iRubric: Chocolate Mousse rubric

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Chocolate Mousse Salmon a la Nage Rubric Rubric Code: LX7C9W3 By btatsukawa Draft Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12, Undergraduate

Creme Brûlée
	Poor 0 pts	Fair 25 pts	Good 50 pts
Safety & Sanitation	Poor Eggs shells left on the station, improperly used knife to chip the chocolate, did not keep the cream and yolks on ice at 41 degrees.	Fair Station was kept clean. Knife handling was acceptable. Cream or yolks reached 45 which is acceptable but not prefereable.	Good Station was clean at all times. Knife was used properly. Cream and egg yolks kept on ice during the duration and temp never exceeded 42.
Whipped Cream	Poor Cream is whipped, but still too runny for the incorporation into the mousse.	Fair Cream is whipped to medium peaks.	Good Cream is whipped to stiff peaks.
Folding	Poor Whipped cream mixed in too aggressively and lost volume (air).	Fair Whipped cream was folded in but pockets of white still existed.	Good Whipped cream was properly folded in and there were no pockets of whipped cream left in mixture.
Taste	Poor Chocolate mousse is weak in chocolate flavor and has a yolky flavor.	Fair Flavors of the mousse are present but not fully incorporated.	Good Deep chocolate flavor, no presence of yolk flavor.
Presentation of 1 portion	Poor Presentation lacked thought and color.	Fair Presentation was thoughtful, i.e., receptacle was clean and presentable. Lacking garnish.	Good Presentation was exceptional. Receptacle was clean and presentable and proper garnish was placed on final product.