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iRubric: Chicken Stock rubric

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Chicken Stock Chicken Stock Entry level Culinary Arts student will produce chicken stock Rubric Code: ZX87X4C By Tadpole0914 Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12

Chicken Stock
	Excellent 3 pts	Good 2 pts	Poor 1 pts
Vegetables	Excellent Proper cutting techniques and tools were used. Vegetables were all prepped properly and cut into uniform pieces.	Good Proper cutting techniques were used 75% of the time while working with the vegetables. 50-75% of the vegetables were cut into uniform pieces.	Poor Proper cutting techniques were not used less than 74% of the time while working with the vegetables. 49% of the vegetables were cut into uniform pieces.
Measurements	Excellent All ingredients in the recipe were properly Produced to yield 7 quarts of stock All ingredients were measured properly.	Good 75% of the ingredients in the recipe were properly produced to yield 6.5 quarts of stock. 75% of the ingredients were measured properly.	Poor 50% of the ingredients in the recipe were properly produced to yield 6 quarts of stock. 50% of the ingredients were measured properly.
Cooking	Excellent All of the steps in the recipe were followed. The stock was cooked for 1 hr and fifteen minutes. Stock was skimmed continuously during the cooking process so no impurities remain. Stock was strained to remove 90-100 percent of the solid material.	Good Three of the steps in the recipe were followed. The stock was cooked for 1 hr. Stock was skimmed occasionally during the cooking process so few impurities remain. Stock was strained to remove 75%-99% of the solid materials.	Poor Two of the steps in the recipe were followed. The stock was cooked for less than 1 hr. Stock was not skimmed during the cooking process so all impurities remain. Stock was strained to remove less than 74% of the solid material.
Cooling and Storing	Excellent The stock was properly cooled to 71°F within 4Hrs. & To 41°F within 6Hrs. Product was Labeled Dated and refrigerated. Stock is Safe to use!	Good The stock was properly cooled to 71°F within 4Hrs. but not To 41°F within 6Hrs. Product was not labeled Dated or refrigerated. Stock is not safely cooled!	Poor ServeSafe Guidline for Cooling procedure was not properly followed. Stock was not properly stored. Stock had to be thrown out for Safety.