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iRubric: Food Lab Evaluation - Day 2 rubric

iRubric: Food Lab Evaluation - Day 2 rubric

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Food Lab Evaluation - Day 2 
Food Lab Evaluation - Day 2
Must follow required procedures and have product that meets all criterion for type of cake to get all points available
Rubric Code: AXWX494
By dhealey43
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: (none)

Powered by iRubric Food Lab Procedures
  Poor

1 pts

Fair

2 pts

Good

3 pts

Excellent

4 pts

Preparation

Poor

Student did not wash hands, put apron on or tie hair back with hairnet.
Fair

Student did not complete requirements: failed to wash hands, put on apron or tie hair back with hair net.
Good

Student did wash hands properly at the beginning and throughout the lab, put on apron and did tie hair back with hair net but needed to be reminded.
Excellent

Student washed hands properly at the beginning an throughout the lab and did tie hair back with hairnet, put on apron all without being asked.
Skill Practice

Poor

Student does not practice demonstrated techniques for food prep
Fair

Student uses some of the demonstrated techniques. Does not pay attention to details.
Good

Student uses demonstrated techniques for food preparation during lab.
Student pays attention to details.
Excellent

Student uses demonstrated techniques for food preparation during lab. Student pays attention to detail and goes above and beyond expectations.
Safety

Poor

Does not follow safety rules. Does not use safe food handling techniques. Does not use kitchen equipment in a safe manner.
Fair

Student tries to use equipment safely and correctly. Careless at times and does not always follow the rules.
Attempts to follow safe food handling procedures.
Good

Student demonstrates safe and correct use of all kitchen equipment used for the lab.
Student follows good safe food handling procedures as presented in class.
Excellent

Students demonstrated safe and correct use of all kitchen equipment used for the lab. Student follows excellent safe food handeling procedures as presented in class
Clean-Up

Poor

The student leaves unwashed items in the sink, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Fair

Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Some laundry done.
Good

Student leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. Laundry may or may not be picked up.
Excellent

Student leaves the workspace clean. All dishes washed, dried and put away. Tables and counter tops are clean and dry. All laundry is gathered up and put in wash area.
Product - Taste

Poor

Cake is over baked or burnt.
No flavor
Fair

Cake is underbaked with some good flavor.
Icing and filling flavor is poor.
Good

Cake, filling and icing taste good.
Excellent

Cake, filling and icing has an excellent flavor.
Product - texture

Poor

Cake is very thick or too thin.
Not holding up when cut.
Underbaked and doughy.
Overbaked and dry
Burnt
Filling consistency is too runny/too thick
Icing is too thick/thin
Fair

Cake has trouble staying together when cut but not too bad.
Cake could have been cooked a little bit longer
Cake should have come out of the over sooner as it is a little dry.
Filling consistency is somewhat runny/too thick
Icing is somewhat too thick/thin
Good

Cake is well baked
Cake cuts well
Filling consistency is good
Icing consistency is good
Excellent

Cake is very well baked. Perfect texture.
Cake cuts very well and stands tall when cut.
Filling consistency is excellent
Icing consistency is excellent.
Product - Appreance

Specific criteria requested on culminating sheet.
Poor

Product not up to standards expected of this type of cake.
Fair

Product meets some of the standards for this type of cake.
Good

Product meets all standards for this type of cake.
Excellent

Product meets all standards for this type of cake. Student goes above and beyond expectations.
Product - Black Box Ingrediant

Poor

Was not used
Fair

Ingrediant used with no creativity.
Good

All ingrediant used with some creativity.
Excellent

All ingrediant used with excellent creativity.



Keywords:
  • preparation, time management, skill practice, safety, clean up, product

Subjects:


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