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iRubric: Knife Skills Test /glaze carrot/stirfry rubric

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Knife Skills Test /glaze carrot/stirfry International Cookery Principles of Food week 1 practical Rubric Code: SXWC2AW By dicknixon Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

CA111 Knife Skills Test
	needs development 3 pts	Good 4 pts	Excellent 5 pts	Comments (N/A)
Bâtonnet & Julienne 5 pts	needs development Not proper width or length<BR> Flat or rectangle not square<BR> Inconsistent sizes	Good Width or length may be correct but one (width or length is incorrect<BR> Some of product is flat or rectangular <BR> Some inconsistent sizes	Excellent Width and length correct sizes<BR> All sides are square <BR> Sizes are consistent with other cuts	Comments
Small/Medium dice 5 pts	needs development Not proper width or length<BR> Flat or rectangle not square<BR> Inconsistent sizes	Good Width or length may be correct but one (width or length is incorrect<BR> Some of product is flat or rectangular <BR> Some inconsistent sizes	Excellent Width and length correct sizes<BR> All sides are square <BR> Sizes are consistent with other cuts	Comments
Stir Fry 5pts	needs development Cuts were uneven Sequence of ingredients not cooked in proper order Dull colors of veggies. overcooked, garlic burnt , uneven doneness	Good Cuts generally uniformed sequence of cooking followed for correct flavor and doneness slight opportunity on key ingredients and overall flavor profile( see comments)	Excellent Cuts are uniform. All ingredients cooked to specification. Flavor and doneness are spot on. Correct color of dish, vibrant well executed	Comments
Sanitation/Safety 5 pts	needs development Station had opportunities in correct set-up. sanitation issues need address Safety concerns in areas of procedures, call backs Station required "clean as you go"	Good Station set-up meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go	Excellent Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical Staion remained text book clean before, during and after exercise	Comments
Glazed Carrots 5pts	needs development Incorrect cut sizes(batonnet) glaze burnt or non existant Improper doneness. Reduction is over or under desired level	Good Knife cuts are mostly uniform and correct. Reduction levels are close to desired amount flavor profile and doneness in acceptable range	Excellent KNife cuts are accurate doneness of carrots desired level, not soggy/not raw nice claen glaze on carrots. Reduction levels good	Comments