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iRubric: Creative Baking 2nd quarter practical exam rubric

iRubric: Creative Baking 2nd quarter practical exam rubric

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Creative Baking 2nd quarter practical exam 
Creative Baking 2nd quarter practical exam
Required tasks to earn all the points in a cooking lab.
Rubric Code: E7CA86
By capsc3
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Food Lab Procedures
  Minimal Evidence

2 pts

Still Progressing

3 pts

Proficient

4 pts

Preparation
2 pts

Minimal Evidence

Students did not wash hands or tie hair back.
Still Progressing

Students did not complete both requirements: failed to wash hands or tie hair back.
Proficient

Students did wash hands properly at the beginning and throughout the lab and did tie hair back.
Mixing/measuring ingredients
2 pts

Minimal Evidence

Students did not follow directions for mixing pie crust ingredients and/or students made many measuring errors.
Still Progressing

Students did not follow some of the directions for mixing pie crust ingredients and/or students made some measuring errors.
Proficient

Students followed all of the directions for mixing pie crust ingredients and demonstrated good measuring technique.
Rolling out dough
2 pts

Minimal Evidence

Students did not practice demonstrated techniques for rolling out pie crusts. Students did not use appropriate tools/ tools are not used properly.
Still Progressing

Students use some of the demonstrated techniques for rolling out pie crusts. Students did not pay attention to details in lab; handling of equpiment/utensils, etc.
Proficient

Students use demonstrated techniques for rolling out pie crusts.
Students pay attention to details.
Decorative Edge
2 pts

Minimal Evidence

Poor attempt at fluted edge.
Still Progressing

Fair attempt at fluted edge or forked edge.
Proficient

Demonstrated proficiency at fluted edge.
Dock Crust
2 pts

Minimal Evidence

Student didn't dock the crust prior to baking.
Still Progressing

Not all areas of the pie crust were docked prior to baking.
Proficient

Student docked around the bottom edge, bottom, and sides of the crust prior to baking.
Safety
2 pts

Minimal Evidence

Students do not follow safety rules and do not use safe food handling techniques. Students do not use kitchen equipment in a safe manner.
Still Progressing

Students try to use equipment safely and correctly; careless at times and do not always follow the rules.
Students attempts to follow safe food handling procedures.
Proficient

Students demonstrate safe and correct use of all kitchen equipment used for the lab.
Students follows safe food handling procedures as presented in class.
Clean-Up
2 pts

Minimal Evidence

Failure to complete all of the following:
Clean out sinks
Clean counters
Clean and dry dishes
Food items put away
Dirty towels put in washer.
Still Progressing

Failure to complete some of the following:
Clean out sinks
Clean counters
Clean and dry dishes
Food items put away
Dirty towels put in washer.
Proficient

All of the tasks are completed:
Clean out sinks
Clean counters
Clean and dry dishes
Food items put away
Dirty towels put in washer.



Keywords:
  • preparation, cooperation, skill practice, safety, clean up

Subjects:


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