iRubric: Fish Preparation rubric

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Fish Preparation Stidents understand procedures for fish preparation Rubric Code: J2BWXW By chefgotmadflavo Draft Public Rubric Subject: Science Type: Assignment Grade Levels: Undergraduate

Fish Student will display techniques use the prapare fish suitable for prosseional standards.
	Poor 50 pts	Fair 75 pts	Good 100 pts
Mise en Place Enter criteria Student assembles food items and equipment at the beginning the laboratory description	Poor Student has no organization in setting up materials needed.	Fair Student has partial set up of materials needed and avialable.	Good Student is organized has everthing in place and all material readily available.
Performance Equipment set-up and uniform in compliance to industry standards. Illustrating motivation and learning.	Poor Student is unmotivated. Has little to no mental and physical stamina for learning. Does not come to or follow demos.	Fair Student is some what movitated. Has an average mental and physical stamina for learning. Come to demo and follows directions.	Good Student is attentive and self motivated. has excellent mental and physical stamina for learning. Come to demo, follows direction and executes properly.
Fabrication Proper fabrication is demonstrated. Fish fabricated nice and clean.	Poor Student does not fabricated fish correctly. Flesh is destroyed or mangled. Excessive flesh left on carcass. Pin bones still present in flesh.	Fair Student's fabrication is average. Flesh is partially damaged. Some flesh may still be on carcass. May have missed a pin bone or two.	Good Student's fabrication is excellent. Flesh comes out nice and clean. No excess found on carcass. All pinn bones are taken out.
Preparation Proper temperatures & portion control to standards. Design of flavors, textures and colors. Well calculated portions.	Poor Student does not cook food to proper temperature. May be raw or under cooked. May be rubbery and over cooked. Portions are not comforming to the amount of guest.	Fair Student cooks for food to average temperature. Portion control is on average level.	Good Student cooks food perfectly to proper temperature. Portion control is accurately measured for the amount of servings.