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iRubric: Competition Deviled Egg Cook-Off rubric

iRubric: Competition Deviled Egg Cook-Off rubric

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Competition Deviled Egg Cook-Off 
Competition Deviled Egg Cook-Off
This rubric is a student team assessment of deviled eggs prepared by Culinary Arts students. The scoring will be utilized as a skills assessment.
Rubric Code: D2XA8B8
By earnestisrael
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Competition Assessment
Culinary Arts Team
Deviled Eggs
  SUB STANDARD

5 pts

FAIR

10 pts

GOOD

15 pts

EXCELLENT

20 pts

Plate Presentation
1 pts

Eggs plated in an eye-appealing manner with appropriate garnish?
SUB STANDARD

The presentation had no garnish.
FAIR

The presentation lacked color and plate was messy. It contained no eye-appeal.
GOOD

The presentation was neat and had some color. It contained little eye-appeal.
EXCELLENT

The presentation was creative. It contained good color and very clean. Garnish aped ingredients or flavors in the dish.
Flavor Profiles
1 pts

Are the menu items flavors balanced properly.
SUB STANDARD

No seasoning detected.
FAIR

The food samples were not seasoned or an excessive amount of herbs/spices and or salt were used. Taste is bland or just one flavor.
GOOD

The food samples contain light hints of spices and herbs. The taste needs something"
EXCELLENT

The food samples contain good seasoning and flavorings. The spices and herbs used bring out the full flavor.
Texture of menu items
1 pts

Do the menu items contain a variety of textures ranging from smooth to crunchy or make sense with the dish.
SUB STANDARD

No attention to correct texture.
FAIR

The texture of the egg filling had only one texture and lacked consistency. Ingredients didn't compliment each other.
GOOD

The texture of the food prepared has a variety of textures yet some were not appropriate for the dish.
EXCELLENT

The texture and consistency of the eggs blended well with the overall composition of the dish.
Creativity
1 pts

The dish goes beyond the norm.
SUB STANDARD

No creativity.
FAIR

The dish was "the usual" of what you might expect from that a deviled egg.
GOOD

The team showed some creativity in ingredients, but just barely or concept didn't work.
EXCELLENT

The team "stepped out of box" but with appropriate exciting results.
Knowledge of Product
1 pts

Students can explain their ingredients and techniques used.
SUB STANDARD

Unprepared.
FAIR

Basic information: name of dish, team color, and introduction of team members.
GOOD

Basic information plus explained their dish and some other information. Can answer basic questions asked.
EXCELLENT

Introduces their dish with ingredient and technique information as well as able to answer questions completely with added detail. Showed enthusiasm for their creation.



Keywords:
  • Eggs, Culinary Arts, Team Competition



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