iRubric: Garde Manger 1 Practical test rubric

Taste of all items is bland
One or more flavor is too overpowering
Flavor not consistent
Other flavors take away from main product

Taste are moderate
Seasoning is needed
Some flavors may be strong but not overpowering

Tastes are basic, lacking depth but still flavorful. Generic in taste lacking some depth. All items are seasoned

Tastes and flavors are harmonic Flavors are balanced and one flavor does not dominate the others
No seasoning is needed

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

Student attempted some proper cooking technique, but the method of preparation was not correct affecting flavor, texture, and taste

Student followed techniques with minimal success, food slightly under or overcooked, cooking methods were somewhat accomplished, food was somewhat dry and texture was acceptable

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 sloppy, dish not cleaned when presented, plate too small, plate too crowded
Too large of portion, Entrée size not appetizer
plate cold

Not all items completed

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

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

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

All items completed