iRubric: Knife Cuts Week 4 rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Knife Cuts Week 4 Knife Cuts Week 2 This Rubric is designed to assess skill level in the area of knife skills and knife handling. Rubric Code: N2WBA92 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
Med Dice Carrot 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
Med Dice Onion 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 garlic 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
Chopped Herb 1 pts Chopped Parsley 1 bunch	Fair Rough chop	Good Most requirements met. not fine enough	Excellent Chopped fine and uniform