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iRubric: FACS Food Nutrition Serving & Planning a meal rubric

iRubric: FACS Food Nutrition Serving & Planning a meal rubric

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FACS Food Nutrition Serving & Planning a meal 
FACS Food Science Recipes & work plans Ch 12
Meal Planning & Serving a Meal cheater 16 & 23 MN 4:0: National Standard: 14.3 Demonstrate ablility to select, store, prepare and serve nutitious and aesthetically pleasing foods.
Rubric Code: GX9397W
By bonniewasberg
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Cooking Class
  Poor

1 pts

Fair

2 pts

Good

3 pts

Recipe Preview

Poor

Student did not pay attention while recipe was previewed as a class.
Fair

Student paid sporadic attention to the recipe preview.
Good

Student attended to the entire recipe preview.
Preparation

Poor

Student did not wash hands or tie hair back. <BR>
Student did not rewash hands after touching hair, face, etc.
Fair

Student did not complete both requirements: failed to wash hands or tie hair back.
Good

Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Cooperation

Poor

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.
Skill Practice

Poor

Student did not practice skills demonstrated in the text for food preparation.
Fair

Student demonstrated 3 skills from the text to serve and prepare food. Did not pay attention to details.
Good

Student used at least 5 skills from the text to serve an prepare food.
Student paid attention to details.
Clean-Up

Poor

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

Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.
Good

Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area.
Safety

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 Product

Poor

Did not use recommended choose my plate to create this meal.
Fair

Demonstrated a few of the required choose my plate recommendations.
Good

Student demonstrated appealing meal with appearance with garnishes and used required choose my plate recommendations.



Keywords:
  • cooking, life skills, preparation, cooperation, skill practice, safety, clean up

Subjects:


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