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iRubric: Knife Skills Lab Rubric
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Knife Skills Lab Rubric
Knife Skills Lab Rubric
Rubric Code:
GA67W2
By
moorejoe
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12, Post Graduate
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Knife Lab
Poor
1 pts
Fair
2 pts
Good
3 pts
Mastery of Skills
4 pts
Safe Food Handling
Poor
Student did not wash hands or tie hair back. <BR>
Student did not rewash hands after each new task
Fair
Students washed hands minimally.<BR>
Teacher reminded student to tie back hair.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Mastery of Skills
Student demonstrated good personal hygiene, was aware of cross-contamination, mindful of time and temperature abuse throughout the assignment.
Techniques
Poor
Student did not practice demonstrated techniques for food preparation. Student was unable to sharpen the knife correctly.
Fair
Student attempted to use knife correctly and cut food somewhat correct.<BR>
Student attempted to sharpen the knife before use, but did not listen to teacher instructions.
Good
Student paid attention to details. The student forgot to use the honing tool. Student cut most of the cuts uniformly.
Mastery of Skills
Student showed a mastery of skills in sharpening the knife, used the steel to hone the blades and demonstrated all tasks uniformly.
Cooperation
Poor
Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair
Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good
Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in ALL KITCHEN TASKS.
Mastery of Skills
Student demonstrated full knowledge of the task given. Completed task on time.
Safety and sanitation
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.
Mastery of Skills
Student demonstrated knowledge of sanitation practices cleaning board between tasks, practiced awareness of time and temperatures and avoided cross contamination.
Keywords:
allumette, batonet, brunoise, chiffonade, small dice, medium dice, large dice, paring, boning, chef knife, serrated slicer,
Subjects:
Test Preparation
Vocational
(General)
Types:
Project
Assignment
Assessment
(Other)
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