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iRubric: Mystery Basket Test rubric
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Mystery Basket Test
Mystery Basket Test
Mystery Basket Practical
Rubric Code:
RX32WAA
By
powens52680
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12, Undergraduate
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Mystery Basket Test
Poor
5 pts
Fair
15 pts
Good
20 pts
Procedure from Class
Poor
No procedure from class used<BR>
Fair
Procedure given was followed with some degree of success. Procedure done improperly. Class given guidelines were not followed correctly resulting in an inferior product
Good
Procedure given was followed with success. Product outcome was prepared and cooked according to the guidelines of the individual procedure (i.e. smoking, sous vide, forcemeat, sausage)
Presentation
Poor
presentation sloppy, dish not cleaned when presented, plate too small, plate too crowded <BR>
Too large of portion, Entrée size not appetizer<BR>
plate cold
Fair
Adequate amount of space left<BR>
Plate maybe not proportional to the food items<BR>
Garnishes and starch is slightly too big or small <BR>
Possibly too much of one item, Plate warm
Good
Presentation clean and eye appealing<BR>
Appropriate amount of protein and garnish<BR>
Edges clean and proper plate size was used<BR>
Plate hot <BR>
Proper size for appetizer
Degree of difficultiy
Poor
No degree of difficulty was accomplished<BR>
One basic class technique was used
Fair
Moderate degree of difficulty. <BR>
Student challenged themselves to use more skill level
Good
Skill level was achieved and degree of difficulty was challenging for the student
Taste
Poor
Taste is bland<BR>
One or more flavor is too overpowering<BR>
Flavor not consistent<BR>
Other flavors take away from main product
Fair
Taste are moderate <BR>
Seasoning is needed<BR>
Some flavors may be strong but not overpowering
Good
Tastes and flavors are harmonic Flavors are balanced and one flavor does not dominate the others<BR>
No seasoning is needed
Proper Cooking Technique
Poor
Student did not follow proper cooking techniques, Product was dry or flavorless, product fell apart did not hold together when cut, emulsion was broken smoked item dry, extremely salty, or over-smoked
Fair
Student followed techniques with minimal success, food slightly under or overcooked, searing or other cooking methods somewhat accomplished, food was somewhat dry and texture was acceptable smoked items bland under-smoked
Good
Student followed all proper techniques and food items were cooked to proper internal temperatures, cooked correctly, items were moist and pleasant in texture
Subjects:
Vocational
Types:
Exam
Assessment
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