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  • Food Tasting Rubrics

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    LEE JEWEL ASERIT
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    The rubric assesses food proposals on four criteria: body/texture/consistency, flavor, presentation/appeal, and temperature. For each criterion, it provides descriptors to evaluate whether a food exceeds expectations, meets expectations, nearly meets expectations, or does not meet expectations. A score from 1 to 10 is given for each criterion, with 10 being the highest score.

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    food tasting rubrics

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    The rubric assesses food proposals on four criteria: body/texture/consistency, flavor, presentation/appeal, and temperature. For each criterion, it provides descriptors to evaluate whether a food exceeds expectations, meets expectations, nearly meets expectations, or does not meet expectations. A score from 1 to 10 is given for each criterion, with 10 being the highest score.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    2K views1 page

    Food Tasting Rubrics

    Uploaded by

    LEE JEWEL ASERIT
    The rubric assesses food proposals on four criteria: body/texture/consistency, flavor, presentation/appeal, and temperature. For each criterion, it provides descriptors to evaluate whether a food exceeds expectations, meets expectations, nearly meets expectations, or does not meet expectations. A score from 1 to 10 is given for each criterion, with 10 being the highest score.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    of 1

    GROUP #

    Food Proposal Rubrics

    10-Exceeds 8-Meets 5-Nearly Meets 1-Does not meet SCORE


    Body, Texture, · Food has been cooked/prepared · Food has been cooked/prepared · Food is acceptable, but · Food texture is too hard or
    & Consistency properly. properly. should have been cooked a too soft.
    · Based on the food item the · Based on the food item, the few minutes longer or should · Food is overcooked or
    appropriate texture is experienced appropriate texture is have been removed from undercooked.
    when eaten. experienced when eaten. cooking a few minutes · Food cannot be eaten in its
    · Food is prepared so that the color earlier, current state.
    enhances it and is visually
    appealing.
    · Taste is unique, delectable, and · Taste is delectable and savory. · Taste is palatable, not  Food lacks flavor or flavor
    Flavor
    savory. · Use of common spices, outstanding. is too intense.
    · Use of and the unique combination seasonings, and/or condiment · Appropriate use of common  Inadequate use of spices,
    of spices, seasonings, and/or choices enhances the flavor of spices, seasonings, and/or seasonings, and/or
    condiment choices enhance the the food item. condiments is evident in the condiments is evident in
    flavors. flavor. the flavor.

    Presentation · Presentation of the food item is · Presentation shows plating of · Presentation is acceptable, · Presentation lacks visual
    and Appeal unique and interesting. Proper use the food item into the container food color and shapes appeal.
    of garnish. was done with care. choices appear unbalanced. · Contents are presented in
    · Container selection adds to the · Container selection is · A different container should a messy and hurried
    appeal of the food item. appropriate for the food item. have been chosen. manner.
    · Complementary shapes and · Food color and shapes are · Food served close to proper · Food color and shapes are
    vibrant food color choices enhance complementary. temperature. Hot foods distractions.
    the presentation. · Served at the proper should have been hotter, · Food served at an unsafe
    · Served at the proper temperature. temperature. Hot foods are hot, cold foods should have been temperature.
    Hot foods are hot, cold foods are cold foods are cold. colder.
    cold.

    Date/Time: Judge signature:

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