iRubric: Smoked Salad rubric

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Smoked Salad Smoking and curing Smoking and curing a product Rubric Code: D23AX7X By berardescad Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

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	Poor 0 pts	Good 2 pts	Excellent 4 pts
Knife Cut	Poor Misshapen knife cuts completely uneven or missing product no thought in size relation to other ingredients	Good most ingredients are cut to the specified size only partially misshapen some thought given to size relation to other ingredients	Excellent Near all ingredients are cut to the specific size product is the same size and even throughout clear plan of approach and thought of size in relation to ingredients
Smoke	Poor Very smoky overpowering smoke Uneatable to almost uneatable because of the smoke bitter flavor	Good slightly too much smoke or smoke flavor is not present Slightly brown color Pellicle only partially formed	Excellent Correct level of smoke formation Good amber/brown tint to the smoked product
Cooking	Poor Under or overcooked very dry weak texture too soft or too firm not cooked to correct internal temperature	Good Adequately cooked somewhat hard good texture but slightly firm or overcooked Not cooked to correct internal temperature	Excellent Cooked perfectly soft and fluffy all through product Cooked to correct internal temperature
Taste	Poor too salty: no seasoning too dry: too much mayo	Good somewhat salty or somewhat bland adequate seasoning, creamy texture	Excellent Good to excellent taste good balance of flavors excellent texture
Sanitation	Poor No handwashing occurring Use dirty bowls or cutting boards, not cleaning smallware no uniform not participating in cleaning up projects	Good sometimes wash hand throughout process cleans up after station and using products chef hat and shirt are present and mostly clean participates in clean up	Excellent always washes hands through out process always cleaning up after every task and cleaning tools full uniform is clean and ready to be in front of customers participates in project