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iRubric: Mystery Basket Practical rubric

iRubric: Mystery Basket Practical rubric

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Mystery Basket Practical Mystery Basket Practical Garde Manger 2 Mystery Basket Practical Rubric Code: XX96BB2 By natalie_harrell Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Garde Manger 1 Practical Test
	Poor 0 pts	Fair 10 pts	Good 15 pts	Excellent 20 pts
Procedure from class	Poor No procedure from class used (smoking, sous vide, frocemeat, sausage making)	Fair Procedure given was followed with some degree of success. Procedure done improperly. Class given guidelines were not followed correctly resulting in an inferior product with flavor and taste not good	Good Procedure from class followed to a certain extent. Some techniques followed to some degree but critical steps missed causing the flavor to be somewhat lacking	Excellent Procedure given was followed with success. Product outcome was prepared according to the guidelines of the individual procedure. Correct procedures making flavors and textures done well
Technique and Method of Preparation	Poor Student did not follow proper cooking techniques, Product was dry or flavorless, product fell apart did not hold together when cut. Preparation of product was not correct resulting in an inferior product	Fair Student attempted some proper cooking technique, but the method of preparation was not correct affecting flavor, texture, and taste	Good Student followed techniques with minimal success, food slightly under or overcooked, cooking methods were somewhat accomplished, food was somewhat dry and texture was acceptable	Excellent Student followed all proper techniques and food items were cooked to proper internal temperatures, cooked correctly, items were moist and pleasant in texture, proper methods and preparation was followed
Presentation	Poor presentation sloppy, dish not cleaned when presented, plate too small, plate too crowded Too large of portion, Entrée size not appetizer plate cold	Fair too small of plate Plate not proportional to the food Garnishes and starch is slightly too big or small Possibly too much of one item, Plate not a proper temperature	Good Adequate amount of space left. Plate somewhat clean, bottom of plate or rim is dirty or fingerprints present. Plate can be at proper temperature (hot food hot plate, cold food cold plate) Presentation appealing but lacking depth	Excellent Presentation clean and eye appealing Appropriate amount of potatoes and sauce Edges clean and proper plate size was used Plate hot Proper size for appetizer
Taste	Poor Taste of all items is bland One or more flavor is too overpowering Flavor not consistent Other flavors take away from main product	Fair Taste are moderate Seasoning is needed Some flavors may be strong but not overpowering	Good Tastes are basic, lacking depth but still flavorful. Generic in taste lacking some depth. All items are seasoned	Excellent Tastes and flavors are harmonic Flavors are balanced and one flavor does not dominate the others No seasoning is needed
Degree of Difficulty	Poor No degree of difficulty was accomplished. One basic class technique was used	Fair Moderate degree of difficulty. Student did not challenge themselves to use more skill level	Good The student somewhat challenged themselves to use more skill level, but not to the degree of competency for the student's abilities	Excellent Skill level was achieved and degree of difficulty was challenging for the student

Subjects:

Vocational

Types:

Exam

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