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Lab Assessment Rubric
Mise en Place Lab Assessment Rubric comp 1
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Rubric Code:
SAA8W9
By
hstechschulte
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Build a Better Burger
100 %
Safety and Sanitation
fair
1 pts
Good
3 pts
Excellent
5 pts
comments
(N/A)
Safe Food Handling and Sanitation
15 %
4
fair
Student did not wash hands or tie hair back.
Student did not rewash hands after each new task. unkempt uniform, no closed toed shoes
Good
Student did not complete both requirements. Students washed hands minimally. uniform has minimal opportunities. Attempted 4 C's of sanitation.
Excellent
Student did wash hands at the beginning, throughout, and at the end of cooking. Student kept raw and ready to eat foods separate. Student cooked food to proper temperature.
comments
Raw meat was on same plate as vegetables when on supply tray.
Preparation and Techniques
50 %
4
fair
Student did not review recipe and have proper food or equipment. Students did not practice demonstrated techniques for food preparation.
Good
Student used some of the demonstrated techniques. Did not pay attention to details.
Excellent
Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details
comments
Be more familiar with recipe directions and terms. Make sure and read ahead in recipe. Knife skills were proficient. Practice always helps! Always be paying attention and thinking ahead (what is the next step in the recipe?)
Flavor profile
5 %
4.5
fair
Food was bland, lacked seasoning
doneness was off the mark
Good
Food had adequate flavoring and doneness. prepared as directed through recipe
Excellent
Food was flavorful .
doneness was on the mark. Correct serving temperature and appealing to all senses
comments
Safety
25 %
4
fair
Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Good
Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Excellent
Student demonstrated safe and correct use of all kitchen equipment used for the lab.
comments
Kitchen was a little chaotic at time. Make sure you know who is responsible for what and you have clear workstations that are organized and have enough room to work in. ALWAYS BE PAYING ATTENTION.
Station Set-Up
5 %
4
fair
Station was improperly set-up. No sense of organization improper tools or no tools at all
Good
Station has minor issues.
Proper sanitation protocol attempted.
Excellent
Station is perfect. All tools , proper sanitation protocol in place. Student kept area clean throughout lab.
comments
Workstations were set up nicely in the beginning but became a little unorganized.
Keywords:
sanitation, safety, cooperation, collaboration,
Subjects:
Vocational
(General)
Types:
Project
Assignment
Assessment
(Other)
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