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iRubric: Principles Final Practical Day 2 rubric
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Principles Final Practical Day 2
Principles week 3 practical
Principles Final Practical Day 2
Rubric Code:
QB3A65
By
dicknixon
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
Undergraduate
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CA111 Knife Skills Test
needs development
3 pts
Good
4 pts
Excellent
5 pts
Comments
(N/A)
Ratatouille 5 pts
needs development
Veggies undercooked
overcooked
seasoning off
Flavor profile off
Incorrect cuts cut incorrect
Good
Veggie doneness
correct
Few opportunities with cuts, seasoning,flavors
Excellent
Veggie doneness correct . Cuts correct
Seasoning correct
All flavors correct
Comments
country/french omlet 5pts
needs development
omlets not fully cooked
, sticking to bottom of pan
butter burnt infusing burnt flavor throughout dish
omlet flat, albumen showing throughout dish
Good
omlets fully cooked
good height. Albumen showing very litte
trails
French omlet has 3 distinct sides
Excellent
omlets fully cooked
to proper doneness
Country omelet nicely browned. French omlet no visable browning, Fully, good height on plate
ends tapered nicely
Comments
Sanitation/Safety 5 pts
needs development
Station had opportunities in correct set-up. sanitation issues need address
Safety concerns in areas of procedures, call backs
Station required "clean as you go"
Good
Station set-up meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go
Excellent
Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical
Staion remained text book clean before, during and after exercise
Comments
Garden frittita 5 pts
needs development
poor knife cuts
burnt bottom
over/under cooked
Good
cuts mostly even
proper doneness
Excellent
even cuts
good texture/doneness
bottom lightly brown
Comments
3 step bread egg plant fry5pts
needs development
knife cuts incorrect
uneven doneness
overly soggy not crisp
served cold no seasoning
Good
knife cuts generally even
doneness evenly cooked
breading crisp /brown
proper seasoning
Excellent
perfect thickness/even cut
crisp golden brown and even cooked eggplant
served correct temperature
Comments
Glazed carrots
needs development
battonet cut incorrect shape and size
watery in-determent glaze
served incorrect temperature
Good
cuts mostly even correct
glaze and doneness correct
plate presentation adequate
Excellent
cuts spot on shape and size
shiny glaze with carrot doneness slightly al dente
served correct temperature
Comments
Braised Cabbage
needs development
Cabbage over/under cooked, burnt
Good
Cabbage acceptable doneness Small opportunities with seasoning, flavor, appearance
Excellent
Cabbage proper doneness, flavor, appearance. Cabbage presented at proper temperature
Comments
Subjects:
Vocational
Types:
Assessment
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