1. | AREAS OF ASSESMENT | MAX SCORE | ACTUAL SCORE | REMARKS |
PLAN |
2 2 1
1 1 1
1 1 1 1
1 1 1 | |||
Recipes | ||||
Availability | ||||
Correct quantities | ||||
Appropriate choice | ||||
Order of work | ||||
Availability | ||||
Proper sequencing | ||||
Duvetailing | ||||
List of food stuffs | ||||
Availability | ||||
Adequacy | ||||
Appropriateness | ||||
Corvect organization of shopping list. | ||||
| ||||
List of equipment and materials | ||||
Availability | ||||
Adequacy | ||||
Appropriateness | ||||
Subtotal | ||||
2. | PREPARATION AND COOKING Correct procedure for preparing
Correct procedure for cooking
Variety of cooking methods/atleast 2 Quality of results.
| |||
1 | ||||
1 | ||||
1 | ||||
1 | ||||
1 | ||||
1 | ||||
1 | ||||
1 | ||||
1 | ||||
2 | ||||
2 | ||||
2 | ||||
2 | ||||
Sub-total | 17 | |||
3 | PRESENTATION
|
1 ½ 1 ½ |
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