iRubric: Salmon a la Nage Rubric

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Salmon a la Nage Rubric Rubric Code: BX7X89W By btatsukawa Draft Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12, Undergraduate

Salmon a la Nage
	Poor 0 pts	Fair 25 pts	Good 50 pts
Safety & Sanitation	Poor The salmon was not kept on ice during the prep period. The student did not keep their station clean at all times.	Fair The salmon was on ice during the prep period. The student's station was clean most of the time.	Good The salmon was on ice during the prep period. The student's station was clean at all times.
Presentation	Poor Salmon is clearly overcooked and has a large amount of albumin on the surface. The vegetables are also overcooked and have a lack of color. The sauce has not been reduced. The parsnip puree is lumpy and slightly undercooked.	Fair Salmon is cooked but is slightly dry. The vegetables have retained most of their color. The sauce is slightly thickened. The parsnip puree is cooked through but still has a few lumps.	Good Salmon is nicely cooked and moist. There is hardly any presence of albumin. The vegetables still have their vibrant colors. The sauce is reduced and represents a la nappé. The parsnip puree is cooked and has a velvety texture.
Taste	Poor Salmon is under seasoned, the court bouillon is lacking in flavor and the parsnip puree has no seasoning.	Fair The salmon and parsnip puree are both seasoned well. The court bouillon has not fully developed it's flavor during the reduction.	Good The salmon and parsnip puree are seasoned well and the court bouillon has a well developed flavor. The dish is exceptional.