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iRubric: Composed Dinner Salad rubric
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Composed Dinner Salad
Gourmet Dinner Salad
The student will demonstrate their ability to create a composed dinner salad that will include an emulsified dressing, chicken and vegetable garnishes.
Rubric Code:
EA9699
By
robertst
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Shallot Herb Vinaigrette
Mastery
4 pts
Excellent
3 pts
Good
2 pts
Fair
1 pts
Poor
0 pts
Balanced Flavor
Mastery
Consistently perfect time after time.
Excellent
Flavors are balanced, no flavor is dominant. Perfectly seasoned with salt/pepper.
Good
Flavors are balanced, one flavor is somewhat dominant.Perfectly seasoned with salt/pepper.
Fair
Flavors are balanced, one flavor is somewhat dominant. Not OR over seasoned with salt/pepper.
Poor
One flavor dominats entire dressing. Not OR over seasoned with salt/pepper.
Emulsification
Mastery
Consistently perfect time after time.
Excellent
Dressing is 100% emulsified.
Good
Dressing is partially emulsified, but seperated
Fair
Dressing is partially emulsified, but seperated quickly
Poor
Dressing is NOT emulsified at all.
Ingredients
Mastery
Consistently perfect time after time.
Excellent
Herbs are finely chopped and shallots are minced, and consistent throughout.
Good
Herbs are finely chopped and shallots are minced. Several large pieces might exist.
Fair
Either herbs OR shallot is not correctly cut.
Poor
Both herbs AND shallot is not correctly cut.
Chicken
Mastery
4 pts
Excellent
3 pts
Good
2 pts
Fair
1 pts
Poor
0 pts
Cooking Method
Mastery
Consistently perfect time after time.
Excellent
Obvious cooking method is choosen and executed correctly.
Good
Obvious cooking method is choosen and partially executed correctly.
Fair
Obvious cooking method is choosen but NOT executed correctly.
Poor
Cooking method is unclear and NOT executed correctly.
Flavor/Moisture
Mastery
Consistently perfect time after time.
Excellent
Chicken is moist and seasoned well. Chicken was properly prepared before cooking.
Good
Chicken is moist AND seasoned well.
Fair
Chicken is dry BUT well seasoned.
Poor
Chicken is dry AND poorly seasoned.
Temperature
Mastery
Consistently perfect time after time.
Excellent
Chicken is served at proper temperature
Good
Chicken is room temperature.
Fair
Chicken is warm.
Poor
Chicken is not served at intended temperature.
Salad
Mastery
4 pts
Excellent
3 pts
Good
2 pts
Fair
1 pts
Poor
0 pts
Greens
Mastery
Consistently perfect time after time.
Excellent
Spinach and lettuce are properly washed. Large spinach stems are removed. All is dryed thoroughly and torn into bite-sized pieces.
Good
Spinach and lettuce are properly washed. All is dryed thoroughly and torn into pieces.
Fair
Spinach and lettuce are properly washed AND cut. Not dryed thoroughly.
Poor
Spinach and lettuce are NOT properly washed or dryed thoroughly, AND cut.
Tomato
Mastery
Consistently perfect time after time.
Excellent
Concassed properly: blanched, peeled, seeds removed, and small dice is consistent throughout. Tomato flesh is firm.
Good
Concassed properly: blanched, peeled, seeds removed, and small dice is consistent throughout. Tomato flesh is slightly over cooked.
Fair
Concassed properly: blanched, peeled, BUT seeds are present OR small dice is inconsistent. Tomato flesh is slightly over cooked.
Poor
Concassed is not executed properly OR at all.
Carrot
Mastery
Consistently perfect time after time.
Excellent
Peeled, washed, squared off, cuts are 1/8 in. by 2 in.
Good
Peeled, washed, cuts are 1/8 in. by 2 in.
Fair
Peeled, washed AND cuts are inconsistent.
Poor
NOT peeled/washed or squared off, cuts are inconsistent.
Cucumber
Mastery
Consistently perfect time after time.
Excellent
Washed, scored/channeled, and sliced consistently 1/8 in. thick.
Good
Washed and sliced consistently 1/8 in. thick.
Fair
Washed and sliced inconsistently.
Poor
Sliced inconsistently.
Subjects:
Vocational
Types:
Assessment
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