Read Microsoft Word - 2005 Culinary Team Rubric[2].doc text version

Name(s) School

__________________________________________ Region ____________ Sub-region _____________

CULINARY TEAM RUBRIC

Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive, constructive comments to help participants identify their strengths and areas for improvements. INTRODUCTION State name Does not attempt selfintroduction. Attempts introduction and/or exhibits 3 or fewer indicators.

SCORE

State project that will be completed Speaks clearly with appropriate voice level Maintains eye contact Offers hand and gives firm handshake Comments: Lack of confidence and Confident, poised, poise and/or exhibits 4 enthusiastic selfindicators. introduction exhibiting all 5 indicators.

0 SCORE 1 2 SCORE 3 4 SCORE 5 PROFESSIONAL APPEARANCE/ATTIRE/GROOMING Clean, pressed uniform acceptable to commercial food service Hair is controlled, clean and away from face Uniform is appropriately sized to body Clean nails, short nail length and no nail polish Shoes are clean and safe Light makeup or no makeup No jewelry Body is free of odors and strong fragrances Comments: Non-professional appearance, Neat appearance, attire and Professional appearance, attire and/or grooming grooming but lacks polish attire and grooming exhibiting 5 or fewer and/or exhibits 6-7 indicators. exhibiting all 8 indicators. indicators.

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DEMONSTRATES BASIC KNIFE CUTS** Distinguishes verbally between names, shapes and dimensions of cuts Demonstrates proper shapes and dimensions of cuts Demonstrates only one Demonstrates 2 knife Fails to knife cut efficiently and cuts efficiently and demonstrate cuts according to industry according to industry safely and standards and exhibits 2 standards and exhibits 3 correctly. indicators. or fewer indicators.

Cuts are uniform and consistent Demonstrates all three cuts safely and according to industry standards. Demonstrates all 3 Comments: knife cuts efficiently and according to industry standards exhibiting all 4 indicators. SCORE 5

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Culinary Team Rubric

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Name(s) School

__________________________________________ Region ____________ Sub-region _____________

FOOD PRODUCTION/APPEARANCE/PRESENTATION * Most appropriate selection of sizes/shape of dinnerware to enhance food production Selected dinnerware wiped free of fingerprints, drips and smudges Food color appropriate for recipe Presentation needs improvement and/or exhibits 3 or fewer indicators.

SCORE

SCORE

Presentation is acceptable but lacks professional qualities and/or exhibits 4-5 indicators.

Presentation is pleasing to the palate and attractively displayed exhibiting all 6-7 indicators

Food attractively displayed on selected dinnerware All 4 identical plates presented to the judges Proper temperatures (hot foods hot and cold foods cold) Texture suitable to product Comments:

0 1 2 3 4 5 6 7 8 9 10 SCORE 11 12 13 SCORE 14 15 FOOD PRODUCTION TASTE Seasoning appropriate to recipe Tartness, sweetness, salty and bitter appropriate to recipe Food tasted in a sanitized manner during the production and before presentation Questionable taste needs Adequate but not Pleasing, appropriate taste for improvement and/or exhibits outstanding taste and/or food/recipe exhibiting all 5 2 or fewer indicators. exhibits 3-4 indicators. indicators.

SCORE

No off-flavor due to improper food preparation techniques Texture suitable to product Comments:

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Culinary Team Rubric

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SAFETY Maintains clean area (safety) as work progresses Maintains organized work area and floor Disregard of Safety concerns need to Shows minimal safety creates be corrected and/or safety concerns unsafe situation. exhibits 2 or fewer during the event indicators. and/or exhibits 3 indicators.

SCORE

SCORE

Follows general safety procedures Utilizes tools and equipment safely Follows safety practices exhibiting all 4 indicators. Comments:

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SANITATION *** Washed hands completely (minimum 20 seconds) Re-washes hands when soiled or contaminated Cleaned and sanitized area before starting Maintains clean (sanitary) area as work progresses Unsanitary Sanitary concerns Shows minimal sanitary situation creates need to be addressed concerns during event unsafe product. and/or exhibits 5 or and/or exhibits 6-7 fewer indicators. indicators.

SCORE

Prevented cross contamination Kept ingredients at proper storage/cooking/holding temperatures Used and changed gloves according to sanitation standards Left area clean and sanitized for the next participants Comments: Follows sanitation practices exhibiting all 8 indicators.

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5 Correctly converts temperature between conventional and convection oven Properly uses, reads and calibrates a bi-metallic stem thermometer Comments:

WEIGHT AND MEASUREMENT Converts a recipe by making correct and consistent weight and measurement conversions Uses a portion scale correctly and consistently Correctly and consistently measure dry and liquid ingredients Skills need improvement and/or Demonstrates adequate skills but not as Demonstrates exhibits 2 or fewer indicators. precise as needed for the commercial knowledge and food industry and/or exhibits 3-5 accurate skills indicators. exhibiting all 5 indicators. SCORE 0 1 2 3 4 5 SCORE 6 7 8 SCORE 9 10

Culinary Team Rubric

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Name(s) School

__________________________________________ Region ____________ Sub-region _____________

TEAM ORGANIZATION ** Organized and complete job station (mise en place) Locates, checks and tests all equipment (including temperatures) to be used Communicates clearly and consistently with team members Uses time and motion properly Members demonstrate Members lack team Effectively and efficiently minimal teamwork and/or worked as a team exhibiting 6-7 organization and work exhibit 4-5 indicators. independently and/or exhibit 3 indicators. or fewer indicators. 1 2 3 4 5 6 7 8 9 10 SCORE 11 12 13 SCORE 14 15 DEMONSTRATES INDUSTRY TECHNIQUES Selection and usage of Selection and usage of Selects and uses all tools/equipment lacks tools/equipment tools/equipment correctly and understanding and occasionally lacks safe safely. demonstration of skills. and appropriate industry techniques. SCORE 0 1 2 3 4 5 6 SCORE 7 8 SCORE 9 10 DEMONSTRATES KNOWLEDGE Fails to answer Partial answers Communicates Communicates procedures questions. show limited procedures during correctly and confidently knowledge and/or demonstrations only while demonstration and lack of skills and when asked and/or answers all questions /or confidence. answers most questions correctly concisely, and correctly. confidently.

SCORE SCORE

Works efficiently as a team leader/member Demonstrates confidence in team members and oneself Task is completed within time limit or less Comments:

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Comments:

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Name(s) School

__________________________________________ Region ____________ Sub-region _____________

TALLY SHEET

Regional/State Rating 3 STAR Rating 2 STAR Rating 1 STAR Rating 90 -100 pts. 70 - 89 pts. 1 - 69 pts PAGE 1 TOTAL ________ PAGE 2 TOTAL ________ PAGE 3 TOTAL ________ PAGE 4 TOTAL _______ Total (Evaluators please initial after rating) Verification of Total Scores (Please Initial) Room Consultant (Event Chairperson) Lead Consultant (Tally Room) ________ ________ ________ ________

EVENT TOTAL______

* First Tiebreaker ** Second Tiebreaker *** Third Tiebreaker

Final Verification

______

(for tiebreaker use total score for criteria)

Culinary Team Rubric

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PAGE TOTAL ____________

Information

Microsoft Word - 2005 Culinary Team Rubric[2].doc

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