iRubric: Stocks and Sauces final day 2 rubric

cuts not clean
excessive waste
poor sanitation practice

general clean cuts
good yield of product
acceptable sanitation practice

trim and presented well
minimal waste on frame
stellar sanitation practice

Improper consistancy Too thin, Too Thick
favor profile off
Roux too flour or burnt

Consistancy correct
Sauce was nappe
few flavor misteps

Consistancy correct
Flavor profile spot on
sauce was nappe
served at correct temperature

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"

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

Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical
Staion remained text book clean before, during and after exercise

under/over cooked chicken
greasy, mucky or muddy sauce
poor knife cuts
season off

properly seasoned
chicken cooked to temp
good presentation
sauce good consistancy

sauce clean , good consisitancy
chiken moist and tender
plate presentation excellent