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iRubric: Soups, Stocks, Sauce rubric

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Soups, Stocks, Sauce Soups, Stocks, Sauce Rubric Code: J2XC4C7 By Hogen3 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Sauce
	Needs Development 2 pts	Good 3 pts	Excellent 4 pts	Comments (N/A)
Sanitation/Safety 60 points	Needs Development No mise en place. Students do not clean as you go. Safety/sanitation procedures are not followed.	Good Station set-up meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go.	Excellent Station set up spot on, mise en place. All neccesary sanitaion practices demonstarted throughout practical Staion remained text book clean before, during and after lab.	Comments
Sauce
	Needs Development 2 pts	Good 3 pts	Exellent 4 pts	Comments (N/A)
Hollandaise Sauce	Needs Development Broken. Initial emulsification never took; broke while making, cannot repair. Overcooked eggs on double boiler.	Good Holds together well. Initial emulsification took. If sauce breaks and can be repaired, that is acceptable. Good flavor.	Exellent Spot on flavor, consisitancy, seasoning and temperature	Comments
Espagnole Sauce	Needs Development Watery, lacks flavor, seasoning off incorrect temperature, poor color.	Good Good consistency, proper flavors present, not too thin. Good dark color.	Exellent Nappe, flavor all present,serve temp, presentation excellent; great color.	Comments
Volute	Needs Development Thin nappe flavor off, roux too dark.	Good Good consistency, flavor good; roux is good.	Exellent Perfect nappe all flavor present, solid presentation.	Comments
Bechamel Sauce	Needs Development Thin nappe, flavor off, roux too dark, milk scorched or burnt.	Good Good consistency, flavor good, good roux, milk not scorched or burnt.	Exellent Perfect nappe all flavor present, solid presentation, perfect consistency.	Comments
Tomato Sauce	Needs Development Too thin, not pureed well; off flavor, too thick.	Good Good consistency, flavor and color.	Exellent All flavors present and solid presentation	Comments
Roux Blanc (White)	Needs Development Too dark; not cooked enough.	Good Good color, not overcooked.	Exellent Perfect color, smell and equal parts clearly measured.	Comments
Roux Blond (Blonde)	Needs Development Too dark/light; overcooked/not cooked enough	Good Good color, not overcooked/undercooked.	Exellent Perfect color, smell and equal parts clearly measured.	Comments
Roux Brun (Brown)	Needs Development Not dark. Not cooked enough/cooked too much.	Good good color, not over cooked or undercooked.	Exellent Perfect color, smell and equal parts clearly measured.	Comments