DCTS Culinary Arts: Individual Lab Sheet

Each person must fill out a lab sheet for credit. Points will not be awarded if the
lab sheet is not complete and handed in by the end of the week

100 points (weighted x )

Name:
Recipe Prepared:

Date:
Class:
Cleaning Duty:____________

Product Evaluation
Rate your product on the following scale, 5 being the best.

Appearance 1 2 3 4 5
Color
1 2 3 4 5

Flavor 1 2 3 4 5
Texture 1 2 3 4 5

Self-Evaluation (check all that apply)

Today, I:
___Wore a Complete Uniform
___Followed Safety Guidelines
___Followed Sanitation Guidelines ___Contributed to My Team
Group Evaluation
Rate your group on the following scale, 5 being the best.

Worked together and stayed on task

1 2 3 4 5

All cooking responsibilities were evenly distributed

1 2 3 4 5

All tasks were completed

1 2 3 4 5

Followed recipe and lab instructions

1 2 3 4 5

Left kitchen clean and finished on time

1 2 3 4 5

Lab Analysis
Write 4-5 sentences describing what you learned from the lab, what
went well and what you would do differently next time.