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iRubric: Culinary Knife skills part 1 rubric

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Culinary Knife skills part 1 
CA 111 Knife Cuts Practical
Practical exam
Rubric Code: GB27XW
By mtsoxfan
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 9-12

Powered by iRubric Knife Cuts
All cuts require proper station set up, proper dimension, specific quantity, safety and sanitation guidelines are observed. Proper tools used. Produced in allotted time.
  Exemplary

10 pts

Proficient

8 pts

Progressing

4 pts

Below Basic

2 pts

Brunoise
1 pts

1/8" x 1/8" x 1/8" cube cut
quantity: 1/2 carrot
10 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Small Dice
1 pts

1/4" x 1/4" x 1/4" cube cut
quantity: 1/2 potato and 1/2 carrot
10 minute time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Julienne
1 pts

1/8" x 1/8" x 2" long matchstick cut
quantity: 1/2 carrot
10 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Onion dice
1 pts

1/4"x1/4"x onion layer
Quantity: 1 onion
10 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Batonnet
1 pts

1/4"x1/4"x2"
Quantity: 1/2 carrot
10 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.




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