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iRubric: Minestrone Soup rubric

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Minestrone Soup Chicken Noodle Soup Entry level students will prepare Minestrone Soup from scratch. Rubric Code: KX2A835 By ssamaros Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Minestrone Soup
	Super 4 pts	Good 3 pts	Poor 2 pts	Fair 1 pts
Vegetables	Super The vegetables were cooked in olive oil before going into the soup. The vegetable were cut using the proper methods and vegetables were cut to the proper size. The size of the vegetables are consistent throughout.	Good Vegetables were cooked in olive oil before going into the soup but were not cooked long enough. The vegetable were cut using the proper methods and to the proper size but the size was not consistent throughout.	Poor Vegetables were not cooked in olive oil before being used in the soup. Vegetables were not cut using the proper methods and were not cut to the proper size.	Fair vegetable were either over or under cooked to the point of being unpleasant to eat.
Seasoning	Super Minestrone Soup is well seasoned with salt and pepper. The flavor is balanced and enhanced by the addition of salt and pepper.	Good Minestrone Soup is flavorful but would benefit from the addition of salt and pepper.	Poor Minestrone Soup is over seasoned with salt and or pepper losing the flavor of the chicken broth and vegetables.	Fair Minestrone Soup is under seasoned and bland in flavor. No additional seasoning was added.
Cooking	Super Stock was brought to a boil before sauteed vegetables were added. Kidney beans and pasta were the last things added to the soup and were cooked just to warm through.	Good Vegetables were added to the stock at a simmer. Kidney beans and pasta were added early in the cooking process resulting in a mushy texture.	Poor	Fair Sauteed vegatables were added to the stock when the stock was cold. Kidney beans and pasta were added at the same time.