Rubrics for Pandesal
Food Processing NC II (Ifugao State University)
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Product Evaluation Rubrics
Name of Group:
Members:
Product : EGG PIE
Dimension
Excellent (5pts) Very Satisfactory Need Points
Pandesal Satisfactory (3pts) Improvement Earned
(4ts) (2-1pts)
The Pandecoco The Pandecoco The Pandecoco The pandecoco
made is in made is in made is in made is not in
accordance to accordance to accordance to accordance to
the job sheet the job sheet the job sheet the job sheet
given to the given to the given to the given to the
In accordance to the
group and uses group and uses group and uses group and the
given Pandecoco
complete most of the some of the ingredients
recipe and
ingredients Ingredients ingredients used are not on
components.
from the from the from the the given
recipe of recipe of recipe of recipe of
Pandecoco Pandecoco Pandecoco Pandecoco
preparation preparation preparation preparation
The taste is The taste is The taste is The taste is
extremely moderately slightly not Pandecoco
Pandecoco -like Pandecoco -like Pandecoco - like and not
Taste that compose that compose like that compose of
of bread. of bread. compose of bread.
bread.
The The The The
presentation of presentation of presentation of presentation is
Pandecoco is Pandecoco is Pandecoco is messy and the
Appearance
neat and the neat but the neat but the color is not
color is color is color is slightly appetizing.
extremely moderately appetizing
appetizing. appetizing
The taste is The taste is The taste is The taste is
balance and balance and balance and imbalanced and
ingredients are ingredients are ingredients are ingredients
Combination of
complimenting complimenting complimenting doesn't
Ingredients used
each other each other each other compliment.
excellently moderately slightly
Correct Correct Final product Final product
preparation of preparation of was edible; but was
food products food products lacked In flavor, undercooked;
Overall Evaluation of resulted in resulted in texture, and and inedible.
Final Product excellent flavor very good consistency. Flavor and
profiles, flavor texture not
texture, and Profiles, texture,
visible.
consistency and consistency.
Total
PERFORMANCE ASSESSMENT RUBRICS
PERFORMANCE ASSESSMENT RUBRICS
Name of the group:
Members:
Product:
Dimension Performance Level
Excellent Very Satisfactory (3 Needs Points
(5 pts) Satisfactory (4 pts) Improvement (2- Earned
pts 1pts)
1. Cleanliness Observe Observe cleanliness Observe
and Sanitation cleanliness and cleanliness and sanitation cleanliness and
sanitation in and sanitation not so sanitation
all times most of the frequent sometimes
time times.
2. Used proper Used proper Used proper Used proper Used proper
tools and tools and tools and tools and tools and
equipment in equipment in equipment in equipment in equipment in
preparation and preparation preparation preparation preparation and
cooking and cooking and cooking and cooking cooking
all the time most of the sometimes incorrectly
time
3. Practice Handle the Handle the Handle the Handle the
Proper Food ingredients ingredients ingredients ingredients
Handling correctly and correctly and correctly but incorrectly and
Procedure confidently at confidently less confident less confident.
all times most of the at all times
times
4. Team work All of the One of the Two of the Three or more
member member members members doesn't
participated in doesn't doesn't participate in the
the activity participate in participate in activity
the Activity the activity
5. Efficiency and Work Work Work Work completed
Time completed completed completed more than 5
management ahead of within the more than minutes of
the time allotted time 2 allotted time
minutes of
allotted time
Total
