iRubric: Mother sauce, Secondary Sauce rubric

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Mother sauce, Secondary Sauce Sauces Practical Saucier Rubric Code: F234A4B By Chefsills Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Sauces
	Poor 5 pts	Fair 10 pts	Good 20 pts	Excellent 25 pts	Total Points (N/A)
Recipes Were the correct ingredients used in the correct proportions?	Poor Mise en place is missing many items and the portions are not correct..	Fair Mise en place is missing some items and the portions are a little off	Good Mise en place is missing one item from recipe or the portions are not correct.	Excellent Mise en place contains all the ingredients and correct portions.	Total Points
Procedures Did the student follow the procedure for making the sauce	Poor Procedures may have been forgotten and not done correctly.	Fair Some procedures may been skipped or missed.	Good Vast majority of procedure was followed correctly	Excellent Procedures are followed in the correct order.	Total Points
Consistency Does the sauce have the right consistency	Poor Sauce is too thick, too thin and broken.	Fair Sauce has good consistency but may be broken.	Good Sauce has decent consistency and is not broken	Excellent Sauce has a nice gloss, good consistency, and clings to the plate.	Total Points
Seasoning Does the sauce have good seasoning	Poor The sauce is either not seasoned or contains an excessive amount.	Fair The sauce contains light hints of seasoning.	Good The sauce contains slightly good seasoning but is missing something	Excellent The sauce contains excellentseasoning and brings out its full flavor	Total Points