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iRubric: Food Technology Preparation Rubric
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Food Technology Preparation Rubric
Food Technology Years 9/10
Rubric Code:
FXX3B95
By
lfohringer
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
9-12
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Food Technology Practical Assessmen
Excellent
3 pts
Good
2 pts
Poor
1 pts
Hygiene
Excellent
Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Good
Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.
Poor
Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.
Equipment
Excellent
All equipment collected to complete all facets of the practical assignment
Good
Most equipment collected to complete all facets of the practical assignment
Poor
Insufficient equipment collected to complete all facets of the practical assignment.
Mise en place
Excellent
Ingredients either collected in advance or readily available when needed.
Good
Ingredients partially collected had to interrupt procedure to get items that should have been available.
Poor
Ingredients, insufficiently collected or not readily available when needed.
Ingredient Preparation
Excellent
Ingredients either pre-prepared in advance or readily available when needed.
Good
Ingredients partially prepared had to interrupt procedure to complete a preparation task that should have already been completed
Poor
Ingredients, insufficiently prepared or not readily available when needed.
Procedure
Excellent
Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Good
Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.
Poor
Recipe or proper procedure was not followed.
Time Management
Excellent
Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Good
Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.
Poor
Preparation, cooking and clean-up were not completed in a timely manner.
Cooperation
Excellent
Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Good
Student needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.
Poor
Student only worked with constant adult supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Finished Food Product
Excellent
Correct preparation of food product resulted in appropriate taste, texture, appearance.
Good
Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Poor
Food product was inedible.
Safety
Excellent
Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Good
Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Poor
Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Clean-Up
Excellent
Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Good
Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Poor
Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Keywords:
Preparation, Cooperation, Skill practice, Safety, Clean up. Homeschool
Subjects:
Vocational
(General)
Types:
Presentation
Assignment
Assessment
(Other)
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