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Plated Dessert 
Plated Dessert
Plated Dessert Project 2018
Rubric Code: R2X9284
By brianolden
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: 9-12

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  Poor

1 pts

Fair

3 pts

Good

5 pts

Ingredients, Equipment

Poor

Ingredients, equipment insufficiently assembled/gathered or not readily available when needed.
Fair

Ingredients, equipment partially assembled/gathered; had to interrupt procedure to get items that should have been available.
Good

Ingredients and equipment either assembled/gathered in advance or readily available when needed.
Finished Food Product

Poor

Food product was inedible.
Fair

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Good

Food product was prepared correctly, resulting in appropriate taste, texture, appearance.
Clean-Up

Poor

Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Fair

Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Good

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Plated dessert components

Texture, sizes and shapes, flavors, colors, height, temp
Poor

1 or 2 components
Fair

3 or 5 components
Good

5 or 6 components.



Keywords:
  • Plated desserts



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