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iRubric: Food Technology Practical Rubric

iRubric: Food Technology Practical Rubric

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Food Technology Practical Rubric 
Food Technology Preparation Rubric
Rubric Code: KX6W5CX
By nabailey
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 6-8, 9-12

Powered by iRubric Food Technology Assessment
  Excellent

3 pts

Good

2 pts

Poor

1 pts

Hygiene

Excellent

Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Good

Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.
Poor

Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.
Equipment

Excellent

All equipment collected to complete all facets of the practical assignment
Good

Most equipment collected to complete all facets of the practical assignment
Poor

Insufficient equipment collected to complete all facets of the practical assignment.
Organisation

Excellent

Ingredients either collected in advance or readily available when needed.
Good

Ingredients partially collected had to interrupt procedure to get items that should have been available.
Poor

Ingredients, insufficiently collected or not readily available when needed.
Ingredient Preparation

Excellent

Ingredients either pre-prepared in advance or readily available when needed.
Good

Ingredients partially prepared had to interrupt procedure to complete a preparation task that should have already been completed
Poor

Ingredients, insufficiently prepared or not readily available when needed.
Procedure

Excellent

Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Good

Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.
Poor

Recipe or proper procedure was not followed.
Time Management

Excellent

Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Good

Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.
Poor

Preparation, cooking and clean-up were not completed in a timely manner.
Cooperation

Excellent

Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Good

Student needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.
Poor

Student only worked with constant adult supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Finished Food Product

Excellent

Correct preparation of food product resulted in appropriate taste, texture, appearance.
Good

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Poor

Food product was inedible.
Safety

Excellent

Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Good

Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Poor

Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Clean-Up

Excellent

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Good

Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Poor

Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.



Keywords:
  • Preparation, Cooperation, Skill practice, Safety, Clean up.



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