Rubric-for-Plating

1. Lab Group ______________________________________ Period _______________ Date ___________________
Rubric for food Presentation
Menu: __________________________________________________________________________________________
Criteria Score
Flavor
1 pts
Is the product flavored
appropriately?
The food samples contain good
seasoning and flavorings. The
spices and herbs used bring out
the full flavor.
5 4
The food samples contain light
hints of spices and herbs or the
taste was slightly off.
3 2
The food samples were not
seasoned or an excessive
amount of spices and herbs
were used. The flavoring does
not represent the region. Taste
is not good
1 0
Plate Presentation
1 pts
Is the food samples
assembled in an eye-
appealing manner with
appropriate garnish?
The presentation was creative. It
contained good color and very
clean. It would be an item I would
order in a restaurant
5 4
The presentation was neat and
had some color. It contained little
eye-appeal. I might order this in a
restaurant but only if presented
better.
3 2
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal. I
would not order this in a
restaurant
1 0
Final Product
1 pts
Is this a cohesive product?
Correct preparation of food
products resulted in good flavor
profiles, texture and consistency.
5 4
Final food product was edible;
but lacked in flavor and
seasoning. Errors were made in
following directions of recipe or
Chef instructions
3 2
Final food product was under
cooked, and inedible.
1 0
Teacher’s Signature: Total Score

2. Lab Group ______________________________________ Period _______________ Date ___________________
Rubric for food Presentation
Menu: __________________________________________________________________________________________
Criteria Score
Flavor
1 pts
Is the product flavored
appropriately?
The food samples contain good
seasoning and flavorings. The
spices and herbs used bring out
the full flavor.
5 4
The food samples contain light
hints of spices and herbs or the
taste was slightly off.
3 2
The food samples were not
seasoned or an excessive
amount of spices and herbs
were used. The flavoring does
not represent the region. Taste
is not good
1 0
Plate Presentation
1 pts
Is the food samples
assembled in an eye-
appealing manner with
appropriate garnish?
The presentation was creative. It
contained good color and very
clean. It would be an item I would
order in a restaurant
5 4
The presentation was neat and
had some color. It contained little
eye-appeal. I might order this in a
restaurant but only if presented
better.
3 2
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal. I
would not order this in a
restaurant
1 0
Final Product
1 pts
Is this a cohesive product?
Correct preparation of food
products resulted in good flavor
profiles, texture and consistency.
5 4
Final food product was edible;
but lacked in flavor and
seasoning. Errors were made in
following directions of recipe or
Chef instructions
3 2
Final food product was under
cooked, and inedible.
1 0
Teacher’s Signature: Total Score

3. Lab Group ______________________________________ Period _______________ Date ___________________
Rubric for food Presentation
Menu: __________________________________________________________________________________________
Criteria Score
Flavor
1 pts
Is the product flavored
appropriately?
The food samples contain good
seasoning and flavorings. The
spices and herbs used bring out
the full flavor.
5 4
The food samples contain light
hints of spices and herbs or the
taste was slightly off.
3 2
The food samples were not
seasoned or an excessive
amount of spices and herbs
were used. The flavoring does
not represent the region. Taste
is not good
1 0
Plate Presentation
1 pts
Is the food samples
assembled in an eye-
appealing manner with
appropriate garnish?
The presentation was creative. It
contained good color and very
clean. It would be an item I would
order in a restaurant
5 4
The presentation was neat and
had some color. It contained little
eye-appeal. I might order this in a
restaurant but only if presented
better.
3 2
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal. I
would not order this in a
restaurant
1 0
Final Product
1 pts
Is this a cohesive product?
Correct preparation of food
products resulted in good flavor
profiles, texture and consistency.
5 4
Final food product was edible;
but lacked in flavor and
seasoning. Errors were made in
following directions of recipe or
Chef instructions
3 2
Final food product was under
cooked, and inedible.
1 0
Teacher’s Signature: Total Score

4. Lab Group ______________________________________ Period _______________ Date ___________________
Rubric for food Presentation
Menu: __________________________________________________________________________________________
Criteria Score
Flavor
1 pts
Is the product flavored
appropriately?
The food samples contain good
seasoning and flavorings. The
spices and herbs used bring out
the full flavor.
5 4
The food samples contain light
hints of spices and herbs or the
taste was slightly off.
3 2
The food samples were not
seasoned or an excessive
amount of spices and herbs
were used. The flavoring does
not represent the region. Taste
is not good
1 0
Plate Presentation
1 pts
Is the food samples
assembled in an eye-
appealing manner with
appropriate garnish?
The presentation was creative. It
contained good color and very
clean. It would be an item I would
order in a restaurant
5 4
The presentation was neat and
had some color. It contained little
eye-appeal. I might order this in a
restaurant but only if presented
better.
3 2
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal. I
would not order this in a
restaurant
1 0
Final Product
1 pts
Is this a cohesive product?
Correct preparation of food
products resulted in good flavor
profiles, texture and consistency.
5 4
Final food product was edible;
but lacked in flavor and
seasoning. Errors were made in
following directions of recipe or
Chef instructions
3 2
Final food product was under
cooked, and inedible.
1 0
Teacher’s Signature: Total Score

