iRubric: Salad Making Lab rubric

Student gathered all ingredients without assistance.

Student gathered ingredients with assistance.

Students return to supply table for additional ingredients.

Wash cut salad greens.<BR>
Prepare fruits, vegetables, and garnishes.<BR>
Place wet paper towel under cutting board. <BR>
Used the appropriate equipment for ingredients avoiding cross contamination.

Needs less than 3 reminders during pre-preparation <BR>
Used the appropriate equipment for ingredients avoiding cross contamination.

Needs reminders throughout the entire pre-preparation process. Salad greens not washed. Fruits, vegetables, and garnishes not prepared prior to arranging salad.<BR>
Didn't use wet paper towel under cutting board. Cross-contamination-mixing equipment between raw and cooked ingredients.

Prepares all ingredients, arranges salad plates on work table, places base on serving plate, arranges body of salad, adds garnish, refrigerates until service, adds dressing prior to serving

Salad components not in order, dressing is added too early and lettuce is wilted.

Salad components not in order, dressing is added too early and lettuce is wilted. Missing main components of salad.

Dishes and equipment cleaned appropriately and put away in the proper places. Works with the group to clean the entire kitchen unit. Unused ingredients wrapped and placed on the supply counter. Floor swept, sinks dried, dishcloths put in by washer, cabinets cleaned.<BR>
Done before the bell rings.

Dishes and equipment half cleaned and items were no put in the proper places/ Food on floor around station and sanitizer buckets were not emptied.

Dishes and equipment left in sink, not cleaned. Items put in wrong places in the kitchen, floor not swept, counters and cabinets unclean. Not done when the bell rings.