iRubric: Food Challenge - Ramen Noodles w/Velouté Sauce rubric

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Food Challenge - Ramen Noodles w/Velouté Sauce

Sauce and Chicken Blackbox Cooking Challenge

Food Lab- Sauce & Soup Making

Rubric Code: R24CA95

By joscylnm

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Food Challenge - Ramen Noodles w/Velouté Sauce Students work in small groups to prepare an assigned mother sauce: Each group was given staple ingredients and access to other pantry items Students have 40 minutes to prepare their dishes. Dishes are judged on appearance, creativity, and aroma Teams present their dish and explain the science and methods behind their cooking techniques
	Poor 1 pts	Fair 3 pts	Good 3 pts
A. Procedures Did the student follow the cooking methods	Poor Procedures may have been forgotten and not done correctly	Fair Some procedures may been skipped or missed	Good Vast majority of procedure was followed correctly
B. Consistency- Sauce Does the sauce have the right consistency?	Poor Sauce is too thick, too thin, and broken	Fair Sauce has good consistency but may be broken	Good Sauce has decent consistency and is not broken
C. Seasoning- Chicken Does the chicken have good seasoning?	Poor The chicken is either not seasoned or contains and excessive amount	Fair The chicken contains light hints of seasoning	Good The chicken contains slightly good seasoning but is missing something
D. Plating/Portion How eye appealing is your dish? Would you offer it on a menu based on a photo? Is it neat and organized?	Poor The plate is either sloppy and uniform or missing components (for example, sauce, veggies, and protein). It was put together quickly, and it looked messy. The hot was not hot, and the cold was not cold. There was little to no contrast of flavors, texture, and color. Minimal thought went into planning—too little or too much of a portion.	Fair The plate is missing some components but is semi-uniform. It was plated for an average amount of time and looked presentable. The heat was somewhat hot, and the cold was somewhat cold. The contrast of flavors, texture, and color is lacking. Some effort was put into planning. The portion size was average.	Good The plate is presented fairly, with most components present. It was put together with great detail and took considerable time. Hot was hot, and cold was cold. A contrast of flavors, texture, and color was used. Thought and consideration were put into planning and creation. The correct portion of food was presented.
E. Creativity How creative was your end product? Were all basket ingredients used creatively?	Poor Spent minimal time. Plain; didn't try to explore other possibilities. Left one or more basket ingredients out.	Fair Spent average time. It was good but nothing special; some improvising was done. All basket ingredients were not used creatively.	Good Spent most of the allotted time. It's unique and different. Put thought and time into it. All basket ingredients are used creatively.
F. Taste/Texture/Flavor How did the final product taste?	Poor Not edible- it needs work!	Fair Average- It was ok but could have been better.	Good It had a great flavor and was perfectly cooked. I want more!
G. Teamwork/Time Management Did all team members work systematically to complete the dish on time?	Poor The group did not work well together to accomplish the task in the allotted time, and the cleanup was poor.	Fair The group only had 1 or 2 people working while everyone else did all the cleanup. Cleanup was average.	Good The group worked extremely well together to complete the food item in the allotted time. All members helped with cleanup. Cleanup was excellent.
H. Safety & Sanitation Were all safety and sanitation rules followed?	Poor Inappropriate use of several tools/equipment while cooking. Caught with unwashed hands, no hairnet, and no apron on. Found three or more mistakes.	Fair Inappropriate use of a few tools/equipment while cooking. One or more of the following were not done/worn (hands washed, hairnet, apron) at the beginning of the lab. Found two or more mistakes.	Good Proper use of all tools and equipment while cooking. At the beginning of the lab, all of these were done/worn (hands washed, hairnet, apron). Did their best one or less mistakes.
I. Communication/Presentation How did you explain the use of your ingredients and the process?	Poor Struggled with communicating the use of the three ingredients and the process used. Missing part of the required presentation requirements. Not all members were involved in the presentation.	Fair Somewhat able to communicate the use of the three ingredients and the process used. All elements of the required presentation are included. However, the quality is lacking. Members of the group did not show equal involvement in the project.	Good Very capable of communicating the use of the three ingredients and the process used. All elements of the required project and presentation are included. The presentation is well done and of high quality. All members were actively involved in the project.

Subjects:

Vocational

Types:

Assessment

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