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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
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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
(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
Subjects:
Vocational
Types:
Exam
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