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iRubric: Culinary Orientation 111 rubric

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Culinary Orientation 111 Culinary Orientation 111 Through participation in lecture and lab, the student is introduced to commercial food production, culinary theories, knife skills, ingredient identification, small and large equipment use, weights and measures, recipe development and cooking fundamentals. Rubric Code: Y86832 By rskolnick2 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Knife Skills
	Poor 1 pts	Fair 2 pts	Good 3 pts
Knife Cuts	Poor Product irregular in size & shapes Not enough sample product *Too much waste	Fair Product somewhat simliar in size & shapes Fair amount of product *Little waste	Good Product uniform in size & shapes Complete use of product *No waste
Stock Making Procedure	Poor Muddy appearence & greasy consistency Lacking flavor and texture, watery *Minimal quantity	Fair Reasonable clarity Some viscosity *Reasonable quantity	Good * Excellent clarity Noticeable balance of flavor & consistency Appropriate quantity of stock per ratio of bones
Emulsions & Sauces Methods	Poor Thin or lumpy consis tency Flavor unbalanced in terms of acidity to fat *Broken emulsion	Fair Suitable consistency Noticeable flavor profile in terms of acidity to fat *Emulsified	Good Pleasing consistency Well balanced flavor profile in terms of acidity to fat *Tight emulsion, appropriate consistency
Soup Ratios	Poor Inappropriate base & seasonings Unbalanced flavor profile of base with other ingredients *Unappetizing texture	Fair Base & seasonings edible but not complimentary Too much or too little ingredients *Texture satisfactory within context of meal	Good Flavorful & balanced base Other ingredients complimentary to flavor profile *Excellent texture and balance
Cooking Methods	Poor Over or under cooked Lack of or excessive fat used in method *Inappropriate cooking method used	Fair Appropriate application of time & temperature Appropriate cooking method/s *Fat used not necessarily congruent with product	Good Demonstrates control over applied time and temperature Fat enhances food item *Balance of seasonings and food item
Basic Bread/Pastry	Poor Lacking ability to measure dry and wet ingredients Ingredients not combined with respect to food chemistry *Overall product quailty not to professional standards	Fair Measurement skills adequate Ingredients and temperature need adjustment *Sifting, mixing, baking methods performed with satisfactory skill	Good Demonstrates ability to measure consistently Knowledge of the appropriate ingredient temperatures Dough consistency reflects skill & knowledge of product Product texture and flavor pleasing and balanced

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n60

Knife Skills
	Poor 1 pts	Fair 2 pts	Good 3 pts
Knife Cuts	Poor Product irregular in size & shapes Not enough sample product *Too much waste	Fair Product somewhat simliar in size & shapes Fair amount of product *Little waste	Good Product uniform in size & shapes Complete use of product *No waste
Stock Making Procedure	Poor Muddy appearence & greasy consistency Lacking flavor and texture, watery *Minimal quantity	Fair Reasonable clarity Some viscosity *Reasonable quantity	Good * Excellent clarity Noticeable balance of flavor & consistency Appropriate quantity of stock per ratio of bones
Emulsions & Sauces Methods	Poor Thin or lumpy consis tency Flavor unbalanced in terms of acidity to fat *Broken emulsion	Fair Suitable consistency Noticeable flavor profile in terms of acidity to fat *Emulsified	Good Pleasing consistency Well balanced flavor profile in terms of acidity to fat *Tight emulsion, appropriate consistency
Soup Ratios	Poor Inappropriate base & seasonings Unbalanced flavor profile of base with other ingredients *Unappetizing texture	Fair Base & seasonings edible but not complimentary Too much or too little ingredients *Texture satisfactory within context of meal	Good Flavorful & balanced base Other ingredients complimentary to flavor profile *Excellent texture and balance
Cooking Methods	Poor Over or under cooked Lack of or excessive fat used in method *Inappropriate cooking method used	Fair Appropriate application of time & temperature Appropriate cooking method/s *Fat used not necessarily congruent with product	Good Demonstrates control over applied time and temperature Fat enhances food item *Balance of seasonings and food item
Basic Bread/Pastry	Poor Lacking ability to measure dry and wet ingredients Ingredients not combined with respect to food chemistry *Overall product quailty not to professional standards	Fair Measurement skills adequate Ingredients and temperature need adjustment *Sifting, mixing, baking methods performed with satisfactory skill	Good Demonstrates ability to measure consistently Knowledge of the appropriate ingredient temperatures Dough consistency reflects skill & knowledge of product Product texture and flavor pleasing and balanced