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iRubric: Culinary Arts Kitchen Lab - Veloute Sauce rubric

iRubric: Culinary Arts Kitchen Lab - Veloute Sauce rubric

 
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Culinary Arts Kitchen Lab - Veloute Sauce 
Daily Assessment of Culinary Lab performance
Rubric Code: F22C93A
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12


Powered by iRubric Veloute Sauce
Velouté is one of the five mother sauces which is made by thickening a flavorful stock with a roux.
  Beginning

Lack of effort, improper behavior or use of equipment, wandered out of assigned area, did not do assigned kitchen duties

2.5 pts

Developing

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

5 pts

Accomplished

Practiced teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, showed professionalism, good attitude

7.5 pts

Exemplary

Showed leadership skills within group and class, attitude of professionalism, mastery of technique, time management and sanitation

10 pts

Mise en place

All ingredients needed according to recipe

Beginning

Student demonstrated poor preparation procedures, inadequate timeline, present but minimal participation
Developing

Student demonstrated fair procedures but timeline was not thorough, work station disorganized
Accomplished

Student demonstrated adequate procedures, timeline, work station organized
Exemplary

Student demonstrated proper procedures, detailed timeline, organized, efficient and clean work station
Dress Code

Hair net or hat, chef coat and pants, clean apron, kitchen appropriate shoes

Beginning

Improper dress code
Developing
Accomplished
Exemplary

Proper dress code
Workflow/Craftsmanship

Demonstrates the various techniques with a degree of precision
Follows logical progression of tasks to produce final product

Beginning

Student attempted but could not produce a veloute, ingredients added out of sequence, resulting product unusable
Developing

Student missed more than 2 ingredients
Student produced a veloute with the help of the instructor
Accomplished

Student missed more than 1 ingredient
Student produced an adequate veloute, but not according to the recipe, sauce thickened but not to proper consistency
Exemplary

Student was not missing any ingredients or steps
Student demonstrated precision while producing a veloute of proper consistency and taste according to the recipe
Safety/Sanitation

Demonstrates proper kitchen safety and sanitation, food handling,
labeling and storage procedures

Beginning

Improper safety, sanitation, food handling, labeling or storage
Developing

Student demonstrated fair safety, sanitation, food handling, labeling or storage procedures
Accomplished

Student demonstrated adequate safety, sanitation, food handling, labeling or storage procedures
Exemplary

All kitchen safety measures followed
Workstation clean, all dishes properly washed, rinsed, sanitized and put away, product labeled and stored properly



Keywords:
  • CULINARY ARTS FOOD PRODUCTION LAB

Subjects:






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