5. Lab Group ______________________________________ Period _______________ Date ___________________
Rubric for food Presentation
Menu: __________________________________________________________________________________________
Criteria Score
Flavor
1 pts
Is the product flavored
appropriately?
The food samples contain good
seasoning and flavorings. The
spices and herbs used bring out
the full flavor.
5 4
The food samples contain light
hints of spices and herbs or the
taste was slightly off.
3 2
The food samples were not
seasoned or an excessive
amount of spices and herbs
were used. The flavoring does
not represent the region. Taste
is not good
1 0
Plate Presentation
1 pts
Is the food samples
assembled in an eye-
appealing manner with
appropriate garnish?
The presentation was creative. It
contained good color and very
clean. It would be an item I would
order in a restaurant
5 4
The presentation was neat and
had some color. It contained little
eye-appeal. I might order this in a
restaurant but only if presented
better.
3 2
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal. I
would not order this in a
restaurant
1 0
Final Product
1 pts
Is this a cohesive product?
Correct preparation of food
products resulted in good flavor
profiles, texture and consistency.
5 4
Final food product was edible;
but lacked in flavor and
seasoning. Errors were made in
following directions of recipe or
Chef instructions
3 2
Final food product was under
cooked, and inedible.
1 0
Teacher’s Signature: Total Score

6. Lab Group ______________________________________ Period _______________ Date ___________________
Rubric for food Presentation
Menu: __________________________________________________________________________________________
Criteria Score
Flavor
1 pts
Is the product flavored
appropriately?
The food samples contain good
seasoning and flavorings. The
spices and herbs used bring out
the full flavor.
5 4
The food samples contain light
hints of spices and herbs or the
taste was slightly off.
3 2
The food samples were not
seasoned or an excessive
amount of spices and herbs
were used. The flavoring does
not represent the region. Taste
is not good
1 0
Plate Presentation
1 pts
Is the food samples
assembled in an eye-
appealing manner with
appropriate garnish?
The presentation was creative. It
contained good color and very
clean. It would be an item I would
order in a restaurant
5 4
The presentation was neat and
had some color. It contained little
eye-appeal. I might order this in a
restaurant but only if presented
better.
3 2
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal. I
would not order this in a
restaurant
1 0
Final Product
1 pts
Is this a cohesive product?
Correct preparation of food
products resulted in good flavor
profiles, texture and consistency.
5 4
Final food product was edible;
but lacked in flavor and
seasoning. Errors were made in
following directions of recipe or
Chef instructions
3 2
Final food product was under
cooked, and inedible.
1 0
Teacher’s Signature: Total Score

7. Lab Group ______________________________________ Period _______________ Date ___________________
Rubric for food Presentation
Menu: __________________________________________________________________________________________
Criteria Score
Flavor
1 pts
Is the product flavored
appropriately?
The food samples contain good
seasoning and flavorings. The
spices and herbs used bring out
the full flavor.
5 4
The food samples contain light
hints of spices and herbs or the
taste was slightly off.
3 2
The food samples were not
seasoned or an excessive
amount of spices and herbs
were used. The flavoring does
not represent the region. Taste
is not good
1 0
Plate Presentation
1 pts
Is the food samples
assembled in an eye-
appealing manner with
appropriate garnish?
The presentation was creative. It
contained good color and very
clean. It would be an item I would
order in a restaurant
5 4
The presentation was neat and
had some color. It contained little
eye-appeal. I might order this in a
restaurant but only if presented
better.
3 2
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal. I
would not order this in a
restaurant
1 0
Final Product
1 pts
Is this a cohesive product?
Correct preparation of food
products resulted in good flavor
profiles, texture and consistency.
5 4
Final food product was edible;
but lacked in flavor and
seasoning. Errors were made in
following directions of recipe or
Chef instructions
3 2
Final food product was under
cooked, and inedible.
1 0
Teacher’s Signature: Total Score

8. Lab Group ______________________________________ Period _______________ Date ___________________
Rubric for food Presentation
Menu: __________________________________________________________________________________________
Criteria Score
Flavor
1 pts
Is the product flavored
appropriately?
The food samples contain good
seasoning and flavorings. The
spices and herbs used bring out
the full flavor.
5 4
The food samples contain light
hints of spices and herbs or the
taste was slightly off.
3 2
The food samples were not
seasoned or an excessive
amount of spices and herbs
were used. The flavoring does
not represent the region. Taste
is not good
1 0
Plate Presentation
1 pts
Is the food samples
assembled in an eye-
appealing manner with
appropriate garnish?
The presentation was creative. It
contained good color and very
clean. It would be an item I would
order in a restaurant
5 4
The presentation was neat and
had some color. It contained little
eye-appeal. I might order this in a
restaurant but only if presented
better.
3 2
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal. I
would not order this in a
restaurant
1 0
Final Product
1 pts
Is this a cohesive product?
Correct preparation of food
products resulted in good flavor
profiles, texture and consistency.
5 4
Final food product was edible;
but lacked in flavor and
seasoning. Errors were made in
following directions of recipe or
Chef instructions
3 2
Final food product was under
cooked, and inedible.
1 0
Teacher’s Signature: Total Score