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iRubric: HRI 106 Final Practical Exam Rubric

iRubric: HRI 106 Final Practical Exam Rubric

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HRI 106 Final Practical Exam Rubric HRI 106 Knife Skills Practical Quiz Students are to fabricate the following knife cuts: Julienne, Bâtonnet, Medium Dice, Coarse Chop, Mince, Tourner, Paysanne and Brunoise. Clarify 1/2 pound of butter, make an omelet, perform a cooking technique. Rubric Code: JX47864 By JZeisler Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

HRI 106 Final Practical Rubric
	Poor 0 pts	Fair 7 pts	Excellent 10 pts
Julienne	Poor Not proper width or length Flat or rectangle not square Inconsistent sizes	Fair Width or length may be correct but one (width or length is incorrect) Some of product is flat or rectangular Some inconsistent sizes	Excellent Width and length correct sizes All sides are square Sizes are consistent with other cuts
Bâtonnet	Poor Not proper width or length Flat or rectangle not square Inconsistent sizes	Fair Width or length may be correct but one (width or length is incorrect) Some of product is flat or rectangular Some inconsistent sizes	Excellent Width and length correct sizes All sides are square Sizes are consistent with other cuts
Medium dice	Poor Not proper width or length Flat or rectangle not square Inconsistent sizes	Fair Width or length may be correct but one (width or length is incorrect) Some of product is flat or rectangular Some inconsistent sizes	Excellent Width and length correct sizes All sides are square Sizes are consistent with other cuts
Coarse Chop	Poor Not proper width or length Flat or rectangle not square Inconsistent sizes	Fair Width or length may be correct but one (width or length is incorrect) Some of product is flat or rectangular Some inconsistent sizes	Excellent Width and length correct sizes All sides are square Sizes are consistent with other cuts
Mince	Poor too large of pieces hastily chopped and presented. Size of chopped varies which would not cook properly	Fair Chop somewhat consistent different sizes Slightly larger	Excellent Small, correct sizes, chopped fine
Tourner	Poor Not proper size. Not 7 sided. Improper length and width.	Fair not proper size. 7 sided but unequal. Proper length and/or width.	Excellent 7 equal sides, proper length and width.
Paysanne	Poor Not proper width or length. Inconsistent sizes. Not square, round or triangular.	Fair Width or length may be correct but one (width or length is incorrect) Some of product is flat or rectangular Some inconsistent sizes	Excellent Width and length correct sizes All sides are square Sizes are consistent with other cuts
Brunoise	Poor Not proper width or length Flat or rectangle not square Inconsistent sizes	Fair Width or length may be correct but one (width or length is incorrect) Some of product is flat or rectangular Some inconsistent sizes	Excellent Width and length correct sizes All sides are square Sizes are consistent with other cuts
Omelet	Poor Too dark/burnt, not shaped well when placed on plate. Did not flip/used spatula to flip omelet. Pan touched plate. Not sellable.	Fair Color darker than should be, did not flip. Has good shape when plated. Is sellable, but barely.	Excellent Very well cooked, flipped without spatula, pan did not touch plate, Good even color. Shaped properly on plate. Sellable
Clarified Butter	Poor Butter burnt or Ghee, too much water still in butter, many impurities still in butter. Not strained	Fair Butter dark but not Ghee, good amount of water still present. Some impurities present. Not strained	Excellent Butter is very clear,little to no water present, no impurities, well strained.
Verbalizing
	Poor 0 pts	Fair 15 pts	Excellent 20 pts
Verbalize Name and Dimensions	Poor Does not remember terminology for specific knife cuts nor dimensions.	Fair Remembers some of the terminology for knife cuts and/or some dimensions.	Excellent Remember all of the names and dimensions of the knife cuts.
Sanitation/Cooking Technique
	Poor 0 pts	Fair 30 pts	Excellent 40 pts
Sanitation & Safety	Poor Station had opportunities in correct set-up. Sanitation issues need addressed. Safety concerns in areas of procedures. Not cleaning as you go.	Fair Station set-up meets standards. Sanitation procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go.	Excellent Station set-up spot on. All necessary sanitation practices demonstrated throughout the practical. Station remained text book clean before, during and after the exercise.
Cooking Technique	Poor Did not follow proper technique. Overcooked/Undercooked. Not presented well. Not sellable.	Fair Technique followed somewhat, product overcooked/undercooked, Presented well. Sellable but barely.	Excellent Technique followed completely. Product not overcooked/undercooked, very well presented. Sellable.

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