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iRubric: Mystery Basket Practical rubric
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Mystery Basket Practical
Garde Manger 1 Practical test
Garde Manger 2 Mystery Basket Practical
Rubric Code:
AX48W99
By
vachonja
Ready to use
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
Undergraduate
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Garde Manger 1 Practical Test
Poor
0 pts
Fair
10 pts
Good
15 pts
Excellent
20 pts
Procedure from class
Poor
No procedure from class used (smoking, sous vide, frocemeat, sausage making)
Fair
Procedure given was followed with some degree of success. Procedure done improperly. Class given guidelines were not followed correctly resulting in an inferior product with flavor and taste not good
Good
Procedure from class followed to a certain extent. Some techniques followed to some degree but critical steps missed causing the flavor to be somewhat lacking
Excellent
Procedure given was followed with success. Product outcome was prepared according to the guidelines of the individual procedure. Correct procedures making flavors and textures done well
Technique and Method of Preparation
Poor
Student did not follow proper cooking techniques, Product was dry or flavorless, product fell apart did not hold together when cut. Preparation of product was not correct resulting in an inferior product
Fair
Student attempted some proper cooking technique, but the method of preparation was not correct affecting flavor, texture, and taste
Good
Student followed techniques with minimal success, food slightly under or overcooked, cooking methods were somewhat accomplished, food was somewhat dry and texture was acceptable
Excellent
Student followed all proper techniques and food items were cooked to proper internal temperatures, cooked correctly, items were moist and pleasant in texture, proper methods and preparation was followed
Presentation
Poor
presentation sloppy, dish not cleaned when presented, plate too small, plate too crowded
Too large of portion, Entrée size not appetizer
plate cold
Fair
too small of plate
Plate not proportional to the food
Garnishes and starch is slightly too big or small
Possibly too much of one item, Plate not a proper temperature
Good
Adequate amount of space left. Plate somewhat clean, bottom of plate or rim is dirty or fingerprints present. Plate can be at proper temperature (hot food hot plate, cold food cold plate) Presentation appealing but lacking depth
Excellent
Presentation clean and eye appealing
Appropriate amount of protein and garnish
Edges clean and proper plate size was used
Plate hot
Proper size for appetizer
Taste
Poor
Taste of all items is bland
One or more flavor is too overpowering
Flavor not consistent
Other flavors take away from main product
Fair
Taste are moderate
Seasoning is needed
Some flavors may be strong but not overpowering
Good
Tastes are basic, lacking depth but still flavorful. Generic in taste lacking some depth. All items are seasoned
Excellent
Tastes and flavors are harmonic Flavors are balanced and one flavor does not dominate the others
No seasoning is needed
Degree of Difficulty
Poor
No degree of difficulty was accomplished. One basic class technique was used
Fair
Moderate degree of difficulty. Student did not challenge themselves to use more skill level
Good
The student somewhat challenged themselves to use more skill level, but not to the degree of competency for the student's abilities
Excellent
Skill level was achieved and degree of difficulty was challenging for the student
Subjects:
Vocational
Types:
Exam
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