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iRubric: Soup & Sauce Practical Rubric -Wk 4 - Blue Team

iRubric: Soup & Sauce Practical Rubric -Wk 4 - Blue Team

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Soup & Sauce Practical Rubric -Wk 4 - Blue Team 
Soup & Sauce Practical Rubric -Wk 4 - Blue Team
Rubric Code: ZX59AXB
By chefboyrdave
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Sauce Practical
  Poor

Needs a lot of work to be considered successful in the course.

2 pts

Fair

With some additional practice will become much better at the skills being assessed.

3 pts

Good

Good skills demonstrated and ready to be challenged with new learning objectives.

4 pts

Exceeds

Likely not being challenged enough in the course and needs new learning objectives to move his or her educational experience along the learning career path.

5 pts

Roux Thickened Sauce: Be'chamel
Rubric to evaluate the production of a roux thickened sauce and the proper incorporation of roux into a sauce.
Gathering Mise en Place

Poor

Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.
Fair

Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.
Good

All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.
Exceeds

Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients

Poor

Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured
Fair

Almost all correctly measured, perhaps only one or two measurements there were not correct
Good

Little miss-measurement so as to have little impact on the final result
Exceeds

All product measured/scaled without any errors
Making the roux

Poor

Poor technique; not cooked enough; too oily; or too dry
Fair

Fair technique for making the roux
Good

Good technique
Exceeds

Perfect technique; didn't make too much or make too little
Incorporating Roux

Poor

Added at wrong temperature, produced lumps
Fair

Added with only a minor error, just a little lumpy and able to easly strain or sim off any lumps
Good

Addded without making lumps
Exceeds

Perfect incorporation
Final Color

Poor

Too dark or too pale
Fair

a little too dark or a little too plae
Good

Good color
Exceeds

Excellent color; model for other learners to follow
Final Texture

Poor

Too thick or too runny
Fair

Needs to be a little thinner or thinner; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux
Good

Good texture; servable to the dining public
Exceeds

Excellent example; model for other students to follow
Seasoning

Poor

Unpleasant taste: too salty; too much pepper; or bland
Fair

Needs some minor adjustment to be acceptable
Good

Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.
Exceeds

Model example for everyone else to emulate. Perfect
Cleaning as you go

Poor

Messy; needs to be coached on how to handle station
Fair

Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station
Good

Cleans as (s)he goes
Exceeds

Constantly cleaning his/her station and work area after completing incremental parts of the production assignment




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