Skip to main content

- Username
- Password
forgot?

iRubric: CA 122 - Garde Manger II rubric

iRubric: CA 122 - Garde Manger II rubric

(draft) edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
CA 122 - Garde Manger II CA 122 - Garde Manger II Rubric for Group Practical Project Rubric Code: PXA4948 By vachonja Draft Public Rubric Subject: Vocational Type: (Other) Grade Levels: Undergraduate

Group platter presentation
	Excellent 20 pts	Very good 15 pts	Fair 10 pts	Unacceptable 0 pts
Sausage making	Excellent Sausage is well rounded and has excellent emulsion. Taste is consistent with type of sausage and has full flavor. Not under or over cooked.	Very good Sausage has a slightly broken emulsion. Slightly greasy and slightly grainy texture. Over or under cooked somewhat Flavor is good	Fair Sausage is grainy, emulsion broken somewhat. Over or under cooked. Bland flavor or too much of any seasoning	Unacceptable Emulsion is broken, overcooked and no or too much seasoning. Not a good sausage
Pates and terrines	Excellent Pate is solid with no visible cracksEmulsion is clean with no signs of breakage in the forcemeat.The forcemeat is moist and not dry due to improper mixing or handling. The pate does not fall apart, slices easily, and looks pleasing to the eye The texture is firm and does not feel grainy when tasted The flavors are harmonious and flow	Very good Pate is solid but with some visible cracks Emulsion is clean with little signs of breakage in the forcemeat The forcemeat is moist and not dry due to improper mixing or handling. The pate may apart when sliced The looks pleasing to the eye The texture is firm to semi-firm and does not feel grainy when tastedThe flavors are pleasant and flow	Fair Pate has visible cracks Emulsion is semi-broken with signs of breakage in the forcemeat The forcemeat is somewhat dry due to improper mixing or handling. The pate may fall apart when slicing, pate is to some extent pleasing to the eye with possibly dull or off brown color characteristics The texture is soft and may feel slightly grainy	Unacceptable Pate breaks with visible cracks and is grainy in texture Emulsion is broken in the forcemeat The forcemeat is dry due to improper mixing or handling. The pate lacks flavor due to the release of the fat from a broken emulsion The pate falls apart when slicing. The texture is grainy when tasted The flavors are flat
Garnish	Excellent Compliments the pates, terrines or smoked item. One bite adds variety to platter. Flavorful without being overpowering Very attractive presentation	Very good Somewhat compliments the pates, terrines or smoked item. One to two bite adds some variety to platter. Flavorful but a bit overpowering. Somewhat attractive presentation	Fair Does not compliment the pates, terrines or smoked item. Too large for the platter. Not very flavorful and/or overpowers some of the main items. Not much to look at	Unacceptable Goes against the main items on the platter. Way too large for the platter. Very sloppy presentation, does not look attractive. No to very low in flavor or too salty
Platter Presentation	Excellent Flow of product works with guest perspective. Easy to pick up items, easy to eat. Equal portions and well planned spacing not crowded, looks clean	Very good Flow of product works somewhat with guest perspective. Somewhat easy to pick up items, fairly easy to eat. Equal portions and spacing a little crowded, looks clean with minor blemishes	Fair Flow of product does not work well with guest perspective. Hard to pick up items as well as hard to eat. Different portions, different sizes, not planned spacing crowded, does not look clean	Unacceptable No Flow of product and does not work with guest perspective. Easily broken pieces hard to pick up items, not easy to eat. Different portions for all products, spacing crowded, looks very sloppy
Smoked and cured item	Excellent Cured and smoked correctly with proper flavor from brine. Smoked flavor balanced not salty, well seasoned and not over or under powering. Product correctly cooked, juicy and proper texture	Very good Cured and smoked somewhat correctly with a good flavor from brine. Smoked flavor somewhat balanced maybe salty or slightly bland, somewhat over or under powering. Product cooked well, juicy and proper texture	Fair Not Cured and smoked correctly bland flavor from brine. Smoked flavor not balanced salty or bland, under or over seasoned. Smoke flavor too strong or weak . Product under or over cooked dry and tough texture	Unacceptable Not Cured and smoked correctly flavor bitter or astringent . Smoked flavor not balanced salty or bland, under or over seasoned. Smoke flavor inedible . Product raw or extremley over cooked, dry and tough texture
