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iRubric: Mise en Place Lab Assessment Rubric final

iRubric: Mise en Place Lab Assessment Rubric final

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Mise en Place Lab Assessment Rubric final 
Food/Nutrition Lab Assessment Rubric
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Rubric Code: A9B87C
By dicknixon
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Weekly kitchen Lab
Final practical
  need development

3 pts

Good

4 pts

Excellent

5 pts

comments

(N/A)

Preparation and Techniques

5 points
need development

Student did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Good

Student only completed "mise en place" of either food or equipement<BR>
Student used some of the demonstrated techniques. Did not pay attention to details at all times in terms of clean as you go
Excellent

Student had good "mise en place". Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details/ran clean throughout exercise
comments
Safety and sanitation

5 points
need development

Did not follow safety rules consistently safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Good

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.
Excellent

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
comments
French omelet/Country omelet/garden Fritta

5 points
need development

Under/over cooked
Improper color ,white streaks. Improper curd size
Incorrect serving temperature
Good

Omelet has good color, minimal issues with doneness. Curds are small. Served at proper temperature. Minimal issues with shape
Excellent

Shape , doneness , and color on point. omelet is served at proper temperature and has proper consistency. Moist not runny













xx
comments
Food critique 5pts

knife cuts/batonet,julienne small dice/med dice
need development

Cuts were irregular
Cuts where not clean through product
many cuts did not meet criteria on length, width etc
Good

Most cuts were in spec on lenght , width etc
Cuts show student has basic knowledge to perform cuts without reference material or recipe
Excellent

Knife cuts were spot on in regards to length , width etc
No reference material neeeded to perform task
Cuts were clean and uniform
comments
Food critique 5pts

Fish almandine
need development

Fish over/under cooked Green beans incorrect doneness brown butter sauce watery, incorrect doneness, emulsification
Potatoes under/overcooked
Good

Fish correct doneness
minor issues with sauce consistency and flavor profile. Green bean firm not raw
potatoes acceptable doneness
Excellent

Fish correct seasoning, seasoning and temperature
Green beans correct doneness
potatoes correct doneness and seasoning
Brown butter sauce correct consistency, seasons and serving temperature
comments
Burger

5pts
need development

Burger over/under cooked
unsatisfactory for guest
Fries undercooked,greasy,cold
Good

Burger temp close for guest satisfaction

Fries acceptable doneness
Excellent

Spot on temperature . served proper temp. juicy
Fries spot on, hot, crisp,proper season
comments
Pancakes

5 pts
need development

Improper doneness exterior, raw undercooked
not served at proper temperature. uneven browning
Good

Doneness correct light fluffy with minimal issues in appearance and serving temperature
Excellent

pancake has golden brown exterior coast to coast light fluffy and served at correct serving temperature
comments
Enter Title

3 step Chicken/ Rice pilaf /,glaze carrot
need development

Chicken doneness incorrect. Glaze carrots improper doneness and presentation
Rice plaf over/under done
Good

Chicken proper doneness and breading color
Glaze carrots little opportunity shape/width
Rice correct
Excellent

Chicken has proper color, flavor . Carrots solid knife cuts, nice shine and correct doneness
rice light fluffy served at proper temperature
comments



Keywords:
  • sanitation, safety, cooperation, collaboration,



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