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iRubric: Phase 2 rubric
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Phase 2
Students participating in phase 2 will demonstrate how to read and execute a recipe in a timely manner. Students will be judged on their miseplace, safety sanitation, timing and following the recipe directions. Students will have 75 minutes to complete their task and will produce 2 dishes, one for display and another for judging. 18 points min to pass
Rubric Code:
UXBB5B8
By
art818
Draft
Public Rubric
Subject:
Education
Type:
Assignment
Grade Levels:
(none)
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Phase 2 completing a plate
Poor
1 pts
Fair
2 pts
Good
3 pts
Excellent
4 pts
Airline Chicken Breast
Poor
Under-cooked/overcooked Chicken
Under-seasoned / over-seasoned Chicken
Fair
Under-seasoned / over-seasoned Chicken
Good
Little over done chicken
Seasoned is good
Excellent
Chicken is moist
Seasoned to perfection
Garlic Herb Butter Sauce
Poor
Sauce is broken
Under-seasoned / over-seasoned
Fair
Under-seasoned / over-seasoned
little bit of sauce
Good
Under-seasoned but good
Excellent
Sauce is not broken
Taste great
Potatoes Tourne Rosted
Poor
No 3 tourne on plate
Under-cooked/overcooked
Fair
Have 3 tourne but not all the same size
Good
Have all 3 tourne
Under-seasoned / over-seasoned
Excellent
All 3 Tourne are cooked and taste
Glazed Carrots
Poor
Under-cooked/overcooked
Carrots
Under-seasoned / over-seasoned Carrots
Fair
Glazed Batonnet Carrots
Not in uniform
Good
Glazed Batonnet Carrots
Under-seasoned / over-seasoned
Excellent
Glazed Batonnet Carrots
Seasoned to perfection
Safety & Sanitation
Poor
Safety & Sanitation
Unsatisfactory
Fair
Safety & Sanitation
Needs improvement
Good
Meets Safety & Sanitation guidelines
Excellent
Meet and excelled in Safety & Sanitation
Plating
Poor
Unorganized
Fair
looks good need improvement
Good
looks great minor details
Excellent
picture perfect
Subjects:
Education
Types:
Assignment
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