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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
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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.
Subjects:
Vocational
Types:
Assignment
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