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

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