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Plated Dessert 
Plated Dessert
Plated Dessert Project
Rubric Code: RXAWACX
By sanique2016
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: Undergraduate

Powered by iRubric Plated Dessert
Evaluate how you complete a plated dessert.
  Poor

0 pts

Fair

10 pts

Good

15 pts

Superior

25 pts

Sanitation/Safety

Poor

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents. 
Fair

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures. 
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures. 
Superior

Student mastered all aspects of sanitation before, during, and after service. Student adhered to HACCP standards. 
Preparation/Technique

Poor

Did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation. Food did not get prepared. 
Fair

Only completed "mise en place" of either food or equipment. Food quality was unservable. 
Good

Student had good "mise en place." Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details to recipes and demonstrations. Food tasted good. 
Superior

The student had great "mise en place" with recipe notes.
Student demonstrated finished food product exactly as per recipe. Food tasted excellent. 
Appearance

Poor

Baking product was not satisfactory. Recipe was not followed according to specifications. 
Fair

Baking product was acceptable but presentation was lacking. 
Good

Baking product was good and presentation was good. Food was made according to the recipe 
Superior

Baking product was made to recipes specifications. The food was presented well and was an excellent product. 
Flavor

Poor

Final food products was under cooked, and inedible. Recipes were not followed correctly.
Fair

Final food products was edible; but lacked in flavor. Errors were made in following directions of recipe
Good

Correct preparation of food products resulted in good flavor profiles, texture and plate presentation. 
Superior

Produces all elements successfully at a high level of quality within time limit and goes beyond the assignment
Plated dessert components

Texture, sizes and shapes, flavors, colors, height, temp
Poor

Only 1 component.
Fair

1 or 2 components.
Good

2 or 3 components.
Superior

All components of the plated dessert present.
Clean-Up

Poor

Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Fair

Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Good

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Superior
Dessert Binder

Poor

Not submitted
Fair

Not typed, missing 1 -2 components.
Good

Complete, not in proper order.
Superior

Complete with all components and in order.



Keywords:
  • Plated desserts



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