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Execute Proper Knife Handling and Sharpening 
Given the proper tools and untensils, students will demonstrate the correct method for proper handling and sharpening of knives follwoing standard safe practices
Rubric Code: KXWA329
By mmtarlecki
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Safe Knife Handling and Sharpeneing
Students performance will be assessed in safe knife handling and sharpening
  Poor

5 pts

Satisfactory

10 pts

Proficient

15 pts

Distinguished

20 pts

Safety and Sanitation

Student will demonstrate proper safety and sanitation according to standard practices
____/20pts
Poor

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Satisfactory

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.<BR>
Attempted to follow safe food handling procedures
Proficient

Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR>
Student followed safe food handling procedures.
Distinguished

Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR>
Student followed safe food handling procedures.
Student demonstrated efficency in all aspects.
Gather Required Tools and Utensils

Student will gather all the necessary tools and utensils needed to sharpen knives according to standard practices
____/20pts
Poor

Student failed to gather all necessary tools and equipment before starting. Had to stop one or more times to retrieve items needed for the task
Satisfactory

Student gathered most necessary tools and equipment before starting. Had to stop only once to retrieve items needed for the task
Proficient

Student gathered all necessary tools and equipment before starting. Student did not need to retrieve any other items needed for the task.
Distinguished

Student gathered all necessary tools and equipment before starting. Student did not need to retrieve any other items needed for the task.
Student worked efficiently and quickly.
Sharpening Techniques

Srudents will demonstrate their sharpening techniques.
_____/20pts
Poor

Student showed minimal effort in demonstrating proper technique for sharpening the chef's knife. The student lack focus and was easily distracted
Satisfactory

The student demonstrated basic skills for knife sharpening techniques, requiring redirection and maintained focus
Proficient

Student demonstrate the proper technique for sharpening the chefs knife. The student required minimal redirection and had good focus.
Distinguished

Student demonstrate the proper technique for sharpening the chefs knife. The student required no redirection and was extremely focused.The student worked efficemtly and quickly.
Testing Knife Sharpness

Students will demonstrate the quality. of their sharpening techniques by slicing a tomato
_____/20pts
Poor

The blade of the student's knife was dull or pitted. The student was unable to penetrate a tomato cleanly to obtain a slice from a tomato
Satisfactory

The blade of the student's knife was sharpened sufficiently to get a slice from a tomato.
Proficient

The blade of the student's knife was sharpened sufficiently to get more than one or more clean slices from a tomato.
Distinguished

The blade of the student's knife was sharpened sufficiently cleanly slice a whole tomato.
Clean Up

Student will demonstrate efficient and quick clean up after
completing the task.
_____/20pts
Poor

The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab
Satisfactory

Student washed, dried and put away tools and utensis, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.
Proficient

Student left the kitchen clean. All tools and utensils were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash
Distinguished

Student left the kitchen clean. All tools and utensils were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash Student worked quickly and efficently.
Total ______/100pts

Poor
Satisfactory
Proficient
Distinguished



Keywords:
  • chefs knife, whetstone,mineral oil, safety, sanitation, butchers steel

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