Evaluating Meals Evaluation or checking the effectiveness and results of ones activities requires analysis, honesty and objectivity.

This can be done best when one has some guides devised for the purpose. Score cards or score sheets are commonly used by beginners in the cooking laboratory. Knowledge of the qualities of foods that are well prepared will also facilitate the evaluation of meals. QUALITIES OF FOOD THAT ARE WELL-PREPARED A. Beverages 1. Good cocoa and chocolate beverages have these qualities: A rich chocolate flavor A light to darker color A consistency of light cream No sediment A uniform well-blended body 2. A good cup of coffee has these qualities No grounds or suspended particles Clear, sparkling brown color A full, rich body A fresh, mellow stimulating flavor An appealing aroma A very hot temperature 3. A cup of tea has these qualities: A full, rich flavor A cloudiness amber to green color depending on blend An inviting aroma No sediment in the cup A piping hot temperature B. Salads 1. A good salad has these qualities: Thoroughly chilled, drained ingredients An appetizing and attractive appearance A suitable dressing that contributes to flavor 2. A good dressing has these qualities: A thickness characteristic of its type A smooth consistency Well-blended seasonings An accented flavor A pleasant odor C. Soups A good soup has these qualities: A pleasant color

A satisfying flavor An appetizing aroma A consistency in keeping with its type No free-fat floating on top D. Rice Good rice has these qualities: Perfect, whole, dry grains, distinct and separate A full-flavored taste A fluffy, snow-white appearance A volume of 3 to 4 times the uncooked amount E. Vegetables Well-cooked vegetables have these qualities: A tender firm texture An unchanged color Retained nutritive value Retained natural forms Retained natural flavors F. A good alimentary paste product (noodles or macaroni) has these qualities: A cooked size double the original size A retained shape A chewy quality A well-seasoned flavor G. Poultry 1. Good broiled chicken has these qualities: Both sides delicately browned A tender, slightly moist texture A delicate flavor A convenient serving size 2. A good fricassee chicken has these qualities; Well-browned pieces A tender meat A rich, brown gravy An appetizing aroma Accompanying vegetables or dumplings H. Fish 1. A good baked fish has these qualities: A golden brown exterior A juicy tender and firm texture A full, rich natural flavor An appetizing aroma 2. A good fried fish has these qualities: A golden brown color on both sides

A crisp outer crust A moist, tender flaky interior An appetizing aroma A well-seasoned flavor I. Shrimps A well-cooked shrimp has these qualities: A coral color A well-cleaned body A perfectly retained shape A delicate aroma J. Cake A good sponge cake has these qualities: A quite large volume Fined texture cells Feathery, light, moist grain A delicate flavor A symmetrical straw-brown exterior K. Fruits 1. A good fruit sherbet has these qualities: A smooth texture A delicious fruit flavor A tart and refreshing body An attractive color 2. Good fruit desserts have these qualities: An appetizing aroma A simple attractiveness A carefully-washed appearance A slightly-chilled temperature A SAMPLE STUDENT EVALUATION SHEET USED IN THE KITCHEN LABORATORY

EVALUATION IN FOOD PREPARATION Kitchen Group: Date: Evaluator: Time Started: Time Finished: Recipe: Estimated Time:

Answer with Yes or No. write comments below: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Was the estimated correct? Was the recipe and procedure followed correctly? Was suitable attire used clean gown and hairnets? Were appropriate tools and utensil and equipment done before cooking? Was preparation of utensils and equipment done before cooking? Did food taste good-well-seasoned, good texture, pleasing flavor? Was hot food hot and cold food cold when served? Did each member of the group do her part to make the work lighter? Was there evident use of work simplification techniques? Could method of working be improved? Describe.

Answer with yes or no: A. Food Selection 1. Are the different foods in the basic Three Food Groups represented? 2. Is there a contrasting texture and good blending of flavor? 3. Are the foods acceptable to the persons being served? 4. Is there harmonious combination of colors in the food? 5. Is it economical yet nutritious? B. Food Preparation 1. Are the methods of cooking and preparation varied? 2. Is there conservation of nutrients? 3. Are the foods properly seasoned? 4. Is there economy in the use of ingredients? 5. Is work simplification done to avoid waste of time, energy and ingredient? C. Food Service 1. Is the meal ready at time set? 2. Are the table appointments correctly laid? 3. Is the table setting neat and attractive? 4. Is there harmony of the table appointment used? 5. Are the covers adequate for the persons being served?