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iRubric: Flavoring Agents Lab rubric

iRubric: Flavoring Agents Lab rubric

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Flavoring Agents Lab 
CULINARY ARTS 132 ENTREMETIER/SAUCIER
Using your knowledge of identifying herbs, spices and other flavoring agents; you are to create your own flavored mashed potato.You will also use your knowledge of basic starch cookery. ASSESS THE QUALITY OF SAID ITEMS PER INDUSTRY STANDARDS.
Rubric Code: XX73X8C
By ChefAnthony84
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Course Evaluation
Course Objectives
  Poor

1 pts

Fair

3 pts

Good

5 pts

Texture

Recognition of ingredients and cooking procedure
Poor

Student does not have recognition of ingredient proportions and Starch cooking procedure.
Fair

Student applies satisfactory knowledge of ingredient proportions and starch cooking procedures.
Good

Student has good assembly and measure of ingredient proportions and starch cooking procedures.
Flavor Agent Application

Seasoning Measurement
Poor

Student applies unsatisfactory identification for measurements. Either not enough flavor or too much.
Fair

Student recognizes and demonstrates satisfactorily in measuring flavor agents chosen for product.
Good

Student can assess flavoring agent measurements with good balance of flavors used and visual appeal.
Cooking Methods

Moist Heat w/Fat Procedures
Poor

Student cannot recognize and demonstrate the variance in cooking method being used.
Fair

Student satisfactorily distinguishes the variance of cooking method being used.
Good

Student has good organization and can evaluate the variance of cooking method being used.
Sanitation & Safety

Basic Kitchen Safety and Sanitation. Only 2-3 strikes on safety.
Poor

Safety rules are not recognized. Safe food handling techniques are not practiced.
Fair

Safety rules and safe food handling techniques are sometimes observed.
Good

Safety rules and techniques are continually practiced. All food products are safely handled.
Time Management and Organization

Product finished in a timely matter and Station Setup
Poor

Student has unsatisfactory recognition of vegetable, starch and potato identification.
Fair

Student catagorizes satisfactory identification of vegetable, starch and potato identification.
Good

Student assesses good differentiation of vegetable, starch and potato identification.
Knife Skills

Basic Knife Safety and Handling
Poor

Student did not use proper food handling or preparation techniques; did not follow safe knife handling rules, utilized proper "mise en place" procedures for food or equipment.
Fair

Student attempted to use proper procedures and guidelines for safe food and knife handling, and proper "mise en place", but did not completely follow chef's instructions. Knife cuts are not always correct.
Good

Student used proper procedures for "mise en place", food and knife handling and safety, was cognizant of all instructions given; knife cuts are proficient.




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