Polytechnic University of the Philippines
COLLEGE of TOURISM, HOSPITALITY and TRANSPORTATION MANAGEMENT
DEPARTMENT OF HOSPITALITY MANAGEMENT
SCORESHEET
Group Number: _______________
Recipe Name: _____________________________
Time Started: _______________
Time Finished: _______________
Date: _______________________
Name of Students: ________________________
________________________
________________________
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Course and Section: ________________________
Direction: Please rate the product on the scale of 1 to 10, with 10 being the highest grade and 1 as the lowest
grade.
CRITERIA
RATING
DURING PREPARATION
PRODUCT 1
PRODUCT 2
PERSONAL HYGIENE
Exhibits good grooming, proper laboratory kitchen attire and
practice food safety inside the kitchen laboratory.
MIS-EN- PLACE
Demonstrate proper organization of ingredients, tools, and
utensils prior to cooking.
PREPARATION AND COOKING TECHNIQUES
Illustrate proper preparation and cooking techniques, follow
instructions in recipe.
SANITATION
Practices correct safety and sanitation principles inside the kitchen
laboratory.
FINISHED PRODUCT
APPEARANCE
Size, shape, and consistency of the product.
COLOR
Balance in color and aesthetically appealing.
TEXTURE
Crispy, smooth, lumpy, fine, coarse, sticky, gummy, etc.
FLAVOR
Sweet, sour, bitter, strong, bland, salty, piquant, umami, etc.
TEMPERATURE
Warm, hot, cold
PALTING AND GARNISHING
Food is properly laid on the plate, balance in color, proper garnish,
appropriate sauce, and correct plate use.
TOTAL POINTS
Comments and Suggestions: _____________________________________________________________________
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Evaluator’s Signature over Printed name