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iRubric: Plated Dessert rubric
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Plated Dessert
Plated Dessert
Plated Dessert Project
Rubric Code:
FX9AA4C
By
shuniro
Ready to use
Public Rubric
Subject:
Vocational
Type:
Presentation
Grade Levels:
Undergraduate
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Plated Dessert
Evaluate how you complete a plated dessert.
Poor
0 pts
Fair
10 pts
Good
15 pts
Superior
25 pts
Sanitation/Safety
Poor
Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.Â
Fair
Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures.Â
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.Â
Superior
Student mastered all aspects of sanitation before, during, and after service. Student adhered to HACCP standards.Â
Preparation/Technique
Poor
Did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation. Food did not get prepared.Â
Fair
Only completed "mise en place" of either food or equipment. Food quality was unservable.Â
Good
Student had good "mise en place." Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details to recipes and demonstrations. Food tasted good.Â
Superior
The student had great "mise en place" with recipe notes.
Student demonstrated finished food product exactly as per recipe. Food tasted excellent.Â
Appearance
Poor
Baking product was not satisfactory. Recipe was not followed according to specifications.Â
Fair
Baking product was acceptable but presentation was lacking.Â
Good
Baking product was good and presentation was good. Food was made according to the recipeÂ
Superior
Baking product was made to recipes specifications. The food was presented well and was an excellent product.Â
Flavor
Poor
Final food products was under cooked, and inedible. Recipes were not followed correctly.
Fair
Final food products was edible; but lacked in flavor. Errors were made in following directions of recipe
Good
Correct preparation of food products resulted in good flavor profiles, texture and plate presentation.Â
Superior
Produces all elements successfully at a high level of quality within time limit and goes beyond the assignment
Plated dessert components
Texture, sizes and shapes, flavors, colors, height, temp
Poor
Only 1 component.
Fair
1 or 2 components.
Good
2 or 3 components.
Superior
All components of the plated dessert present.
Clean-Up
Poor
Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Fair
Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Good
Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Superior
Dessert Binder
Poor
Not submitted
Fair
Not typed, missing 1 -2 components.
Good
Complete, not in proper order.
Superior
Complete with all components and in order.
Keywords:
Plated desserts
Subjects:
Vocational
(General)
Types:
Presentation
Assignment
(Other)
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