- Username
- Password
forgot?

iRubric: Soup & Sauce Practical Rubric -Wk 4 - Blue Team

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Soup & Sauce Practical Rubric -Wk 4 - Blue Team Soup & Sauce Practical Rubric -Wk 4 - Blue Team Rubric Code: GX2X489 By lhiezlhie Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Soup & Sauce Practical Wk 4 - Blue
	Poor Needs a lot of work to be considered successful in the course. 1 pts	Fair With some additional practice will become much better at the skills being assessed. 2.5 pts	Good Good skills demonstrated and ready to be challenged with new learning objectives. 3 pts	Exceeds Likely not being challenged enough in the course and needs new learning objectives to move his or her educational experience along the learning career path. 3.5 pts
Emulsified Sauce: Hollandaise Rubric to evaluate the production of hollandaise.
Gathering Mise en Place	Poor Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.	Fair Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.	Good All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.	Exceeds Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients	Poor Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured	Fair Almost all correctly measured, perhaps only one or two measurements that were not correct	Good Little miss-measurement so as to have little impact on the final result	Exceeds All product measured/scaled without any errors
Preparing the Reduction	Poor Did not prepare the reduction properly	Fair Forgot a two or three steps or an ingredient in preparing the reduction	Good Forgot one step or a ingredient in preparing the reduction	Exceeds Properly crushed the black peppercorns; reduced with the vinegar to an au sec consistency; refreshed the reduction with water and strained into a bowl; then whisked the egg yolks in properly
Cooking the Eggs and had clarified butter prepared before beginning the sauce	Poor Did not work at all; didn't have clarified butter; butter was not cool enough to work with; the egg mixture was not cooked enough	Fair	Good was cooked almost enough; the mixture was stable for a short time, but the sauce eventually broke from eggs that were not cooked enough.	Exceeds Cooked the eggs over a double boiler until it was completely cooked; no longer foamy; no longer watery; was able to draw a ribbon on top of the cooked egg mixture by using the whisk
Slowly emulsifying the clarified butter	Poor Poured in without control	Fair A little lack of control	Good Good Control adding the oil	Exceeds Perfectly added the clarified butter slowly to prepare the emulsification; slow enough to incorporate the clarified butter into the base ingredient
Final Color	Poor Not correct; too white or too yellow	Fair Slightly off color; could have been improved upon if other steps had been followed more closely	Good Good color	Exceeds Color was a model example for other students to follow.
Final Texture	Poor Extremly tight or loose	Fair Almost there but could have been fixed had more effort been put into the finished result before presenting for evaluation.	Good Good texture; serviceable to the public.	Exceeds Model example for everyone else to emulate
Seasoning	Poor Unpleasant taste: too salty; too much pepper; or bland	Fair Needs some minor adjustment to be acceptable	Good Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public. The amount of acid (lemon juice) was pleasant to the taste of the sauce.	Exceeds Model example for everyone else to emulate. Perfect
Cleaning as you go	Poor Messy; needs to be coached on how to handle station.	Fair Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station	Good Student cleans as he goes. Station is kept wiped down. Knives are properly sanitized. Equipment is properly stored.	Exceeds Constantly cleaning his/her station and work area after completing incremental parts of the production assignment
Roux Thickened Sauce: Be'chamel Rubric to evaluate the production of a roux thickened sauce and the proper incorporation of roux into a sauce.
Gathering Mise en Place	Poor Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.	Fair Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.	Good All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.	Exceeds Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients	Poor Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured	Fair Almost all correctly measured, perhaps only one or two measurements there were not correct	Good Little miss-measurement so as to have little impact on the final result	Exceeds All product measured/scaled without any errors
Making the roux	Poor Poor technique; not cooked enough; too oily; or too dry	Fair Fair technique for making the roux	Good Good technique	Exceeds Perfect technique; didn't make too much or make too little
Incorporating Roux	Poor Added at wrong temperature, produced lumps	Fair Added with only a minor error, just a little lumpy and able to easly strain or sim off any lumps	Good Addded without making lumps	Exceeds Perfect incorporation
Final Color	Poor Too dark or too pale	Fair a little too dark or a little too plae	Good Good color	Exceeds Excellent color; model for other learners to follow
Final Texture	Poor Too thick or too runny	Fair Needs to be a little thinner or thinner; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux	Good Good texture; servable to the dining public	Exceeds Excellent example; model for other students to follow
Seasoning	Poor Unpleasant taste: too salty; too much pepper; or bland	Fair Needs some minor adjustment to be acceptable	Good Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect
Cleaning as you go	Poor Messy; needs to be coached on how to handle station	Fair Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station	Good Cleans as (s)he goes	Exceeds Constantly cleaning his/her station and work area after completing incremental parts of the production assignment
Soup: Cream of Mushroom A rubric to evaluate the proper production of cream soup
Knife Skills	Poor No demonstrated improvement in knife skills over the time in class; doesn't appear to be practicing the skill covered in previous lessons	Fair More than 30% of the knife cuts are irregular	Good Overall acceptable knife skills; as expected for a student at this point in the term	Exceeds Excellent knife skills; should be challenged with more technical knife work
Simmering the soup	Poor Didn't allow the soup to simmer long enough to properly cook ingredients or cook out the roux flavor	Fair rushed the steps and the flavor of the soup did not develop as fully as it could have	Good Overall good technique simmering the soup	Exceeds Model example of allowing the soup to simmer and develop flavor from the ingredients
Mise en Place	Poor Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.	Fair Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.	Good All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.	Exceeds Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Cooking Technique	Poor Did not watch the soup as it simmered; allowed it to boil away or not simmer at a high enough temperature	Fair Neglected a little; somewhat over or under cooked; a slight roux flavor in the finished product	Good Overall, good technique in making the soup base but may have missed one item or not let it have cooked long enough	Exceeds Model example of preparing the soup base
Texture	Poor Too thick or too runny	Fair Needs to be a little thinner or thinner; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux	Good Good texture; servable to the dining public	Exceeds Excellent example; model for other students to follow
Color	Poor Poor color - too pale or too dark to serve	Fair Fair color - with a little more practice would come out better in the future	Good Acceptable, but not exemplary; consistent with what most introductory students achieve	Exceeds Perfect color
Seasoning	Poor Unpleasant taste: too salty; too much pepper; or bland	Fair Needs some minor adjustment to be acceptable	Good Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect
Serving Temperature	Poor Cool or cold; didn't use a hot bowl to serve the soup	Fair A bit cool; at least used a warm bowl, but soup sat out too long before being tasted	Good Good serving temperature	Exceeds Excellent serving temperature
Garnish	Poor None present; or extremly irregular shape	Fair Somewhat irregular; but garnish is present	Good Consistent knife work; almost the perfect amount of garnish	Exceeds Model example of garnish for the soup

Subjects:

Vocational

Types:

Assessment

Discuss this rubric