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					RECIPE NAME:

GROUP 1                      Mackenzie Bradley, Elizabeth Brown, Colin Forsyth                          MARK
Sanitation & Safety:
*Demonstrate acceptable personal
hygiene (i.e. hair tied back, apron on)                                                                    /5
*Handle food safely and hygienically
*Handle equipment and tools safely
Lab Procedure & Management:
*Following recipe instructions
*Using proper measuring techniques
*Proper use of equipment                                                                                  /10
*Understand and apply cookery
techniques
*Use time efficiently
Finished Product:
*How did your final product turn out?
(i.e. Did it meet the generally accepted
                                                                                                           /5
standards?)
Cleanup Mark
* Sink dry and clean
*Equipment in correct spot                                                                                 /5
*All surfaces clean
*No missing equipment
                                                                                           TOTAL MARK      /25


RECIPE NAME:

GROUP 2                       Sam Coyles, Aaron Espirtu, Jayce Oancia, Jaskaran Singh, Quinn Vath,      MARK
Sanitation & Safety:
*Demonstrate acceptable personal
hygiene (i.e. hair tied back, apron on)                                                                    /5
*Handle food safely and hygienically
*Handle equipment and tools safely
Lab Procedure & Management:
*Following recipe instructions
*Using proper measuring techniques
*Proper use of equipment                                                                                  /10
*Understand and apply cookery
techniques
*Use time efficiently
Finished Product:
*How did your final product turn out?
(i.e. Did it meet the standards?)
                                                                                                           /5
Cleanup Mark
* Sink dry & clean *All surfaces clean
*Equipment in correct spot                                                                                 /5
*No missing equipment
                                                                                           TOTAL MARK      /25
RECIPE NAME:

GROUP 3          Lauren Bryce, Madeline Sales, Erica Suitor, Shae-Lynn Quining, Courtney Wist MARK
Sanitation & Safety:
*Demonstrate acceptable personal
hygiene (i.e. hair tied back, apron on)                                                                   /5
*Handle food safely and hygienically
*Handle equipment and tools safely
Lab Procedure & Management:
*Following recipe instructions
*Using proper measuring techniques
*Proper use of equipment                                                                                 /10
*Understand and apply cookery
techniques
*Use time efficiently
Finished Product:
*How did your final product turn out?
(i.e. Did it meet the generally                                                                           /5
accepted standards?)
Cleanup Mark
* Sink dry and clean
*Equipment in correct spot                                                                                /5
*All surfaces clean
*No missing equipment
                                                                                            TOTAL MARK    /25


RECIPE NAME:

GROUP 4                             Joshua Dupont, Brandon Ryan, Sarah Willett, Carsyn Wright,           MARK
Sanitation & Safety:
*Demonstrate acceptable personal
hygiene (i.e. hair tied back, apron on)                                                                   /5
*Handle food safely and hygienically
*Handle equipment and tools safely
Lab Procedure & Management:
*Following recipe instructions
*Using proper measuring techniques
*Proper use of equipment                                                                                 /10
*Understand and apply cookery
techniques
*Use time efficiently
Finished Product:
*How did your final product turn out?
(i.e. Did it meet the standards?)
                                                                                                          /5
Cleanup Mark
* Sink dry & clean *All surfaces clean
*Equipment in correct spot
                                                                                                          /5
*No missing equipment
                                                                                          TOTAL MARK      /25
GROUP 5                  Jessa Aubee, Cassidy Davidson, Dana Martel, Emily Mcllveen, Hannah Vold,   MARK
Sanitation & Safety:
*Demonstrate acceptable personal
hygiene (i.e. hair tied back, apron on)                                                                /5
*Handle food safely and hygienically
*Handle equipment and tools safely
Lab Procedure & Management:
*Following recipe instructions
*Using proper measuring techniques
*Proper use of equipment                                                                               /10
*Understand and apply cookery
techniques
*Use time efficiently
Finished Product:
*How did your final product turn out?
(i.e. Did it meet the standards?)
                                                                                                       /5
Cleanup Mark
* Sink dry & clean *All surfaces clean
*Equipment in correct spot                                                                             /5
*No missing equipment
                                                                                       TOTAL MARK      /25


RECIPE NAME:

GROUP 6:        Jacob Braconnier, Dallas Forno, Wilson MacDonald, Allison McLeod, Riley Westhaver   MARK
Sanitation & Safety:
*Demonstrate acceptable personal
hygiene (i.e. hair tied back, apron on)                                                                /5
*Handle food safely and hygienically
*Handle equipment and tools safely
Lab Procedure & Management:
*Following recipe instructions
*Using proper measuring techniques
*Proper use of equipment                                                                               /10
*Understand and apply cookery
techniques
*Use time efficiently
Finished Product:
*How did your final product turn out?
(i.e. Did it meet the standards?)
                                                                                                       /5
Cleanup Mark
* Sink dry & clean *All surfaces clean
*Equipment in correct spot                                                                             /5
*No missing equipment
                                                                                       TOTAL MARK      /25

				
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posted:2/1/2013
language:Latin
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