West Virginia Northern Community College

Faculty Site

Instructor: Marian Grubor

Scoring sheet

Practical Exam Scoring Sheet

Candidate__________________________________
Faculty Chef__________________________________
Date ________________________________

Exam Time 3 hours
Start Time_____________________________ Service Time______________________

Safety and Sanitation ____________Acceptable ____________Unacceptable
Comments and explanations
_____________________________________________________________________________________________________________________
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Organizational Skills (20 Points)
Mise en Place/work habits 10 points _____________
Utilization of ingredients and use of time 10 points _____________

Comments and explanations
_____________________________________________________________________________________________________________________
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Craftsmanship Skills (40 points)
Cooking Skills and Culinary techniques (30 points) _____________
Serving and portion sizing (10 points) _____________
Comments and explanations
_____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Finished Product and Skills

Preparation of Fresh Vegetables ____________Acceptable ____________Unacceptable
Comments and explanations
_____________________________________________________________________________________________________________________
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Preparation and use of stated vegetable cuts
____________Acceptable ____________Unacceptable
Comments and explanations
_____________________________________________________________________________________________________________________
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Preparation of cooked rice pilaf and use in final presentation
____________Acceptable ____________Unacceptable
Comments and explanations
_____________________________________________________________________________________________________________________
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Preparation of strip steak and final presentation
____________Acceptable ____________Unacceptable
Comments and explanations
_____________________________________________________________________________________________________________________
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Preparation and Presentation off Flat fish used as entrée and or appetizers
____________Acceptable ____________Unacceptable
Comments and explanations
_____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Preparation and presentation of salad and emulsified vinaigrette
____________Acceptable ____________Unacceptable
Comments and explanations
_____________________________________________________________________________________________________________________
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Preparation and presentation of remaining proteins used as entrée or appetizers
____________Acceptable ____________Unacceptable
Comments and explanations
_____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________


Flavor and texture (30 points) ___________________
Presentation and Nutritional Balance _____________________
Test score _____________________

Evaluators Signature___________________________________

Examinees Signature_________________________________

 

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