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iRubric: Food Lab Evaluation - Day 2 rubric

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Food Lab Evaluation - Day 2 Foods II Cake Project Rubric Must follow required procedures and have product that meets all criterion for type of cake to get all points available Rubric Code: V5BX5C By pattyj Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: (none)

Food Lab Procedures
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
Preparation	Poor Student did not wash hands, put apron on or tie hair back with hairnet.	Fair Student did not complete requirements: failed to wash hands, put on apron or tie hair back with hair net.	Good Student did wash hands properly at the beginning and throughout the lab, put on apron and did tie hair back with hair net but needed to be reminded.	Excellent Student washed hands properly at the beginning an throughout the lab and did tie hair back with hairnet, put on apron all without being asked.
Skill Practice	Poor Student does not practice demonstrated techniques for food prep	Fair Student uses some of the demonstrated techniques. Does not pay attention to details.	Good Student uses demonstrated techniques for food preparation during lab. Student pays attention to details.	Excellent Student uses demonstrated techniques for food preparation during lab. Student pays attention to detail and goes above and beyond expectations.
Safety	Poor Does not follow safety rules. Does not use safe food handling techniques. Does not use kitchen equipment in a safe manner.	Fair Student tries to use equipment safely and correctly. Careless at times and does not always follow the rules. Attempts to follow safe food handling procedures.	Good Student demonstrates safe and correct use of all kitchen equipment used for the lab. Student follows good safe food handling procedures as presented in class.	Excellent Students demonstrated safe and correct use of all kitchen equipment used for the lab. Student follows excellent safe food handeling procedures as presented in class
Clean-Up	Poor The student leaves unwashed items in the sink, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.	Fair Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Some laundry done.	Good Student leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. Laundry may or may not be picked up.	Excellent Student leaves the workspace clean. All dishes washed, dried and put away. Tables and counter tops are clean and dry. All laundry is gathered up and put in wash area.
Product - Taste	Poor Cake is over baked or burnt. No flavor	Fair Cake is underbaked with some good flavor. Icing and filling flavor is poor.	Good Cake, filling and icing taste good.	Excellent Cake, filling and icing has an excellent flavor.
Product - texture	Poor Cake is very thick or too thin. Not holding up when cut. Underbaked and doughy. Overbaked and dry Burnt Filling consistency is too runny/too thick Icing is too thick/thin	Fair Cake has trouble staying together when cut but not too bad. Cake could have been cooked a little bit longer Cake should have come out of the over sooner as it is a little dry. Filling consistency is somewhat runny/too thick Icing is somewhat too thick/thin	Good Cake is well baked Cake cuts well Filling consistency is good Icing consistency is good	Excellent Cake is very well baked. Perfect texture. Cake cuts very well and stands tall when cut. Filling consistency is excellent Icing consistency is excellent.
Product - Appreance Specific criteria requested on culminating sheet.	Poor Product not up to standards expected of this type of cake.	Fair Product meets some of the standards for this type of cake.	Good Product meets all standards for this type of cake.	Excellent Product meets all standards for this type of cake. Student goes above and beyond expectations.
Product - Black Box Ingrediant	Poor Was not used	Fair Ingrediant used with no creativity.	Good All ingrediant used with some creativity.	Excellent All ingrediant used with excellent creativity.

Keywords:

preparation, time management, skill practice, safety, clean up, product

Subjects:

Vocational

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