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iRubric: COOKING EVALUATION rubric
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COOKING EVALUATION
Food Evaluation Rubric
FOOD PREPARATION
Rubric Code:
H8XB75
By
ndutton
Ready to use
Public Rubric
Subject:
Vocational
Type:
Presentation
Grade Levels:
Undergraduate
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ACTIVITY:
NOT EATABLE
0 pts
NOT SELLABLE
1 pts
NICE
2 pts
Excellent-STAR
3 pts
Appearance
NOT EATABLE
Completely under cooked or burned
NOT SELLABLE
Dark or slightly burned, mis-shaped, crumbly, poorly proportioned and inconsistent thickness
NICE
Slightly uneven browning, slightly mis-shaped or uneven thickness, somewhat inconsistent in appearance
Excellent-STAR
Even browning, uniformity in shape and thickness, sides intact, consistent circular shape
Color
NOT EATABLE
Completely raw or burned
NOT SELLABLE
Very dark brown, darkened edges, inconsistent cooking or burning on one side or both sides
NICE
Slightly uneven color with overly browned edges
Excellent-STAR
Golden brown, even color on both sides
Flavor
NOT EATABLE
No flavor or seasonings. Overwheliming burned flavor Completely over seasoned
NOT SELLABLE
Burnt flavors, strong or overwhelming seasonings/flavorings, completely flavorless
NICE
Some flavoring/seasonings are not balanced, food needs slight seasoning
Excellent-STAR
Well blended flavors, properly seasoned, no overwhelming flavors, pleasing aroma & flavors
Texture
NOT EATABLE
chared or raw in texture.
NOT SELLABLE
Tough, crusty burned surface, very soggy and/or very crumbly
NICE
slight over browned, especially around edges, slightly tough or soggy texture, somewhat crumbly
Excellent-STAR
Crisp exterior, delicate texture, consistent size vegetable cuts, no burned exteriors
Taste
NOT EATABLE
Poor flavor, tasteless or totally over-seasoned, over-cooked or raw flavor,
NOT SELLABLE
Poor flavor, vague flavor or slightly over-seasoned, slightly over-cooked or slightly under cooked
NICE
Fair flavors, good aroma, smooth but alittle rare or over cooked
Excellent-STAR
Very savory, great aroma, smooth, evenly cooked, well-blended flavor, yet distinct within portion
Subjects:
Vocational
Types:
Presentation
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