Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: FOD3070 Short Order Cooking - Lab 1: Pork Tenderloin rubric
find rubric
Your browser does not support iframes.
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
FOD3070 Short Order Cooking - Lab 1: Pork Tenderloin
FOD3060 Food Presentation - Lab 4: Hors d'oeuvre
In this lab, you must demonstrate knowledge in time management, safety, and sanitation show your skill in measuring, preparing, mixing, and organizing prepare a recipe that demonstrates knowledge and skills in the planning and preparing a presentation Beef Teriyaki Skewers.
Rubric Code:
EX67X79
By
justinamthor
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
Your browser does not support iframes.
Desktop Mode
Mobile Mode
Cooking Day Assessment Rubric
Excellent
4 pts
Good
3 pts
Fair
2 pts
Poor
1 pts
Effort/Participation
Excellent
Student demonstrated an excellent level of effort and participation in preparing the recipe.
Good
Student demonstrated a good level of effort and participation in preparing the recipe.
Fair
Student demonstrated a fair level of effort and participation in preparing the recipe.
Poor
Student demonstrated a poor level of effort and participation in preparing the recipe.
Clean up
Excellent
Student demonstrated an excellent level of initiative and motivation in the kitchen while cleaning up.
Good
Student demonstrated a good level of initiative and motivation in the kitchen while while cleaning up.
Fair
Student demonstrated a fair excellent level of initiative and motivation in the kitchen while cleaning up.
Poor
Student demonstrated a poor level of initiative and motivation in the kitchen while cleaning up.
Following Instructions/Accuracy
Excellent
Student demonstrated excellent ability in following the recipe accurately and following instructions from staff.
Good
Student demonstrated good ability in following the recipe accurately and following instructions from staff.
Fair
Student demonstrated a fair level of ability in following the recipe accurately and following instructions from staff.
Poor
Student demonstrated a poor level of ability in following the recipe accurately and following instructions from staff.
Subjects:
Vocational
Types:
Assessment
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Assessment rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
Test run
Test this rubric or perform an ad-hoc assessment.
Grade
Build a gradebook to assess students.
Collaborate
Apply this rubric to any object and invite others to assess.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n16
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.