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iRubric: CA 122 - Garde Manger II rubric
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CA 122 - Garde Manger II
CA 122 - Garde Manger II
Rubric for Group Practical Project 2
Rubric Code:
KX28589
By
vachonja
Draft
Public Rubric
Subject:
Vocational
Type:
(Other)
Grade Levels:
Undergraduate
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Group platter presentation
Excellent
10 pts
Very good
7 pts
Fair
3 pts
Unacceptable
0 pts
Sausage making
Excellent
Sausage is well rounded and has excellent emulsion. Taste is consistent with type of sausage and has full flavor. Not under or over cooked.
Very good
Sausage has a slightly broken emulsion. Slightly greasy and slightly grainy texture. Over or under cooked somewhat Flavor is good
Fair
Sausage is grainy, emulsion broken somewhat. Over or under cooked. Bland flavor or too much of any seasoning
Unacceptable
Emulsion is broken, overcooked and no or too much seasoning. Not a good sausage
Pates and terrines
Excellent
Pate is solid with no visible cracksEmulsion is clean with no signs of breakage in the forcemeat.The forcemeat is moist and not dry due to improper mixing or handling. The pate does not fall apart, slices easily, and looks pleasing to the eye The texture is firm and does not feel grainy when tasted The flavors are harmonious and flow
Very good
Pate is solid but with some visible cracks Emulsion is clean with little signs of breakage in the forcemeat The forcemeat is moist and not dry due to improper mixing or handling. The pate may apart when sliced
The looks pleasing to the eye The texture is firm to semi-firm and does not feel grainy when tasted
The flavors are pleasant and flow
Fair
Pate has visible cracks
Emulsion is semi-broken with signs of breakage in the forcemeat The forcemeat is somewhat dry due to improper mixing or handling. The pate may fall apart when slicing, pate is to some extent pleasing to the eye with possibly dull or off brown color characteristics The texture is soft and may feel slightly grainy when tasted The flavors are off
Unacceptable
Pate breaks with visible cracks and is grainy in texture Emulsion is broken in the forcemeat The forcemeat is dry due to improper mixing or handling. The pate lacks flavor due to the release of the fat from a broken emulsion The pate falls apart when slicing. The texture is grainy when tasted The flavors are flat
Platter Presentation
Excellent
Flow of product works with guest perspective. Easy to pick up items, easy to eat. Equal portions and well planned spacing not crowded, looks clean
Very good
Flow of product works somewhat with guest perspective. Somewhat easy to pick up items, fairly easy to eat. Equal portions and spacing a little crowded, looks clean with minor blemishes
Fair
Flow of product does not work well with guest perspective. Hard to pick up items as well as hard to eat. Different portions, different sizes, not planned spacing crowded, does not look clean
Unacceptable
No Flow of product and does not work with guest perspective. Easily broken pieces hard to pick up items, not easy to eat. Different portions for all products, spacing crowded, looks very sloppy
Galantine
Excellent
Skin still attached
properly cooked
symmetrical, round, correct size not too big, not too small
Forcemeat emulsion not broken smooth and eye appealing
Both chicken and forcemeat has good well balanced flavor
Very good
Skin partially attached
slightly over/under cooked
some symmetry, round, a little too big (over 3" in dia) or a little small.
Forcemeat emulsion is slightly broken Chicken and forcemeat has some flavor, needs some more seasoning
Fair
Skin not attached
over/under cooked
no symmetryl, not round, not correct size either too big, or too small
Forcemeat emulsion is broken and dry
Both chicken and forcemeat does not have good balanced flavor too bland or too salty
Unacceptable
Broken, falling apart when sliced
No symmetry incorrect size way too big, way too small
Forcemeat emulsion broken not eye appealing
Both chicken and forcemeat is bland
Aspic
Excellent
Well done, attractive eye appeal. Smooth surface no bubbles or blemishes. All garnishes under top layer of aspic gelee. Garnishes do not stand out and become focal point
Very good
Somewhat attractive eye appeal. Smooth surface some bubbles or blemishes. Some garnishes sticking out of top layer of aspic gelee. Garnishes stand out somewhat and become focal point
Fair
Not attractive eye appeal. Rough surface with air bubbles or blemishes. Garnishes above top layer of aspic gelee and dry. Garnishes stand out and become focal point
Unacceptable
Not attractive eye appeal. Rough surface with air bubbles or blemishes. No top layer. Garnishes above top layer of aspic gelee and dry. Garnishes are the point
Team Work
Excellent
Works well with all team members Resolves conflicts and confrontations quickly without the need for outside group help
Instructor does not have to manage group activity Group members anticipate each others needs and act accordingly
Independence of group
Assigned projects are followed correctly and turned in on time
Very good
Attempts to work well with all team members
Resolves conflicts and confrontations in a timely manner and may need outside the group help Instructor may have to micromanage group activity.Group members notice each members needs and may or may not act upon them Independence of group is minimal needs some monitoring or help
Assigned projects are followed closely and turned in on time
Fair
Attempts to work well with all team members but needs direction from them Resolves conflicts and confrontations however may need some instructor intervention
Instructor must micromanage group activity Group members may see each others needs and may act upon them Independence of group is maintained but needs improvement
Assigned projects are followed closely and turned in on time
Unacceptable
Does not works well with all team members
Instructor intervention is needed to resolve conflicts and confrontations Instructor must manage all group activity Group members do not anticipate each others needs and do not act accordingly Dependence upon the instructor for all group activity Assigned projects are not followed correctly and turned in late
Timing
Excellent
On-time or early
Very good
10 minutes late
Fair
15 minutes late
Unacceptable
16+ minutes late
Subjects:
Vocational
Types:
(Other)
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