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iRubric: Evaluating Plated Food rubric

iRubric: Evaluating Plated Food rubric

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Evaluating Plated Food 
The plates should have a variety of plating guidelines based on what has been studied thus far in the year.
Rubric Code: RXCC7WA
By blonde998
Draft
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Plated Foods
  Novice

Some effort put forth. Student still learning.

5 pts

Basic

Basic effort put forth. Acceptable, but needs improvement.

10 pts

Proficient

Good effort put forth. Acceptable level for standards given.

15 pts

Exceptional

Extra effort put forth. Above usual expectations.

20 pts

White/Complementary background

Novice

Background is not white/not complementary, food is lost on plate
Basic

Background is white but not complementary, food blends in with the plate.
Proficient

Background is white and/or complements the dish. Food pops with some color additions.
Exceptional

Background is white and/or complementary and the dish pops with color and enhancements.
Plating in Odd Numbers

Novice

Food is not in odd numbers.
Basic
Proficient
Exceptional

Food is in odd numbers.
Color of food

Novice

All items on plate were the same color.
Basic

One item on the plate added some color, other were all the same color.
Proficient

There was a variety of color on the plate.
Exceptional

There was a wide variety of color on the plate and extra enhancements were made to increase the visual appeal of the plate.
Height of Food

Novice

All items were the same height, nothing stood out.
Basic

One item was higher than the remaining items on the plate.
Proficient

Several items were higher giving a landscape to the plate with varying heights.
Exceptional

The plate was a visually pleasing landscape with a variety of heights that added visually to the entire plating.
Textures of Items

Novice

Items all had the same texture.
Basic

One item had a different texture than all of the others.
Proficient

Several items had different textures on the plate.
Exceptional

There were many different textures on the plate and they added aesthetically to the overall dish.
Balance of Food

Novice

No balance of food on the plate.
Basic

One or two items were placed on the plate in order to balance out the visual appeal.
Proficient

Most items were placed on the plate to balance the visual appeal.
Exceptional

All items were thoughtfully placed on the plate to maximize the visual appeal of the dish.
Food Enhancement Techniques

Novice

No enhancement techniques used.
Basic

One or two enhancement techniques used.
Proficient

Several enhancement techniques used.
Exceptional

Many enhancement techniques used to plate dish and bring out the best in all the items presented.
Clean Plate Rim

Novice

Rim was not clean
Basic

Rim had minimal drips.
Proficient

Rim had some residue.
Exceptional

Rim was clean.
Workmanship

Novice

Minimal effort put forth in plating the items.
Basic

Basic effort put forth in plating the items.
Proficient

Some extra effort put forth in plating the items.
Exceptional

Extra effort put forth in the plating of the items.




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