iRubric: Manipultive FInal Exam CA 100 rubric

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Manipultive FInal Exam CA 100 Manipultive FInal Exam CA 100 Manipulative presentation: Brown Sauce Espagnole, Knife Skills, and Veloute Rubric Code: Z2579A By lcfranchetti Draft Public Rubric Subject: Vocational Type: (Other) Grade Levels: (none)

Manipulative Final
	Poor 5 pts	Fair 10 pts	Good 15 pts
Prepare a Sauce Espagnole Sauce must be complete in one hour and thirty minutes.	Poor Sauce too thin. Fat floating on top. Sauce too Thick(Napper). Wrong ingredients used. Not completed in approrpriate Time Limit.	Fair Overpowering flavors. Roux not browned enough.	Good Sauce a even consistency (Napper). Rich Earth tone brown color. Well balanced beef, tomato product, herb and spice flavor.
Prepare five Classic Knife Cuts Inc * Julienne * Batonnette * Brunoise * Paysanne * Medium Dice	Poor Cuts not consistant. Wrong size, measurements. Improper work station organization. Improper use of Knife.	Fair Cuts fair in size & measurement. Fair knife handling and use.	Good Cuts consistant to industry standards. Knife handing in proper dimensions. Consistant with proper work station layout.
Prepare Veloute Veloute, student will prepare sauce in 1 hour and thirty minutes.	Poor Sauce too thin. Fat floating on top. Sauce too Thick(Napper). Wrong ingredients used. Not completed in approrpriate Time Limit.	Fair Underpowering of flavors. Roux not incorporated with stock. Not smooth & velvety rich.	Good Sauce in perfect balance. Roux in not overly cooked. In balance with stock. Velvety smooth and consistant.