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French Onion Soup 
French Onion Soup
Rubric Code: F232977
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric CA111 Knife Skills Test
  Needs Development

3 pts

Good

4 pts

Excellent

5 pts

Comments

(N/A)

Knife cuts 5 pts

Needs Development

Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good

Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent

Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Sanitation/Safety 5 pts

Needs Development

Station had opportunities in correct set-up. sanitation issues need address
Safety concerns in areas of procedures, call backs
Station required "clean as you go"
Good

Station set-up meets standards. Sanitation procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go
Excellent

Station set up spot on. All necessary sanitation practices demonstrated throughout practical
Station remained textbook clean before, during and after exercise

All Dishes Maintained will working
Comments
French Onion Soup 5pts

Needs Development

Incorrect cut sizes of onion
no caramelization of onion
seasoning off, not apparent
presented cold
cheese not melted
Good

correct cut on onion
good caramelization of onion
most seasoning present
overall flavor profile good
presented at correct temperature
Excellent

onions proper carmelazation
flavor profile correct
visual appealing
presented hot
Comments
Gratin

Needs Development

No Caramelization of cheese

Bread is Soggy

Over Cooked Cheese
Cheese and Bread are not floating on top
Good

Some Caramelization


Slightly Burnt Cheese

Bread is somewhat constiance

Semi Floating
Excellent

Perfect Caramelization of cheese, Golden Brown and Delicious

Cheese and Bread are floating on the top of soup

Soup is Hot
Comments




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