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iRubric: Principles week 3 practical rubric
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Principles week 3 practical
Principles week 2 practical
Principles of Food week 3 practical
Rubric Code:
XB2852
By
dicknixon
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
Undergraduate
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CA111 Knife Skills Test
needs development
3 pts
Good
4 pts
Excellent
5 pts
Comments
(N/A)
Julienne carrot 5 pts
needs development
Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good
Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent
Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Bâtonnet carrot 5 pts
needs development
Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good
Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent
Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
Small/Medium dice potato 5 pts
needs development
Not proper width or length<BR>
Flat or rectangle not square<BR>
Inconsistent sizes
Good
Width or length may be correct but one (width or length is incorrect<BR>
Some of product is flat or rectangular <BR>
Some inconsistent sizes
Excellent
Width and length correct sizes<BR>
All sides are square <BR>
Sizes are consistent with other cuts
Comments
garden fritatta/french omlet 5pts
needs development
omlets not fully cooked
, sticking to bottom of pan
butter burnt infusing burnt flavor throughout dish
omlet flat, albumen showing throughout dish
Good
omlets fully cooked
good height. Albumen showing very litte
trails
French omlet has 3 distinct sides
Excellent
omlets fully cooked
to proper doneness
Country omelet nicely browned. French omlet no visable browning, Fully, good height on plate
ends tapered nicely
Comments
Sanitation/Safety 5 pts
needs development
Station had opportunities in correct set-up. sanitation issues need address
Safety concerns in areas of procedures, call backs
Station required "clean as you go"
Good
Station set-up meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go
Excellent
Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical
Staion remained text book clean before, during and after exercise
Comments
Subjects:
Vocational
Types:
Assessment
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