Skip to main content
iRubric: Knife Skills Rubric

iRubric: Knife Skills Rubric

find rubric

edit   print   share   Copy to my rubrics   Bookmark   test run   assess...   delete   Do more...
Knife Skills Rubric 
Knife Skills Lab Rubric
General rubric utilized for weekly culinary arts cooking labs skills testing
Rubric Code: Y6B536
By chefinstructor
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Knife Skills
  Improvement Needed

1 pts

Fair

2 pts

Good

3 pts

Proficient

4 pts

Safe Food Handling

Improvement Needed

Student did not wash hands or have hat on.
Student did not rewash hands after each new task.
Fair

Students washed hands minimally.
Teacher reminded student to put hat on.
Good

Student did wash hands properly at the beginning and throughout the lab and did have hat on.
Proficient

Student demonstrated good personal hygiene, was aware of cross-contamination, mindful of time and temperature abuse throughout the assignment.
Techniques

Improvement Needed

Student did not practice demonstrated techniques for food preparation. Student was unable to sharpen the knife correctly.
Fair

Student attempted to use knife correctly and cut food somewhat correct.
Student attempted to sharpen the knife before use, but did not use the whett stone in correct order Did not listen to teacher instructions.
Good

Student paid attention to details and used both the whett stones correctly. The student forgot to use the honing tool. Student cut most of the cuts uniformly.
Proficient

Student showed a mastery of skills in sharpening the knive, using the steel to hone the blades and demonstrated all tasks uniformly.
Cooperation

Improvement Needed

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in ALL KITCHEN TASKS.
Proficient

Student demonstrated full knowledge of the task given. Completed task on time.
Safety and sanitation

Improvement Needed

Did not follow safety rules. Did not use safe knife handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Fair

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe knife handling procedures.
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe knife handling procedures.
Proficient

Student demonstrated knowledge of sanitation practices cleaning board between tasks, practiced awareness of time and temperatures and avoided cross contamination and followed safe knife handling procedures.
Food Preparation

Improvement Needed

The student did not review recipe and didn't have proper "mise en place" of food or equipment.
Fair

The student only completed "mise en place" of food. Student used some of the demonstrated techniques. Did not pay attention to details.
Good

The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab.
Proficient

The student practiced great organizational skills. "Mise en place" was performed correctly. Knife skill demonstrations were excellent with uniform on entire lesson.
Knife Identification

Identify and Correct Use of knives in 15 minutes
Improvement Needed

The student did not use the correct knife for the assignment.
Fair

The student used the correct knife to perform the tasks correctly.
The student was not able to complete all cuts uniformly in the appropriate time.
Good

The student was able to use the correct knife for each task uniformly, but was unable to finish within the appropriate time.
Proficient

The student demonstrated uniformity throughout the assessment. The student finished all tasks within the appropriate time.
Grade

A=24
B=18-23
C=12-17
F=<17
Improvement Needed
Fair
Good
Proficient



Keywords:
  • allumette, batonet, brunoise, chiffonade, small dice, medium dice, large dice, paring, boning, chef knife, serrated, slicer



Discuss this rubric




Do more with this rubric:
Preview

Preview

Preview this rubric.
Edit

Edit

Modify this rubric.
Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.
Categorize

Categorize

Add this rubric to multiple categories.
Bookmark

Bookmark

Bookmark this rubric for future reference.
Assess
Test run

Test run

Test this rubric or perform an ad-hoc assessment.
Grade

Grade

Build a gradebook to assess students.
Collaborate

Collaborate

Apply this rubric to any object and invite others to assess.
Share
Publish

Publish

Link, embed, and showcase your rubrics on your website.
Email

Email

Email this rubric to a friend.
Discuss

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.


Copyright © 2024 Reazon Systems, Inc.  All rights reserved.
n232