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iRubric: Charcuterie Board Rubric

iRubric: Charcuterie Board Rubric

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Charcuterie Board Rubric 
Charcuterie Board
By definition, these boards are a selection of food that offers contrasts, various textures, and different colors. These are designed to be eaten in a group setting. Boards should be composed of finger foods that are easy to eat. Boards should also have some pre-sliced component, a component that is sliced by the maker, a spreadable item, accents or accompaniments and a bread or cracker element.
Rubric Code: K23B6A9
By sfriske
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Charcuterie Board Judging
  Poor

1 pts

Fair

2 pts

Good

3 pts

Excellent

4 pts

Cheeses

Must include all of the following:
> 1 Hard Cheese - fully sliced
> 1 Soft Cheese - wedges cut
> 1 Spreadable cheese - in dish
Poor

Only 1 cheese presented.
Fair

Only 2 cheeses presented.
Good

All 3 cheeses presented but not cut or served correctly.
Excellent

All 3 cheeses presented and all are cut or served correctly.
Meats

Must include 3 different meats all presented differently:
rolls, tulips, halves, ribbons, etc.
Poor

Only 1 meat presented.
Fair

Only 2 meats presented.
Good

All 3 meats presented but not folded or served correctly.
Excellent

All 3 cheeses presented and all are folded or served correctly.
Accompaniments

Must include 3 different accompaniments served near the correct meat/cheese:
Fruits, spreads, honey, seeds, pickles, olives, chocolate, etc.
Poor

Only 1 accompaniment presented.
Fair

Only 2 accompaniments presented.
Good

All 3 accompaniments presented but not served correctly.
Excellent

All 3 accompaniments presented and all are served correctly.
Bread/Crackers

Must include 3 different breads or crackers arranged near appropriate cheese, meat, and accompaniments
Poor

Only 1 bread/cracker presented.
Fair

Only 2 breads/crackers presented.
Good

all 3 breads/crackers presented but not served correctly.
Excellent

All 3 breads/crackers presented and all are served correctly.
Taste/Flavors

Must include 4 or more of the following flavors:
sweet, salty, bitter, sour, fruity, nutty, rich, sharp, spicy, tangy, etc.
Poor

No flavor contrast or variations.
1 flavor presented.
Fair

Some flavor contrast and variations. It is clear that some thought was put into possible pairings and taste contrasts.
2 flavors presented.
Good

Many contrasts and variations of taste. Clear some thought has gone into possible pairings. 3 flavors presented.
Excellent

Many contrasts and variations of taste. Clear thought has gone into possible pairings. This board is an exemplar for others to emulate. 4 or more flavors presented.
Textures

Must include 4 of the following:
crunchy, smooth, crisp, creamy, flaky, crusty, sticky, chewy, etc.
Poor

Very little or no contrast in texture. 1 texture presented.
Fair

Minimal contrast in texture. 2 distinct textures presented.
Good

Contrasts in texture between many components is present. 3 distinct textures presented.
Excellent

Much contrast in texture between many components is present. 4 or more distinct textures presented.
Color

Must include 4 distinct colors
Poor

Very little or no contrast in color. 1 color presented.
Fair

Minimal contrast in color choices. 2 distinct colors presented.
Good

Contrasts in color between many components is present. 3 distinct colors presented.
Excellent

Much contrast in color between many components is present. 4 distinct colors presented.
Overall Composition

Food pairings are arranged near each other. Food looks appetizing. All utensils/dishes needed for the board are included.
Poor

Little to no thought put into board composition. There is no evidence of planning of item placement.
Fair

Some thought put into placement of elements on the board.
Good

There is a clear thought process for placement of items on the board.
Excellent

There is a clear thought process and plan implemented for placement of items on the board. This board is an exemplar for others to emulate.




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