Rubrics for Food Tasting

Group No. _____                                            Section ____________________

Name (evaluator) _________________________                           

Name of Product:_________________________

Recipe:

Describe:

Rate the characteristics below using this scale. Justify your rating with constructive critiques.

85 - 88 %           Unsatisfactory, deficient      

89 - 91 %           Mediocre, Lacking Something
92 - 94 %           Satisfactory, Adequate

95 - 97 %           Good, Fine, Above Average

98 - 100%          Exemplary, Professional

Criteria	Student evaluator	Student Evaluator Comments	Teacher evaluator	Teacher  evaluator Comments
Presentation/ Plating- How is the eye appeal?	­­­­­­­­­­­­­­­­­­­
Originality/Creativity- Did they do something original or different?	­­­­­­­­­­­­­­­­­­­
Taste/ Texture- Pleasant to the taste buds and savory.	­­­­­­­­­­­­­­­­­­­
Sanitation/Neatness- Cleaned up as they went. Aprons on, hair secured. Kept hands away from face, nose, mouth. Washed items as appropriate.
Timing/Clean-up. Done on time, area tidied up, food plated when time called.
Total points ÷ 5