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iRubric: Cream of Mushroom Soup rubric

iRubric: Cream of Mushroom Soup rubric

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Cream of Mushroom Soup 
Soup & Sauce Practical Rubric -Wk 4 - Blue Team
Rubric Code: NXBA76B
By KSteinbach
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Cream of Mushrooom
  Poor

Needs a lot of work to be considered successful in the course.

1 pts

Fair

With some additional practice will become much better at the skills being assessed.

3 pts

Good

Good skills demonstrated and ready to be challenged with new learning objectives.

4 pts

Exceeds

Likely not being challenged enough in the course and needs new learning objectives to move his or her educational experience along the learning career path.

5 pts

Soup: Cream of Mushroom
A rubric to evaluate the proper production of cream soup
Mise en Place
10 %

Poor

Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.
Fair

Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.
Good

All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.
Exceeds

Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients
10 %

Poor

Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured
Fair

Almost all correctly measured, perhaps only one or two measurements there were not correct
Good

Little miss-measurement so as to have little impact on the final result
Exceeds

All product measured/scaled without any errors
Simmering the soup
10 %

Poor

Didn't allow the soup to simmer long enough to properly cook ingredients or cook out the roux flavor
Fair

rushed the steps and the flavor of the soup did not develop as fully as it could have
Good

Overall good technique simmering the soup
Exceeds

Model example of allowing the soup to simmer and develop flavor from the ingredients
Cooking Technique
10 %

Poor

Did not watch the soup as it simmered; allowed it to boil away or not simmer at a high enough temperature
Fair

Neglected a little; somewhat over or under cooked; a slight roux flavor in the finished product
Good

Overall, good technique in making the soup base but may have missed one item or not let it have cooked long enough
Exceeds

Model example of preparing the soup base
Texture
15 %

Poor

Too thick or too runny
Fair

Needs to be a little thinner or thicker; easily adjusted with the addition of a little more liquid; or through reduction; or the addition of a little more roux
Good

Good texture; servable to the dining public
Exceeds

Excellent example; model for other students to follow
Color
15 %

Poor

Poor color - too pale or too dark to serve
Fair

Fair color - with a little more practice would come out better in the future
Good

Acceptable, but not exemplary; consistent with what most introductory students achieve
Exceeds

Perfect color
Seasoning
15 %

Poor

Unpleasant taste: too salty; too much pepper; or bland
Fair

Needs some minor adjustment to be acceptable
Good

Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public.
Exceeds

Model example for everyone else to emulate. Perfect
Cleaning as you go
15 %

Poor

Messy; needs to be coached on how to handle station
Fair

Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station
Good

Cleans as (s)he goes
Exceeds

Constantly cleaning his/her station and work area after completing incremental parts of the production assignment




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