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iRubric: CA 141, Advanced Restaurant Practices I Manipulative Final rubric

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CA 141, Advanced Restaurant Practices I Manipulative Final CA 141, Butchery, Center of the Plate Presentation, Quantity Students recognize & identify all procedures for poultry fabrication and cookery Students will demonstrate proper methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques. Rubric Code: L59X63 By octcculinary Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Manipulative Final Exam
Poultry fabrication and cookery, center of the plate food presentation with starch, vegetable, sauce

Poor

Student did not take exam or did poorly in many sections. 0-210

0 pts

Average

Student completed many components of exam 210-267

210 pts

Excellent

Student completed successfully all components of final exam. 267-300

267 pts

Uniform
20 Student must wear complete uniform. This is an all or nothing grade

Poor

Student did not wear complete uniform

0 pts

Poor

0 pts

Excellent

Student in complete uniform to include: clean chef jacket, clean white apron,

10 pts

Fabrication
50 Poultry Fabrication

Poor

Student went way over time. Incomplete portion of exam.

15 pts

Average

Student went over time, left meat on carcass, drummette or other items not cut correctly. various parts not fabricated correctly

25 pts

Excellent

No meat left on the carcass, drummette Frenched, complete in 2 minutes or less

50 pts

Sanitation
20 Use of Sanitizing solution.

Poor

Did not follow proper kitchen sanitation. Cross contamination,

0 pts

Average

Minor sanitation infractions

10 pts

Excellent

20 pts

Temperature of Food/Plate
20

Poor

Many or all items cold on plate, plate is cold,

0 pts

Average

One or two items or pate is cold

10 pts

Excellent

All items served hot on plate

20 pts

Flavor of Food items
50

Poor

Over or under-salted, peppered, over bearing or overpowering spices.

0 pts

Average

Some items seasoned properly,

25 pts

Excellent

All items seasoned properly. Well balanced flavor and aroma.

30 pts

Timing
Manipulative exam complete in 1 hours and 30 minutes or less

Poor

More than 10 minutes over time

0 pts

Average

10 pts

Excellent

Student meet time criteria (90 minutes or less)

20 pts

Starch, Vegetable, Sauce
60 Student presents starch, vegetable and sauce on plate

Poor

One or more components missing, Sauce broken, too thick or thin, vegetables not cooked properly, starch under or over cooked 0-20

0 pts

Average

Some of items prepared correctly, 20-40

40 pts

Excellent

All components prepared correctly,

60 pts

Poultry Cookery
Students cook 2 identical Chicken supreme

Enter Title

Item very under or over cooked. Dry or still pushing pink or red juice 0-10

10 pts

Enter Title

Item closer to being cooked correctly, 10-20

20 pts

Enter Title

20-30 Supreme cooked perfect.

30 pts

Keywords:

Final Exam

Subjects:

Vocational

Types:

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