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iRubric: Pasta & Sauce rubric

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Pasta & Sauce Pasta & Sauce Food laboratory for culinary arts Rubric Code: V22WB47 By cheftim Ready to use Public Rubric Subject: Vocational Type: Presentation Grade Levels: (none)

Pasta & Sauce
	Poor 15 pts	Fair 20 pts	Good 25 pts
MIse En Place Did the student accurately measure, prepare and organize ingredients to maximize recipe’s efficiency?	Poor Mise en place is missing many items and the portions are not correct. Tray lacked organization and preparation.	Fair Mise en place is missing one item from recipe or the portions are not correct.	Good Mise en place contains all the ingredients and right amount of portions.
Cooking procedure Did the student follow the procedure for making the sauce and pasta dough	Poor Procedures may have been forgotten and not done correctly.	Fair One procedure may been skipped or missed but was corrected.	Good Procedures are followed in the correct order.
Seasoning & Flavoring Does the sauce and pasta have good seasoning and flavoring?	Poor The sauce and pasta is either not seasoned or contains an excessive amount of seasoning. Taste is not palatable and/or pleasing.	Fair The sauce and pasta contains light hints of seasoning or the taste is slightly off.	Good The sauce and pasta contains good seasoning and brings out its full flavor.
Pasta Donesness + Sauce Adhering Did the sauce evenly coat the pasta? Did the pasta hold up to the sauce?	Poor Pasta overcooked or undercooked. Sauce did not adhere to pasta.	Fair Pasta close to al dente. Sauce adhered to pasta.	Good Pasta al dente and sauce adhere.
Overall Appearance Plating and look of final dish.	Poor Dish looks runny or broken or discolored. Unappealing to the eye. No garnish.	Fair Dish was inviting but lacked garnish, was over garnished or garnish was not edible.	Good Dish was pleasing to the eye and garnish was present, edible and paired well.
Total	Poor	Fair	Good