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iRubric: Corn & Potato Chowder - Tasting rubric

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Corn & Potato Chowder - Tasting Cream of Mushroom Soup - Tasting Rubric Code: B2WA989 By KSteinbach Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Corn&Potato Chowder A rubric to evaluate the end product from a guest's perspective
	Poor Needs a lot of work to be considered successful in the course. 1 pts	Fair With some additional practice will become much better at the skills being assessed. 3 pts	Good Good skills demonstrated and ready to be challenged with new learning objectives. 4 pts	Exceeds Likely not being challenged enough in the course and needs new learning objectives to move his or her educational experience along the learning career path. 5 pts
Mouth feel 20 %	Poor Not able to identify potatoes, carrots, green peppers, parsley or bacon in the chowder - or - soup undercooked and ingredients are undercooked	Fair ingredients slightly over cooked - a few small bits are detectable or ingredients slightly undercooked still a bit chewy	Good Overall the mouth feel is OK just not as perfect as I hoped	Exceeds Model example of allowing the soup to simmer and develop flavor from the ingredients
Creaminess 20 %	Poor a number of lumps of flour detected - or cooked at too high of a temp and the cream has broke - making it appear watery	Fair a few lumps of flour detected	Good Creaminess acceptable - just not perfect; servable to the dining public	Exceeds Excellent example; model for other students to follow
Texture 20 %	Poor Too thick or too runny	Fair Needs to be a little thinner or thicker; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux	Good Good texture; servable to the dining public	Exceeds Excellent example; model for other students to follow
Color 20 %	Poor Poor color - too pale or too dark to serve - should be color of white potatoes in cream sauce with other ingredient's color appearing as islands in the whitish chowder	Fair Fair color - with a little more practice would come out better in the future - most ingredients are identifiable - however a bit on the brownish side vs creamy whitish	Good Acceptable, but not exemplary; consistent with what most introductory students achieve	Exceeds Perfect color
Seasoning 20 %	Poor Unpleasant taste: too salty; too much pepper; or bland	Fair Needs some minor adjustment to be acceptable	Good Good seasoning - doesn't need any additional seasoning (salt, pepper or garlic) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect