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iRubric: Mother Sauces rubric

iRubric: Mother Sauces rubric

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Mother Sauces 
Soups, Stocks, Sauce Final
Rubric Code: PX74B98
By margetty
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12, Undergraduate

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  Exceeds

4 pts

Little Error

3 pts

Starting to Understand

2 pts

Needs to Learn More

1 pts

Sanitation/Safety 4

Exceeds

Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical
Staion remained text book clean before, during and after exercise
Little Error

Station set-up meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go
Starting to Understand

Station had opportunities in correct set-up. sanitation issues need address
Safety concerns in areas of procedures, call backs
Station required "clean as you go"
Needs to Learn More
Sauce
  Exceeds

4 pts

Little Error

3 pts

Starting to Understand

2 pts

Needs to Learn More

1 pts

Hollandaise Sauce

Exceeds

spot on flavor, consisitancy, seasoning and temperature
Little Error

Holds together well. Initial emulsification took. If sauce breaks and can be repaired, that is acceptable. Good Clarified butter used, not ghee. Good flavor.
Starting to Understand

Broken. Initial emulsification never took; broke while making, cannot repair. Overcooked eggs on double boiler. Used Ghee and not good clarified butter
Needs to Learn More
Espagnole Sauce

Exceeds

nappe, flavor all present,serve temp, presentation excellent; great color.
Little Error

good consistency, proper flavors present, not too thin. Good dark color.
Starting to Understand

watery, lacks flavor, seasoning off
incorrect temperature, poor color.
Needs to Learn More
Volute

Exceeds

perfect nappe
all flavor present , solid presentation
Little Error

good consistency, flavor good; roux is good.
Starting to Understand

thin, not nappe flavor off, roux too dark.
Needs to Learn More
Bechamel Sauce

Exceeds

perfect nappe
all flavor present , solid presentation; perfect consistency.
Little Error

good consistency, flavor good; good roux, milk not scorched or burnt.
Starting to Understand

thin, not nappe; flavor off; roux too dark, milk scorched or burnt.
Needs to Learn More
Tomato Sauce

Exceeds

all flavor present , solid presentation
Little Error

good consistency, flavor good; good color.
Starting to Understand

Too thin, not pureed well; off flavor, too thick.
Needs to Learn More
Roux Blanc (White)

Exceeds

Perfect color, smell and equal parts clearly measured.
Little Error

Good color, not overcooked.
Starting to Understand

too dark; not cooked enough.
Needs to Learn More
Roux Blond (Blonde)

Exceeds

Perfect color, smell and equal parts clearly measured.
Little Error

Good color, not overcooked/undercooked.
Starting to Understand

Too dark/light; overcooked/not cooked enough
Needs to Learn More
Roux Brun (Brown)

Exceeds

Perfect color, smell and equal parts clearly measured.
Little Error

good color, not over cooked or undercooked.
Starting to Understand

Not dark. Not cooked enough/cooked too much.
Needs to Learn More




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