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iRubric: Cooking rubric
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Cooking
Following a Recipe
Students will have knowledge of how to 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:
B6332C
By
Prattla
Draft
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
(none)
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Desktop Mode
Mobile Mode
Following a Recipe
Poor
1 pts
Fair
2 pts
Good
3 pts
Correct Ingredients
Poor
Student is not able to or refuses to gather the correct ingredients.
Fair
Student is able to gather the correct ingredients with some assistance.
Good
Student is able to gather the correct ingredients without assistance.
Correct Equipment/Materials
Poor
Student is not able to or refuses to gather the correct equipment or materials.
Fair
Student is able to gather the correct equipment or materials with some assistance.
Good
Student is able to gather the correct equipment or materials without assistance.
Measuring for a recipe as written
Poor
Student chose the correct tool to measure the ingredients in a recipe less than 50% of the time
Fair
Student chose the correct tool to measure the ingredients in a recipe 50-70% of the time with some assistance
Good
Student chose the correct tool to measure the ingredients in a recipe 80-100% of the time
Knowledge of cooking vocabulary
Poor
Student was not able to or refuses to identify any cooking words
Fair
Student is able to identify at least 50% of the cooking words with assistance
Good
Student is able to identify 80-100% of the cooking words without assistance
Following the recipes' steps
Poor
Student is not able to or refuses to follow the correct sequence of steps in the recipe
Fair
Student is able to follow the correct sequence of steps in the recipe with assistance
Good
Student is able to follow the correct sequence of steps in the recipe without assistance
Team work
Poor
Student displays difficultly working cooperatively with others
Fair
Student is able to work satisfactorily with others
Good
Student works very well and cooperatively with others
Finished product
1.cooked well
2.tasted good
3.presented in an appetizing manner
Poor
0-1 out of 3 criteria met
Fair
2 out of 3 criteria met
Good
All 3 criteria met
Subjects:
Vocational
Education
Types:
Project
Presentation
Assignment
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