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iRubric: Making Salad rubric
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Making Salad
Making Salad
Rubric Code:
NXAB97W
By
art818
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Cleaning
Each group will receive 5 pts if they clean correctly.
JR Chefs
4 pts
Fair
3 pts
Poor
2 pts
Pre-Preparation
JR Chefs
Wash cut salad greens.<BR>
Prepare fruits, vegetables, and garnishes.<BR>
Place wet paper towel under cutting board. <BR>
Used the appropriate equipment for ingredients avoiding cross contamination.
Fair
Needs less than 3 reminders during pre-preparation <BR>
Used the appropriate equipment for ingredients avoiding cross contamination.
Poor
Needs reminders throughout the entire pre-preparation process. Salad greens not washed. Fruits, vegetables, and garnishes not prepared prior to arranging salad.<BR>
Didn't use wet paper towel under cutting board. Cross-contamination-mixing equipment between raw and cooked ingredients.
Dressing Preparation
JR Chefs
Prepare dressing following recipe instructions. Placed on salad appropriately.
Fair
Needs help with recipe instructions. Placed on salad appropriately.
Poor
Doesn't follow the recipe as instructed. Placed on salad and salad is wilted before serving.
Arrangement
JR Chefs
Prepares all ingredients, arranges salad plates on work table, places base on serving plate, arranges body of salad, adds garnish, refrigerates until service, adds dressing prior to serving
Fair
Salad components not in order, dressing is added too early and lettuce is wilted.
Poor
Salad components not in order, dressing is added too early and lettuce is wilted. Missing main components of salad.
Clean Up/Time Mgt.
Proper kitchen unit clean up and tasks completed before the bell rings.
JR Chefs
Dishes and equipment cleaned appropriately and put away in the proper places. Works with the group to clean the entire kitchen unit. Unused ingredients wrapped and placed on the supply counter. Floor swept, sinks dried, dishcloths put in by washer, cabinets cleaned.<BR>
Done before the bell rings.
Fair
Dishes and equipment cleaned but not put away properly. Only a few people from the group were cleaning. Unused ingredients were left out on the counter/not put into the fridge. Floor not swept well, sinks are still wet, and are still cleaning when the bell rang.
Poor
Dishes and equipment left in sink, not cleaned. Items put in wrong places in the kitchen, floor not swept, counters and cabinets unclean. Not done when the bell rings.
Tasting
JR Chefs
Will Order Again!
Fair
It's GOOD
Poor
What your next item
Subjects:
Science
Vocational
Types:
Assignment
Assessment
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