CATEGORIES Excellent Very Good Fair Poor Score

Good

INFORMATION SHEET 15 12 9 6 3
 Titles
 Ingredients and amount
 Procedure
 Nutritional analysis
 List of tools/equipment/supplies (A) (B) (C) (D) (E)
APPEARANCE 10 8 6 4 2
 Professional
 Well-groomed
(A) (B) (C) (D) (E)
SAFETY AND SANITATION 20 17 14 11 8
 Safe use of tools/equipment
 Sanitation principles followed
(A) (B) (C) (D) (E)
FOOD PREPARATION 20 17 14 11 8
 Followed recipe directions
 Used proper measuring skills
 Used proper knife skills
(A) (B) (C) (D) (E)
ORGANIZATION 10 8 6 4 2
 Use of time, space and equipment
 Neat work area during preparation
and at time of conclusion
(A) (B) (C) (D) (E)
FOOD PRESENTATION 15 12 9 6 3
 Natural/appetizing appearance
 Creative arrangement
(A) (B) (C) (D) (E)
TASTE AND VARIETY 10 8 6 4 2
 Contrast/Variety/Shape
Texture/Color
 Pleasant flavors
 Complimentary dressing (if applicable
to the recipe) (A) (B) (C) (D) (E)

TOTAL POINTS AWARDED

RUBRICS FOR PREPARING SALAD

Prepared by:

RAI BLANQUERA