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Checklist During Laboratory

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redchest yumol
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20 views

Checklist During Laboratory

Uploaded by

redchest yumol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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COOKERY

Name of Student: _____________________________________________________


Date: ___________________________

Competency Evident Not Evident


COC2. PREPARE APPETIZERS (PA)
LO 1. Perform mise en place
1.1 identify tools and equipment needed in the preparation of appetizers
1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
1.3 classify appetizers according to ingredients
1.4 identify ingredients according to the given recipe
LO 2. Prepare a range of appetizers
2.1 differentiate between hot and cold appetizers
2.2 prepare a variety of appetizers
2.3 evaluate the finished product
2.4 rate the finished product using rubric
2.5 follow workplace safety procedures
LO 3. Present a range of appetizers
3.1 identify the fundamental of plating
3.2 identify the accompaniments of appetizers
3.3 present appetizers attractively
3.4 observe sanitary practices in presenting appetizers
LO 4. Store appetizers
4.1 utilize quality trimmings
4.2 keep appetizers in appropriate conditions to maintain their freshness, quality, and taste

REDCHEST M. YUMOL
Evaluator

COOKERY
Name of Student: _____________________________________________________
Date: ___________________________

Competency Evident Not Evident


COC2. PREPARE APPETIZERS (PA)
LO 1. Perform mise en place
1.1 identify tools and equipment needed in the preparation of appetizers
1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
1.3 classify appetizers according to ingredients
1.4 identify ingredients according to the given recipe
LO 2. Prepare a range of appetizers
2.1 differentiate between hot and cold appetizers
2.2 prepare a variety of appetizers
2.3 evaluate the finished product
2.4 rate the finished product using rubric
2.5 follow workplace safety procedures
LO 3. Present a range of appetizers
3.1 identify the fundamental of plating
3.2 identify the accompaniments of appetizers
3.3 present appetizers attractively
3.4 observe sanitary practices in presenting appetizers
LO 4. Store appetizers
4.1 utilize quality trimmings
4.2 keep appetizers in appropriate conditions to maintain their freshness, quality, and taste

REDCHEST M. YUMOL
Evaluator

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