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iRubric: Soups, Stocks, Sauce rubric
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Soups, Stocks, Sauce
Soups, Stocks, Sauce
This rubric will be used in several applications and uses.
Rubric Code:
Y2XC4C8
By
Hogen3
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
Undergraduate
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Sauce
Needs Development
2 pts
Good
3 pts
Excellent
4 pts
Comments
(N/A)
Sanitation/Safety 60 points
Needs Development
No mise en place. Students do not clean as you go. Safety/sanitation procedures are not followed.
Good
Station set-up meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go.
Excellent
Station set up spot on, mise en place. All neccesary sanitaion practices demonstarted throughout practical
Staion remained text book clean before, during and after lab.
Comments
Sauce
Needs Development
2 pts
Good
3 pts
Exellent
4 pts
Comments
(N/A)
Hollandaise Sauce
Needs Development
Broken. Initial emulsification never took; broke while making, cannot repair. Overcooked eggs on double boiler.
Good
Holds together well. Initial emulsification took. If sauce breaks and can be repaired, that is acceptable. Good flavor.
Exellent
Spot on flavor, consisitancy, seasoning and temperature
Comments
Espagnole Sauce
Needs Development
Watery, lacks flavor, seasoning off
incorrect temperature, poor color.
Good
Good consistency, proper flavors present, not too thin. Good dark color.
Exellent
Nappe, flavor all present,serve temp, presentation excellent; great color.
Comments
Volute
Needs Development
Thin nappe flavor off, roux too dark.
Good
Good consistency, flavor good; roux is good.
Exellent
Perfect nappe
all flavor present, solid presentation.
Comments
Bechamel Sauce
Needs Development
Thin nappe, flavor off, roux too dark, milk scorched or burnt.
Good
Good consistency, flavor good, good roux, milk not scorched or burnt.
Exellent
Perfect nappe
all flavor present, solid presentation, perfect consistency.
Comments
Tomato Sauce
Needs Development
Too thin, not pureed well; off flavor, too thick.
Good
Good consistency, flavor and color.
Exellent
All flavors present and solid presentation
Comments
Roux Blanc (White)
Needs Development
Too dark; not cooked enough.
Good
Good color, not overcooked.
Exellent
Perfect color, smell and equal parts clearly measured.
Comments
Roux Blond (Blonde)
Needs Development
Too dark/light; overcooked/not cooked enough
Good
Good color, not overcooked/undercooked.
Exellent
Perfect color, smell and equal parts clearly measured.
Comments
Roux Brun (Brown)
Needs Development
Not dark. Not cooked enough/cooked too much.
Good
good color, not over cooked or undercooked.
Exellent
Perfect color, smell and equal parts clearly measured.
Comments
Subjects:
Vocational
Types:
Assessment
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