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iRubric: Soups, Stocks, Sauce Final rubric

iRubric: Soups, Stocks, Sauce Final rubric

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Soups, Stocks, Sauce Final 
Stocks and Sauces final day#1
3 out of the 5 mother sauces no recipe. 2 egg hollandaise; 1 qt. of any of the other 4 mother sauces. Show the 3 stages of roux.
Rubric Code: EX5A37X
By JZeisler
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Sauce Final
  Needs Development

0 pts

Good

45 pts

Excellent

60 pts

Comments

(N/A)

Sanitation/Safety 60 points

Needs Development

Station had opportunities in correct set-up. sanitation issues need address
Safety concerns in areas of procedures, "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
Sauce Final
  Needs Development

0 pts

Good

30 pts

Exellent

40 pts

Comments

(N/A)

Hollandaise Sauce 40 pts.

Needs Development

Broken. Initial emulsification never took; broke while making, cannot repair. Overcooked eggs on double boiler. Used Ghee and not good clarified butter
Good

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

spot on flavor, consisitancy, seasoning and temperature
Comments
Espagnole Sauce 40 pts.

Needs Development

watery, lacks flavor, seasoning off
incorrect temperature, poor color.
Good

good consistency, proper flavors present, not too thin. Good dark color.
Exellent

nappe, flavor all present,serve temp, presentation excellent; great color.
Comments
Volute 40 pts.

Needs Development

thin, not nappe flavor off, roux too dark.
Good

good consistency, flavor good; roux is good.
Exellent

perfect nappe
all flavor present , solid presentation
Comments
Bechamel Sauce 40 pts.

Needs Development

Too thin or too thick, not nappe; flavor off; roux too dark, milk scorched or burnt.
Good

good consistency, flavor good; good roux, milk not scorched or burnt.
Exellent

perfect nappe
all flavor present , solid presentation; perfect consistency.
Comments
Tomato Sauce 40 pts.

Needs Development

Too thin, not pureed well; off flavor, too thick.
Good

good consistency, flavor good; good color. Not pureed well.
Exellent

all flavor present , solid presentation
Comments
Roux Blanc (White) 40 pts.

Needs Development

too dark; not cooked enough.
Good

Good color, not overcooked.
Exellent

Perfect color, smell and equal parts clearly measured.
Comments
Roux Blond (Blonde) 40 pts.

Needs Development

Too dark/light; overcooked/not cooked enough
Good

Good color, not overcooked/undercooked.
Exellent

Perfect color, smell and equal parts clearly measured.
Comments
Roux Brun (Brown) 40 pts.

Needs Development

Not dark. Not cooked enough/cooked too much.
Good

good color, not over cooked or undercooked.
Exellent

Perfect color, smell and equal parts clearly measured.
Comments




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