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iRubric: Minestrone Soup rubric
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Minestrone Soup
Chicken Noodle Soup
Entry level students will prepare Minestrone Soup from scratch.
Rubric Code:
KX2A835
By
ssamaros
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Minestrone Soup
Super
4 pts
Good
3 pts
Poor
2 pts
Fair
1 pts
Vegetables
Super
The vegetables were cooked in olive oil before going into the soup. The vegetable were cut using the proper methods and vegetables were cut to the proper size. The size of the vegetables are consistent throughout.
Good
Vegetables were cooked in olive oil before going into the soup but were not cooked long enough. The vegetable were cut using the proper methods and to the proper size but the size was not consistent throughout.
Poor
Vegetables were not cooked in olive oil before being used in the soup. Vegetables were not cut using the proper methods and were not cut to the proper size.
Fair
vegetable were either over or under cooked to the point of being unpleasant to eat.
Seasoning
Super
Minestrone Soup is well seasoned with salt and pepper. The flavor is balanced and enhanced by the addition of salt and pepper.
Good
Minestrone Soup is flavorful but would benefit from the addition of salt and pepper.
Poor
Minestrone Soup is over seasoned with salt and or pepper losing the flavor of the chicken broth and vegetables.
Fair
Minestrone Soup is under seasoned and bland in flavor. No additional seasoning was added.
Cooking
Super
Stock was brought to a boil before sauteed vegetables were added. Kidney beans and pasta were the last things added to the soup and were cooked just to warm through.
Good
Vegetables were added to the stock at a simmer. Kidney beans and pasta were added early in the cooking process resulting in a mushy texture.
Poor
Fair
Sauteed vegatables were added to the stock when the stock was cold. Kidney beans and pasta were added at the same time.
Subjects:
Vocational
Types:
Assessment
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