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Food Technology
Food Lab Procedure Rubric
Required tasks in a school kitchen. Individual student evaluation.
Rubric Code:
S58A99
By
Jenni117
Ready to use
Public Rubric
Subject:
Vocational
Type:
Presentation
Grade Levels:
6-8, 9-12
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Food Technology Practical Assessmen
Diligently - Mostly
5 pts
Regularly - With prompting
3 pts
Rarely without prompting
1 pts
Hygiene
Diligently - Mostly
Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Regularly - With prompting
Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.
Rarely without prompting
Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.
Equipment
Diligently - Mostly
All equipment collected to complete all facets of the practical class
Regularly - With prompting
Most equipment collected to complete all facets of the practical class
Rarely without prompting
Insufficient equipment collected to complete all facets of the practical class
Ingredient Collection
Diligently - Mostly
Ingredients either collected in advance or readily available when needed.
Regularly - With prompting
Ingredients partially collected had to interrupt procedure to get items that should have been available.
Rarely without prompting
Ingredients, insufficiently collected or not readily available when needed.
Ingredient preparation
Diligently - Mostly
Ingredients either collected in advance or readily available when needed.
Regularly - With prompting
Ingredients partially prepared had to interrupt procedure to complete a preparation task that should have already been completed
Rarely without prompting
Ingredients, insufficiently prepared or not readily available when needed.
Procedure
Diligently - Mostly
Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Regularly - With prompting
Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.
Rarely without prompting
Recipe or proper procedure was not followed.
Time Management
Diligently - Mostly
Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Regularly - With prompting
Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.
Rarely without prompting
Preparation, cooking and clean-up were not completed in a timely manner.
Cooperation
Diligently - Mostly
Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Regularly - With prompting
Student needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.
Rarely without prompting
Student only worked with constant adult supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Finished Food Product
Diligently - Mostly
Correct preparation of food product resulted in appropriate taste, texture, appearance.
Regularly - With prompting
Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Rarely without prompting
Food product was inedible.
Safety
Diligently - Mostly
Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Regularly - With prompting
Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Rarely without prompting
Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Clean-Up
Diligently - Mostly
Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Regularly - With prompting
Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Rarely without prompting
Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Keywords:
Preparation, Cooperation, Skill practice, Safety, Clean up. Homeschool
Subjects:
Vocational
(General)
Types:
Presentation
Assignment
(Other)
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