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iRubric: Pasta & Sauce rubric

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Pasta & Sauce Hollandaise Sauce Food laboratory for culinary arts Rubric Code: B2W8X5A By chefshelly Ready to use Public Rubric Subject: Vocational Type: Presentation Grade Levels: (none)

Pasta & Sauce
	Work in Progress 10 pts	Almost There 15 pts	Nailed It 20 pts
MIse En Place Did the student accurately measure, prepare and organize ingredients to maximize recipe’s efficiency?	Work in Progress Mise en place is missing many items and the portions are not correct. Tray lacked organization and preparation.	Almost There Mise en place is missing one item from recipe or the portions are not correct.	Nailed It Mise en place contains all the ingredients and right amount of portions.
Recipe & Procedure Did the student follow the procedure for making the sauce?	Work in Progress Procedures may have been forgotten and not done correctly.	Almost There One procedure may been skipped or missed but was corrected.	Nailed It Procedures are followed in the correct order.
Seasoning & Flavoring Does the sauce have good seasoning and flavoring?	Work in Progress The sauce is either not seasoned or contains an excessive amount of seasoning. Taste is not palatable and/or pleasing.	Almost There The sauce contains light hints of seasoning or the taste is slightly off.	Nailed It The sauce contains good seasoning and brings out its full flavor.
Pasta Donesness + Sauce Adhering Did the sauce evenly coat the pasta? Did the pasta hold up to the sauce?	Work in Progress Pasta overcooked or undercooked. Sauce did not adhere to pasta.	Almost There Pasta close to al dente. Sauce adhered to pasta.	Nailed It Pasta al dente and sauce adhere.
Overall Appearance Plating and look of final dish.	Work in Progress Dish looks runny or broken or discolored. Unappealing to the eye. No garnish.	Almost There Dish was inviting but lacked garnish, was over garnished or garnish was not edible.	Nailed It Dish was pleasing to the eye and garnish was present, edible and paired well.
Total	Work in Progress	Almost There	Nailed It