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iRubric: CA111 Individual Practical Final rubric

iRubric: CA111 Individual Practical Final rubric

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CA111 Individual Practical Final 
CA111 Individual Practical Final
Rubric Code: E5A4BX
By vachonja
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric CA111 Individual Practical Final
  Poor

1 pts

Fair

10 pts

Good

15 pts

Very Good

20 pts

Entree

Poor

Improperly cooked (method not followed correctly)
Overcooked dry
Undercooked
Pale in color, No color, Searing crust not present, Too much color on poached or white sauces, Burnt product
Fair

Food items are just okay
Chicken dis just average very little seasoning
Items added to the product that was not on the recipe or item changed
Good

Method of cooking followed somewhat
Slightly over or undercooked Slightly dry. Fair color and acceptable searing of product. Color present but not prevalent. Slightly burnt or hard cooked crust
Very Good

Method of cooking followed correctly
Product moist
Good to excellent color
Good searing, poaching correctly done
Proper color of item
Well cooked
Starch

Poor

Starchy, overcooked, overworked, or under worked
No flavor, bland, Too much seasoning, spice, Method of preparation not followed correctly
Burnt or unacceptably served
Fair

Texture not correct
Very little to no flavor
Items added to the product that was not on the recipe or item changed
Good

Somewhat starchy Slightly over or undercooked, could use more flavoring, but some taste, slightly too much seasoning or spice
Method of preparation followed somewhat correctly
Very Good

Not Starchy
Cooked perfectly, flavoring, seasoning, spice done correctly
Method of preparation followed correctly
Vegetable

Poor

Very under or over cooked, No flavor, bland, Too much seasoning, spice, Method of preparation not followed correctly
Burnt,
Very pale in color, or incorrect color
Fair

Items added to the product that was not on the recipe or item changed
Good

Slightly over or undercooked, could use more flavoring, but some taste, slightly too much seasoning or spice
Method of preparation followed somewhat correctly, Somewhat green or color of vegetable
Very Good

Cooked perfectly, flavoring, seasoning, spice done correctly
Method of preparation followed correctly
Color correct, Green is very green, White vegetable is white
Small Sauce

Poor

Very thin or Too thick
Directions not followed.
Sauce not the classical version
Incorrectly done
improper garnishes
or flavors, Bitter or acidic in taste, too salty or no taste. No shine, dull in color. Improperly done according to the classic preparation
Fair

Items added to the product that was not on the recipe or item changed
Good

Slightly thin or slightly thick. Garnishes missing from the sauce, Slightly bitter or acid flavors, Slightly too much salt or a little bland, some shine. Sauce in some fashion according to the classic preparation
Very Good

Perfect consistency
Correct garnishes
Correct taste, velvety and pleasant to the palate. Correct seasoning and shine. Sauce done according to the classic preparation
Presentation

Poor

Plate not hot or too hot, Very messy presentation
Sauce on rim of plate Plate not clean wiped properly. Too large or too small of portions of entree, starch, vegetable and sauce, hastily put together
Fair

Plate not correct size
Items added that do not go with the dish
Plating not consistent
Good

Plate too hot or too cold Presentation somewhat messy, fingerprints or sauce streams on plate. Portions of one or several items too large or too small. Presentation thought out and somewhat organized
Very Good

Plate correct temperature for product, Plate and food items cleanly presented Portions correct size Presentation well thought-out and put together
Mise en Place

Poor

Student 10+ minutes late with entree,
Station unorganized through out cooking process, Student unorganized constantly searching for items. Station not set with cleaning cloth and sanitizer. No anchor under cutting board Student does not follow standard sanitation procedures
Fair

Very messy table, unorganized
Starting before all items were together
Good

Student 1 to 9 minutes late with entree, Station unorganized at times, Student has station organized at time but still is cluttered. Station somewhat set with cleaning cloth and sanitizer. Student follows to some degree standard sanitation
Very Good

Student on time with eating utensils Station organized through out preparation, Station uncluttered with all proper cleaning and sanitizing items present. Student follows all standard sanitation practices
Clean up

Poor

Pots, pans, and/or dishes left dirty in the dish sink and
Sinks not clean, work area not clean did not check out with chef
Pots, pans, and dishes are not put away.

Have to be told to clean up area by chef
Fair

Have to be told over and over to clean up
Dishes found that was part of your mise en place
Did not help others clean
Good

Some pots, pans, and/or dishes left dirty in the dish sink and
Sinks not clean, work area not clean. Checked out with chef but did not do any work assigned by chef
Very Good

Pots, pans, and/or dishes all clean and put away. Sinks clean, work area clean. Checked out with chef and did all work assigned by chef




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