iRubric: Stocks and Sauces rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...

Stocks and Sauces

IDENTIFY STOCKS and SAUCES. PREPARE QUANTITY AND QUALITY PRODUCTION OF AND STOCKS, SAUCES. ASSESS THE QUALITY OF SAID ITEMS PER INDUSTRY STANDARDS.

Rubric Code: LX9W3C7

By rdelnero

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12, Undergraduate

Course Evaluation Course Objectives
	Poor 1 pts	Fair 2 pts	Good 3 pts
Stocks, Recognition of ingredients and cooking procedure	Poor Student does not have recognition of ingredient proportions and stock-cooking procedure.	Fair Student applies satisfactory knowledge of ingredient proportions and stock-cooking procedures.	Good Student has good assembly and measure of ingredient proportions and stock-cooking procedures .
Sauces Classical Leading,	Poor Student has unsatisfactory recognition for Classical Sauces.	Fair Student demonstrates satisfactory practices for differentiating Classical Sauces.	Good Student can compose and prepare Classical, Secondary and Small Sauces.