iRubric: Sauces rubric

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Sauces Sauces Food laboratory testing quiz for culinary arts Rubric Code: XXCB6AW By RSR104 Ready to use Public Rubric Subject: Vocational Type: Presentation Grade Levels: (none)

Sauce Making
	Poor 2 pts	Fair 4 pts	Good 6 pts
Recipes Did the students follow the recipes	Poor Mise en place is missing many items and the portions are not correct..	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.
Procedures Did the student follow the procedure for making the sauce	Poor Procedures may have been forgotten and not done correctly.	Fair One procedure may been skipped or missed.	Good Procedures are followed in the correct order.
Consistency Does the sauce have the right consistency	Poor Sauce is too thick, too thin and broken.	Fair Sauce has good consistency but may be too thick or thin.	Good Sauce has a nice gloss, good consistency, and clings to the plate.
Seasoning Does the sauce have good seasoning	Poor The sauce is either not seasoned or contains an excessive amount. Taste is not good	Fair The sauce contains light hints of seasoning or the taste is slightly off	Good The sauce contains good seasoning and brings out its full flavor
Appearnce	Poor Sauce looks runny or broken	Fair too thick or thin and not shiny	Good sauce is the correct thickness and is shiny and colorful