iRubric: Chefs for the Day Cooking Contest rubric

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Chefs for the Day Cooking Contest

You will be given the key ingredients in a box. Prepare and serve fried rice (a popular Malaysia meal).

Rubric Code: FXC728C

By hasmawati

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Public Rubric

Subject: Vocational

Type: (Other)

Grade Levels: Graduate

Chefs for a day Cooking Contest You will be graded on these 9 areas.
	dishwasher 1 pts	learning 2 pts	cook 3 pts	deputy chef 4 pts	Master chef 5 pts
Creativity/ originality How creative was your end product with the surprise ingredient ?	dishwasher Plain, didn't try to explore their possibilities.	learning Spent little time. It was good but nothing special. Surprise ingredient was used.	cook It is some what different. Put some thought and time into it. Surprise ingredient was used wisely.	deputy chef It is special. Shows time and effort put in planning.Surprise ingredient was well used.	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?	dishwasher Not edible- needs work!	learning Average- it was ok but could have been better.	cook Good flavour- well cooked.	deputy chef Good balance of flavour.	Master chef Excellent flavour - very well cooked.
Presentation How well was food served?	dishwasher Put together quick and sloppy.	learning Should have spent more time on this aspect.	cook Plated well - decorated nicely.	deputy chef Good presentation with colourful and appropriate deocration.	Master chef Very well plated-<BR> Excellent decoration with a unique touch.
Adhering to the requirement How well utilised all the ingredients?	dishwasher Managed to use a few of the ingredients.	learning Managed to use some of the ingredients.	cook Managed to use most of the ingredients.	deputy chef Managed to utilise all the ingredients.	Master chef Used all the ingredients economically.
Cooperation between members How well all the members contributed?	dishwasher Little or no coordination between team members.	learning Some coordination is visible between the team members.	cook Good coordination between most of the team members.	deputy chef Good team effort, all members were engaged.	Master chef Very well coordinated team.
Culinary skills How well was the portion sizes prepared and served?	dishwasher Portion size was not the expected size.	learning Portaion size was too small or too big.	cook Portion served was still acceptable.	deputy chef Portion size was acceptable.	Master chef Correct proportion served appropriate for the serving plate.
Hygiene and cleanliness How well was cleanliness maintained by the team.	dishwasher Poor hygiene.	learning Hygiene was not the main criteria for the team.	cook Hygiene was practiced at times.	deputy chef Hygiene is visible but still not the priority.	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?	dishwasher similar texture food presented.	learning two different texture is visible.	cook Some variation in texture is visible.	deputy chef Variation in texture is visible which brings about changes in the way food is presented.	Master chef A balance of various textured food to increase the taste and aesthetic appeal.

Subjects:

Vocational

Types:

(Other)

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