Skip to main content

- Username
- Password
forgot?

iRubric: Garde Manger 1 Practical test rubric

iRubric: Garde Manger 1 Practical test rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Garde Manger 1 Practical test Garde Manger 1 Practical test Garde Manger 1 Practical test Rubric Code: BX48W98 By vachonja Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Garde Manger 1 Practical Test
	Poor 0 pts	Fair 15 pts	Good 30 pts	Excellent 50 pts
Taste	Poor Taste of all items is bland One or more flavor is too overpowering Flavor not consistent Other flavors take away from main product	Fair Taste are moderate Seasoning is needed Some flavors may be strong but not overpowering	Good Tastes are basic, lacking depth but still flavorful. Generic in taste lacking some depth. All items are seasoned	Excellent Tastes and flavors are harmonic Flavors are balanced and one flavor does not dominate the others No seasoning is needed
Procedure and flavor	Poor Procedure of items not done correctly. For example broken mayonnaise, pasta overcooked, sandwiches falling apart, etc. making the taste bland	Fair Procedure given was followed with some degree of success. Procedure done improperly. Class given guidelines were not followed correctly resulting in an inferior product with flavor and taste not good	Good Procedure from class followed to a certain extent. Some techniques followed to some degree but critical steps missed causing the flavor to be somewhat lacking	Excellent Procedure given was followed with success. Product outcome was prepared according to the guidelines of the individual procedure. Correct procedures making flavors and textures done well
Technique and Method of Preparation	Poor Student did not follow proper cooking techniques, Product was dry or flavorless, product fell apart did not hold together when cut. Preparation of product was not correct resulting in an inferior product	Fair Student attempted some proper cooking technique, but the method of preparation was not correct affecting flavor, texture, and taste	Good Student followed techniques with minimal success, food slightly under or overcooked, cooking methods were somewhat accomplished, food was somewhat dry and texture was acceptable	Excellent Student followed all proper techniques and food items were cooked to proper internal temperatures, cooked correctly, items were moist and pleasant in texture, proper methods and preparation was followed
Sanitation	Poor Sanitation procedures not followed. Very messy and dirty station with no regard to sanitation, cross contamination issues, no sanitizing bucket	Fair cross contamination, sanitizing bucket present but not used, not cleaning station on a regular basis	Good some sanitizing issues, sanitizing bucket used on occasion, station messy but cleaned on occasion or when told	Excellent Cleaning and sanitizing done on a regular basis. Sanitation procedures used and station kept clean
Presentation	Poor presentation sloppy, dish not cleaned when presented, plate too small, plate too crowded Too large of portion, Entrée size not appetizer plate cold Not all items completed	Fair too small of plate Plate not proportional to the food Garnishes and starch is slightly too big or small Possibly too much of one item, Plate not a proper temperature	Good Adequate amount of space left. Plate somewhat clean, bottom of plate or rim is dirty or fingerprints present. Plate can be at proper temperature (hot food hot plate, cold food cold plate) Presentation appealing but lacking depth	Excellent Presentation clean and eye appealing Appropriate amount of protein and garnish Edges clean and proper plate size was used Plate hot Proper size for appetizer All items completed
Portion size and ease of service	Poor Portion size way too big or too small. Product not easy to eat, very messy	Fair Portion size too big or too small. Product falls apart and not easily eaten.	Good Portion size slightly too big or too small. Edible, but somewhat cumbersome to eat	Excellent Portion size correct. Easily eaten and correct size

Subjects:

Vocational

Types:

Exam

Discuss this rubric

You may also be interested in:

More rubrics by this author

More Vocational rubrics

More Exam rubrics

Do more with this rubric:

Preview

Preview

Preview this rubric.

Edit

Edit

Modify this rubric.

Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.

Categorize

Categorize

Add this rubric to multiple categories.

Bookmark

Bookmark

Bookmark this rubric for future reference.

Assess

Test run

Test run

Test this rubric or perform an ad-hoc assessment.

Grade

Grade

Build a gradebook to assess students.

Collaborate

Apply this rubric to any object and invite others to assess.

Share

Publish

Publish

Link, embed, and showcase your rubrics on your website.

Email

Email

Email this rubric to a friend.

Discuss

Discuss

Discuss this rubric with other members.

Do more with rubrics than ever imagined possible.

Only with iRubric^tm.

Copyright © 2024 Reazon Systems, Inc. All rights reserved.

n98