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iRubric: Mystery Basket Test rubric

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Mystery Basket Test Mystery Basket Test Mystery Basket Practical Rubric Code: U23986B By perryculinary Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Mystery Basket Test
	Poor 5 pts	Fair 15 pts	Good 20 pts
Procedure from Class	Poor No procedure from class used (smoking, sous vide, forcemeat, sausage making)	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 Too large of portion, Entrée size not appetizer plate cold	Fair Adequate amount of space left Plate maybe not proportional to the food items Garnishes and starch is slightly too big or small Possibly too much of one item, Plate warm	Good Presentation clean and eye appealing Appropriate amount of protein and garnish Edges clean and proper plate size was used Plate hot Proper size for appetizer
Degree of difficultiy	Poor No degree of difficulty was accomplished One basic class technique was used	Fair Moderate degree of difficulty. 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 One or more flavor is too overpowering Flavor not consistent Other flavors take away from main product	Fair Taste are moderate Seasoning is needed 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 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