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iRubric: Recipe Demonstration Performance Evaluation rubric

iRubric: Recipe Demonstration Performance Evaluation rubric

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Recipe Demonstration Performance Evaluation 
Recipe Demonstration Performance Evaluation
Assessment of lab performance and skill level
Rubric Code: U3BWX4
By taurus
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: (none)

Powered by iRubric Cooking lab evaluation
100 % Performance requirements for cooking labs
  Poor

Lack of effort, improper behavior or use of equipment

5 pts

Fair

70-79% accuracy; Skill level needs improvement

10 pts

Good

80-99% accuracy; Practiced good skills, completed all personal, pre-prep, and prep skills, completed recipe, shows professionalism, good attitude, shows creativity, practices good techniques

15 pts

Excellent

100% accuracy in mise en place, plus meets all criteria of "good"

20 pts

Mise en place

Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab.
Poor

Student does not complete all the necessary preparation techniques such as selection of proper equipment and ingredients, organization of supplies
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 mise en place; time management, gathering of equipmnet/preparation, work flow organization, recipe completion
Preparation/Cooking

Follows and completes recipe instructions resulting in a food product(s), taste
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. Did not participate in all the preparation steps 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.
Appropriate tools

Proper selection, use, care of kitchen tools, appliances and equipment
Poor

Student did not focus on task at hand, improper selection and use of kitchen tools, appliances and equipment
Fair

Student attempted tasks but got distracted or did not complete assigned task, followed only partial use of selected kitchen tools.
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 within the allotted time, using appropriate kitchen tools.
Plating technique

Plating presentation; color, texture, garnshing, course combination
Poor

Students did not demonstrate proper plating techniques such as neat plate presentation, use of more than 1 different colors, textures, or garnishes.
Fair

Student only demonstrated some plating techniques (plate presentation could be neater, use of 2 colors, 2 textures and 2 different garnishes)
Good

Student demonstrated proper plating technique (plate presentation neat, use of 3-4 colors, 2-3 textures and 3-4 different garnishes)
Excellent

Student demonstrated accurate and exceptional plating technique (plate presentation, 5 different colors, 4 textures, 5 different garnishing techniques)
Printed menu

Accuracy in layout, appeal, menu courses, description
Poor

Student did not complete printed menu
Fair

Students demonstrated fair teamwork in completed printed menu accuracy: appeal, layout, 3-4 different menu courses, description
Good

Students demonstrated professionalism in completed printed menu accuracy: appeal, layout, 5 different menu courses, description
Excellent

Students demonstrated exceptional professionalism in completed printed menu accuracy: appeal, layout, 6-8 different menu courses, description
Comments

Poor
Fair
Good
Excellent

.




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