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iRubric: Chefs for the Day Cooking Contest rubric

iRubric: Chefs for the Day Cooking Contest rubric

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Chefs for the Day Cooking Contest 
Chefs for the Day Cooking Contest
Recipe is: Elote
Rubric Code: Z24878C
By tarverrr
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Graduate

Powered by iRubric Chefs for a day Cooking Contest
You will be graded on these 10 areas.
  Dishwasher

1 pts

Apprentice( learning)

2 pts

Cuisinier (cook)

3 pts

Sous Chef(deputy chef)

4 pts

Chef de cuisine(Master chef)

5 pts

Creativity/ originality

How creative was your end product?
Dishwasher

Plain, didn't try to explore their possibilities.
Apprentice( learning)

Spent little time. It was good but nothing special.
Cuisinier (cook)

It is some what different. Put some thought and time into it.
Sous Chef(deputy chef)

It is special. Shows time and effort put in planning.
Chef de cuisine(Master chef)

It's unique. Shows lot of time and effort put in planning.
Taste

How did the final product taste?
Dishwasher

Not edible- needs work!
Apprentice( learning)

Average- it was ok but could have been better.
Cuisinier (cook)

Good flavour- well cooked.
Sous Chef(deputy chef)

Good balance of flavour.
Chef de cuisine(Master chef)

Excellent flavour - very well cooked.
Presentation

How well was food served?
Dishwasher

Put together quick and sloppy.
Apprentice( learning)

Should have spent more time on this aspect.
Cuisinier (cook)

Plated well - decorated nicely.
Sous Chef(deputy chef)

Good presentation with colourful and appropriate deocration.
Chef de cuisine(Master chef)

Very well plated-
Excellent decoration with a unique touch.
Adhering to the requirement

How well utilised all the ingredients?
Dishwasher

Managed to use a few of the ingredients.
Apprentice( learning)

Managed to use some of the ingredients.
Cuisinier (cook)

Managed to use most of the ingredients.
Sous Chef(deputy chef)

Managed to utilise all the ingredients.
Chef de cuisine(Master chef)

Used all the ingredients economically.
Cooperation between members

How well all the members contributed?
Dishwasher

Little or no coordination between team members.
Apprentice( learning)

Some coordination is visible between the team members.
Cuisinier (cook)

Good coordination between most of the team members.
Sous Chef(deputy chef)

Good team effort, all members were engaged.
Chef de cuisine(Master chef)

Very well coordinated team.
Culinary skills

How well was the portion sizes prepared and served?
Dishwasher

Portion size was not the expected size.
Apprentice( learning)

Portaion size was too small or too big.
Cuisinier (cook)

Portion served was still acceptable.
Sous Chef(deputy chef)

Portion size was acceptable.
Chef de cuisine(Master chef)

Correct proportion served appropriate for the serving plate.
Hygiene and cleanliness

How well was cleanliness maintained by the team.
Dishwasher

Poor hygiene. Did not clean up all of mess and/or did not put away materials and dishes.
Apprentice( learning)

Hygiene was not the main criteria for the team. Did not clean up all of mess and/or did not put away materials and dishes.
Cuisinier (cook)

Hygiene was practiced at times. Cleaned up all of mess and put away materials and dishes.
Sous Chef(deputy chef)

Hygiene is visible but still not the priority. Cleaned up all of mess and put away materials and dishes.
Chef de cuisine(Master chef)

Very hygienic , keeping in mind to wash, clean and wipe. Cleaned up all of mess and put away materials and dishes.
Texture of the food

How did cooking methods bring about the variety in the texture of the foods prepared?
Dishwasher

Similar textures of food presented.
Apprentice( learning)

Two different textures are visible.
Cuisinier (cook)

Some variation in texture is visible.
Sous Chef(deputy chef)

Variation in texture is visible which brings about changes in the way food is presented.
Chef de cuisine(Master chef)

A balance of various textured food to increase the taste and aesthetic appeal.
Creativity

How creative the group was in making this recipe unique to them.
Dishwasher

Not very creative. Normal corn.
Apprentice( learning)

Somewhat creative but still very basic.
Cuisinier (cook)

More creative than other groups, but nothing special.
Sous Chef(deputy chef)

Very creative.
Chef de cuisine(Master chef)

The most creative of all groups.
Preparedness

How prepared group was with materials.
Dishwasher

Missing several materials, not well prepared or thought out.
Apprentice( learning)

Missing few materials, some thought went in to the process.
Cuisinier (cook)

Missing few materials, lacked planning.
Sous Chef(deputy chef)

Missing few materials but able to make it work.
Chef de cuisine(Master chef)

Missing no materials, very prepared.




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