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rubrics by robertst
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Title
Built By
1
Culinary Arts Kitchen Lab Rubric
Kitchen Lab rubric utilized for weekly culinary arts cooking labs.
Grade levels:
9-12
robertst
2
Baking - Lab Practical Part 1
Basic Baking & Pastry Lab Practical Grading Rubric
Grade levels:
9-12
Undergrad
robertst
3
CA1 Knife Cuts Practical
Practical exam (Mid Term)
Grade levels:
9-12
robertst
4
Protein Cooking Lab
The student will demonstrate their ability to cook a protein correctly. They will receive the protein and the cooking technique in a mystery basket style.
Grade levels:
9-12
robertst
5
Salad Project
You are applying for a promotion at a restaurant. Create 4 new salads. One each appetizer, entree, accompaniment, and dessert. Be creative in the use of different types of ingredients and flavors. • Each salad will be accompanied by a recipe with a yield of 8 servings. • Original recipes showing all of your math and conversions. • A drawing or a picture of the plate presentation. • A written description of your salad (menu writing) • Prepare and present one of your salads for tasting.
Grade levels:
9-12
robertst
6
Composed Dinner Salad
The student will demonstrate their ability to create a composed dinner salad that will include an emulsified dressing, chicken and vegetable garnishes.
Grade levels:
9-12
robertst
7
Breakfast Cookery
Egg Preparation - Over-Easy egg, Poached Egg, and Omelet
Grade levels:
9-12
(draft)
robertst
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