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FOOD SCULPTURE 
An analytical evaluation of basic food prep skills: safety and sanitation, recipe readiness, and measuring and knife skills
Rubric Code: Q225W28
By Molly_Glover
Draft
Public Rubric
Subject: (General)  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric FOOD SCULPTURE
  Level 0

0 pts

Level 1

1 pts

Level 2

2 pts

Level 3

3 pts

Recipe Readiness

Level 0

Student did not prepare, use, or provide a recipe for the project or evaluation.
Level 1

Student identified a food-based product to create for this project, and utilized a complimentary recipe;

Identifying the 5 parts of a recipe as discussed in class:
YEILD,
INGREDIENTS,
DIRECTIONS,
EQUIPMENT,
TIME & TEMP.
Level 2

Student rewrote the existing recipe in their own words with 100% accuracy.
Level 3

Student demonstrates use of recipe pre-reading skills by documenting literal pre-reading (recording of reading the ingredients and steps aloud) - and/or documenting the preparation of ingredients before starting.
Safety & Sanitation

Level 0

Student did not utilize or document any safety or sanitation measures to ensure a clean or safe environment.
Level 1

Student utilized and documented the following BASIC safety & sanitation measures:

1. CLEAN - the work station and hands
2. SEPARATE - ingredients and tools
3. COOK - in accurate & appropriate temperatures
4. CHILL - in accurate & appropriate temperatures
Level 2

Student utilized and documented at least ONE (1) of the following additional safety & sanitation measures.
1. proper handwashing technique
2. long hair tied back
3. loose, baggy sleeves are rolled up
4. electric tools are kept away from water sources
5. never leaves cooking unattended
Level 3

Student identified and documented MORE than ONE (1) of the additional safety & sanitation measures as listed in Level 2
Measuring Skills

Level 0

Student did not utilize or document any specific AND appropriate;

measuring tools
measuring techniques
Level 1

Student utilized and documented use of the correct measurement tools as outlined in the recipe.
Level 2

Student utilized and documented correct, appropriate, and safe measuring techniques for each ingredient.
Level 3

Student includes consideration for non-US measurement tools for at least ONE (1) of their ingredients:

Example: the Australian teaspoon
Knife Skills

Level 0

Student did not utilize or document any specific AND/OR appropriate/safe knife skills
Level 1

Student safely AND accurately completes ONE (1)
- but not both - of the following:

1. Identifies 5 or less basic knife skills
2. utilizes & documents 5 or less basic knife skills
Level 2

Student accurately identified, utilized, and documented less than FIVE (5) basic knife skills in the making and presentation of their sculpture
Level 3

Student accurately identified, utilized, and documented all FIVE (5) basic knife skills in the making and presentation of their sculpture
Presentation

Level 0

Student does not present their work, or does not have work to present.
Level 1

Student has work to present, but is absent and does not schedule an alternative means of presentation with the teacher.
Level 2

Student has work to present, and is able to describe their work with few mistakes, and is able to answer some - but not all - questions to defend their work.
Level 3

Student presents their work on time, with accuracy and confidence. A script is prepared and utilized if necessary, and the student is able to answer questions to defend their work/process.
Peer Feedback

Level 0

The Student does not complete a peer evaluation, or provides only negative, non-constructive feedback.
Level 1

Feedback is limited to compliments, and does not offer much constructive criticism.
Level 2

Feedback is a balance of compliments and constructive criticism.
Level 3

Feedback is a balance of compliments and constructive criticism. This student also partakes in the discussion during the active critique.




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