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iRubric: Intro to Foods: Soup Recipe Execution rubric
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Intro to Foods: Soup Recipe Execution
Culinary Arts 111
Rubric Code:
SXXB422
By
amandakhill
Draft
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
(none)
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Culinary Arts 111
Poor
4 pts
Fair
6 pts
Good
8 pts
Sanitation & Safety
Poor
Safety rules are not recognized.Safe food handling techniques are not practiced. Kitchen is not cleaned properly, dishes are in the sink, counters are dirty.
Fair
Safety rules and safe food handling techniques are sometimes observed. Kitchen is not fully clean, dishes are washed but not put away. Counters are not cleaned properly.
Good
Safety rules and techniques are continually practiced. all food products are safely handled. Kitchen is clean, dishes are washed and put away.
Tool/Equipment Identification
Poor
Can not identify common kitchen tools and equipment, can not operate equipment without assistance
Fair
Can identify most common kitchen tools and equipment, can operate equipment with little to no assistance
Good
Can identify all common tools and equipment, can operate equipment without assistance
Weights,Measures,Recipe conversions
Poor
Can not interpret basic math concepts of addition, subtraction, multiplication and division that apply to recipe conversions. can not utilize weights and measures with accuracy
Fair
Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy
Good
Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Cooking Techniques/ Seasoning
Poor
Soup is under/over seasoned, not appetizing. Ingredients are not cooked properly based on recipe instructions.
Fair
Soup is lacking seasoning but pleasant. Some ingredients are not cooked properly.
Good
Soup is flavorful, all ingredients are cooked properly.
Soup Preparation
Poor
Can not identify categories of soup. can not prepare soups with proficiency.can not prepare soups according to standarized recipes
Fair
Can identify most categories of soup and can prepare most soups with profiency according to standarized recipes
Good
Can identify all soup categories and prepare soups with profiency. Soups are proper consistency and temperature
Teamwork
Poor
The team lacked communication, 1-2 students completed all of the work.
Fair
1-2 students did the majority of the work.
Good
All students participated equally.
Subjects:
Vocational
Types:
Assignment
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