Skip to main content

iRubric: Stocks and Sauces final day#1 rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Stocks and Sauces final day#1 Stocks and Sauces final day#1 Cream soup and Clear soup,veloute,small sauce,tomato sauce,knife cuts Rubric Code: XX558X8 By kbbaum Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

CA111 Knife Skills Test
	Needs Development 3 pts	Good 4 pts	Excellent 5 pts	Comments (N/A)
Julienne 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 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 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
Cream of Brocolli 5pts	Needs Development Improper consistancy Too thin, Too Thick Veloute improperly cook. Soup served cold.Soup not purreed Color too light	Good Consistancy correct Soup was nappe few errors in seasoning color was correct and appealing soup was presented at correct temperature	Excellent Consistancy correct Nappe spot on good color and appeal soup presented hot all flavors present veloute was correct	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
Bolognese 5 pts	Needs Development watery, thin on flavor, meat not cooked throughy, cold	Good flavors present with nice consistancy presentation good	Excellent spot on flavor, consisitancy, seasoning and temperature	Comments
Veggie soup 5pts	Needs Development Incorrect cut sizes lack of flavor incorrect serving temp	Good correct cut on most veggies flavor profile good	Excellent spot on knife cuts, serving temp and flavor profile	Comments
Tomato sauce 5 pts	Needs Development watery, lacks flavor, seasoning off incorrect temperature	Good good consistancty, proper flavors present, good consistancy	Excellent nappe, flaovor all present,serve temp, presentation excellent	Comments
voulute 5 pts	Needs Development thin, not nappe flavor off	Good good consistancy, flavor good	Excellent perfect nappe all flavor present , solid presentation	Comments
supreme 5 pts	Needs Development thin, not nappe flavor off	Good good consistancy, flavor good	Excellent perfect nappe all flavor present , solid presentation	Comments
Allemende ,mushroom 5 pts	Needs Development perfect nappe all flavor present , solid presentation	Good good consistancy, flavor good	Excellent all flavor present , solid presentation	Comments

Subjects:

Vocational

Types:

Assessment

Discuss this rubric

You may also be interested in:

More rubrics by this author

More Vocational rubrics

More Assessment rubrics

Do more with this rubric:

Preview

Preview

Preview this rubric.

Edit

Edit

Modify this rubric.

Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.

Categorize

Categorize

Add this rubric to multiple categories.

Bookmark

Bookmark

Bookmark this rubric for future reference.

Assess

Test run

Test run

Test this rubric or perform an ad-hoc assessment.

Grade

Grade

Build a gradebook to assess students.

Collaborate

Apply this rubric to any object and invite others to assess.

Share

Publish

Publish

Link, embed, and showcase your rubrics on your website.

Email

Email

Email this rubric to a friend.

Discuss

Discuss

Discuss this rubric with other members.

Do more with rubrics than ever imagined possible.

Only with iRubric^tm.

n178