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iRubric: TOOLS Cooking Lab rubric

iRubric: TOOLS Cooking Lab rubric

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TOOLS Cooking Lab 
Cooking Lab
Group has certain tools that they must use to create a lab.
Rubric Code: WX3B963
By Lirvene
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: 9-12

Powered by iRubric Cooking Lab
  Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation

Poor

I did not wash my hands; kept pushing stray hair back.
Fair

I either failed to wash my hands or kept pushing stray hair back.
Good

I washed my hands properly at the beginning and throughout the lab; well-kept hair was left alone.
Ingredients, Equipment

Tools you were given to work with....
Poor

I wasn't sure what tools we were to use. Didn't really use the ones we were suppose to.
Fair

Used the tools we were suppose to, but did not use them properly. I just had them out-so the teacher thought we were using them.
Good

I used the proper tools that we were given. The recipe made sense for what the tools were.
Time Management

Poor

Preparation, cooking and clean-up were not completed in a timely manner.
Fair

Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have made better use of the time allowed.
Good

Preparation, cooking and clean-up were completed in a timely manner. Activities coordinated to make full use of the time allowed.
Cooperation

Poor

I only worked when the teacher came by to make me work. I argued with my group or ignored their comments. I didn't demonstrate a willingness to work cooperatively.
Fair

I needed some teacher supervision, prodding, or encouragement; tended to quit before all tasks complete. Little arguing with my group. I avoided the clean-up. Slow to do much.
Good

I demonstrated willingness to complete all tasks including clean-up. I worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Recipe Reading

Poor

Recipe was not followed.
Fair

Recipe was somewhat followed, but errors in the order of steps or measuring occurred.
Good

Recipe was followed commendably. No measuring or order of step errors occured.
Finished Food Product

Poor

Food product was inedible.
Fair

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Good

Food product was prepared correctly, resulting in appropriate taste, texture, appearance.
Clean-Up

Poor

Dishes, utensils, equipment left unwashed; counters not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Fair

Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Good

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.



Keywords:
  • Preparation, Cooperation, Skill practice, Safety, Clean up. Tools.



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