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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:
B7B844
By
riverton
Ready to use
Public Rubric
Subject:
Test Preparation
Type:
Assessment
Grade Levels:
Post Graduate
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Knife Lab
100 %
Poor
50 pts
Fair
75 pts
Good
85 pts
Mastery of Skills
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.
Mastery of Skills
Student demonstrated good personal hygiene, was aware of cross-contamination, mindful of time and temperature abuse throughout the assignment
Techniques
25 %
Poor
Student did not practice demonstrated techniques for food preparation. Student was unable to sharpen the knife correctly
Fair
Student attempted to use knife correctly and cut food somewhat correct.
Student attempted to sharpen the knife before use, but did not use the whett stone in correct order Did not listen to teacher instructions.
Good
Student paid attention to details and used both the whett stone correctly. The student forgot to use the honing tool. Student cut most of the cuts uniformly
Mastery of Skills
Student showed a mastery of skills in sharpening the knive, use the steel to hone the blades and demonstrated all tasks uniformly
Cooperation
19 %
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.
Mastery of Skills
Student demonstrated full knowledge of the task given. Completed task on time.
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.
Mastery of Skills
Student demonstrated knowledge of sanitation practices cleaning board between tasks, practiced awareness of time and temperatures and avoided cross contamination
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.
Mastery of Skills
The student practiced great organizational skills. Mise en plac was done correctly. Knife skill demonstrations were excellent with uniformity on entire lesson
Enter Title
1 %
Identify and Correctly Use of knives knives in 15 minutes
Poor
The student did not use the correct knife for the assignment
Fair
The student used the correct knife to perform the tasks correctly.
The Student was not able to complete all cuts uniformly in the appropriate time
Good
The student was able to use the correct knife for each task uniformly, but was unable to finish within
the appropriate time
Mastery of Skills
The student demonstrated uniformity throughout the assessment. The student finished all tasks within the appropriate time
Keywords:
allumette, batonet, brunoise, chiffonade, small dice, medium dice, large dice, paring, boning, chef knife, serrated slicer,
Subjects:
Test Preparation
Vocational
(General)
Types:
Project
Assignment
Assessment
(Other)
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