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iRubric: Stocks and Sauces final day#1 rubric

iRubric: Stocks and Sauces final day#1 rubric

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Stocks and Sauces final day#1 
Stocks and Sauces final day#1
Cream soup and Clear soup,veloute,small sauce,tomato sauce,knife cuts
Rubric Code: AX558X7
By kbbaum
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric CA111 Knife Skills Test
  Needs Development

3 pts

Good

4 pts

Excellent

5 pts

Comments

(N/A)

Julienne 5 pts

Needs Development

Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good

Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent

Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Bâtonnet 5 pts

Needs Development

Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good

Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent

Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Small/Medium dice 5 pts

Needs Development

Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good

Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent

Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Cream of Brocolli 5pts

Needs Development

Improper consistancy Too thin, Too Thick
Veloute improperly cook. Soup served cold.Soup not purreed
Color too light
Good

Consistancy correct
Soup was nappe
few errors in seasoning
color was correct and appealing
soup was presented at correct temperature
Excellent

Consistancy correct
Nappe spot on
good color and appeal
soup presented hot
all flavors present
veloute was correct
Comments
Sanitation/Safety 5 pts

Needs Development

Station had opportunities in correct set-up. sanitation issues need address
Safety concerns in areas of procedures, call backs
Station required "clean as you go"
Good

Station set-up meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go
Excellent

Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical
Staion remained text book clean before, during and after exercise
Comments
Bolognese 5 pts

Needs Development

watery, thin on flavor, meat not cooked throughy, cold
Good

flavors present with nice consistancy
presentation good
Excellent

spot on flavor, consisitancy, seasoning and temperature
Comments
Veggie soup 5pts

Needs Development

Incorrect cut sizes
lack of flavor
incorrect serving temp
Good

correct cut on most veggies
flavor profile good
Excellent

spot on knife cuts, serving temp and flavor profile
Comments
Tomato sauce 5 pts

Needs Development

watery, lacks flavor, seasoning off
incorrect temperature
Good

good consistancty, proper flavors present, good consistancy
Excellent

nappe, flaovor all present,serve temp, presentation excellent
Comments
voulute 5 pts

Needs Development

thin, not nappe flavor off
Good

good consistancy, flavor good
Excellent

perfect nappe
all flavor present , solid presentation
Comments
supreme 5 pts

Needs Development

thin, not nappe flavor off
Good

good consistancy, flavor good
Excellent

perfect nappe
all flavor present , solid presentation
Comments
Allemende ,mushroom 5 pts

Needs Development

perfect nappe
all flavor present , solid presentation
Good

good consistancy, flavor good
Excellent

all flavor present , solid presentation
Comments




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