Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: Cooking Practical Exam rubric
find rubric
Your browser does not support iframes.
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
Cooking Practical Exam
Cooking Practical Exam
Students will use this rubric to demonstrate preparing a recipe from what they have learned throughout the semester. Students will be able to demonstrate varying skills, including knife skills, cooking techniques, safety and sanitation
Rubric Code:
X246B9C
By
SusanNicholas
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
Your browser does not support iframes.
Desktop Mode
Mobile Mode
Practical Cooking
Under Developed
0 pts
Developing
4 pts
Established
8 pts
Exemplary
10 pts
Texture
Under Developed
Product is overcooked, or old. Student demonstrates minimal technical skill in determining when food product is done.
Developing
Student demonstrates satisfactory technical skill, food product is cooked but is lacking.
(i.e vegetables over cooked, noodles over boiled, no caramelization to product)
Established
Student demonstrates competent technical skill to create final product, Texture reflects cooking technique
Exemplary
Student demonstrates excellent technical skills, texture reflects one or more appropriate cooking techniques
Taste
Under Developed
Product tastes old or stale prepared too far in advance for grading. Student demonstrates minimal technical skill in determining when food product is done.
Developing
Product is not as fresh as it could be.
Student demonstrates satisfactory technical skill in use of flavor profile. Outlined changes to recipe in order to improve overall taste.
Established
Student demonstrates competent technical skill to create final product, product is fresh within 48 hours, well balanced. Student constructed a plan to build flavor through time and resources
Exemplary
Student demonstrates excellent technical skills, Final product was produced within 24 hours, balanced flavors, Student constructed a plan to ensure recipe flavor would build through efficient amount of time
Presentation
Under Developed
Not appealing, looks thrown together on plate. Student demonstrates minimal technical skill in determining when food product is done.
Developing
Student demonstrates satisfactory technical skill in plating/ presentation. Creates solution which is adequately presented
(i.e. Use of equipment for cooking/ plating)
Established
Student demonstrates competent technical skill to create final product. Outlined changes made to design and plan to create final solution
Exemplary
Student demonstrates excellent technical skills, explains changes made to the product and plan when finalizing solution for presentation
Seasoning
Under Developed
Lack of seasoning no salt or pepper. Student did not taste product to adjust seasoning. Student demonstrates minimal technical skill in determining when food product is done.
Developing
Seasoning is adequate, good use of basic seasoning (salt and Pepper), Student adjusted as needed however could use more. Student demonstrates satisfactory technical skill with seasoning.
Established
Student demonstrates competent technical skill to create final product. Seasoning is correctly done, adjusted before final product is served. Student constructed sufficient plan to allow seasoning to develop
Exemplary
Student demonstrates excellent technical skills, follows the plan to season food product, checks and adjusts as needed which functions as intended and is presented appropriately for seasoning
Technique
Under Developed
Student used technique recipe called for however overcooked product. Student demonstrates minimal technical skill in determining when food product is done.
Developing
Student demonstrates satisfactory technical skill for cooking techniques/ knife skills. Outlines plan of how to demonstrate cooking technique or utilizes prior knowledge to change a cooking technique.
Established
Student demonstrates competent technical skill to create final product. Outlines plan to demonstrate two or more cooking techniques, utilizing prior knowledge.
Exemplary
Student demonstrates excellent technical skills, Constructs logical plan to demonstrate 3 or more cooking techniques which outlines efficient use of time and resources to create final product.
Subjects:
Vocational
Types:
Assessment
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Assessment rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
Test run
Test this rubric or perform an ad-hoc assessment.
Grade
Build a gradebook to assess students.
Collaborate
Apply this rubric to any object and invite others to assess.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n60
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.