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iRubric: 2016 Final Exam CA 132 rubric

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2016 Final Exam CA 132 2016 Final Exam CA 132 Final Exam Laboratory CA 132 Small Sauces 1. Espagnol 2.Veloute 3.Bechamel 4.Hollandaise Rubric Code: UX54432 By jimkanemaki Draft Public Rubric Subject: (General) Type: Assessment Grade Levels: Undergraduate

CA 132 Final Exam Lab Enter rubric description
	Did not test 0 pts	Poor 35 pts	Fair 40 pts	Very Good 50 pts
Espagnol Student to create: 1.Mother Sauce, 2.Secondary Sauce, 3.Small Sauce based on the following criteria: Color, Texture and Flavor.	Did not test Student did not test.	Poor Student unsatisfactorily demonstrated sauce preparation at expected levels of criteria listed.	Fair Student satisfactorily demonstrated sauce preparation but lacked at one or two criteria.	Very Good Student properly applied technique and composed sauce meeting all criteria.
Veloute Student to create: 1.Mother Sauce, 2.Secondary Sauce, 3.Small Sauce based on the following criteria: Color, Texture and Flavor.	Did not test Student did not test.	Poor Student unsatisfactorily demonstrated sauce preparation at expected levels of criteria listed.	Fair Student satisfactorily demonstrated sauce preparation but lacked at one or two criteria.	Very Good Student properly applied technique and composed sauce meeting all criteria.
Bechamel Student to create: 1.Mother Sauce, 2.Secondary Sauce, 3.Small Sauce based on the following criteria: Color, Texture and Flavor.	Did not test Student did not test.	Poor Student unsatisfactorily demonstrated sauce preparation at expected levels of criteria listed.	Fair Student satisfactorily demonstrated sauce preparation but lacked at one or two criteria.	Very Good Student properly applied technique and composed sauce meeting all criteria.
Hollandaise Student to create: 1.Mother Sauce, 2.Secondary Sauce, 3.Small Sauce based on the following criteria: Color, Texture and Flavor.	Did not test Student did not test.	Poor Student unsatisfactorily demonstrated sauce preparation at expected levels of criteria listed.	Fair Student satisfactorily demonstrated sauce preparation but lacked at one or two criteria.	Very Good Student properly applied technique and composed sauce meeting all criteria.