Aspic	Excellent Well done, attractive eye appeal. Smooth surface no bubbles or blemishes. All garnishes under top layer of aspic gelee. Garnishes do not stand out and become focal point	Very good Somewhat attractive eye appeal. Smooth surface some bubbles or blemishes. Some garnishes sticking out of top layer of aspic gelee. Garnishes stand out somewhat and become focal point	Fair Not attractive eye appeal. Rough surface with air bubbles or blemishes. Garnishes above top layer of aspic gelee and dry. Garnishes stand out and become focal point	Unacceptable Not attractive eye appeal. Rough surface with air bubbles or blemishes. No top layer. Garnishes above top layer of aspic gelee and dry. Garnishes are the point
Team Work	Excellent Works well with all team members Resolves conflicts and confrontations quickly without the need for outside group help Instructor does not have to manage group activity Group members anticipate each others needs and act accordingly Independence of group	Very good Attempts to work well with all team members Resolves conflicts and confrontations in a timely manner and may need outside the group help Instructor may have to micromanage group activity.Group members notice each members needs and may or may not act upon them Independence of group is minimal needs some monitoring or help	Fair Attempts to work well with all team members but needs direction from them Resolves conflicts and confrontations however may need some instructor intervention Instructor must micromanage group activity Group members may see each others needs and may act upon them Independence of group is maintained but needs improvement	Unacceptable Does not works well with all team members Instructor intervention is needed to resolve conflicts and confrontations Instructor must manage all group activity Group members do not anticipate each others needs and do not act accordingly Dependence upon the instructor for all group activity Assigned projects are not followed correctly and turned in late
Cold Sauces (2)	Excellent Well developed cold sauces Texture and Consistency is correct and proper Nape Flavor is very good with appropriate amount of spices, herbs, or seasoning 1 classical cold sauce (correct for a classical cold sauce) 1 cold sauce (correct for a cold sauce)	Very good Developed sauces Texture and Consistency is good and with a good Nape Flavor is good with adequate amount of spices, herbs, or seasoning 1 classical cold sauce (correct for a classical cold sauce) 1 cold sauce (correct for a cold sauce)	Fair Well developed sauces Texture and Consistency is Okay could use improvement Flavor is Okay with One or more of spices, herbs, or seasoning is predominant taking away from flavor 1 or 2 of the proper sauces is missing or not correct	Unacceptable Poor sauces Texture and Consistency is not correct or proper texture Flavor is off with spices, herbs, or seasoning out of line with too weak or too strong over powering 1 or 2 of the proper sauces is missing or not correct
All products presented	Excellent All products ordered by Chef were delivered All products were correct size and consistency	Very good Some products ordered by Chef were delivered Some products were correct size and consistency	Fair Some products missing Some products were incorrect size and consistency	Unacceptable Many products missing Many products were incorrect size and consistency
Timing	Excellent On-time or early	Very good 10 minutes late	Fair 15 minutes late	Unacceptable 16+ minutes late
Charcuterie board	Excellent Very Good presentation Servings for 4 very good variety Clean presentation Very good well-made products very good flavors	Very good Good presentation Servings for 4 good variety somewhat clean presentation good products with good flavors	Fair somewhat of a nice presentation Not Serving for 4 somewhat of a variety a little sloppy presentation okay products with decent flavors	Unacceptable Not a Good presentation Not enough or too much for 4 persons Not much of a variety Messy, not attractive products broken or not in good shape with bland to too strong of flavors

Subjects:

Vocational

Types:

(Other)

Discuss this rubric

You may also be interested in:

More rubrics by this author

More Vocational rubrics

More (Other) rubrics

Do more with this rubric:

Preview

Preview

Preview this rubric.

Edit

Edit

Modify this rubric.

Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.

Categorize

Categorize

Add this rubric to multiple categories.

Bookmark

Bookmark

Bookmark this rubric for future reference.

Assess

This rubric is still in draft mode and cannot be scored. Please change the rubric status to ready to use.

Share

Publish

Publish

Link, embed, and showcase your rubrics on your website.

Email

Email

Email this rubric to a friend.

Discuss

Discuss

Discuss this rubric with other members.

Do more with rubrics than ever imagined possible.

Only with iRubric^tm.

Copyright © 2024 Reazon Systems, Inc. All rights reserved.

n98