POULTRY COOKERY EVALUATION SHEET

EUROPEAN CUISINE

Name______Date______

Total Possible Points 100/Score______

Competency: Demonstrate an 8 cut chicken and given a standard recipe the student will be able to prepare Chicken Fricassee using the braising method with 70% accuracy. The student will also be able to sauté and pan fry a chicken breast.

Indicators

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Possible points

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Points earned

/ Comments
Written Lab Plan
·  Format followed and thorough.
·  Logical order and professionally written (legible, correct spelling). / 5
5
Sanitation
·  Practices good personal hygiene. Has calibrated thermometer.
·  Cleaned and sanitized workstation using
wash and sanitize buckets in the beginning and at the end of the project.
·  Properly stores ingredients and avoids cross contamination / 5
5
5
Organization
·  Mise en place and uses proper tools.
·  Student has knowledge of basic cooking skills and follows recipe accurately.
·  Worked within timeframe. / 5
5
5
Preparation
·  Chicken is cut properly.
·  Chicken breast was seasoned, sautéed and cooked properly.
·  Chicken breast was seasoned, pan fried and cooked properly.
Chicken Fricassee
·  Chicken was sautéed properly.
·  Chicken is moist, flavorful and fork tender.
·  Sauce is flavorful and has proper consistency. / 10
10
10
10
10
10
Total / 100
Timothy Michitsch, CEC, CCE, AAC

2014 Midterm