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iRubric: Principles week 2 practical rubric
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Principles week 2 practical
Stocks and Sauces practical #1
Principles of Food week 2 practical
Rubric Code:
WBX8XC
By
dicknixon
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
Undergraduate
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CA111 Knife Skills Test
needs development
3 pts
Good
4 pts
Excellent
5 pts
Comments
(N/A)
Julienne Potato 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 potato 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
3 step bread eggplant 5pts
needs development
Eggplant under/over cooked
Excessive grease, improper doneness burnt
Good
eggplant had acceptable doneness. breading was properly coated. doneness and color in acceptable range
Excellent
eggplant had crisp even coat. Color good evenly cooked, nice appearance and proper seasoning
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
Potato Pancake 5pts
needs development
improper doneness
raw in the middle
burnted .uneven seasoning
greasy /soggy
potato has brown/grey tint
Good
crisp and brown exterior
flavors blend well
limited opportunities with doneness
presentation good little grease. potato color clean little brown/grey appeareance
Excellent
Crisp brown exterior moist and fully cooked interior
no discoloration on potato. plate clean and free of excessive grease. seasoning is balanced
Comments
Subjects:
Vocational
Types:
Assessment
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