Skip to main content
iRubric: Chefs for the Day Cooking Contest rubric

iRubric: Chefs for the Day Cooking Contest rubric

find rubric

edit   print   share   Copy to my rubrics   Bookmark   test run   assess...   delete   Do more...
Chefs for the Day Cooking Contest 
Chefs for the Day Cooking Contest
60-minute mystery basket competition. You must use all ingredients in your dish.
Rubric Code: ZX63W74
By marnlajot
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: 9-12, Graduate

Powered by iRubric Mystery Basket Contest
  Dishwasher

1 pts

Apprentice

2 pts

Cook

3 pts

Sous Chef

4 pts

Master chef

5 pts

Creativity/ originality

How creative was your end product with the surprise ingredient ?
Dishwasher

Plain, didn't try to explore their possibilities.
Apprentice

Spent little time. It was good but nothing special. Surprise ingredient was used.
Cook

It is some what different. Put some thought and time into it. Surprise ingredient was used wisely.
Sous Chef

It is special. Shows time and effort put in planning.Surprise ingredient was well used.
Master chef

It's unique. Shows lot of time and effort put in planning. surprise ingredient was creativiely used.
Taste

How did the final product taste?
Dishwasher

Not edible- needs work!
Apprentice

Average- it was ok but could have been better.
Cook

Good flavour- well cooked.
Sous Chef

Good balance of flavour.
Master chef

Excellent flavour - very well cooked.
Presentation

How well was food served?
Dishwasher

Put together quick and sloppy.
Apprentice

Should have spent more time on this aspect.
Cook

Plated well - decorated nicely.
Sous Chef

Good presentation with colourful and appropriate deocration.
Master chef

Very well plated-<BR>
Excellent decoration with a unique touch.
Adhering to the requirement

How well utilized all the ingredients?
Dishwasher

Managed to use few nutritious ingredients.
Apprentice

Managed to use some nutritious ingredients.
Cook

Managed to use most nutritious ingredients.
Sous Chef

Managed to utilize all the nutritious ingredients.
Master chef

Used all the nutritious ingredients economically.
Culinary skills

How well was the portion sizes prepared and served?
Dishwasher

Portion size was not the expected size.
Apprentice

Portaion size was too small or too big.
Cook

Portion served was still acceptable.
Sous Chef

Portion size was acceptable.
Master chef

Correct proportion served appropriate for the serving plate.
Texture of the food

How did cooking methods bring about the variety in the texture of the foods prepared?
Dishwasher

similar texture food presented.
Apprentice

two different texture is visible.
Cook

Some variation in texture is visible.
Sous Chef

Variation in texture is visible which brings about changes in the way food is presented.
Master chef

A balance of various textured food to increase the taste and aesthetic appeal.




Subjects:


Discuss this rubric




Do more with this rubric:
Preview

Preview

Preview this rubric.
Edit

Edit

Modify this rubric.
Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.
Categorize

Categorize

Add this rubric to multiple categories.
Bookmark

Bookmark

Bookmark this rubric for future reference.
Assess
Test run

Test run

Test this rubric or perform an ad-hoc assessment.
Grade

Grade

Build a gradebook to assess students.
Collaborate

Collaborate

Apply this rubric to any object and invite others to assess.
Share
Publish

Publish

Link, embed, and showcase your rubrics on your website.
Email

Email

Email this rubric to a friend.
Discuss

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.


Copyright © 2024 Reazon Systems, Inc.  All rights reserved.
n98