iRubric: Vegetable Stock rubric

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Vegetable Stock Entry level Culinary Arts students will divide a recipe and produce a 1 1/2 qt batch of chicken stock Rubric Code: GXXW5C2 By ssamaros Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Vegetable Stock
	Excellent 3 pts	Good 2 pts	Poor 1 pts
Vegetables	Excellent Proper cutting techniques and tools were used. Vegetables were all prepped properly and cut into uniform pieces. 100% of vegetable scraps were used in producing the stock.	Good Proper cutting techniques were used 75% of the time while working with the vegetables. 50-75% of the vegetables were cut into uniform pieces. 75% of the vegetable scraps were used in producing the stock.	Poor Proper cutting techniques were not used less than 74% of the time while working with the vegetables. 49% of the vegetables were cut into uniform pieces. Less than 74% of the vegetable scraps were used in producing the stock.
Measurements	Excellent All ingredients in the recipe were properly measured. Stock yield was 6 cups	Good 75% of the ingredients were measured properly. Stock yield was 5 cups.	Poor 50% of the ingredients were measured properly. Stock yield was less than 5 cups.
Cooking	Excellent All of the steps in the recipe were followed. The stock was cooked at a boil and then reduced to a simmer.	Good All of the steps in the recipe were followed. The stocked was cooked continuously at a boil.	Poor The steps in the recipe were not followed. The stocked was cooked continuously at a simmer.