Highly Skilled Skilled Moderately Skilled Unskilled

5 4 3 2
Hygiene Practices:
PPE Complete PPE has been worn With PPE but with minimal With PPE but Majority of PPE No PPE has been used during
insufficiency of PPE are still lacking the entire demonstration.
HAIR(BOYS&GIRLS) Hair was neatly tied/Proper The hair was partly neat or The hair was messy all day No hairnet and the hair are
haircut for boys presentable very unpresentable and very
messy.
NAILS Nails are neatly trimmed Nails are neatly trimmed but Nails are not properly trimmed Nails are not properly trimmed
with cuticles and the cuticles are present
during the actual
demonstration.
Cleanliness of working area Working area was very neat Working area was partly neat Working area was Working area was very dis-
and well maintained and unpresentable organized, not maintained and
arranged accordingly. no arrangement at all.

Safety Precautions:
Safety work habits Always following safety Partly following the safety Following the safety Safety procedures during
procedures during actual procedures procedures but not consistent. actual demonstration was not
demonstration applied.
Proper use of tools, equipment Accuracy and safety of Accuracy and safety of Accuracy and safety of Accuracy and safety of
and materials handling tools and equipment handling tools and equipment handling tools and equipment handling tools and equipment
was excellently followed. was partly followed. was followed but very was NOT followed the entire
inconsistent. actual demonstration.
Manners and right Conduct Very respectful and well Partly respectful and behaved Inconsistency of respect and disrespect and negative
behaved during the actual during the actual behavior during the actual behavior during the actual
demonstration. demonstration. demonstration. demonstration was present
during the actual
demonstration.

For garnish:
Creativity Presentation of garnish was Presentation of garnish was Presentation of garnish was Garnish was not creative
very unique and excellent partly unique. somehow unique.
Neatness Garnish was neatly presented Garnish was partly neat during Garnish was somehow neat Garnish was very
presentation during presentation unpresentable and very messy
TOTAL:
STANSDARD SCORE SHEET FOR BREAD/MUFFIN

CHARACTERISTICS EXCELLENT VERY GOOD GOOD FAIR POOR


(5) (4) (3) (2) (1)
EXTERNAL CHARACTERISTICS

1. Shape: well-proportioned; symmetrical; well-


rounded top
2. Size: large but not airy; proportional to weight
3. Color: even, rich golden brown
4. Crust: tender; crisp; even thickness; free from
cracks

INTERNAL CHARACTERISTICS

1. Color: creamy white; free from streaks

2. Grain: fine; thin-walled cells, evenly


distributed

3. Texture: tender; soft; slightly moist

4. Flavor: “wheaty” sweet

Comments:
STANSDARD SCORE SHEET FOR COOKIES

CHARACTERISTICS EXCELLENT VERY GOOD FAIR POOR


(5) GOOD (3) (2) (1)
(4)
EXTERNAL CHARACTERISTICS

DROP BAR REFRIGERATOR ROLLED MOLDED


SIZE AND SHAPE:

FAIRLY UNIFORM, UNIFORM THIN RETAINS MOLDED


UNIFORM, WILL HOLD SLICES SHAPE OF
MOUND SHAPE CUTTER
SHAPE
Color :

Lightly browned Lightly browned Lightly browned Lightly browned Lightly browned

Internal Characteristics:

Texture:

Slightly Slightly moist Crisp tender Crisp Tender Crisp, thin,


moist, slightly moist
tender if thick,
tender

Flavor:

Pleasing, no Pleasing, no off Pleasing, no off Pleasing, no Pleasing, no


off flavor; flavor; rich flavor; rich off flavor; rich off flavor;
rich rich

Comments:
STANSDARD SCORE SHEET FOR CANAPE

CHARACTERISTICS EXCELLENT VERY GOOD GOOD FAIR POOR


(5) (4) (3) (2) (1)
FLAVOR/TASTE: the composition of the canape
gives an appetizing flavor.

GARNISH: appetizing looks and Flavor


ARRANGEMENT: neatly formed and arranged
BASE-SPREAD-GARNISH(COMPLETE
COMPOSITION)

Comments:

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