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Entree Plate 
Midterm Mystery Basket
Rubric Code: C2X7937
By cheftim
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: (none)

Powered by iRubric Culinary Lab Entree Plate
  Poor

15 pts

Average

20 pts

Good

25 pts

Techniques and Equipment

Poor

Selection and usage of tools/ equipment occasionally lacks safe and appropriate industry techniques
Shows some sanitation concerns during preparation
Uniform is partially complete and shows signs of dirt
Average

Selection and usage of tools/
Demonstrates average industry techniques
Shows average concern for safety and sanitation
Uniform is acceptable
Good

Selection and usage of tools/ equipment mostly adheres to safe and appropriate industry techniques
Shows sanitation concerns
Uniform is full and complete and free of dirt
Presentation and Appearance

Poor

Presentation is acceptable but lacks professional qualities
Plates shows traces of smudges<BR>
Proportions of food on the plate is somewhat acceptable
Average

Presentation is acceptable but displays some professional qualities
Plates shows traces of smudges
Proportions of food on the plate is somewhat acceptable
Good

Presentation is good with acceptable professional qualities
Plates shows minimal to no smudges
Proportions of food on the plate is almost perfect
Serving Temperature

Poor

Some food items not served at proper temperatures. Some plates/bowls not pre chilled or preheated
Cold is 41 or below
Hot is above 135
Average

Some food items not served at proper temperatures. Some plates/bowls not pre chilled or preheated
Cold is 41 or below
Hot is Hot is above 135
Good

Most food items are at proper temperatures. Most plates are pre chilled or preheated
Cold is 41 or below
Hot is Hot is above 135
Taste

Poor

Adequate, but not outstanding taste. Some what proper seasoning
Average

Average taste. Seasoning is neutral and does not offend or intensify the flavour
Good

Pleasing, appropriate taste for food/recipe
Good use of seasoning




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