iRubric: Breaded Porkchops/Julienne Vegetables rubric

(draft) edit print share Copy to my rubrics Bookmark test run assess... delete Do more...

Breaded Porkchops/Julienne Vegetables

Successfully completing a breading station- breaded pork chops and julienne vegetables

Rubric Code: EX5WBC2

By lcook196477

Draft

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12


	Poor 4 pts	Fair 6 pts	Good 8 pts	Excellent 10 pts
Breading Station	Poor No Breading Station is shown.	Fair Breading Station is present, order of steps is mixed up.	Good Breading station is in the proper order. Students uses only one hand to bread pork chop.	Excellent Breading station is in the proper order. Student uses 2 hands to complete breading (one dry & one wet hand).
Flavor/ Appearance	Poor Final dish in not edible. Pork chops are burnt. Vegetables are mushy.	Fair Final dish is completed. Pork chops are undercooked. Vegetables are raw.	Good Final dish is consistent. Pork chops color is inconsistent (too light or too dark). Vegetables are ok.	Excellent Final dish is properly cooked (internal temp. 155 degrees) Vegetables are sautéed perfectly.
Julienne Vegetables	Poor Vegetables are inaccurately cut. No attempt has been made to present "Julienne" cut	Fair Vegetables are not the same in length. Flat or rectangle not square. Inconsistent sizes	Good Vegetables for the most part are the same length, width and correct shape. Some inconsistent sizes	Excellent Vegetables are all the same length. Width and length correct sizes All sides are square Sizes are consistent with other cuts
Final Presentation/ Plating	Poor Presentation is not present.	Fair Presentation is present, but very messy and incomplete.	Good Presentation is acceptable. The design or cleanliness of plate is satisfactory.	Excellent Clean Presentation: Clean edge of plate Plate design is very sophisticated and elegant.