iRubric: Deviled Eggs rubric

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Deviled Eggs

This rubric is a student team assessment of deviled eggs prepared by Culinary Arts students. The scoring will be utilized as a skills assessment.

Rubric Code: U23BA54

By chefsaxton

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Competition Assessment Culinary Arts Team Deviled Eggs
	SUB STANDARD 5 pts	FAIR 10 pts	GOOD 15 pts	EXCELLENT 20 pts
Plate Presentation 1 pts Eggs plated in an eye-appealing manner with appropriate garnish?	SUB STANDARD The presentation had no garnish.	FAIR The presentation lacked color and plate was messy. It contained no eye-appeal.	GOOD The presentation was neat and had some color. It contained little eye-appeal.	EXCELLENT The presentation was creative. It contained good color and very clean. Garnish aped ingredients or flavors in the dish.
Flavor Profiles 1 pts Are the menu items flavors balanced properly.	SUB STANDARD No seasoning detected.	FAIR The food samples were not seasoned or an excessive amount of herbs/spices and or salt were used. Taste is bland or just one flavor.	GOOD The food samples contain light hints of spices and herbs. The taste needs something"	EXCELLENT The food samples contain good seasoning and flavorings. The spices and herbs used bring out the full flavor.
Texture of menu items 1 pts Do the menu items contain a variety of textures ranging from smooth to crunchy or make sense with the dish.	SUB STANDARD No attention to correct texture.	FAIR The texture of the egg filling had only one texture and lacked consistency. Ingredients didn't compliment each other.	GOOD The texture of the food prepared has a variety of textures yet some were not appropriate for the dish.	EXCELLENT The texture and consistency of the eggs blended well with the overall composition of the dish.
sanitation 1 pts Everything is clean, and returned to proper location. Station is scrubbed and sanitized	SUB STANDARD No sanitation detected.	FAIR Minimal sanitation done to protect the integrity of the food product.	GOOD Some tools and equipment, station cleaned and sanitized.	EXCELLENT everything cleaned, sanitized and returned to the proper location.
Knowledge of Product 1 pts Students can explain their ingredients and techniques used.	SUB STANDARD Unprepared.	FAIR Basic information: name of dish, and name of team mates	GOOD Basic information plus explained their dish and some other information. Can answer basic questions asked.	EXCELLENT Introduces their dish with ingredient and technique information as well as able to answer questions completely with added detail. Showed enthusiasm for their creation.

Keywords:

Eggs, Culinary Arts, Team Competition

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