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iRubric: Mise en Place Lab Assessment Rubric #3

iRubric: Mise en Place Lab Assessment Rubric #3

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Mise en Place Lab Assessment Rubric #3 
Mise en Place Lab Assessment Rubric #2
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Rubric Code: GX36X95
By dicknixon
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Weekly kitchen Lab
  Needs improvement

3 pts

Good

4 pts

Excellent

5 pts

comments

(N/A)

Preparation and Techniques

5 points
Needs improvement

Student did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Good

Student only completed "mise en place" of either food or equipement<BR>
Student used some of the demonstrated techniques. Did not pay attention to details at all times in terms of clean as you go
Excellent

Student had good "mise en place". Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details/ran clean throyughout exercise
comments
Safety and sanitation

5 points
Needs improvement

Did not follow safety rules consistantly safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Good

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Excellent

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
comments
Station Set-Up

5 points
Needs improvement

Station was improperly set-up. No sense of organization improper tools or no tools at all. Some awareness shown during course of exesice
Good

Station has minor issues
Proper santation protocal. Station remained for most part clean and organized
Excellent

Station is perfect. All tools , proper sanitation protocal in place. Proper use of sanitation tools
comments
Flavor profile

5 points
Needs improvement

Food was bland, lacked seasoning
doneness was off the mark
Good

Food had adequate flavoring and doneness. prepared as directed through recipe
Excellent

Food was flavorful .
doneness was on the mark. Correct serving temperature and appealing to all senses
comments
Chicken Breakdown

knife cuts/batonet,julienne small dice/med dice
Needs improvement

Cuts were irregular
Cuts where not clean through product
many cuts did not meet criteria on length, width etc
Good

Most cuts were in spec on lenght , width etc
Cuts show student has basic knowledge to perform cuts without reference material or recipe
Excellent

Knife cuts were spot on in regards to length , width etc
No reference material neeeded to perform task
Cuts were clean and uniform
comments
Food Critique

Chicken Picatta
Needs improvement

Opportunities on correct temps on Proteins
Some overdone, burnt or underdone
dryness form improper cooking
sauce brocken, runny
Good

Proteins had proper stated doneness
Good grill marks with only slight opprtunities for improvement
served at an acceptable temperture while retaining moisture
Sauce consistancy and flavor few opportunities
Excellent

Doneness spot on . Grill marks clear, defined and no indication of dryness or peeling. Moisture and flavors retained / meat served at optimine temperature
Sauce consistancy and flavor correct
comments



Keywords:
  • sanitation, safety, cooperation, collaboration,



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