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iRubric: Principles Final Practical Day 2 rubric

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Principles Final Practical Day 2 Principles week 3 practical Principles Final Practical Day 2 Rubric Code: QB3A65 By dicknixon Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

CA111 Knife Skills Test
	needs development 3 pts	Good 4 pts	Excellent 5 pts	Comments (N/A)
Ratatouille 5 pts	needs development Veggies undercooked overcooked seasoning off Flavor profile off Incorrect cuts cut incorrect	Good Veggie doneness correct Few opportunities with cuts, seasoning,flavors	Excellent Veggie doneness correct . Cuts correct Seasoning correct All flavors correct	Comments
country/french omlet 5pts	needs development omlets not fully cooked , sticking to bottom of pan butter burnt infusing burnt flavor throughout dish omlet flat, albumen showing throughout dish	Good omlets fully cooked good height. Albumen showing very litte trails French omlet has 3 distinct sides	Excellent omlets fully cooked to proper doneness Country omelet nicely browned. French omlet no visable browning, Fully, good height on plate ends tapered nicely	Comments
Sanitation/Safety 5 pts	needs development 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"	Good 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	Excellent Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical Staion remained text book clean before, during and after exercise	Comments
Garden frittita 5 pts	needs development poor knife cuts burnt bottom over/under cooked	Good cuts mostly even proper doneness	Excellent even cuts good texture/doneness bottom lightly brown	Comments
3 step bread egg plant fry5pts	needs development knife cuts incorrect uneven doneness overly soggy not crisp served cold no seasoning	Good knife cuts generally even doneness evenly cooked breading crisp /brown proper seasoning	Excellent perfect thickness/even cut crisp golden brown and even cooked eggplant served correct temperature	Comments
Glazed carrots	needs development battonet cut incorrect shape and size watery in-determent glaze served incorrect temperature	Good cuts mostly even correct glaze and doneness correct plate presentation adequate	Excellent cuts spot on shape and size shiny glaze with carrot doneness slightly al dente served correct temperature	Comments
Braised Cabbage	needs development Cabbage over/under cooked, burnt	Good Cabbage acceptable doneness Small opportunities with seasoning, flavor, appearance	Excellent Cabbage proper doneness, flavor, appearance. Cabbage presented at proper temperature	Comments