iRubric: Soup & Sauce Practical Rubric - Week 4 - Red Team

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Soup & Sauce Practical Rubric - Week 4 - Red Team Rubric Code: LAW4A4 By rmatthewsaii Ready to use Private Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Soup & Sauce Practical Week 4 - RED
	Poor Needs a lot of work to be considered successful in the course. 1 pts	Fair With some additional practice will become much better at the skills being assessed. 2.5 pts	Good Good skills demonstrated and ready to be challenged with new learning objectives. 3 pts	Exceeds Likely not being challenged enough in the course and needs new learning objectives to move his or her educational experience along the learning career path. 3.5 pts
Emulsified Sauce: Mayonnaise Rubric to evaluate the production of mayonnaise.
Gathering Mise en Place	Poor Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.	Fair Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.	Good All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.	Exceeds Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients	Poor Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured	Fair Almost all correctly measured, perhaps only one or two measurements that were not correct	Good Little miss-measurement so as to have little impact on the final result	Exceeds All product measured/scaled without any errors
Slowly emulsifying (adding) the Oil	Poor Poured in without control	Fair A little lack of control	Good Good Control adding the oil	Exceeds Perfectly added the oil slowly to prepare the emulsification; slow enough to incorporate the oil into the base ingredient
Final Color	Poor Not correct; too white or too yellow	Fair Slightly off color; could have been improved upon if other steps had been followed more closely	Good Good color	Exceeds Color was a model example for other students to follow.
Final Texture	Poor Extremly tight or loose	Fair Almost there but could have been fixed had more effort been put into the finished result before presenting for evaluation.	Good Good texture; serviceable to the public.	Exceeds Model example for everyone else to emulate
Seasoning	Poor Unpleasant taste: too salty; too much pepper; or bland	Fair Needs some minor adjustment to be acceptable	Good Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect
Cleaning as you go	Poor Messy; needs to be coached on how to handle station.	Fair Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station	Good Student cleans as he goes. Station is kept wiped down. Knives are properly sanitized. Equipment is properly stored.	Exceeds Constantly cleaning his/her station and work area after completing incremental parts of the production assignment
Roux Thickened Sauce: Veloute' Rubric to evaluate the production of a roux thickened sauce and the proper incorporation of roux into a sauce.
Gathering Mise en Place	Poor Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.	Fair Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.	Good All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.	Exceeds Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients	Poor Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured	Fair Almost all correctly measured, perhaps only one or two measurements there were not correct	Good Little miss-measurement so as to have little impact on the final result	Exceeds All product measured/scaled without any errors
Making the roux	Poor Poor technique	Fair Fair technique for making the roux	Good Good technique	Exceeds Perfect technique; didn't make too much or make too little
Incorporating Roux	Poor Added at wrong temperature, produced lumps	Fair Added with only a minor error, just a little lumpy and able to easly strain or sim off any lumps	Good Addded without making lumps	Exceeds Perfect incorporation
Final Color	Poor Too dark or too pale	Fair a little too dark or a little too plae	Good Good color	Exceeds Excellent color; model for other learners to follow
Final Texture	Poor Too thick or too runny	Fair Needs to be a little thinner or thinner; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux	Good Good texture; servable to the dining public	Exceeds Excellent example; model for other students to follow
Seasoning	Poor Unpleasant taste: too salty; too much pepper; or bland	Fair Needs some minor adjustment to be acceptable	Good Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect
Cleaning as you go	Poor Messy; needs to be coached on how to handle station	Fair Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station	Good Cleans as (s)he goes	Exceeds Constantly cleaning his/her station and work area after completing incremental parts of the production assignment
Soup: Consommé A rubric to evaluate the proper production of consommé
Knife Skills	Poor No demonstrated improvement in knife skills over the time in class; doesn't appear to be practicing the skill covered in previous lessons	Fair More than 30% of the knife cuts are irregular	Good Overall acceptable knife skills; as expected for a student at this point in the term	Exceeds Excellent knife skills; should be challenged with more technical knife work
Preparing Clearmeat	Poor Didn't scale product propery; didn't cut vegetables as instructed; used hot stock; didn't froth the eggs; didn't add the seasoning ingredients	Fair One or two steps ommited in the preparatin of the clearmeat	Good Overall good technique making the clearmeat; but may have missed one item	Exceeds Model example of preparing the clearmeat
Mise en Place	Poor Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.	Fair Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.	Good All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.	Exceeds Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Cooking Technique/Raft	Poor Stirred after clearmeat reached 140-degrees F. Broke up the raft.	Fair Raft almost perfect	Good Good technique; but may have not set the pot on one-side of the stove eye to encourage natural convection to "stir" the soup	Exceeds Added the onion brulee after the raft formed; didn't stir the pot once the raft was formed
Texture	Poor Too thick or too runny	Fair Needs to be a little thinner or thinner; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux	Good Good texture; servable to the dining public	Exceeds Excellent example; model for other students to follow
Color	Poor Poor color - too pale or too dark to serve	Fair Fair color - with a little more practice would come out better in the future	Good Good color	Exceeds Perfect color
Clarity	Poor Cloudy - could not be served or fixed	Fair A little cloudy	Good Minimal presence of particles or oil that make the soup cloudy	Exceeds Perfectly clear soup
Seasoning	Poor Unpleasant taste: too salty; too much pepper; or bland	Fair Needs some minor adjustment to be acceptable	Good Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect
Serving Temperature	Poor Cool or cold; didn't use a hot bowl to serve the soup	Fair A bit cool; at least used a warm bowl, but soup sat out too long before being tasted	Good Good serving temperature	Exceeds Excellent serving temperature
Garnish	Poor None present; or extremly irregular shape	Fair Somewhat irregular; but garnish is present	Good Consistent knife work; almost the perfect amount of garnish	Exceeds Model example of garnish for the soup

Subjects:

Vocational

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Assessment

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