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    RUBRICS-deviled Egg

    Uploaded by

    Sarah Jean Erika Sebastian
    The document outlines criteria for evaluating plated presentations of deviled eggs on several metrics including plate presentation, flavor profiles, texture of menu items, creativity, and knowledge of product. Plates are scored on a scale of 5 to 20 points across these categories ranging from sub-standard to excellent. Key aspects evaluated include use of color and garnish, balanced seasoning, variety of textures, originality of concept, and students' understanding of their dish.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    RUBRICS-deviled Egg

    Uploaded by

    Sarah Jean Erika Sebastian
    297 views1 page
    The document outlines criteria for evaluating plated presentations of deviled eggs on several metrics including plate presentation, flavor profiles, texture of menu items, creativity, and knowledge of product. Plates are scored on a scale of 5 to 20 points across these categories ranging from sub-standard to excellent. Key aspects evaluated include use of color and garnish, balanced seasoning, variety of textures, originality of concept, and students' understanding of their dish.

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    RUBRICS-deviled egg

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    The document outlines criteria for evaluating plated presentations of deviled eggs on several metrics including plate presentation, flavor profiles, texture of menu items, creativity, and knowledge of product. Plates are scored on a scale of 5 to 20 points across these categories ranging from sub-standard to excellent. Key aspects evaluated include use of color and garnish, balanced seasoning, variety of textures, originality of concept, and students' understanding of their dish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    297 views1 page

    RUBRICS-deviled Egg

    Uploaded by

    Sarah Jean Erika Sebastian
    The document outlines criteria for evaluating plated presentations of deviled eggs on several metrics including plate presentation, flavor profiles, texture of menu items, creativity, and knowledge of product. Plates are scored on a scale of 5 to 20 points across these categories ranging from sub-standard to excellent. Key aspects evaluated include use of color and garnish, balanced seasoning, variety of textures, originality of concept, and students' understanding of their dish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    SUB STANDARD FAIR GOOD EXCELLENT

    5 PTS 10 PTS 15 PTS 20 PTS


    PLATE The presentation The presentation lacked color The presentation was neat The presentation was creative. It
    PRESENTATION had no garnish and plate was messy. It and had some color. It contained good color and very
    contained no eye-appeal. contained little eye-appeal. clean. Garnish aped ingredients
    Eggs plated in an eye- or flavors in the dish
    appealing manner with
    appropriate garnish
    FLAVOR PROFILES No seasoning The food samples were not The food samples contain The food samples contain good
    detected. seasoned or an excessive light hints of spices and seasoning and flavorings. The
    Are the menu items flavors amount of herbs/spices and or herbs. The taste needs spices and herbs used bring out
    balanced properly salt were used. Taste is bland something" the full flavor.
    or just one flavor.
    TEXTURE OF MENU No attention to The texture of the egg filling The texture of the food The texture and consistency of
    ITEMS correct texture. had only one texture and prepared has a variety of the eggs blended well with the
    lacked consistency. textures yet some were not overall composition of the dish.
    Do the menu items contain Ingredients didn't complement appropriate for the dish.
    a variety of textures ranging each other.
    from smooth to crunchy or
    make sense with the dish.

    CREATIVITY No creativity. The dish was "the usual" of The team showed some The team "stepped out of box"
    what you might expect from creativity in ingredients, but but with appropriate exciting
    The dish goes beyond the that a deviled egg. just barely or concept didn't results.
    norm. work.

    KNOWLEDGE OF Unprepared. Basic information: name of Basic information plus Introduces their dish with
    PRODUCT dish, team color, and explained their dish and ingredient and technique
    introduction of team members. some other information. information as well as able to
    Students can explain their Can answer basic questions answer questions completely
    ingredients and techniques asked. with added detail. Showed
    used. enthusiasm for their creation.

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