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iRubric: Saucier Practical Exam rubric

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Saucier Practical Exam Soup & Sauce Practical Rubric -Wk 4 - Blue Team Mother Sauce, Secondary Sauce, Soup of Choice, Starch or Vegetable Rubric Code: E234A4C By Chefsills Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Saucier Practical Exam
	Poor Needs a lot of work to be considered successful in the course. 2 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 Beautiful work, exemplary skills 5 pts
Mother Sauce Rubric to evaluate the production of Choice of Mother Sauce
Gathering Mise en Place	Poor Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.	Fair Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.	Good All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.	Exceeds Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Measuring Ingredients	Poor Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured	Fair Almost all correctly measured, perhaps only one or two measurements that were not correct	Good Little miss-measurement so as to have little impact on the final result	Exceeds All product measured/scaled without any errors
Final Texture	Poor Incorrect texture; too loose, too thick, lumpy etc	Fair Almost there but could have been fixed had more effort been put into the finished result before presenting for evaluation.	Good Good texture; serviceable to the public.	Exceeds Model example for everyone else to emulate
Seasoning	Poor Unpleasant taste: too salty; overly seasoned; or bland	Fair Needs some minor adjustment to be acceptable	Good Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect
Cleaning as you go	Poor Messy; needs to be coached on how to handle station.	Fair Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station	Good Student cleans as he goes. Station is kept wiped down. Knives are properly sanitized. Equipment is properly stored.	Exceeds Constantly cleaning his/her station and work area after completing incremental parts of the production assignment
Secondary Sauce Rubric to evaluate the production Secondary Sauce of Choice
Gathering Mise en Place	Poor Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.	Fair Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.	Good All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.	Exceeds Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Measuring Ingredients	Poor Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured	Fair Almost all correctly measured, perhaps only one or two measurements there were not correct	Good Little miss-measurement so as to have little impact on the final result	Exceeds All product measured/scaled without any errors
Final Texture	Poor Too thick, too runny or lumpy etc	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
Seasoning	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 or pepper) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect
Cleaning as you go	Poor Messy; needs to be coached on how to handle station	Fair Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station	Good Cleans as (s)he goes	Exceeds Constantly cleaning his/her station and work area after completing incremental parts of the production assignment
Soup of Choice A rubric to evaluate the proper production of "Soup of Choice"
Knife Skills	Poor Poor and mostly irregular knife skills	Fair More than 30% of the knife cuts are irregular	Good Overall acceptable knife skills; as expected for a student at this point in the term	Exceeds Excellent knife skills; should be challenged with more technical knife work
Cooking Technique	Poor Did not watch the soup as it simmered; allowed it to boil away or not simmer at a high enough temperature. Didn't allow the soup to simmer long enough to properly cook ingredients or cook out the roux flavor or allow development of flavor	Fair Neglected a little; somewhat over or under cooked; a slight roux flavor in the finished product rushed the steps and the flavor of the soup did not develop as fully as it could have	Good Overall, good technique in making the soup base but may have missed one item or not let it have cooked long enough	Exceeds Model example of preparing the soup base and of allowing the soup to simmer and develop flavor from the ingredients
Texture	Poor Too thick or too runny	Fair Needs to be a little thinner or thinner; 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
Seasoning	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 or pepper) to be acceptable as a dish served to the public.	Exceeds Model example for everyone else to emulate. Perfect
Garnish	Poor None present; or extremly irregular shape	Fair Somewhat irregular; but garnish is present	Good Consistent knife work; almost the perfect amount of garnish	Exceeds Model example of garnish for the soup
Vegetable/ Starch A rubric to evaluate the proper production of Vegetable or Starch of Choice
Texture	Poor Vegetable: Undercooked, Overcooked or burned Starch: Improperly cooked. Too mushy, grains or potato too hard etc	Fair Slightly undercooked or slightly overcooked	Good Good texture; servable to the dining public	Exceeds Excellent example; model for other students to follow
Color	Poor Vegetable turned an unappetizing color, oxidized or burned during cooking Starch: Color Oxidized or burned.	Fair Color is slightly off. Too dark or oxidized slightly	Good Color is mostly perfect. Slightly discolored but servable	Exceeds Excellent example; model for other students to follow
Seasoning	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 or pepper) to be acceptable as a dish served to the public.	Exceeds Excellent example; model for other students to follow
Knife Skills	Poor Poor and mostly irregular knife skills	Fair More than 30% of the knife cuts are irregular	Good Overall acceptable knife skills; as expected for a student at this point in the term	Exceeds Excellent knife skills; should be challenged with more technical knife work
Presentation	Poor The dish is plated sloppily and on a messy plate. There is no garnish	Fair The dish is plated but missing some thought and composure. Garnish missing	Good The plate is clean and the food is presented with garnish but it is slightly lacking in visual appeal.	Exceeds Excellent example; model for other students to follow Beautiful colors, clean plate, garnish is edible and goes with the dish.

Subjects:

Vocational

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Assessment

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