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iRubric: Italian Cuisine rubric

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Italian Cuisine 
Rubric Code: RXC6W4B
By btatsukawa
Draft
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: Undergraduate

Powered by iRubric Italian Food
  Poor

1 pts

Fair

5 pts

Good

10 pts

Excellent

15 pts

Course Progression

Poor

Students had no idea what dishes to start with and did not serve them in the proper order.
Fair

Students had an idea of what the general progression of dishes are. Still had at least two dishes that were not in order.
Good

Students had a firm grasp of course progression. Only had one dish that was not served properly.
Excellent

Students had a mastery of Italian course progression. There were no errors during service.
Appearance

Poor

Dishes were not plated elegantly. No garnish present on any plate.
Fair

Dishes were plated without any spill over onto the rims. Some dishes had garnish present.
Good

Dishes were plated nicely and neatly. Most dishes had garnish present.
Excellent

All dishes were plated elegantly and all had garnish.
Insalata Caprese

Poor

Dish looks sloppy, basil does not look fresh, balsamic vinegar was not reduced properly, tomatoes and mozzarella were not seasoned.
Fair

Dish is organized and looks presentable. Tomatoes and mozzarella have some uniformity. Basil is present but has black and balsamic is still runny. Dish is seasoned nicely.
Good

Dish looks nice. The tomatoes and mozzarella look proportionate, the basil has no signs of oxidation (black), some seasoning is still needed, balsamic is nice and tight but still slightly tart.
Excellent

Dish has a beautiful appearance and all of the elements are proportionate with each other (none of the ingredients overpower the other) and the balsamic is a perfect glaze and possesses just enough sweetness.
Papardelle

Poor

Pasta is thick and heavy and is too random in width and length. Mushrooms sliced too thinly and provide no substance to the dish. No sauce is present. No green in the dish.
Fair

Pasta has the proper thickness (5 on the roller) and is not heavy. Pasta slightly mushy. Mushrooms still sliced too thin. Pasta dish is still "dry." Green is present.
Good

Pasta is made properly and is not mushy. Mushrooms sliced appropriately and provides substance to the dish. There is sauce present in the dish. Green is present.
Excellent

Pasta is made properly and is not mushy. Mushrooms have nice color and have been sliced nicely and do not overpower the dish. There is a nice amount of sauce present as well as green.
Polenta

Poor

Polenta is lumpy and under seasoned and not cooked thoroughly. Too thick/runny.
Fair

Polenta is smooth. Slightly thick/runny. Cooked properly. Still needs seasoning.
Good

Polenta is smooth and cooked properly. Seasoned nicely, too thick/runny.
Excellent

Polenta is nice and cream, seasoned well. Polenta still moves slightly in the bowl but is not runny.
Meatballs al Forno

Poor

Meatballs are dry and have no developed flavor. No sauce is present.
Fair

Meatballs are slightly dry and has some seasoning. Very little sauce on plate.
Good

Meatballs have moisture but slightly tough. No seasoning issues. Sauce is present on the plate.
Excellent

Meatballs are tender and moist. Seasoned very well and there is plenty of sauce on the plate.
Chicken Marsala

Poor

Chicken has not been pounded out and does not have a uniform thickness. No color on the chicken. Chicken is also overcooked. Sauce is not nappe and lacks seasoning. Mushrooms are sloppy.
Fair

Chicken has been pounded out nicely and is uniform. Chicken slightly overcooked and has little moisture. Slight brown on the chicken. Sauce is not nappe. Mushrooms are cut nicely and has some color. Slightly under seasoned.
Good

Chicken is uniform and has some moisture. Chicken has decent caramelization. Sauce has a nice consistency. Mushrooms cut nicely with proper color. Seasoned decently.
Excellent

Chicken is uniform and have a nice brown caramelization. It is also moist. Sauce is nappe and the mushroom has been cut consistently. Seasoned very well.
Veal Saltimbocca

Poor

Veal has not been pounded out to a thin consistency or has holes. Lacks seasoning. Is under/over cooked. Sauce lacks a developed flavor. Missing ingredients. Plating needs work.
Fair

Veal has been pounded out. Lacking in seasoning and color. Sauce has flavor but lacks depth. All ingredients present. Veal is slightly over/under. Plating is lacking.
Good

Veal is uniform and cooked nicely. Sauce has a developed flavor but is thick or runny. Still needs some seasoning. All ingredients present. Plated nicely.
Excellent

Veal is cooked through but is still moist. Sauce has a nicely developed flavor and has nappe consistency. Plated nicely.
Broccoli Rabe

Poor

Broccoli rabe is overcooked.
Seasoning issues (too spicy, not enough salt, et. al.)
Missing ingredients. Plated sloppily.
Fair

Broccoli rabe is slightly overcooked (no bite to it, al dente). Seasoning issues. All ingredients present. Plating needs work.
Good

Broccoli rabe is cooked to a tender stage, no al dente. Seasoned decently with all ingredients present. Plated without smudges.
Excellent

Broccoli rabe is cooked perfectly with a slight bite to it. Seasoned perfectly with just the right amount of spice and sweet from the raisins. Plated with care.
Crostata di Frutta

Poor

Pastry is not flaky and did not hold shape. Fruit not cut uniformly. Lacks a developed flavor (not sweet enough and without salt). Custard is loose and did not set correctly. No garnish. Not served cold.
Fair

Pastry is flaky but did not completely hold its shape. Still sloppy (fruit not sliced consistently. Custard has slight jiggle. Flavors are all present, but lacks balance (custard overpowers fruit or vice versa). Not served cold. Crostata lack creativity in appearance.
Good

Pastry is done well and has good flavor. Custard is set nicely. Fruit still lacks consistency. Flavors are balanced. Lacked creativity in presentation.
Excellent

Pastry is done well and has great flavor. Custard is beautifully set and has good flavor. Balance of flavors. Fruit sliced uniformly. Expressed creativity in designing the crostata.




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