2nd Periodical Exam (Practical)

Adamson University
Basic Education Department

SECOND PERIODICAL EXAMINATION
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
S.Y. 2016-2017
NAME: GR. 9 - SCORE:

TEACHER: Mr. Gasga/Ms. Bagasina DATE:
I. Name of Practical Activity: Banana Loaf Bread
II. Objectives:
 Proper preparation and use of tools and equipments.
 Perform correct and accurate measurement of the ingredients.
 Demonstrate the correct mixing and baking process
 Produce the bread’s correct texture, flavor, and appearance.
III. Tools/Materials:
 Oven
 Loaf Pan
 Mixing Bowl
 Mixer/Whisk
IV. Ingredients:
 1 cup banana, mashed
 1 cup sugar
 2 pieces raw eggs
 ½ cup cooking oil
 1 tsp teaspoon salt
 1 tsp vanilla essence
 1½ cups all purpose flour
 1 tsp baking soda
V. Procedure:
1. Combine all the dry ingredients starting with the flour, sugar, salt, and
baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, cooking oil, and vanilla
essence) then mix well with the dry ingredients until a batter is formed.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for an
hour.
6. Remove from loaf pan from the oven then allow cooling down for a few
minutes. Transfer the banana bread on a serving plate.
7. You may put the bread in the fridge to cool or serve immediately.
VI. Rubrics:
Laboratory
Poor (1 point) Good (3-4 points)

Fair (2 points) Excellent (5 points)
Lack of effort, improper Practiced good teamwork skills,
Participated with only minimal Shows leadership skills within group and
behavior or use of completed all personal, pre-prep,
effort, tendency to wander, class, shows professionalism, mastered
equipment, wandered out of and prep skills, completed kitchen
minimal cleanup effort, skill techniques, shows creativity, completes
assigned group, or didn't do duties, shows professionalism,
level needs improvement assigned jobs and kitchen duties.
assigned kitchen duties good attitude, shows creativity,
practices good techniques
Preparation Poor Fair Good Excellent
Did not measure out all the Student completed most of Student completed all the steps Student practiced excellent time
ingredients properly Did preparation steps but missed but did not use time management in preparation procedures
not read recipe before one or more of the management and completed all steps successfully.
beginning preparation, procedures, or wandered out
missed a preparation step of group during the process.
Cooking Poor Fair Good Excellent

Student did not focus on Student attempted tasks but Student showed proper cooking Student demonstrated proper cooking
task at hand, left got distracted or did not methods and techniques, but did technique, showed professionalism,
equipment on stove complete assigned task, not practice good time completed all instructions successfully,
unattended, did not control followed only part of the management. and finished on time.
heat, did not follow instructions.
instructions.
Safety/Sanitation/ Poor Fair Good Excellent

Cleanup
Students did not Student only demonstrated Student demonstrated proper Student demonstrated safety and
demonstrate safety and some safety and sanitation safety and sanitation practices sanitation practices and ensured they
sanitation (using practices. most of the time. were practiced by others in the group.
equipment in the
appropriate manner, hand
washing, sanitizing,
cleaning up), dish
washing, and final clean-
up.
Teamwork Poor Fair Good Excellent

Student did not work within Student helped but with Student worked within group, did Student worked within group and
his group, did not minimal effort, wandered out all assigned tasks without demonstrated exceptional teamwork by
complete his assigned of group part of the time, and prodding. taking initiative in completing tasks or
tasks, or showed little only partially helped other assisting other members.
group participation. team members.
Food Product Poor Fair Good Excellent

Food product was not Food was acceptable but Food was good and presentation Food was made to recipes
satisfactory. Recipe was presentation and taste were and taste were good. Food was specifications. The food was presented
not followed according to lacking made according to the recipe well and was an excellent product.
specifications.
Product
Poor Fair Good Excellent

10 pts 12 pts 12 pts 20 pts
Texture Poor Fair Good Excellent
Tough, excessive Moderately tough, tunnels, Tender, cake-like, lack Delicate, tender, cake-like, moist
tunnels, severely over chewy, or excessively sufficient moisture or is
mixed. tender/crumbly, overly moist gummy from excessive
moisture
Flavor Poor Fair Good Excellent

Bland or dominant Bland, could be improper Not bland. Flavors can be Not bland, not overly sweet, good balance
flavor of improperly scaling or poor quality tasted. of ingredient flavors
scaled ingredients ingredients
Appearance/Bake Poor Fair Good Excellent

Rubbery appearance, Flat top, minimal texture, Good color, golden, Good color, golden, textured top, good rise,
smooth, flat top. good color. Generally this textured top, poor mounded/domed top. Even slices.
Uneven slices. product is mixed properly but mounded/domed top. Even
baked incorrectly. Uneven slices.
slices.

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Adamson University

Basic Education Department

NAME: GR. 9 - SCORE:

I. Name of Practical Activity: Banana Loaf Bread

Poor (1 point) Good (3-4 points)

Cooking Poor Fair Good Excellent

Safety/Sanitation/ Poor Fair Good Excellent

Teamwork Poor Fair Good Excellent

Food Product Poor Fair Good Excellent

Flavor Poor Fair Good Excellent

Appearance/Bake Poor Fair Good Excellent

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