Lab Evaluation Form (Individual)
Lab #:______________Period:__________ Recipe: _____________________ Kitchen: ____________
 The grader completes this form.
 Each group member must sign off (initial) their work and final individual grade.
 5 points for each check box.
 A total of 40 points is earned each lab by each person.
 If a person is in charge of more than one job their total points will averaged for their final grade.
Cook
__________________________________________________
____Gets, reads, and follows the recipe.
____ Measures accurately (dry-liquid?).
____ Mixes food according to directions.
____ Cooks the food according to directions.
____ Disposes of the garbage.
____ Sets oven temperature for baking.
____ Cleans outside of cupboards, drawers & cabinets for
spatters and drips.
____ Makes sure stove & oven are off & food is done.
____ TOTAL (out of 40)
Assistant Cook
__________________________________________________
____ Knows the recipe
____ Prepares pans, if needed. Helps the cook, gets utensils.
____ Helps with preparation tasks (grating and chopping).
____ Helps measure ingredients (liquid-dry?).
____ Puts dirty dishes in soapy water in sink for dishwasher.
____ Cleans the counters with soap and dries them.
____ Makes sure kitchen is left neat & clean while eating.
____ Cleans and checks range top, side, drip pans.
____ TOTAL (out of 40)
Dish Washer
__________________________________________________
____Gets out clean towels and dishrags.
____ Washes all dishes, as they become dirty.
____ Washes off canisters, mixers, and microwave.
____ Cleans the sink and makes sure there is no garbage left
there. (Runs disposal if necessary)
____ Dries off all counter tops.
____ Dries around the top of the sink and in the sink.
____ Cleans (moving contents) and dry under sink, then tip up
dish drainer and rack.
____ Replaces scrubber in holder by sink.
____ TOTAL (out of 40)
Host or Hostess
__________________________________________________
____ Leader of the group during lab.
____ Make sure aprons are neatly folded after lab.
____ Takes the place of anyone absent.
____ Fills out the new lab duty sheet
____ Sets table properly (based on demo directions)
____ Indicates when food is ready to eat; everyone is served in a
proper manner- waiting until all are seated.
____ Cleans & washes table & returns chairs to classroom.
____ Sees that lab duty and grading sheets are turned in.
____ TOTAL (out of 40)
Supply Getter and Dish Dryer
__________________________________________________
____ Dries dishes, does not waste towels. Does NOT use paper
towels to dry.
____ Knows where utensils are kept & helps to find them.
____ Gets out the equipment needed.
____ Collects and stacks preparation dishes for washing
____ Dries clean dishes.
____ Returns supplies to cupboard or center table.
____ Arrange pots, pans etc. neatly in cupboard.
____ Puts dirty towels and rags in basket.
____ TOTAL (out of 40)
Grader (Supervisor)
__________________________________________________
____ Prepares grading sheet, grades, & evaluates the lab.
____ Adds Total group points.
____ Calculates individual grades and gets members to sign off
on their grade.
____ Pays special attention to table manners.
____ Puts the dishes away in the proper cupboard clean and dry.
____ WATCH: Make sure everyone is doing he/her job (may
need reminding-check after lab)!
____ Make sure everyone is cleaning at least 10 minutes before
end of period.
____ Helps do clean up if needed.
____ TOTAL (out of 40)
 Lab Evaluation Form
Lab #:______________Period:__________ Recipe: ________________________ Kitchen: ____________
Points Possible
Evaluation focus topic
4 3 2 1
1. Lab planning time used appropriately. Form complete.
2. Began work promptly.
3. Clothing appropriate, hair secured back and aprons and tags worn.
4. Followed recipe directions.
5. Measured accurately and used proper equipment.
6. Quiet and orderly lab.
7. Safe, sanitary and proper methods used in lab
8. Kept kitchen clean while preparing food. Washed dishes throughout lab.
9. Supplies and equipment returned to proper places.
10. Kitchen left clean and neat while eating.
11. Each person completed their assigned responsibility correctly.
12. Group worked as a team. Lab ran smoothly.
13. Table is set correctly according to food prepared.
14. Quality of food prepared: flavor, texture, appearance, temperature
15. Food served correctly
16. Proper table manners used.
17. All dishes clean and put away.
18. Table and chairs left neat and clean.
19. Scoured and dried out sink when finished.
20. Floor left clean.
21. Counters left clean.
22. Stove and oven left clean.
23. Aprons left folded and neat.
24. Lab is finished and kitchen passed inspection prior to bell ringing.
TOTAL SCORE /32

Student Comments: Teacher Comments:

_________________________________
Student Evaluator Signature:

Student Names:

1)___________________________ Absent:
2) ___________________________
1) ___________________________
3) ___________________________
2) ___________________________
4) ___________________________
3) ___________________________
5) ___________________________
4) ___________________________
6) ___________________________
7) ___________________________