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  • Salads Criteria

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    Orlando Pablo
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    This document provides grading criteria for a salad preparation assignment in three categories: Good, Fair, and Poor. It outlines the key steps of gathering ingredients and equipment, pre-preparation such as washing greens, dressing preparation, salad arrangement, a taste test, and clean up. For each step, it describes the requirements to meet the Good, Fair, and Poor standards. The overall goal is to complete all steps of salad preparation, follow recipes and food safety guidelines, provide constructive feedback, and clean the kitchen before the end of class.

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    This document provides grading criteria for a salad preparation assignment in three categories: Good, Fair, and Poor. It outlines the key steps of gathering ingredients and equipment, pre-preparation such as washing greens, dressing preparation, salad arrangement, a taste test, and clean up. For each step, it describes the requirements to meet the Good, Fair, and Poor standards. The overall goal is to complete all steps of salad preparation, follow recipes and food safety guidelines, provide constructive feedback, and clean the kitchen before the end of class.

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    © All Rights Reserved
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    4 views2 pages

    Salads Criteria

    Uploaded by

    Orlando Pablo
    This document provides grading criteria for a salad preparation assignment in three categories: Good, Fair, and Poor. It outlines the key steps of gathering ingredients and equipment, pre-preparation such as washing greens, dressing preparation, salad arrangement, a taste test, and clean up. For each step, it describes the requirements to meet the Good, Fair, and Poor standards. The overall goal is to complete all steps of salad preparation, follow recipes and food safety guidelines, provide constructive feedback, and clean the kitchen before the end of class.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    Salads/Salad Dressings

    Good Fair Poor


    50 pts 30 pts 20 pts

    Gather ingredients Good Fair Poor


    Appropriate for assigned
    salad Student gathered all ingredients Student gathered ingredients with assistance. Students return to supply table for additional ingredients.
    without assistance.

    Gather Equipment Good Fair Poor


    Including serving dishes
    Student gathered all equipment and Needs reminders of what equipment is Student doesn't have equipment and serving dishes out prior
    serving dishes prior to beginning needed. to beginning the preparation. Student looked for various
    preparation. equipment during preparation, taking up valuable class time.

    Pre-Preparation Good Fair Poor


    Wash cut salad greens. Needs less than 3 reminders during pre- Needs reminders throughout the entire pre-preparation
    Prepare fruits, vegetables, and preparation process. Salad greens not washed. Fruits, vegetables, and
    garnishes. Used the appropriate equipment for garnishes not prepared prior to arranging salad.
    Place wet paper towel under cutting ingredients avoiding cross contamination. Didn't use wet paper towel under cutting board. Cross-
    board. contamination-mixing equipment between raw and cooked
    Used the appropriate equipment for ingredients.
    ingredients avoiding cross
    contamination.

    Dressing Preparation Good Fair Poor


    Prepare dressing following recipe Needs help with recipe instructions. Placed on Doesn't follow the recipe as instructed. Placed on salad and
    instructions. Placed on salad salad appropriately. salad is wilted before serving.
    appropriately.

    Arrangement Good Fair Poor


    Prepares all ingredients, arranges salad Salad components not in order, dressing is Salad components not in order, dressing is added too early
    plates on work table, places base on added too early and lettuce is wilted. and lettuce is wilted. Missing main components of salad.
    serving plate, arranges body of salad,
    adds garnish, refrigerates until service,
    adds dressing prior to serving

    Taste test of all salads Good Fair Poor


    Tasted all salads and contributed Tasted all salads, contributed negative Tasted some of the salads. Began eating before instructor and
    positive, constructive comments. comments. Began eating before the other other students were ready,
    Waited to taste food until instructor students and instructor were ready. contributed negative or inappropriate comments.
    and other students were ready.
    Clean Up/Time Mgt. Good Fair Poor
    Proper kitchen unit clean
    up and tasks completed Dishes and equipment cleaned Dishes and equipment left in sink, not cleaned. Items put in
    before the bell rings. appropriately and put away in the wrong places in the kitchen, floor not swept,
    proper places. Works with the group to counters and cabinets unclean. Not done when the bell rings.
    clean the entire kitchen unit. Unused
    ingredients wrapped and placed on the
    supply counter. Floor swept, sinks
    dried, dishcloths put in by washer,
    cabinets cleaned.
    Done before the bell rings.

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