iRubric: CA 111 Knife Cuts Practical rubric

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CA 111 Knife Cuts Practical CA 111 Knife Cuts Practical Practical exam Rubric Code: J938AC By jramsey Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Knife Cuts all cuts require proper dimension, specific quantity, sanitation guidelines are observed.proper tools used.Produced in allotted time.
	Poor 0 pts	Fair 6 pts	Good 8 pts	Excellent 10 pts
Brunoise 1 pts 1/8" x 1/8" x 1/8" cube cut quantity: 1/2 carrot	Poor No cuts produced or was not properly labeled	Fair cut is not identifiable. minimum requirement are met	Good cut has most requirements met	Excellent cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Medium Dice 1 pts Enter description 1/2" x 1/2" x 1/2" cube cut quantity: 1/2 potato and 1/2 carrot	Poor No cuts produced or was not properly labeled	Fair cut is not identifiable. minimum requirement are met	Good cut has most requirements met	Excellent cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Julienne 1 pts 1/8" x 1/8" x 2" long matchstick cut quantity: 1/2 carrot	Poor No cuts produced or was not properly labeled	Fair cut is not identifiable. minimum requirement are met	Good cut has most requirements met	Excellent cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Standard-3 cuts 1 pts julienne, onion ring, small dice: one onion	Poor No cuts produced or was not properly labeled	Fair cuts are not identifiable. minimum requirement are met	Good cuts have most requirements met	Excellent cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.
Mince/Fine chop 1 pts parsley and garlic Parsley finely chopped(dust-like) & Garlic mince	Poor No production	Fair rough chop	Good chop & mince meet most requirements	Excellent Chop is fine and mince is in very small pieces