Schools Division Office

Dvision of Quezon City

JUAN SUMULONG HIGH SCHOOL
District III, Cubao, Quezon City, Metro Manila

RUBRIC For Group Performance

Preparing Pizza Crust
Team Name: ____________________________ Date: _______________

Poor Fair
Team Members Criteria
10 pts. 15 pts.

Group was unable to Student completed

complete all tasks most tasks and clean-
assigned and clean up in up assigned but needed
Time Management the allotted amount of less than 10 additional
time and needed more minutes to complete all
than 10 minutes to finish tasks assigned.

Student did not follow

food safety and/or
Student attempted to
sanitation rules. Proper
follow food safety
Safety and Sanitation hand washing procedures and/or sanitation rules,
and/or uniform
with a few violations.
requirements were not
followed.

Upon completion of the Upon completion of the

performance, counters performance, student
and equipment were not made an effort to clean
Clean-up cleaned well, dirty towels and organize tools and
and/or equipment were equipment with some
left in workspace. problem areas.

Items were not properly Items were slighlty off

Assembly assembled according to from stated
directions. requirements.

Poor Fair Good Excellent

Pizza Crust
1 pts 2 pts 3 pts 4 pts
The crust is not cooked
The crust lacked flavor
thoroughly and lacks The crust was cooked
and was not crispy or
flavor. The crust is not evenly, however it was The crust was good, not
flakey.
the right texture and not the right texture. The too doughy and not too
Crust does not have the rise
The crust seemed tough
crust seemed too tough. It was a good
and hard to chew. The
as it should. The crust is kneaded and tough to consistency throughout.
crust is similar to a pie
either too thick or too chew.
crust and breaks easily.
thin.

The sauce is too tangy

or bitter and lacks The sauce was had
The sauce is too chunky.
robust flavor. The sauce The sauce had a good very good flavor.
The sauce had a little
is too sweet and needs flavor however the onion Seemed to have more
Sauce some saltiness. The
flavor but not enough to
and garlic were too of a(ingredient, i.e.
excite the pallat. The
sauce is not smooth apparent in some areas. garlic) flavor throughout
flavors did not mix well.
and resembles but not overwhelming.
spaghetti.
 There were too many
Pizza was thoroughly
toppings that did not
covered in cheese and One-two fresh toppings
Not enough toppings coincide with one another.
toppings. The pizza only were used and the
used. Toppings and The right amount of
Toppings cheese appears to have toppings was used but it
appeared to have 1-2 flavor of them combined
toppings used. The was good. The cheese
been burned into crust. was not spread evenly.
toppings was cooked to a coated the entire pizza.
The cheese did not melt or
good consistency.
was chunky in a few spots.

The pizza was burned The pizza was cooked

Although this was not the
or over cooked. The The overall flavor was not well and had a robust
perfect pizza the sauce
ingredients were not bad, it just lacked flavor. flavor. The crust was
Overall had flavor and the cheese
freshly prepared. The The pizza was not not thin or thick- it had
Presentation pizza's over all flavor completely cooked through
was good. The crust was
the perfect consistency.
also abit tough but over
was bland and lacked or cooked unevenly. The sauce and cheese
all had a good flavor.
flavor. meshed well together.

OV

ALVA CATALINA G. ARMAD

Teacher/Evaluator
 Good
Score
20 pts

Student completed all tasks

assigned and clean-up in
the time allotted and did not
need any additional time.

Student followed all food

safety and sanitation rules
without exception.

Upon completion, student

immediately cleaned all
equipment and tools
thoroughly.

Items were assembled to

directions prepared
appropriately.

TOTAL
Outstanding
Score
5 pts

The crust was perfectly crisp

but not too thin or thick. It
had great flavor and was
cooked evenly.

The sauce is smooth and

robust. All flavors are
combined well and do not
over power one another. The
sauce is not too tangy or
salty.
 Fresh toppings were used.
The cheese was melted and
gooey and in some spots
was a little crusty and
perfect.

The over all presentation

and flavor of the pizza was
perfect. The cheese was
melted evenly and the sauce
was smooth and rich. Over
all great job.

TOTAL
OVER-ALL SCORE

G. ARMADA
luator
 Schools Division Office
Dvision of Quezon City
JUAN SUMULONG HIGH SCHOOL
District III, Cubao, Quezon City, Metro Manila

RUBRIC For Group Performance

Preparing Cream Puff
Team Name: ____________________________ Date:

Poor Fair
Team Members Criteria
10 pts. 15 pts.

Group was unable to Student completed

complete all tasks most tasks and clean-
assigned and clean up up assigned but
Time
in the allotted amount needed less than 10
Management
of time and needed additional minutes to
more than 10 minutes complete all tasks
to finish assigned.

Student did not follow

food safety and/or Student attempted to
sanitation rules. follow food safety
Safety and
Proper hand washing and/or sanitation
Sanitation
procedures and/or rules, with a few
uniform requirements violations.
were not followed.

Upon completion of
Upon completion of
the performance,
the performance,
counters and
student made an effort
equipment were not
Clean-up to clean and organize
cleaned well, dirty
tools and equipment
towels and/or
with some problem
equipment were left in
areas.
workspace.

Batter was improperly

Batter was improperly
mixed and/or baked
mixed with little puff.
but still maintained
Finished product was
Pate - a - Choux some puff with some
tough and/or
(Cream Puff) problem with color or
improperly baked.
texture. Piping was
Piping was messy and
mostly even, with a
uneven.
few problem areas.

Items were not

Items were slighlty off
properly assembled
Assembly from stated
according to
requirements.
directions.
 Poor Fair Good
Cream Puff
2 pts 4 pts 6 pts
Heavy, grainy, no
rise caused from
Heavy, very little rise, Slightly heavy, not
under cooking or
Texture caused from under crisp, caused from
improperly
cooking. under baking.
measured
ingredients.
Light, no heavy flour
Flavor Heavy flour. Flour aftertaste.
aftertaste.

Smooth, not shiny,

Appearance/ Bake Dull and pasty. Dull and grainy.
slightly under baked.

OVER-ALL SCO

ALVA CATALINA G. AR
Teacher/Evaluato
_______________

Good
Score
20 pts

Student completed
all tasks assigned
and clean-up in the
time allotted and
did not need any
additional time.

Student followed all

food safety and
sanitation rules
without exception.

Upon completion,
student
immediately
cleaned all
equipment and
tools thoroughly.

Batter was properly

mixed and baked
with good, as well
as appropriate
color and texture.
Piping was even
and neat.

Items were
assembled to
directions prepared
appropriately.

TOTAL
 Excellent
8 pts

Crisp exterior, nice

rise.

Light, no heavy
flour aftertaste.

Smooth, shiny and

golden.

TOTAL
OVER-ALL SCORE + 1

LVA CATALINA G. ARMADA

Teacher/Evaluator