iRubric: Sandwich Project rubric

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Sandwich Project

The student will demonstrate their ability to create 1 fried chicken sandwich 1 tri-tip sandwich and one veggie sandwich or a composed side salad with at least 3 vegetables Listed below on the salad or sandwich

Rubric Code: A2XBA34

By perryculinary

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Tri Tip Sandwich
	Mastery 4 pts	Excellent 3 pts	Good 2 pts	Fair 1 pts	Poor 0 pts
Balanced Flavor	Mastery Consistently perfect time after time.	Excellent Flavors are balanced, no flavor is dominant. Perfectly seasoned with salt/pepper.	Good Flavors are balanced, one flavor is somewhat dominant.Perfectly seasoned with salt/pepper.	Fair Flavors are balanced, one flavor is somewhat dominant. Not OR over seasoned with salt/pepper.	Poor One flavor dominats entire dressing. Not OR over seasoned with salt/pepper.
Ingredients	Mastery Consistently perfect time after time.	Excellent ingredients are finely chopped, and consistent throughout.	Good Several large pieces might exist.	Fair is not correctly cut.	Poor is not correctly cut.
Chicken
	Mastery 4 pts	Excellent 3 pts	Good 2 pts	Fair 1 pts	Poor 0 pts
Cooking Method	Mastery Consistently perfect time after time.	Excellent Obvious cooking method is choosen and executed correctly.	Good Obvious cooking method is choosen and partially executed correctly.	Fair Obvious cooking method is choosen but NOT executed correctly.	Poor Cooking method is unclear and NOT executed correctly.
Flavor/Moisture	Mastery Consistently perfect time after time.	Excellent Chicken is moist and seasoned well. Chicken was properly prepared before cooking.	Good Chicken is moist AND seasoned well.	Fair Chicken is dry BUT well seasoned.	Poor Chicken is dry AND poorly seasoned.
Temperature	Mastery Consistently perfect time after time.	Excellent Chicken is served at proper temperature	Good Chicken is room temperature.	Fair Chicken is warm.	Poor Chicken is not served at intended temperature.
Salad
	Mastery 4 pts	Excellent 3 pts	Good 2 pts	Fair 1 pts	Poor 0 pts
Greens	Mastery Consistently perfect time after time.	Excellent lettuce are properly washed. Large stems are removed. All is dryed thoroughly and torn into bite-sized pieces.	Good lettuce are properly washed. All is dryed thoroughly and torn into pieces.	Fair lettuce are properly washed AND cut. Not dryed thoroughly.	Poor lettuce are NOT properly washed or dryed thoroughly, AND cut.
Vegetable 1 Tomatoes	Mastery Consistently perfect time after time.	Excellent small dice is consistent throughout. Tomato flesh is firm.	Good small dice is fairly consistent throughout.	Fair small dice is inconsistent.	Poor not executed properly OR at all.
Vegetable 2 Carrot	Mastery Consistently perfect time after time.	Excellent Peeled, washed, squared off, cuts are consistent.	Good Peeled, washed, cuts are fairly consistent.	Fair Peeled, washed AND cuts are inconsistent.	Poor NOT peeled/washed or squared off, cuts are inconsistent.
Vegetable 3 Your Choose	Mastery Consistently perfect time after time.	Excellent Washed, scored/channeled, and sliced consistently	Good Washed and sliced some what consistently	Fair Washed and sliced inconsistently.	Poor Sliced inconsistently.

Subjects:

Vocational

Types:

Assessment

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