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iRubric: Chefs for the Day Cooking Contest rubric

iRubric: Chefs for the Day Cooking Contest rubric

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Chefs for the Day Cooking Contest 
Chefs for the Day Cooking Contest
You will be given the key ingredients in a box. Prepare and serve a three course meal within 1hour 30 minutes.
Rubric Code: EXA5BA6
By gjibbonsa
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: Graduate

Powered by iRubric Chefs for a day Cooking Contest
You will be graded on these 9 areas.
  Plongeur (dishwasher)

1 pts

Apprentice( learning)

2 pts

Cuisinier (cook)

3 pts

Sous Chef(deputy chef)

4 pts

Chef de cuisine(Master chef)

5 pts

Creativity/ originality

How creative was your end product with the surprise ingredient ?
Plongeur (dishwasher)

Plain, didn't try to explore their possibilities.
Apprentice( learning)

Spent little time. It was good but nothing special. Surprise ingredient was used.
Cuisinier (cook)

It is some what different. Put some thought and time into it. Surprise ingredient was used wisely.
Sous Chef(deputy chef)

It is special. Shows time and effort put in planning.Surprise ingredient was well used.
Chef de cuisine(Master chef)

It's unique. Shows lot of time and effort put in planning. surprise ingredient was creativiely used.
Taste

How did the final product taste?
Plongeur (dishwasher)

Not edible- needs work!
Apprentice( learning)

Average- it was ok but could have been better.
Cuisinier (cook)

Good flavour- well cooked.
Sous Chef(deputy chef)

Good balance of flavour.
Chef de cuisine(Master chef)

Excellent flavour - very well cooked.
Presentation

How well was food served?
Plongeur (dishwasher)

Put together quick and sloppy.
Apprentice( learning)

Should have spent more time on this aspect.
Cuisinier (cook)

Plated well - decorated nicely.
Sous Chef(deputy chef)

Good presentation with colourful and appropriate deocration.
Chef de cuisine(Master chef)

Very well plated-
Excellent decoration with a unique touch.
Adhering to the requirement

How well utilised all the ingredients?
Plongeur (dishwasher)

Managed to use a few of the ingredients.
Apprentice( learning)

Managed to use some of the ingredients.
Cuisinier (cook)

Managed to use most of the ingredients.
Sous Chef(deputy chef)

Managed to utilise all the ingredients.
Chef de cuisine(Master chef)

Used all the ingredients economically.
Cooperation between members

How well all the members contributed?
Plongeur (dishwasher)

Little or no coordination between team members.
Apprentice( learning)

Some coordination is visible between the team members.
Cuisinier (cook)

Good coordination between most of the team members.
Sous Chef(deputy chef)

Good team effort, all members were engaged.
Chef de cuisine(Master chef)

Very well coordinated team.
Culinary skills

How well was the portion sizes prepared and served?
Plongeur (dishwasher)

Portion size was not the expected size.
Apprentice( learning)

Portaion size was too small or too big.
Cuisinier (cook)

Portion served was still acceptable.
Sous Chef(deputy chef)

Portion size was acceptable.
Chef de cuisine(Master chef)

Correct proportion served appropriate for the serving plate.
Hygiene and cleanliness

How well was cleanliness maintained by the team.
Plongeur (dishwasher)

Poor hygiene.
Apprentice( learning)

Hygiene was not the main criteria for the team.
Cuisinier (cook)

Hygiene was practiced at times.
Sous Chef(deputy chef)

Hygiene is visible but still not the priority.
Chef de cuisine(Master chef)

Very hygienic , keeping in mind to wash, clean and wipe.
Texture of the food

How did cooking methods bring about the variety in the texture of the foods prepared?
Plongeur (dishwasher)

similar texture food presented.
Apprentice( learning)

two different texture is visible.
Cuisinier (cook)

Some variation in texture is visible.
Sous Chef(deputy chef)

Variation in texture is visible which brings about changes in the way food is presented.
Chef de cuisine(Master chef)

A balance of various textured food to increase the taste and aesthetic appeal.
Weights and measurements

How well were ingredients weighed and measured to obtain the accuracy in the outcome.
Plongeur (dishwasher)

Not very sure , just approximation.
Apprentice( learning)

Some measurements are accurate, others approximation.
Cuisinier (cook)

Use of correct measurement is visible.
Sous Chef(deputy chef)

Use of correct amounts of ingredients to which ensured a respectable outcome.
Chef de cuisine(Master chef)

Used the amounts correctly which ensured a good outcome.




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