iRubric: PREPARING SOUP rubric

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PREPARING SOUP COOKING and Sequencing This rubric will be used to evaluate how a student works and participates during cooking activities. Rubric Code: J232582 By TeacherY420 Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: 9-12

Participation
	Excellent 20 pts	Good 15 pts	Fair 10 pts	Poor 5 pts
Follow recipe	Excellent Mise en place is missing many items and the portions are not correct..	Good Mise en place is missing one item from recipe or the portions are not correct.	Fair Mise en place is missing some items and the portions are a little off	Poor Mise en place is missing many items and the portions are not correct..
Sanitation	Excellent Washed hands appropriately and repeatedly as needed and when appropriate	Good Washed hands appropriately and repeatedly with one mistake	Fair Washed hands appropriately and repeatedly with several mistakes	Poor DID NOT was hands
Finished product	Excellent Excellent texture, color, and taste.	Good Good texture, slightly burned, and taste not exact.	Fair One to two parts are off: Texture, color, or Taste.	Poor Cookies were burned or tasted unsatisfactory.
Background Information	Excellent Discuss 5- 6 information's about the chosen soup.	Good Discuss 3-4 information's about the chosen soup.	Fair Discuss 1-2 information's about the chosen soup.	Poor Did not discuss any background.