🥕 Vegetable Cooking Contest Rubric

Needs
Excellent (10 Good (7–9 Points
Criteria Fair (4–6 pts) Improvement
pts) pts) Awarded
(1–3 pts)
Tasty with
Somewhat
Dish is flavorful, minor
Taste & bland or Lacks taste or is
well-seasoned, seasoning or
Flavor inconsistent poorly cooked.
and delicious. texture
flavor.
issues.
Good
Unique concept; Common dish
creativity
Creativity & creative use of with few Lacks originality
with
Originality vegetables or creative or effort.
interesting
techniques. elements.
ideas.
Visually
Average
appealing; neat Appealing
presentation; Messy or
Presentation plating; but slightly
some effort unappealing.
thoughtful color messy.
shown.
use.
Moderate
Very healthy;
Healthy, with nutrition;
Nutritional excellent use of Poor nutrition;
good veggie veggies
Value vegetables; minimal veggies.
use. included but not
balanced.
emphasized.
Excellent
Mostly clean
Hygiene & hygiene, clean Some hygiene Poor hygiene or
with minor
Cleanliness station, follows issues noticed. unsafe practices.
lapses.
food safety.
Slightly Barely finished
Time Finished on time Did not finish on
rushed but or required
Management with no rush. time.
completed. extra time.
Excellent
Uneven
cooperation or Good team Poor
contribution or
Teamwork independence. effort or collaboration or
reliance on
Clear role- focus. disengagement.
others.
sharing.
🥦 School-Level Vegetable Cooking Contest –
Judge’s Scoring Sheet
Team/Participant Name: ___________________________
Dish Name:___________________________ ___________________________
Judge's Name: ___________________________
Date: ___________________________

📋 Scoring Rubric
Criteria Score (1–10) Judge's Comments
1. Taste & Flavor
2. Creativity &
Originality
3. Presentation
4. Nutritional Value
5. Hygiene &
Cleanliness
6. Time Management
7. Teamwork

✅ Total Score: ______ / 70

🍇🥕 Charcuterie Board Contest Rubric (Fruits,
Root Crops & Vegetables Edition – School Level)
Participant/Team Name: ________________________
Grade Level: _________________________________
Judge’s Name: ________________________________
Date: ________________________________________

Needs Improvement
Criteria Excellent (10 pts) Good (7–9 pts) Fair (4–6 pts)
(1–3 pts)
Score
Innovative use of fruits,
Clear theme with Theme present but Lacks theme or
1. Creativity & veggies & root crops;
some creativity; good not fully clear or creativity; very basic
Theme theme is clear and well-
variety used. creative. arrangement.
executed.
Appealing layout;
Beautiful layout; excellent Average appeal;
2. Presentation / good balance; minor Messy or unappealing
color balance and textures; layout or color not
Visual Appeal improvements arrangement.
neat and professional. well balanced.
needed.
Wide variety of fruits, root Limited variety or Very limited
3. Ingredient Good range of items
crops, and vegetables; overuse of one ingredient use;
Variety & used with decent
great balance of type; imbalance repetitive or
Balance variety.
flavors/textures. present. unbalanced.
Extremely healthy and
Some healthy Lacks nutritional
4. Nutritional diverse; demonstrates Healthy with
elements; could be balance or heavy on
Value knowledge of healthy balanced options.
better balanced. less healthy choices.
eating.
Excellent food safety; Mostly clean with Some noticeable Poor hygiene or
5. Hygiene &
workstation and food only minor hygiene cleanliness cleanliness; food
Cleanliness
impeccably clean. issues. problems. safety concerns.
Root crops
Unique or unexpected use Root crops used well,
6. Creativity in included but in very Root crops poorly
of root crops (e.g., cassava, though not
Root Crop Use simple or minimal used or omitted.
sweet potato, taro, etc.) particularly inventive.
ways.
Barely completed
7. Time Completed efficiently Finished on time with Did not finish on time
or required some
Management within time; well-prepared. minor delays. or disorganized.
assistance.
Excellent collaboration or Uneven Poor teamwork or
Good effort and
8. Teamwork individual effort; roles contribution or relied too much on
cooperation shown.
clear. occasional conflict. others.

