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Preparing: _________________

Name: Ma.Therese D. Doce Lab Activity No.___

Section: St.Francis Date Performed:___________

Leader: Ma.Therese D. Doce Date Submitted:____________

Group no. 2

Picture of product should be place here.

Title Recipe:__________________________

Objective/s:

a. _________________________________________________
b. _________________________________________________

II. Ingredients
Quantity Quality Cost Procedure Tools/Equipment

III. Computation of Selling Price

Components Points Student’s Rating Teacher Rating

Following recipe directions


Safety Work Habits with Complete Cooking Outfit
Product Apperance/ Plating
Product taste
Garnish
Speed/ Time
TOTAL

V. Components/Remarks/Insights