Probabilty
Guagua National Colleges
Guagua, Pampanga
MIDTERM EXAMINATION FOODS 1C : CULINARY ARTS AND SCIENCES(LABORATORY)
Name:_____________________________________________Date:_______________________
Course/Yr./Sec:_____________________________________Score:_______________________
Group no: ____________ I. FRUIT FLAMBE FREE STYLE 1. To prepare a fruit flambé dessert good for 2 portions. Main ingredients is peaches complimented with a local fruits 2. The flambé must be presented with music and dance with a maximum of 8 minutes( Dance, Music, Flambe and Plating) 3. Decoration can be pre prepared 4. Cooking of fruits must be on the spot 5. Participant should be ready 45 minutes prior to competition 6. Participant must wear their complete Chef’s uniform during the competition 7. Recipe name and ingredients must be submitted.
Participant name:1. 2.
CRITERIA FOR EVALUATION | GUIDELINES FOR ASSESSEMENT | POINTS | REMARKS | Workmanship * Mise –en-place was presented clean and based on guidelines * Recipe matches the ingredients used for two portions * Preparation method is executed properly. * If alcohol was used for flaming, participant could control the flames * The dish was efficiently plated and decorated | 25 | | | Presentation /Innovation * Check on ingredient combination and harmony in color * Check on portion size based on ala carte service * Attractiveness of the decoration * Dish was served at proper temperature * Practice for a la carte dessert service | 25 | | | Taste * Good balance in ingredients combination | 40 | | | Creativity * Creativity points will be awarded to participants who display new ideas with a modern twist | 10 | | | TOTAL: | 100 | | |
II. FRUIT AND VEGETABLE CARVING
Participant : 1. 2.
1. To demonstrate creativity, originality and artistry in carving fruits and vegetables under time limit. 2. Any special tools; utensils
Guagua, Pampanga
MIDTERM EXAMINATION FOODS 1C : CULINARY ARTS AND SCIENCES(LABORATORY)
Name:_____________________________________________Date:_______________________
Course/Yr./Sec:_____________________________________Score:_______________________
Group no: ____________ I. FRUIT FLAMBE FREE STYLE 1. To prepare a fruit flambé dessert good for 2 portions. Main ingredients is peaches complimented with a local fruits 2. The flambé must be presented with music and dance with a maximum of 8 minutes( Dance, Music, Flambe and Plating) 3. Decoration can be pre prepared 4. Cooking of fruits must be on the spot 5. Participant should be ready 45 minutes prior to competition 6. Participant must wear their complete Chef’s uniform during the competition 7. Recipe name and ingredients must be submitted.
Participant name:1. 2.
CRITERIA FOR EVALUATION | GUIDELINES FOR ASSESSEMENT | POINTS | REMARKS | Workmanship * Mise –en-place was presented clean and based on guidelines * Recipe matches the ingredients used for two portions * Preparation method is executed properly. * If alcohol was used for flaming, participant could control the flames * The dish was efficiently plated and decorated | 25 | | | Presentation /Innovation * Check on ingredient combination and harmony in color * Check on portion size based on ala carte service * Attractiveness of the decoration * Dish was served at proper temperature * Practice for a la carte dessert service | 25 | | | Taste * Good balance in ingredients combination | 40 | | | Creativity * Creativity points will be awarded to participants who display new ideas with a modern twist | 10 | | | TOTAL: | 100 | | |
II. FRUIT AND VEGETABLE CARVING
Participant : 1. 2.
1. To demonstrate creativity, originality and artistry in carving fruits and vegetables under time limit. 2. Any special tools; utensils