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iRubric: Mise en Place Lab Assessment Rubric comp 1

iRubric: Mise en Place Lab Assessment Rubric comp 1

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Mise en Place Lab Assessment Rubric comp 1 
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Rubric Code: DA784B
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Weekly kitchen Lab
  needs improvement

3 pts

Good

4 pts

Excellent

5 pts

comments

(N/A)

Preparation and Techniques

needs improvement

Student did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Good

Student only completed "mise en place" of either food or equipement<BR>
Student used some of the demonstrated techniques. Did not pay attention to details.
Excellent

Student had good "mise en place". Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details
comments
Country omlet,poach French omelet

worth double points

needs improvement

Food was bland, lacked seasoning
doneness was off the mark
Good

Food had adequate flavoring and doneness. prepared as directed through recipe
Excellent

Food was flavorful .
doneness was on the mark. Correct serving temperature and appealing to all senses
comments
Safety and sanitation

needs improvement

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.
Good

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.
Excellent

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
comments
Knife Cuts

needs improvement

Irregular inconsistant
misshaped. cuts not clen through
paper dolls
Good

Mostly consistant clean proper shape and size
Excellent

All cuts clean, consistant shape good technique with knife, speed and accuracy
comments



Keywords:
  • sanitation, safety, cooperation, collaboration,







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