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iRubric: CA1 Knife Cuts Practical rubric

iRubric: CA1 Knife Cuts Practical rubric

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CA1 Knife Cuts Practical 
CA 111 Knife Cuts Practical
Practical exam (Mid Term)
Rubric Code: CCW274
By robertst
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 9-12

Powered by iRubric Knife Cuts
all cuts require proper dimension, specific quantity, sanitation guidelines are observed.proper tools used.Produced in allotted time.
  Poor

1 pts

Fair

2 pts

Good

3 pts

Excellent

4 pts

Batonnet
1 pts

1/4" X 1/4" X 2" long
French Fry cut
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise
meets standard dimensions
sufficient quantity produced in time allotted
Julienne
1 pts

1/8" x 1/8" x 2" long matchstick cut
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise
meets standard dimensions
sufficient quantity produced in time allotted
Brunoise
1 pts

1/8" x 1/8" x 1/8" cube cut
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise
meets standard dimensions
sufficient quantity produced in time allotted
Small Dice
1 pts

1/4" X 1/4"
Cube shape cut
Poor

No cuts produced or was not properly labeled
Fair

cuts are not identifiable
minimum requirement are met
Good

cuts have most requirements met
Excellent

cut is precise
meets standard dimensions
sufficient quantity produced in time allotted
Safety and Sanitation
1 pts

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.<BR>
Attempted to follow safe food handling procedures.
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR>
Student followed safe food handling procedures
Excellent

Student demonstrated knowledge of sanitation practices cleaning board between tasks, practiced awareness of time and temperatures and avoided cross contamination
Waste
1 pts

Poor

Student had very little usable product. Most of product was wasted
Fair

Student had too much waste. Needed to use more product to demonstrate cuts.
Good

Student had an acceptable amount of waste in proportion to the product used
Excellent

Student had very little to no waste. As much of the product was used for demonstration as possible.
Mise en Place
1 pts

Station set-up
Poor

Students was missing major components of their station
Fair

Students was missing several small components of station
Good

Student had the majority of the required items for their station
Excellent

Student had all of the required items from their station




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