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iRubric: Culinary Rubric

iRubric: Culinary Rubric

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Culinary Rubric 
Culinary Rubric
Rubric Code: E2WX569
By tbaxter2
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: 9-12

Powered by iRubric Culinary Lab
  Very Poor

1 pts

Poor

2 pts

Average

3 pts

Good

4 pts

Excellent

5 pts

Total

(N/A)

Safety and Sanitation

Very Poor

Disregard of safety creating unsafe situation<BR>
Unsanitary situation creates unsafe product<BR>
Uniform is not according policy
Poor

Shows minimal safety concerns during preparation<BR>
Shows some sanitation concerns during preparation<BR>
Uniform is partially complete and shows signs of dirt
Average

Shows average concern for safety and sanitation <BR>
Uniform is acceptable
Good

Displays mostly safety concerns durning preparation<BR>
Displays almost all sanitary concerns during preparation<BR>
Uniform is almost full and complete and free of dirt
Excellent

Follows all safety practices<BR>
Follows all sanitation practices<BR>
Uniform is according to policy
Total
Techniques and Equipment

Very Poor

Selection and usage of tools/ equipment lacks understanding and demonstration culinary skills
Poor

Selection and usage of tools/ equipment occasionally lacks safe and appropriate industry techniques
Average

Selection and usage of tools/ equipment is average <BR>
Demonstrates average
Good

Selection and usage of tools/ equipment mostly adheres to safe and appropriate industry techniques
Excellent

Selects and uses all tools/ equipment correctly and safely
Total
Team Work

Very Poor

Members lack team organization<BR>
Members do not show respect for each other
Poor

Members demonstrate minimal teamwork<BR>
Members show minimal respect for each other
Average

Members demonstrate average ability to work as a team
Good

Members demonstrate mostly ability to work as a team <BR>
Members show respect for each other
Excellent

Members work effectively and efficiently as a team<BR>
to meet production goals
Total
Presentation and Appearance

Very Poor

Presentation needs improvement<BR>
Plate shows disregard for cleanliness<BR>
Proportions of food on the plate is unacceptable
Poor

Presentation is acceptable but lacks professional qualities<BR>
Plates shows traces of smudges<BR>
Proportions of food on the plate is somewhat acceptable
Average

Presentation is acceptable but displays some professional qualities<BR>
Plates shows traces of smudges<BR>
Proportions of food on the plate is somewhat acceptable
Good

Presentation is good with acceptable professional qualities<BR>
Plates shows minimal to no smudges<BR>
Proportions of food on the plate is almost perfect
Excellent

Presentation is excellent<BR>
Plates show no smudges and immaculately clean<BR>
Proportion of the food is perfect
Total
Serving Temperature

Very Poor

Not served at proper temperatures. Plates/bowls not prechllled or preheated<BR>
Cold is above 10 C<BR>
Hot is below 27 C
Poor

Some food items not served at proper temperatures. Some plates/bowls not prechilled or preheated<BR>
Cold is between 8-10 C<BR>
Hot is between 27 -35 C
Average

Some food items not served at proper temperatures. Some plates/bowls not prechilled or preheated<BR>
Cold is between 5-8 C<BR>
Hot is between 35 -45 C
Good

Most food items are at proper temperatures. Most plates are prechilled or preheated<BR>
Cold is between 4-8 C<BR>
Hot is between 45-60 C
Excellent

All food items served at proper temperatures. All plates/bowls prechilled or preheated<BR>
Cold is below 4 C<BR>
Hot is above 60C
Total
Taste

Very Poor

Questionable taste; needs improvement<BR>
Not enough or Too much seasoning
Poor

Adequate, but not outstanding taste. Some what proper seasoning
Average

Average taste. Seasoning is neutral and does not offend or intensify the flavour
Good

Pleasing, appropriate taste for food/recipe<BR>
Good use of seasoning
Excellent

Great flavour and taste<BR>
Seasoning is outstanding
Total




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