iRubric: Duck l'Orange rubric

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Duck l'Orange Protein Cooking Lab The student will demonstrate their ability to cook a protein correctly. They will receive the protein and the cooking technique in a mystery basket style. Rubric Code: G23A598 By ChefRDA Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Protein
	Excellent 3 pts	Good 2 pts	Fair 1 pts	Poor 0 pts
Cooking Method	Excellent Proper cooking method is choosen and executed correctly.	Good Proper cooking method is choosen and partially executed correctly.	Fair Proper cooking method is choosen but NOT executed correctly.	Poor Cooking method is unclear and NOT executed correctly.
Temperature	Excellent Protein is served at proper temperature Med Rare	Good Protein is medium.	Fair Protein med well	Poor Protein is not served at intended temperature. Raw/Well done
Sauce	Excellent Sauce amount is correct Acid is correct Orange and Sweetness is correct Sauce consistency is correct	Good 1 element of sauce is wrong	Fair 2 elements of sauce are wrong	Poor 3 elements of sauce are wrong
Flavor	Excellent Sauce and Protein are excellent	Good Sauce is close but not balanced or protein is slightly off	Fair one element is wrong sauce or protein	Poor Sauce is incorrect and protein is off
Lentils	Excellent Lentils where excellent Mire poix was cut bruniose consistency was correct seasoning was correct	Good 1 element of Lentil is wrong	Fair 2 elements of Lentil are wrong	Poor 3 elements of Lentil are wrong
Cabbage	Excellent Cabbage is tender Acid level is correct Spice is correct Seasoning is on point Consistency is righ	Good 1 element missing	Fair 2 elements missing	Poor 3 elements missing