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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

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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