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iRubric: Composed Dinner Salad rubric

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

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.

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Vocational

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