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iRubric: Food Lab Procedure Rubric

iRubric: Food Lab Procedure Rubric

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Food Lab Procedure Rubric 
Food Lab Procedure Rubric
Required tasks to earn all the points in a cooking lab.
Rubric Code: K2CA5C
By jlbate
Ready to use
Private Rubric
Subject: (General)  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Food Lab Procedures
  Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation

Poor

Student did not wash hands or tie hair back.
Fair

Student did not complete both requirements: failed to wash hands or tie hair back.
Good

Student did wash hands properly with warm water and soap at the beginning and throughout the lab and did tie hair back.
Market Order

Poor

Market order was not filled out completely. Recipe ingredients and equipment was left off.
Fair

Market order was filled out but ingredients or equipment was left off.
Good

Market order was filled out completely with all ingredients and equipment included.
Time Management

Poor

Preparation, cooking and clean-up were not completed in the time allowed. Group members needed five minutes or more to finish, and needed late passes for class.
Fair

Preparation, cooking and clean-up were not competed in the time allowed, but group members only needed a few extra minutes.
Good

Group members completed preparation, cooking and clean-up in the time allowed.
Cooperation

Poor

Student only worked with constant adult supervision and encouragement. Did not participate in all tasks, and did not help partners, did not demonstrate a willingness to work with partners.
Fair

Student works with group members but quits before all tasks complete. Only wants to do the "fun" stuff, does not want to help with clean up
Good

Student demonstrates a willingness to complete all tasks including clean up tasks. Works steadily through the lab and participates in all kitchen tasks. Displays willingness to work with all group members.
Recipe Reading

Poor

Recipe was not followed.
Fair

Recipe was followed a little bit, but errors in the order of steps or measuring occurred.
Good

Recipe was followed perfectly. No measuring or order of step errors occured.
Finished Food Product

Poor

Food product was inedible.
Fair

Food product was edible, but lacked flavor or errors were made in the recipe during the cooking process.
Good

Food product was prepared correctly and tasted delicious!
Safety

Poor

Does not follow safety rules. Does not use safe food handling techniques. Does not use kitchen equipment in a safe manner.
Fair

Student tries to use equipment safely and correctly. Careless at times and does not always follow the rules.
Attempts to follow safe food handling procedures.
Good

Student demonstrates safe and correct use of all kitchen equipment used for the lab.
Student follows safe food handling procedures as presented in demonstration.
Clean-Up

Poor

The student leaves unwashed items in the sink, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab rather than in the washing machine.
Fair

Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Laundry may or may not be picked up.
Good

Student leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. ALL laundry is gathered up and put in the washing machine.



Keywords:
  • preparation, cooperation, skill practice, safety, clean up



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