✅ Total Score: ______ / 80

🗒️Judge's Comments / Suggestions:

🍉 Fruit Carving Contest Rubric – School Level
Participant/Team Name: _________________________
Grade Level: _________________________________
Judge’s Name: ________________________________
Date: ________________________________________

📋 Scoring Rubric
Needs Improvement
Criteria Excellent (10 pts) Good (7–9 pts) Fair (4–6 pts) Score
(1–3 pts)

Unique, highly creative

Creative design with Common design Very basic or copied
1. Creativity & design; shows artistic
some original with limited design; lacks
Originality imagination and
touches. creativity. originality.
innovation.

Exceptional carving Poor technique;

Good technique; Adequate carving;
2. Carving Skill & precision; excellent messy or
mostly clean and some rough or
Technique attention to detail and unrecognizable
detailed. uneven areas.
clean cuts. carving.

Average visual
Visually stunning; excellent Poor layout; cluttered
3. Overall Appealing and well- appeal; layout
arrangement, use of color, or not visually
Presentation arranged. could be
and balance. balanced.
improved.

Demonstrates excellent Some errors or

4. Use of Tools & Proper tool use with Unsafe use of tools or
handling of tools and safety risky handling
Safety minor issues. improper handling.
awareness throughout. noticed.

Strong connection to the

5. Theme chosen theme (if Theme is clear and Theme is vague or No apparent theme or
Interpretation applicable); very thoughtful relevant. weakly integrated. off-topic.
execution.

Very advanced or intricate Moderately complex Simple design; few

6. Difficulty of Very basic or minimal
carving design attempted design completed challenges
Design carving effort.
and executed well. with good effort. attempted.

7. Time Finished within time limit Completed on time Barely finished or Did not finish or work
Management with polish and no rushing. with slight rushing. needed extra time. incomplete.

Excellent cleanliness; tools, Mostly clean with

8. Cleanliness & Some hygiene or Poor hygiene or food
workspace, and fruits few hygiene
Hygiene cleanliness issues. safety concerns.
handled hygienically. concerns.

✅ Total Score: ______ / 80

🗒️Judge's Feedback / Comments:

🗣️Slogan Making Contest Rubric – School Level
Participant Name: ___________________________
Grade Level: ________________________________
Judge’s Name: _______________________________
Date: _______________________________________

📋 Scoring Rubric
Needs
Criteria Excellent (10 pts) Good (7–9 pts) Fair (4–6 pts) Improvement (1– Score
3 pts)

Clearly related to Somewhat related;

1. Relevance to Perfectly aligns with the Off-topic or unclear
the theme with message needs
Theme/Topic contest theme or message. relevance.
minor gaps. clarification.

Slightly generic;
2. Creativity & Very creative, unique, and Some originality Lacks originality or
limited creativity
Originality original idea; stands out. and creative effort. appears copied.
shown.

Mostly clear with Confusing or

3. Clarity & Message is clear, concise, Message is unclear
slight wordiness or difficult to
Conciseness and easy to understand. or too wordy.
awkward phrasing. understand.

Average; not very

4. Impact & Strong, powerful, and Good impact;
catchy or Dull or forgettable.
Memorability memorable slogan. somewhat catchy.
memorable.

1–2 minor errors

5. Grammar & No grammatical/spelling Several errors that Many errors; hard
that don’t affect
Spelling errors. affect clarity. to understand.
meaning.

Neatly presented; creative Well-presented Average Messy or lacks

6. Presentation /
use of layout, font, or with minor layout presentation; little effort in
Visual Appeal
design. issues. creativity. presentation.

✅ Total Score: ______ / 70

🗒️Judge's Comments / Suggestions:

🍽️Nutrition Quiz Questions

Theme: “Food At Nutrition Security, Maging Priority!

Sapat Na Pagkain, Karapatan Natin.”

