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    Plated Dessert Pres

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    dbrownsmith
    This document contains a scoring rubric for evaluating plated dessert presentations. It evaluates the desserts based on taste, including texture, flavor of individual components, and balance of flavors; harmony, considering color, flow, and theme; neatness; garnish; salability; and appearance. Points are awarded in various categories, with the highest total score being the best presentation.

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    Plated Dessert Pres

    Uploaded by

    dbrownsmith
    35 views2 pages
    This document contains a scoring rubric for evaluating plated dessert presentations. It evaluates the desserts based on taste, including texture, flavor of individual components, and balance of flavors; harmony, considering color, flow, and theme; neatness; garnish; salability; and appearance. Points are awarded in various categories, with the highest total score being the best presentation.

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    This document contains a scoring rubric for evaluating plated dessert presentations. It evaluates the desserts based on taste, including texture, flavor of individual components, and balance of flavors; harmony, considering color, flow, and theme; neatness; garnish; salability; and appearance. Points are awarded in various categories, with the highest total score being the best presentation.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    35 views2 pages

    Plated Dessert Pres

    Uploaded by

    dbrownsmith
    This document contains a scoring rubric for evaluating plated dessert presentations. It evaluates the desserts based on taste, including texture, flavor of individual components, and balance of flavors; harmony, considering color, flow, and theme; neatness; garnish; salability; and appearance. Points are awarded in various categories, with the highest total score being the best presentation.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 2

    Plated Dessert Presentation

    Name______________________

    Taste

    Texture (10-20) points __________

    Flavor of Individual components (20-40 points) __________

    Balance of taste (sweet, acidic, bitter, salty (1-10) ___________

    Balance of Flavor overall (10-20) ____________________

    Harmony

    Color (1-10 points) __________

    Flow (10-20 points) __________

    Theme (1-10 points ) __________

    Neatness (1-10 points) __________

    Garnish (1-10 points ) __________

    Salability (10-20) points) __________

    Interior appearance (1-10) ___________

    Total Appearance (1-20 points) __________

    Total Point Possible Student Total ___________


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