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iRubric: Chefs for the Day Cooking Contest rubric

iRubric: Chefs for the Day Cooking Contest rubric

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Chefs for the Day Cooking Contest 
Chefs for the Day Cooking Contest
You will be given 1 hour and 30 minutes to utilize your chosen protein in a delicious recipe for presentation to a panel of judges.
Rubric Code: K24X7C7
By krisnjer
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12, Graduate

Powered by iRubric Chefs for a day Cooking Contest
You will be graded on these 8 areas.
  Plongeur (dishwasher)

1 pts

Apprentice( learning)

2 pts

Cuisinier (cook)

3 pts

Sous Chef(deputy chef)

4 pts

Chef de cuisine(Master chef)

5 pts

Creativity/ originality

How creative/original was your end product using your chosen protein ?
Plongeur (dishwasher)

Plain, didn't try to explore their possibilities.
Apprentice( learning)

Spent little time. It was good but nothing special. Protein ingredient was used.
Cuisinier (cook)

It is some what different. Put some thought and time into it. Protein ingredient was used wisely.
Sous Chef(deputy chef)

It is special. Shows time and effort put in planning. Protein ingredient was well used.
Chef de cuisine(Master chef)

It's unique. Shows lot of time and effort put in planning. Protein ingredient was creatively used.
Presentation

How well was food served?
Plongeur (dishwasher)

Put together quick and sloppy.
Apprentice( learning)

Should have spent more time on this aspect.
Cuisinier (cook)

Plated well - decorated nicely.
Sous Chef(deputy chef)

Good presentation with colourful and appropriate deocration.
Chef de cuisine(Master chef)

Very well plated-
Excellent decoration with a unique touch.
Taste

How did the final product taste?
Plongeur (dishwasher)

Not edible- needs work!
Apprentice( learning)

Average- it was ok but could have been better.
Cuisinier (cook)

Good flavour- well cooked.
Sous Chef(deputy chef)

Good balance of flavour.
Chef de cuisine(Master chef)

Excellent flavour - very well cooked.
Texture of the food

How did cooking methods bring about the variety in the texture of the foods prepared?
Plongeur (dishwasher)

similar texture food presented.
Apprentice( learning)

two different textures are visible.
Cuisinier (cook)

Some variation in texture is visible.
Sous Chef(deputy chef)

Variation in texture is visible which brings about changes in the way food is presented.
Chef de cuisine(Master chef)

A balance of various textured food to increase the taste and aesthetic appeal.
Adhering to the requirement

How well utilized all the ingredients?
Plongeur (dishwasher)

Managed to use a few of the ingredients.
Apprentice( learning)

Managed to use some of the ingredients.
Cuisinier (cook)

Managed to use most of the ingredients.
Sous Chef(deputy chef)

Managed to utilise all the ingredients.
Chef de cuisine(Master chef)

Used all the ingredients economically.
Culinary skills

How well were the portion sizes prepared and served?
Plongeur (dishwasher)

Portion size was not the expected size.
Apprentice( learning)

Portaion size was too small or too big.
Cuisinier (cook)

Portion served was still acceptable.
Sous Chef(deputy chef)

Portion size was acceptable.
Chef de cuisine(Master chef)

Correct proportion served appropriate for the serving plate.
Weights and measurements

How well were ingredients weighed and measured to obtain the accuracy in the outcome.
Plongeur (dishwasher)

Not very sure , just approximation.
Apprentice( learning)

Some measurements are accurate, others approximation.
Cuisinier (cook)

Use of correct measurement is visible.
Sous Chef(deputy chef)

Use of correct amounts of ingredients to which ensured a respectable outcome.
Chef de cuisine(Master chef)

Used the amounts correctly which ensured a good outcome.
Hygiene and cleanliness

How well was cleanliness maintained
Plongeur (dishwasher)

Poor hygiene.
Apprentice( learning)

Hygiene was not the main criteria.
Cuisinier (cook)

Hygiene was practiced at times.
Sous Chef(deputy chef)

Hygiene is visible but still not the priority.
Chef de cuisine(Master chef)

Very hygienic , keeping in mind mise en place and all safety and sanitation procedures




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