🟢 EASY QUESTIONS (Basic knowledge and common nutrition concepts)

1. Which food group gives the most energy?

A. Fruits
B. Vegetables
C. Carbohydrates ✅
D. Fats
2. Which vitamin helps your body absorb calcium for strong bones?
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin D ✅
3. What is a “balanced diet”?
A. Eating junk food in moderation
B. Eating only vegetables
C. Eating a variety of food in the right amount ✅
D. Skipping meals
4. Which of these is a good source of Vitamin C?
A. Egg
B. Orange ✅
C. Rice
D. Bread
5. True or False: Food is a basic human right.
✅ True
6. What food helps in building muscles?
A. Sugar
B. Oil
C. Protein-rich food like eggs ✅
D. Soda
7. What organ is most affected by malnutrition in children?
A. Eyes
B. Brain ✅
C. Skin
D. Ears
8. Which of the following is a healthy habit?
A. Skipping breakfast
B. Eating fast food every day
C. Drinking soda often
D. Eating fruits and vegetables daily ✅
9. What is the purpose of the Pinggang Pinoy guide?
A. Promote fast food
B. Teach food preparation
C. Teach healthy portioning ✅
D. Sell food supplements
10. True or False: Clean drinking water is important for good nutrition.
✅ True
🟡 MEDIUM QUESTIONS (Application of knowledge and awareness of local
context)

1. What is “food insecurity”?

A. Skipping meals due to lack of food ✅
B. Eating fruits
C. Drinking too much water
D. Buying expensive food
2. Which agency leads the Philippines' nutrition programs?
A. DILG
B. DepEd
C. DOH
D. National Nutrition Council ✅
3. How many food groups are in Pinggang Pinoy?
A. 2
B. 3 ✅
C. 4
D. 5
4. Which food provides iron and helps prevent anemia?
A. Leafy green vegetables ✅
B. Candy
C. Bread
D. Ice cream
5. Which is a common sign of undernutrition?
A. Gaining weight
B. Bright skin
C. Low energy and stunted growth ✅
D. Strong bones
6. Why is breakfast important?
A. It can be skipped
B. It helps improve focus and energy ✅
C. It adds weight
D. It's just a habit
7. Which is a good example of a complete meal?
A. Rice + egg + banana ✅
B. Noodles only
C. Rice + chips
D. Soda and bread
8. Which of the following supports food security in communities?
A. Home gardening ✅
B. Skipping meals
C. Buying imported food only
D. Food hoarding
9. Which is part of a healthy plate in Pinggang Pinoy?
A. Half rice
B. Half vegetables and fruits ✅
C. Half meat
D. Full bread
10. Which macronutrient gives long-term stored energy?
A. Protein
B. Vitamins
C. Carbohydrates
D. Fats ✅
🔴 DIFFICULT QUESTIONS (Analysis, critical thinking, and deeper
knowledge)

1. What is “nutrition security”?

A. Always having snacks
B. Access to safe, nutritious, and adequate food regularly ✅
C. Stocking canned goods
D. Eating only meat
2. Which root crop is rich in carbohydrates and often used in food relief?
A. Taro
B. Cassava ✅
C. Carrot
D. Onion
3. Which is a key action in the 2023 Philippine Plan of Action for Nutrition?
A. More fast food
B. Reduce veggie intake
C. Promote school feeding and home gardening ✅
D. Cancel feeding programs
4. How does hunger affect student learning?
A. Improves concentration
B. No effect
C. Leads to tiredness and poor focus ✅
D. Makes them faster learners
5. Why are root crops like sweet potato important during crises?
A. Cheap and nutritious ✅
B. Easy to fry
C. Sweet taste
D. Easy to import
6. Which vitamin is fat-soluble?
A. Vitamin C
B. Vitamin B1
C. Vitamin D ✅
D. Vitamin B12
7. Which of the following is a cause of malnutrition despite food availability?
A. Balanced eating
B. Overeating
C. Poor food choices ✅
D. Cooking too much
8. What best supports both food and nutrition security?
A. Junk food donations
B. Proper nutrition education ✅
C. TV ads
D. Processed food sales
9. Which group is most vulnerable to malnutrition?
A. Athletes
B. Toddlers and infants ✅
C. Teachers
D. Teenagers
10. Why should nutrition be a national priority?
A. For fun
B. It prevents hunger, disease, and supports development ✅
C. It increases fast food sales
D. For social media content