iRubric: Chicken Chasseur rubric

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Chicken Chasseur Culinary Arts Pork chop lab Rubric Code: XXA63W8 By cheftim Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: (none)

Food quality
	Poor 15 pts	Fair 20 pts	Good 25 pts
Safety and sanitation	Poor Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.	Fair Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules Attempted to follow safe food handling procedures.	Good Student demonstrated safe and correct use of all kitchen equipment Student followed safe food handling procedures.
Food temperature	Poor Student failed to measure temperature at end point.	Fair Student measured temperature at end point but temperature was less than the required 135 .	Good Students measured temperature and reached 135 at end point.
Display	Poor Poor Display	Fair Fair Display	Good Good Display
Taste & Sauce	Poor chewy texture Student overcooked chicken and it was burned. Sauce was bland	Fair Student failed to cook chicken to desirable texture but meat was still edible. Sauce was fair	Good Student cooked chicken to correct temperature and texture. Sauce was good