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iRubric: Principles Final Practical day 1 rubric

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Principles Final Practical day 1 
Principles week 3 practical
Principles of Food Final practical day 1
Rubric Code: WB378W
By dicknixon
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric CA111 Knife Skills Test
  needs development

3 pts

Good

4 pts

Excellent

5 pts

Comments

(N/A)

Julienne Carrot 5 pts

needs development

Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good

Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent

Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Bâtonnet Carrot 5 pts

needs development

Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good

Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent

Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Small/Medium dice onion 5 pts

needs development

Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good

Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent

Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Rice Pilaf 5pts

needs development

Rice burnt/undercooked
Lacked flavor
overall doneness
incorrect. Rice hard butter burnt
Good

Overall flavor and doneness correct
slight sticking at bottom of pan minimal over or under cooked rice grains
Excellent

Rice cooked to proper doneness
Flavors present .
texture is spot on, moist rice grains with no sticking on bottom of pan
Comments
Sanitation/Safety 5 pts

needs development

Station had opportunities in correct set-up. sanitation issues need address
Safety concerns in areas of procedures, call backs
Station required "clean as you go"
Good

Station set-up meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go
Excellent

Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical
Staion remained text book clean before, during and after exercise
Comments
Risotto 5pts

needs development

Risotto burnt
Rice grains under cooked
Rice grains tacky
flavors off, squash under/overcooked
lacks creaminess
Good

Risotto rice cooked
minimal tacky or chewy texture of rice
creamy consistancy and desired flavors apparent in dish
Excellent

Rice is cooked thoughly . no tacky or chewy grains
creamy and flavorful
Doneness spot on
Comments
potato pancake 5 pts

needs development

Potatos not fully cooked
Lack of color and crispness
potatos not throughly dried/grey appearence
greasy
Good

Good donenes of potato. minimal grease on plate
good browness and crispness
Excellent

pancake crisp
potato white and throughly cooked
hint of nutmeg no overpowering flavors
no excess grease
Comments
gratin 5pts

needs development

watery
potato not fully cooked
top not browned /over browned or over cooked
Good

sauce nappe
potatoes cooked to proper doneness
Excellent

Nicely browned topping
potato moist and tender
nappe sause flavors blended
Comments
Stir Fry 5pts

needs development

Uneven knife cuts
uneven doneness of veggies
oil burnt garlic burnt
improper blanch and shock
Good

mostly consistant knife cuts and doneness
proper blanch and mostly even cooked dish
Excellent

spot on knife cuts. proper doneness thoughout plate
bright colors
non greasey
Comments




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