iRubric: Knife Cuts Week 2 rubric

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Knife Cuts Week 2 Knife Cuts This Rubric is designed to assess skill level in the area of knife skills and knife handling. Rubric Code: M2WAAW5 By vachonja Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Knife Cuts all cuts require proper dimension, specific quantity, sanitation guidelines are observed.proper tools used.Produced in allotted time.
	Fair Student has met minimum requirements 1 pts	Good Student meets expectations 2 pts	Excellent Student exceeds expectations 3 pts
Julienne 1 pts 1/8" x 1/8" x 2" long matchstick cut. Quantity: 1/2 carrot	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
Batonnet 1 pts 1/2 inch × 1/2 inch × 2 1/2 to 3 inches quantity: 1 potato	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
Mince/Fine chop 1 pts Solid food product in very fine pieces. Quantity: 3 clove Garlic	Fair Rough chop	Good Chop & mince meets most requirements	Excellent Chop is fine and mince is in very small pieces in allotted time
Paste 1 pts Garlic Paste Quantity: 3 to 4 cloves	Fair Cut not identifiable. minimum standards are met	Good Most requirements met.	Excellent Cut is precise. meets standard dimensions.sufficient quantity produced in time allotted
Chiffonade 1 pts Fine shredded cut. Quantity: 2 leaves Lettuce	Fair Rough chop	Good Most requirements met. not fine enough	Excellent shredded cut. finely chopped. consistent shredding dimensions in allotted time
Chopped Herb 1 pts Chopped Parsley 1/4 bunch	Fair Rough chop	Good Most requirements met. not fine enough	Excellent Chopped fine and uniform