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iRubric: CA 111 Practical-final rubric

iRubric: CA 111 Practical-final rubric

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CA 111 Practical-final 
Rubric Code: N54WC5
By rspence
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: Undergraduate

Powered by iRubric Pracical Exam
  Poor/Not completed or attempted

0 pts

Fair/Needs improvement

2 pts

Good/Average

3 pts

Above average/Excellent

5 pts

Mayonnaise

1 cup produced. Thick consistency, not runny or broken. Balanced acidity and flavorful
Poor/Not completed or attempted

Product not produced
Fair/Needs improvement

Some characteristics are met.
Mayo is runny or broken.
Mayo is bland.
Acidity is not balanced.
More than one repair
Good/Average

Most characteristics are met.
Mayo is slightly runny or not completely emulsified. Lacks acidity and flavor.
One repair
Above average/Excellent

1 cup portion is thick. Emulsion is stable. Flavorful with a hint of acidity. No repairs
Bechamel Sauce

1 pint produced. Pourable (medium thickness).Mild flavor of onion, clove & bay leaf. No starchy taste.Seasoned with salt & white pepper. Served warm
Poor/Not completed or attempted

Product not produced
Fair/Needs improvement

Some characteristics of sauce are met. Sauce consistency is either bland, overwhelmed with flavorings or heavily seasoned. Consistency is too thick or too runny. served cold.
Good/Average

Most characteristics of sauce are met. Sauce is somewhat bland or flavorings overwhelm final product. Consistency is either slightly thick or runny.
Above average/Excellent

1 pint of sauce is of Pourable consistency. Has body, not too thick.Flour(starch-taste) cooked out. subtle hint of flavorings. well seasoned.Warm.
Soft Dinner Rolls

1 dozen identical rolls produced.Soft texture. chewy. Flavorful. not over or under proofed. Golden brown color.
Poor/Not completed or attempted

Product not produced
Fair/Needs improvement

Some characteristics of rolls met. Rolls are over proofed or under proofed.Rolls lack flavor. Oversalted. Rolls not washed or brushed in a uniform fashion.
Good/Average

Most characteristics of rolls met.Slightly over proofed or under-proofed.<BR>
Rolls lack some flavor or might be slightly over-salted. evidence of egg wash around base of rolls
Above average/Excellent

1/2 dozen rolls produced. Soft and chewy texture. not over proofed or under proofed. Properly egg washed. Golden brown color served on a plate
Sanitation, mise, & time

sanitation standards are observed. Proper mise to include recipe cards. product is produced in time allotted.
Poor/Not completed or attempted

Standards not observed. recipe cards are not available.
Fair/Needs improvement

Some standards are met. recipes not on required index cards. student late for exam or product was not produced in allotted time
Good/Average

Most standards are met.
most products are completed on time
Above average/Excellent

All standards are met. proper mise in place with recipes on index cards. Products produced well within time allotted.product served at clean station.
Saute/Carrots Vichy

Julienne carrots lightly sautéed in butter, seasoned with salt, white pepper and glazed with sugar
Poor/Not completed or attempted

product not produced
Fair/Needs improvement

substandard, burned, salty, too sweet, too oily
Good/Average

Most standards are met.
most products are completed on time
Above average/Excellent

All standards met, carrots have slight bite and but tender. Not over seasoned, visible glaze




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