Guagua National Colleges
FOODS 1C: CULINARY ARTS AND SCIENCES(LABORATORY)
Term: _____________________________________________Date: _______________________ Course/Yr. /Sec: _____________________________________Score: _______________________ Group not any: ____________
I. FRUIT FLAMBE FREE STYLE
1 . To prepare a fruit flambé dessert best for 2 parts. Main elements is appricots complimented with a local fruits 2 . The flambé must be presented with music and party with a more 8 minutes( Dance, Music, Flambe and Plating) 3. Decoration can be pre well prepared
4. Preparing food of fruits must be on the spot
your five. Participant needs to be ready forty-five minutes prior to competition 6. Player must use their finish Chef's consistent during the competition 7. Menu name and ingredients has to be submitted.
Player name: 1 .
CRITERIA FOR EVALUATION
GUIDELINES FOR ASSESSEMENT| POINTS| COMMENTS
Craftsmanship * Mise –en-place was presented expending based on recommendations * Recipe matches the substances used for two portions 5. Preparation technique is executed effectively. * In the event that alcohol was used for flaming, participant can control the flames 2. The dish was successfully plated and decorated| 25| | | Presentation /Innovation * Check on ingredient combination and balance in color * Check on portion size based on ala carte support * Attractiveness of the decor * Dish was dished up at proper temperature * Practice to get a la image dessert service| 25| | | Taste * Good balance in ingredients combination| 40| | | Creativity * Creative imagination points will probably be awarded to participants who display new ideas with a modern twist| 10 | | | TOTAL: | 100| |
II. FRUIT AND VEGETABLE CARVING
Participant: 1 )
1 ) To demonstrate creative imagination, originality and artistry in carving vegatables and fruits under time frame. 2 . Any kind of special equipment; utensils and...