iRubric: ASPIC PLATTER/ COLD HORS D` OEUVRES RUBRIC

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ASPIC PLATTER/ COLD HORS D` OEUVRES RUBRIC ASPIC PLATTER/ COLD HORS D` OEUVRES RUBRIC This rubric is a customer assestment for canapes dislayed on desgined aspic platters prepared by Culinary Arts II students. The scoring will be utilized as a skills assestment. Rubric Code: AXX98W4 By Jlangemann Ready to use Public Rubric Subject: (General) Type: (Other) Grade Levels: 9-12

Teacher of the Year Dinner Enter rubric description
	FAIR 10 pts	GOOD 15 pts	EXCELLENT 20 pts
Plate Presentation 1 pts Is the cold hor d` oeuvre samples assembled in an eye-appealing manner with appropriate garnish? Is the aspic platter design complimentary?	FAIR The presentation lacked color and platter design was messy. It contained no eye-appeal.	GOOD The presentation was neat and had some color. It contained little eye-appeal.	EXCELLENT The presentation was creative. It contained good color and very clean.
Flavor Profiles 1 pts Are the cold hor d` oeuvres seasoned properly.	FAIR The food samples were not seasoned or an excessive amount of spices and herbs were used. Taste is bland or just one flavor	GOOD The food samples contain light hints of spices and herbs. the taste was slightly off."It needs something"	EXCELLENT The food samples contain good seasoning and flavorings. The spices and herbs used bring out the full flavor.
Texture of cold hor d` oeuvres 1 pts Do the cold hor d` oeuvres have a variety of textures ranging from smooth to crunchy.	FAIR The texture of the food prepared had only one texture and lacked consistency	GOOD The texture of the food prepared has a variety of texture yet some were not appropraite for the dish	EXCELLENT The texture and consistency of the food items blended well with the overall composition of the dish