Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: Food Evaluation Rubric
find rubric
Your browser does not support iframes.
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
Food Evaluation Rubric
Food Evaluation Rubric
Rubric Code:
SBA68A
By
kingchip
Ready to use
Public Rubric
Subject:
Vocational
Type:
Presentation
Grade Levels:
(none)
Your browser does not support iframes.
Desktop Mode
Mobile Mode
Cuisine Challange
Excellent (8-10)
(N/A)
Very good (6-8)
(N/A)
Good (3-6)
(N/A)
Poor (0-3)
(N/A)
MARKS
(N/A)
Appearance:
Excellent (8-10)
Identical to the image on recipe. Brilliant presentation.
Very good (6-8)
Food looks very similar to image on the recipe, however some aspects are not present.
Good (3-6)
The food only slightly resembles that of the picture on the recipe. It is clear there are several elements missing.
Poor (0-3)
The food presented does not resemble the image that was given to students in any way.
MARKS
Flavour:
Excellent (8-10)
Well blended flavors, properly seasoned, no overwhelming or dominate flavours, pleasing aroma and flavours
Very good (6-8)
Food clearly is well cooked, although there was a lack of seasoning, food smells nice but not quite as was required.
Good (3-6)
Some flavouring/seasoning's are overpowering, raw food product flavour(s), bland.
Poor (0-3)
Burnt flavours, strong or overwhelming seasoning's/flavourings, completely flavourless.
MARKS
Texture:
Excellent (8-10)
Food is cooked very well and is neither over or under cooked. The food has a delicate texture, consistent size vegetable cuts, no burned exteriors.
Very good (6-8)
Food is cooked very well, perhaps a little under cooked. There exists inconsistency in the size of vegetables.
Good (3-6)
Over cooked, especially noticed on the food found on the surface, food is slightly tough or soggy texture, somewhat crumbly.
Poor (0-3)
Tough, crusty burned surface, soggy and/or crumbly.
MARKS
Palatability:
Excellent (8-10)
Very savoury, great aroma, smooth, evenly cooked, well-blended flavour, yet distinct within each portion.
Very good (6-8)
Savoury in taste, pleasant aroma, flavours are distinctive and not quite blended, mouthfuls taste somewhat inconsistent.
Good (3-6)
Fair flavours, good aroma, smooth but somewhat uncooked.
Poor (0-3)
Poor flavour, tasteless or totally over-seasoned, over-cooked or raw breading flavour, chalky.
MARKS
TOTAL:
Excellent (8-10)
Very good (6-8)
Good (3-6)
Poor (0-3)
MARKS
Subjects:
Vocational
Types:
Presentation
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Presentation rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
Test run
Test this rubric or perform an ad-hoc assessment.
Grade
Build a gradebook to assess students.
Collaborate
Apply this rubric to any object and invite others to assess.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n232
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.