iRubric: Unit 2 Beef rubric

1. Students do not have closed toe shoes on
2. Did not wash hands
3. Hair is not properly restrained (tied back)
4. Food contact surfaces are not properly cleaned as food is being prepared
5. Knives handled carelessly
6. Dish station not set up for dishes or knifes

1. Closed toe shoes are worn
2. One or more team member does not have hair restrained
3. Station is unorganized and sloppy
4. Hygiene is unacceptable for one or more team members
5. Dish station not set up for dishes or knifes

1.Closed toe shoes
2. Hair properly restrained
3. Station is somewhat organized
4. Personal hygiene is regarded (Handwashing)
5. Proper knife safety is demonstrated
6. Dish station setup

1. Closed toe shoes are worn
2. Hair properly restrained
3. Station is organized neatly
4. Hygiene is highly regarded (handwashing)
5. Station is organized neatly and efficiently
6. Proper knife safety is demonstrated, and small equipment handled properly.
7. Dish station and knife cleaning station setup properly

1. Team uses inappropriate preparation technique
2. Team does not demonstrate knowledge and skill of fundamental food handling technique
3.All procedures not accomplished in a time efficient manner
4. Excess amount of product used
5. Usable product not properly returned to safe storage

1. Most members use appropriate technique
2. Team demonstrates knowledge and some skill
3. Most procedures not accomplished in timely manner
4. Usable product not incorporated correctly
5. Let over product not properly stored

1. All team members use appropriate preparation or techniques
2. Team demonstrates knowledge of fundamental skill of food handling or cooking techniques
3. Proper amount of product is used
4. Usable product incorporated
5. Unused product returned to storage appropriately.

1. All members use appropriate preparation and cooking techniques
2. Team demonstrates complete knowledge of food handling and cooking techniques
3. All procedure are accomplished in a time efficient manner
4. Proper amount of product is used
5. All unused product is properly returned to safe storage

1. Incorrect knife used
2. Item not washed or peeled
3. Item not rotated 90 degrees when cut
4. Improper knife handling skills
5. Inappropriate size or shape

1. Incorrect knife used
2. Item not washed or peeled
3. Improper knife handling skills
4. Inappropriate size or shape
5. Proper cutting motion used
6.Maintained proper knife grip

1. Washed and peeled food item
2. Used proper cutting surface
3. Uniform Cuts
4. Maintained proper knife grip

1. Washed and peeled food item
2. Used proper cutting surface
3. Used clean sharp knife
4. Position at proper angle (knife)
5. Proper cutting motion
6. Appropriate size
7. Uniform shapes
8. Appropriate yield