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iRubric: Creating and Preparing a Forcemeat rubric
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Creating and Preparing a Forcemeat
Rubric Code:
P24B43
By
DamasoSD
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
6-8, 9-12, Undergraduate
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Forcemeats
Demonstrating and preparing a proper forcemeat for Garde Manger preparation.
Poor
1 pts
Fair
2 pts
Good
3 pts
Mise en Place
Poor
Student was not prepared
-No EQUIPMENT was gathered before starting assignment
-No INGREDIENTS were gathered before starting assignment
Fair
Student was semi-prepared
-A few of the necessary EQUIPMENT needed to start assignment were not gathered
-A few of the necessary INGREDIENTS needed to start assignment were not gathered
Good
Student was prepared
-All necessary EQUIPMENT was gathered before starting assignment
-All necessary INGREDIENTS was gathered before starting assignment
Proper Seasoning
Poor
Forcemeat Not Seasoned
-No salt/pepper
-Lacking in seasoning/flavor
Fair
Forcemeat Seasoned
-Forcemeat needs a little salt/pepper
-Forcemeat needs a little seasoning
Good
Forcemeat Seasoned Well
-Proper flavor achieved
-Contains the correct amount of salt/pepper
-Contains the correct amount of seasoning
Proper Texture
Poor
Forcemeat too loose - No binder used (egg whites/panada)
Forcemeat too firm - No fat or heavy cream used
Fair
Forcemeat loose
- Not enough binder used (egg whites/panada)
Forcemeat firm
-Not enough fat or heavy cream used
Good
Forcemeat correct texture
-Proper emulsification of fat/cream with lean meat
-Proper amount of binder (egg whites/panada) added
Proper Quality
Poor
Visible large air pockets in forcemeat
Fair
Visible small air pockets in forcemeat
Good
No visible air pockets in forcemeat
Subjects:
Vocational
Types:
Assignment
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