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iRubric: Pork entree practical rubric

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Pork entree practical Culinary Arts Pork chop lab Rubric Code: AX5B3X6 By chefboyrdave Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Food quality
	Poor 5 pts	Fair 15 pts	Good 20 pts
Safe Food Handling	Poor Student did not wash hands or tie hair back. <BR> Student did not rewash hands after each new task	Fair Student did not complete both requirements. Students washed hands minimally.	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Safety and sanitation	Poor Did not follow safety rules. Did not use safe food 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.<BR> Attempted to follow safe food handling procedures.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR> Student followed safe food handling procedures.
Food temperature	Poor Student failed to measure temperature at end point.	Fair Student measured temperature at end point but temperature was less than the required 135-140 f.	Good Students measured temperature and reached 135-140 f at end point.
Color	Poor Student failed to achieve the brown color associated with pork chop. Food was raw.	Fair Student failed to achieve the brown color associated with pork chops but pork chop was edible per temperature.	Good Students pork chop reached the desired color of the meat.
Texture	Poor Student failed to cook pork chop to required temperature and meat was raw with a chewy texture.<BR> Student overcooked pork chop and it was burned.	Fair Student failed to cook pork chop to desirable texture but meat was still edible.	Good Student cooked pork chop to correct temperature and texture.
Side	Poor Vegetbales were undercooked or over cooked. Color was washed out. Too much seasoning	Fair Vegetables were slightly over cooked. Color is good. Slighlty under seasoned.	Good Vegetables were cooked nicely. Color is spot on, as well as seasoning.
sauce	Poor Sauce tasted scorched.	Fair Sauce was prepared properly, but under seasoned.	Good Sauce was nicely done, flavors are spot on.