iRubric: Creating and Preparing a Forcemeat rubric

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Creating and Preparing a Forcemeat Creating and Preparing a Forcemeat Rubric Code: G59X68 By octcculinary Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 6-8, 9-12, Undergraduate

Forcemeats Demonstrating and preparing a proper forcemeat for Garde Manger preparation.
	Poor 1 pts	Fair 2 pts	Good 3 pts
Mise en Place	Poor Student was not prepared -No EQUIPMENT was gathered before starting assignment -No INGREDIENTS were gathered before starting assignment	Fair Student was semi-prepared -A few of the necessary EQUIPMENT needed to start assignment were not gathered -A few of the necessary INGREDIENTS needed to start assignment were not gathered	Good Student was prepared -All necessary EQUIPMENT was gathered before starting assignment -All necessary INGREDIENTS was gathered before starting assignment
Proper Seasoning	Poor Forcemeat Not Seasoned -No salt/pepper -Lacking in seasoning/flavor	Fair Forcemeat Seasoned -Forcemeat needs a little salt/pepper -Forcemeat needs a little seasoning	Good Forcemeat Seasoned Well -Proper flavor achieved -Contains the correct amount of salt/pepper -Contains the correct amount of seasoning
Proper Texture	Poor Forcemeat too loose - No binder used (egg whites/panada) Forcemeat too firm - No fat or heavy cream used	Fair Forcemeat loose - Not enough binder used (egg whites/panada) Forcemeat firm -Not enough fat or heavy cream used	Good Forcemeat correct texture -Proper emulsification of fat/cream with lean meat -Proper amount of binder (egg whites/panada) added
Proper Quality	Poor Visible large air pockets in forcemeat	Fair Visible small air pockets in forcemeat	Good No visible air pockets in forcemeat