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iRubric: CA 141, Butchery, Center of the Plate Presentation, Quantity rubric

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CA 141, Butchery, Center of the Plate Presentation, Quantity CA 141, Advanced Restaurant Practices I 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: P476C7 By kasmarsl 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 LATTC 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, no ice on protein, no visual hand washing

10 pts

Excellent

Proper use of sanitizer, Visual Hand Washing, Neat organized work area

20 pts

Temperature of Food/Plate
Hot Food Hot, Plate warm to the touch

Poor

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

0 pts

Average

One or two items or plate is cold

10 pts

Excellent

All items served hot on hot plate

20 pts

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

Poor

More than 20 minutes over time

0 pts

Average

One point deducted per minute late

0 pts

Excellent

Student meets time criteria (90 minutes or less)

20 pts

Starch,
Student presents starch, vegetable and sauce on plate

Poor

Not cooked Correctly, over/undercooked, not cut evenly

0 pts

Average

Some components not done correctlly

10 pts

Excellent

All components prepared, cooked, cut correctly correctly,

20 pts

Vegetable
Tournee Complete, Cooked Correctly, Other vegetable cuts even and cooked correctly

Poor

Tournee not shown or incomplete, vegetables cuts uneven, Vegetable not cooked and or seasoned correctly

0 pts

Average

Some vegetables done correctly, student still needs to improve with knife skills

10 pts

Excellent

Student Prepared tournee (7 sided), Even vegetable cuts, cooked correctly

30 pts

Poultry Cookery
Students cook 2 identical Chicken supreme

Poor

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

0 pts

Average

Item closer to being cooked correctly, 10-20

15 pts

Excellent

20-30 Supreme cooked correctly, moist, even browning

30 pts

Flavor
No over-bearing spices, well balanced flavor.

Poor

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

0 pts

Average

Some items seasoned properly, still lacking seasoning

25 pts

Excellent

All items seasoned properly. Well balanced flavor and aroma.

50 pts

Sauce
Demi Glace based Sauce, Napper consistency, well balanced

Poor

Sauce broken, too thin or thick, lumpy, sediment, flavor of sauce lacking,

0 pts

Average

Some inconsistencies in sauce, (fat separation,

15 pts

Excellent

Sauce smooth Napper consistency, well balanced flavor, color, texture

30 pts

Keywords:

Final Exam

Subjects:

Vocational

Types:

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