STEP Skills Development and Competitions CONTEST AREA: Home Economics CONTEST PACKAGE
Cocktail Mixing TIME ALLOTMENT
ASSESSMENT CRITERIA
Number of Participants: 1 RESOURCES
PROCEDURE/SPECIFICATIONS
Contestant/s PERCENTAGE
Workmanship
40%
General A Appearance
15%
10 minutes DESCRIPTION
YEAR LEVEL: Fourth Year
PRELIMINARY ACTIVITIES a. b. c. d.
Contest registration of trainers and contestants. Submission of required documents for the contest. Ocular inspection of the contest venue. Briefing/orientation of trainers with the contest administrator a day before the actual competition. Inspection and distribution of contest contest supplies, e. Inspection accessories, cocktail glass, bar tools and equipment.
T O O L S
Organizer/s
a. b. c. d. e. f. g.
bar spoon/stirrer shaker bar strainer chopping board bar knife ice shovel/scoop/tongs cocktail glass h. coaster i. jigger/shot glass
DURING Appropriateness of Cocktail Glass
Cocktail is a mixed drink made up of a base liquor, a modifier, and a special flavoring or coloring agents with garnish.
15%
15%
Flavor/Taste
5%
Speed
a. Briefing of trainers and contestants with the contest administrator (10 minutes). b. Final instructions of trainers with their contestants. c. Inspection of contest materials, tools and equipment. d. Preparation of bar supplies and food stocks, general supplies, accessories, bar tools and glassware shall be five (5) minutes. e. Upon the contest administrator's signal, 5 minutes is given to contestant to execute the cocktail drink complete with garnishing. Ready made garnishing shall not be allowed.
E Q U I P M E N T
AFTER ILLUSTRATION
Communication Skills
5%
None EMPLOYABILITY OR BUSINESS OPPORTUNITY
NOTES
Bartender/Mixicologist/Entrepreneur USE
TOTAL
100%
ATTACHMENT(S)
Thirst quencher, aperitif, aid for digestion, and stimulant
a. When necessary, coaches can still judge for the general presentation category. b. Proper safety and sanitation shall be observed by trainers and contestants after the contest for the next users.
Analytic Scoring Rubrics/ Percentage Table
FORM OF JUDGING Special set of judges
a. Contest ad Contest administrator should see to it that coach-judge shall not judge his/her trainee-contestant. b. Only lambanog shall be used as base liquor. c. Only edible garnishes or decorations are permitted. d. Contestant is required to: 1) wear black pants, white long sleeves, polo shirts with black bow tie, 2) submit written recipe of the cocktail drink in a 5" x 8" index card to be given to the judges before the contest.
M A T E R I A L S
a. blender
a. demonstration table
a. modifiers (bitter, juices, syrups) b. other mixers (soda, tonic, colas) c. special and coloring agents (grenadine, eggs and other)
a. plain lambanog b. water for cleaning the used jiggers/shot glass
d. accessories (cocktail napkin and straws e. garnishes (food stocks) f ice f. g. garbage receptacles
ANALYTIC PERFORMANCE SCORING RUBRICS FOR COCKTAIL MIXING CRITERIA A. WORKMANSHIP 1. Preparation of Ingredients Measuring of the Ingredients 3. Mixing Techniques
40% • 5% •
2.
4.
10% • 10 % •
95 All ingredients were systematically and orderly prepared.
•
All ingredients were measured accurately. Followed the correct mixing techniques at all the times.
•
Exhibited outstanding confidence or showmanship all throughout while mixing. Demonstrated proper food handling, safe and hygienic practices at all times.
•
•
PERFORMANCE INDICATORS 90 85 One (1) ingredient was not • Two (2) of the ingredients were not systematically and orderly prepared. systematically and orderly prepared. One (1) ingredient was not measured accurately. Observed once not following the correct technique in mixing.
•
Exhibited one (1) incident of diffidence or being uncertain while mixing. Observed once improper food handling, unsafe or unhygienic practices.
•
•
•
Two (2) ingredients were not measured accurately. Observed twice not following the correct technique in mixing.
•
Exhibited two (2) incidents of diffidence or being uncertain while mixing. Observed twice improper food handling, unsafe or unhygienic practices.
•
•
80 Three (3) or more ingredients were not systematically and orderly prepared. Three (3) or more ingredients were not measured accurately. Observed thrice or more not following the correct mixing technique. Exhibited three (3) or more incidents of diffidence or being uncertain while mixing Observed thrice or more improper food handling, unsafe or unhygienic practices.
5.
Confidence/ Showmanship while Mixing Work Habits
5% 5%
•
6.
Attire
5%
•
Attire was completely clean and well-pressed.
•
Has seen one (1) spot of dirt with wrinkle.
•
Has seen two (2) spots of dirt with wrinkles.
•
Has seen three (3) or more spots of dirt with wrinkles.
•
The cocktail drink was presented very attractive and appetizingly (no point/area of improvement) The garnishes were all edible and matched with the cocktail.
•
The cocktail drink was presented with one (1) point/area of improvement. One (1) garnish used was not edible but match with the cocktail.
•
The cocktail drink was presented with two (2) points/areas of improvement. Two (2) garnishes used were not edible and did not match the cocktail. Totally incorrect/inappropriate choice and use of glass.
•
The cocktail drink was presented with three (3) or more points/ areas of improvement. Three (3) or more garnishes used were not edible and did not match the cocktail. Totally incorrect/inappropriate choice and use of glass with cracks.
B. GENERAL APPEARANCE 1.
Presentation
5% •
Garniture 10% (decorations) C. APPROPRIATENESS OF COCKTAIL GLASS 15% 1. Appropriateness (Standard) 5% Clearness
5%
C. FLAVOR/TASTE
15%
D. SPEED
10%
•
•
•
Cocktail glass used was standard (very appropriate) for lambanogbased.
•
Al purpose or substitute cocktail glass was used.
•
•
The cocktail glass was crystalclear. Four (4) or more tastes/flavors were observed. Finished the output 1½ minute before the allotted time. Able to clearly discuss/explain with confidence all of the ff: a. Process b. Function of tools, materials, equipment c. Cost of production d. Employability e. Business opportunity
•
The cocktail glass was semitransparent. Three (3) tastes/flavors were observed. Finished the output 1 minute before the given time. Able to clearly discuss/explain with confidence 4 of the ff: a. Process b. Function of tools, materials, equipment c. Cost of production d. Employability e. Business opportunity
•
The cocktail glass was translucent.
•
The cocktail glass was opaque.
•
Two (2) tastes/flavors were observed. Finished the output within the given time. Able to clearly discuss/explain with confidence only 3 of the ff: a. Process b. Function of tools, materials, equipment c. Cost of production d. Employability e. Business opportunity
•
Only one (1) taste/flavor was observed. Was not able to finish the output within the given time. Able to clearly discuss/explain with confidence only 2 of the ff: a. Process b. Function of tools, materials, equipment c. Cost of production d. Employability e. Business opportunity
•
• 5%
•
•
•
E. COMMUNICATION SKILLS (3-5 minutes only)
•
15%
2.
2.
•
• • •
• •
•
• •