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iRubric: Soup & Sauce Practical Rubric -Wk 4 - Blue Team

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Soup & Sauce Practical Rubric -Wk 4 - Blue Team 
Rubric Code: TAW523
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Soup & Sauce Practical Wk 4 - Blue
  Poor

Needs a lot of work to be considered successful in the course.

1 pts

Fair

With some additional practice will become much better at the skills being assessed.

2.5 pts

Good

Good skills demonstrated and ready to be challenged with new learning objectives.

3 pts

Exceeds

Likely not being challenged enough in the course and needs new learning objectives to move his or her educational experience along the learning career path.

3.5 pts

Emulsified Sauce: Hollandaise
Rubric to evaluate the production of hollandaise.
Gathering Mise en Place

Poor

Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.
Fair

Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.
Good

All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.
Exceeds

Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients

Poor

Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured
Fair

Almost all correctly measured, perhaps only one or two measurements that were not correct
Good

Little miss-measurement so as to have little impact on the final result
Exceeds

All product measured/scaled without any errors
Preparing the Reduction

Poor

Did not prepare the reduction properly
Fair

Forgot a two or three steps or an ingredient in preparing the reduction
Good

Forgot one step or a ingredient in preparing the reduction
Exceeds

Properly crushed the black peppercorns; reduced with the vinegar to an au sec consistency; refreshed the reduction with water and strained into a bowl; then whisked the egg yolks in properly
Cooking the Eggs

and had clarified butter prepared before beginning the sauce

Poor

Did not work at all; didn't have clarified butter; butter was not cool enough to work with; the egg mixture was not cooked enough
Fair
Good

was cooked almost enough; the mixture was stable for a short time, but the sauce eventually broke from eggs that were not cooked enough.
Exceeds

Cooked the eggs over a double boiler until it was completely cooked; no longer foamy; no longer watery; was able to draw a ribbon on top of the cooked egg mixture by using the whisk
Slowly emulsifying

the clarified butter

Poor

Poured in without control
Fair

A little lack of control
Good

Good Control adding the oil
Exceeds

Perfectly added the clarified butter slowly to prepare the emulsification; slow enough to incorporate the clarified butter into the base ingredient
Final Color

Poor

Not correct; too white or too yellow
Fair

Slightly off color; could have been improved upon if other steps had been followed more closely
Good

Good color
Exceeds

Color was a model example for other students to follow.
Final Texture

Poor

Extremly tight or loose
Fair

Almost there but could have been fixed had more effort been put into the finished result before presenting for evaluation.
Good

Good texture; serviceable to the public.
Exceeds

Model example for everyone else to emulate
Seasoning

Poor

Unpleasant taste: too salty; too much pepper; or bland
Fair

Needs some minor adjustment to be acceptable
Good

Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public. The amount of acid (lemon juice) was pleasant to the taste of the sauce.
Exceeds

Model example for everyone else to emulate. Perfect
Cleaning as you go

Poor

Messy; needs to be coached on how to handle station.
Fair

Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station
Good

Student cleans as he goes. Station is kept wiped down. Knives are properly sanitized. Equipment is properly stored.
Exceeds

Constantly cleaning his/her station and work area after completing incremental parts of the production assignment
Roux Thickened Sauce: Be'chamel
Rubric to evaluate the production of a roux thickened sauce and the proper incorporation of roux into a sauce.
Gathering Mise en Place

Poor

Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.
Fair

Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.
Good

All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.
Exceeds

Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients

Poor

Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured
Fair

Almost all correctly measured, perhaps only one or two measurements there were not correct
Good

Little miss-measurement so as to have little impact on the final result
Exceeds

All product measured/scaled without any errors
Making the roux

Poor

Poor technique; not cooked enough; too oily; or too dry
Fair

Fair technique for making the roux
Good

Good technique
Exceeds

Perfect technique; didn't make too much or make too little
Incorporating Roux

Poor

Added at wrong temperature, produced lumps
Fair

Added with only a minor error, just a little lumpy and able to easly strain or sim off any lumps
Good

Addded without making lumps
Exceeds

Perfect incorporation
Final Color

Poor

Too dark or too pale
Fair

a little too dark or a little too plae
Good

Good color
Exceeds

Excellent color; model for other learners to follow
Final Texture

Poor

Too thick or too runny
Fair

Needs to be a little thinner or thinner; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux
Good

Good texture; servable to the dining public
Exceeds

Excellent example; model for other students to follow
Seasoning

Poor

Unpleasant taste: too salty; too much pepper; or bland
Fair

Needs some minor adjustment to be acceptable
Good

Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.
Exceeds

Model example for everyone else to emulate. Perfect
Cleaning as you go

Poor

Messy; needs to be coached on how to handle station
Fair

Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station
Good

Cleans as (s)he goes
Exceeds

Constantly cleaning his/her station and work area after completing incremental parts of the production assignment
Soup: Cream of Mushroom
A rubric to evaluate the proper production of cream soup
Knife Skills

Poor

No demonstrated improvement in knife skills over the time in class; doesn't appear to be practicing the skill covered in previous lessons
Fair

More than 30% of the knife cuts are irregular
Good

Overall acceptable knife skills; as expected for a student at this point in the term
Exceeds

Excellent knife skills; should be challenged with more technical knife work
Simmering the soup

Poor

Didn't allow the soup to simmer long enough to properly cook ingredients or cook out the roux flavor
Fair

rushed the steps and the flavor of the soup did not develop as fully as it could have
Good

Overall good technique simmering the soup
Exceeds

Model example of allowing the soup to simmer and develop flavor from the ingredients
Mise en Place

Poor

Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.
Fair

Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.
Good

All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.
Exceeds

Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Cooking Technique

Poor

Did not watch the soup as it simmered; allowed it to boil away or not simmer at a high enough temperature
Fair

Neglected a little; somewhat over or under cooked; a slight roux flavor in the finished product
Good

Overall, good technique in making the soup base but may have missed one item or not let it have cooked long enough
Exceeds

Model example of preparing the soup base
Texture

Poor

Too thick or too runny
Fair

Needs to be a little thinner or thinner; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux
Good

Good texture; servable to the dining public
Exceeds

Excellent example; model for other students to follow
Color

Poor

Poor color - too pale or too dark to serve
Fair

Fair color - with a little more practice would come out better in the future
Good

Acceptable, but not exemplary; consistent with what most introductory students achieve
Exceeds

Perfect color
Seasoning

Poor

Unpleasant taste: too salty; too much pepper; or bland
Fair

Needs some minor adjustment to be acceptable
Good

Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.
Exceeds

Model example for everyone else to emulate. Perfect
Serving Temperature

Poor

Cool or cold; didn't use a hot bowl to serve the soup
Fair

A bit cool; at least used a warm bowl, but soup sat out too long before being tasted
Good

Good serving temperature
Exceeds

Excellent serving temperature
Garnish

Poor

None present; or extremly irregular shape
Fair

Somewhat irregular; but garnish is present
Good

Consistent knife work; almost the perfect amount of garnish
Exceeds

Model example of garnish for the soup




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