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iRubric: Knife Skills Lab Rubric
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Knife Skills Lab Rubric
Knife Skills Lab Rubric
General rubric utilized for weekly culinary arts cooking labs skills testing
Rubric Code:
AAC88X
By
Chefjgraf
Ready to use
Public Rubric
Subject:
Test Preparation
Type:
Assignment
Grade Levels:
(none)
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Knife Lab
100 %
Poor
50 pts
Fair
75 pts
Good
100 pts
Safe Food Handling
15 %
Poor
Student did not wash hands or tie hair back.
Student did not rewash hands after each new task
Fair
Students washed hands minimally.
Teacher reminded student to tie back hair.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Techniques
25 %
Poor
Student did not practice demonstrated techniques for food preparation. Made up own recipe.
Fair
Student attempted to use knife correctly and cut food somewhat correct. Did not listen to teacher instructions.
Good
Student paid attention to details and used knife correctly. Folloed teacher instructions.
Cooperation
20 %
Poor
Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair
Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good
Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in ALL KITCHEN TASKS.
Safety and sanitation
20 %
Poor
Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Fair
Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Food Preparation
20 %
Poor
The student did not review recipe and didn't have proper "mise en place" of food or equipment.
Fair
The student only completed "mise en place" of food. Student used some of the demonstrated techniques. Did not pay attention to details.
Good
The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab.
Keywords:
slice, dice, dull, sharp, paring, boning, chef, serrated slicer
Subjects:
Test Preparation
Vocational
(General)
Types:
Project
Assignment
(Other)
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