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Food Lab Peer Evaluation 
Food Lab Peer Evaluation
Rubric Code: T22C259
By michonei
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: (none)

Powered by iRubric Cooking lab evaluation
  Poor

Lack of effort, improper behavior or use of equipment, , or didn't do assigned kitchen duties

1 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

2 pts

Good

Practiced good skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

3 pts

Excellent

Shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

4 pts

Personal & Pre-prep.

Hand washing, tying hair back, aprons, reading recipe, getting out equipment/ingredients, sanitizing area.
Poor

Does not complete preparation, such as hand washing, tying hair back, aprons, reading recipe, getting out equipment/ ingredients,sanitizing the lab.
Fair

Student completed most of tasks, but missed one or more of steps
Good

Student completed all the steps but did not use time management
Excellent

Student practiced excellent time management in completing each personal and pre-preparation task.
Preparation

Measures out all ingredients and has them lined up in order of use. Reads recipe before preparing. Prepares all steps in proper order and does not miss any steps.
Poor

Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before beginning preparation, missed a preparation step
Fair

Student completed most of preparation steps but missed one or more of the procedures, or wandered out of group during the process.
Good

Student completed all the steps but did not use time management
Excellent

Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking

Proper cooking techniques, uses proper measuring tools (wet/dry measures), pre-heat oven first, checks if thoroughly cooked by using a toothpick. Adjust time for cooking based on own judgement.
Poor

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Fair

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good

Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Safety/Sanitation/Cleanup

Washes dishes in hot soapy water, and cleans area with hot soapy water. Checks kitchen over to make sure completely clean. Use of oven mitts and other safety precautions at all times.
Poor

Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, handwashing, sanitizing, cleaning up), dishwashing, and final clean-up.
Fair

Student only demonstrated some safety and sanitation practices.
Good

Student demonstrated proper safety and sanitation practices most of the time.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Food product Quality

How does it taste and look?
Poor

At least you got it done!
Fair

End product is fairly well presented and tastes fairly well. (Some parts may be burnt or undercooked.)
Good

End product is fairly well presented and is excellent in taste.
Excellent

End product is excellent in presentation and taste.



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  • Food Lab Evaluation

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