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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)

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