RAMEN DISH EVALUATION
CRITERIA
Level 1
(50-59%)
Level 2
(60-69%)
Level 3
(70-79%)
Level 4
(80-100%)
Mise En Place
Mise en place is missing
many items
Mise en place is missing
some items
Mise en place contains
most of the ingredients
Mise en place contains all
or almost all of the
ingredients
Time
Management
Preparation, cooking, and
clean-up were not
completed in a timely
manner
Preparation, cooking,
and clean-up were
completed in somewhat
of a timely manner
Preparation, cooking,
and clean-up were
completed in a timely
manner
Preparation, cooking, and
clean-up were completed
with a high degree of
efficiency
Preparation
Few measurements and
procedures were done
correctly
Some measurements
and procedures were
done correctly
Most measurements and
procedures were done
correctly
All or almost all
procedures, including
measuring were done
correctly
The student needed
occasional reminders to
work safely or wear PPE
The student needed no
reminders to work safely
or wear PPE
The workstation is
mostly organized and
cleaned throughout food
preparation and cooking
The workstation is always
organized and cleaned
throughout food
preparation and cooking
The sushi rice is
seasoned well
The sushi rice is not overseasoned or underseasoned, but just right
The student needed
frequent reminders to
work safely or wear PPE
Safety &
Sanitation
Final Product
Clean Up
The student needed
some reminders to work
safely or wear PPE
The workstation is not
organized and is not clean
throughout food
preparation and cooking
The workstation is
somewhat organized
and cleaned throughout
food preparation and
cooking
The sushi rice is not
seasoned
The sushi rice is
somewhat seasoned
The roll is not tight and
falling apart
The roll is somewhat
tight
The dish is not plated
cleanly (many splash
marks on the plate)
The dish is plated
somewhat cleanly (some
splash marks)
Vegetable cuts and sizes
are highly inconsistent
Vegetable cuts and sizes
are somewhat
inconsistent
All dishes, workstations,
and equipment are left
dirty
Some dishes,
workstations, and
equipment are left dirty
Most dishes,
workstations, and
equipment are clean
Items were not put away
correctly
Some items were not
put away correctly
Most items are put away
correctly.
The roll is mostly tight
The dish is plated mostly
clean (minimal splash
marks present)
Vegetable cuts and sizes
are considerably
consistent
The roll is not too tight or
too loose, but just right
The dish is plated cleanly
(no splash marks from the
sauce)
Vegetable cuts and sizes
are highly consistent
All dishes, workstations,
and equipment are clean
All or almost all items are
put away correctly.