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iRubric: Carbohydrate Cooking - Nutrition rubric
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Carbohydrate Cooking - Nutrition
Vitamins Cooking - Nutrition
Students will have knowledge of how to prepare carbohydrates using fresh pasta, grains, legumes, and other forms of carbs. After lecture each student will be assigned in group production. Students will read and follow the instructions of a recipe, cooking vocabulary, use the correct tools for measuring ingredients, work cooperatively with others and complete a finished dish
Rubric Code:
A79AA7
By
gpaulson
Draft
Public Rubric
Subject:
Vocational
Type:
Presentation
Grade Levels:
Undergraduate
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Following a Recipe
Beginning
30 pts
Developing
40 pts
Mastered
50 pts
Measuring for a recipe as written
10 pts
Beginning
Chose the correct tool to measure the ingredients in a recipe less than 50% of the time
Developing
Chose the correct tool to measure the ingredients in a recipe 50-70% of the time
Mastered
Chose the correct tool to measure the ingredients in a recipe 80-100% of the time
Following the recipes steps
10 pts
Beginning
Was able to follow the correct sequence of steps in the recipe less than 50% of the time
Developing
Was able to follow the correct sequence of steps in the recipe 50-70% of the time
Mastered
Was able to follow the correct sequence of steps in the recipe 80-100% of the time
Knowledge of cooking vocabulary
5 pts
Beginning
Correctly defined less than 50% of targeted cooking words
Developing
Correctly identified 50-70% of targeted cooking words
Mastered
Correctly identified 80-100% of targeted cooking words
Team work
10 pts
Beginning
Displayed difficultly working cooperatively with others
Developing
Was able to work satisfactorily with others
Mastered
Worked very well and cooperatively with others
Finished product
15 pts
1.cooked well
2.tasted good
3.presented in an appetizing manner
Beginning
0-1out of 3 criteria met
Developing
2 out of 3 criteria met
Mastered
All 3 criteria met
Subjects:
Vocational
Education
Types:
Project
Presentation
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