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The document appears to be rubric for evaluating pasta recipes with criteria including accurately following the recipe, proper measurement and cooking of the pasta, thorough preparation, use of proper personal protective equipment by all group members, and demonstration of innovation. It provides percentages that could correspond to grades for meeting the criteria at different levels, ranging from fully meeting the criteria to not meeting the criteria at all.

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Vallen Dela Cruz
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506 views

Rubrics

The document appears to be rubric for evaluating pasta recipes with criteria including accurately following the recipe, proper measurement and cooking of the pasta, thorough preparation, use of proper personal protective equipment by all group members, and demonstration of innovation. It provides percentages that could correspond to grades for meeting the criteria at different levels, ranging from fully meeting the criteria to not meeting the criteria at all.

Uploaded by

Vallen Dela Cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Rubrics for 5% 4% 3% 2% 1

cooking kind of
pasta recipe

Amaranthus
group 2

CRITERIA Accurately Mostly follows Deviates from Strays significant ly the recipe was not
follows the the recipebut the recipe or from the recipe or followed
recipe and may make Most uses lower- uses poor-quality
uses high minor deviation quality ingredient s, resulting
quality sor uslower ingredients, in an undesirabl e dish.
ingredients quality impacting the
Most follows ingredients. final dish.
the recipe but
may make
minor

PROCEDURE Accurately Measure s Measures pasta Fails to measure pasta wrong measure of
measures pasta and and cooking and cooking time ingredient s for
pasta and cooking time time but with accurately, resulting noodles
cooking time, with minor noticeable significantly
resulting in deviation S, errors, leading over/undercooked
perfectly resulting in to slightly pasta.
cooked pasta. well-cook ed over/undercook
pasta. Measu ed pasta.Fails
to measure
pasta

PRESENTATION Thoroughly Mostly Partially Poor preparatio n, no ready to use


prepares all prepared but prepared, lacking essential tolls and
necessary may be missing missing several materials. ingredients
materials, some key materials or
tools, and important tools.
resources.
Mostly Material or tolls
prepared

PPE All the Not all only five Only one member are No one wearig PPE
members are members are members are wearing PPE on the group's
wearing PPE not wearing wearing PPE
ppe

INNOVATION Outstanding, Neat and Good taste, Thoughtful selection Completely


artistic visually enjoyable and unoriginal, basic
presentation appealing. dish.

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