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iRubric: Food Lab Evaluation rubric

iRubric: Food Lab Evaluation rubric

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Food Lab Evaluation 
Food Lab Evaluation
Students will complete a bread lab with their cooking lab groups by the end of the class period. Teacher will evaluate the lab group's performance and food product.
Rubric Code: MXC3852
By Cdavis03
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Cooking lab evaluation
  Poor

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

1 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

3 pts

Good

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

4 pts

Excellent

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

5 pts

Personal & Pre-prep.

Poor

Did not complete preparation such as; hand washing, tying hair back, wearing apron, reading recipe, getting out equipment and ingredients,sanitizing the lab.
Fair

Student completed most of tasks, but missed one or more steps.
Good

Student completed all the steps but did not use time management.
Excellent

Student practiced excellent time management in completing each personal and pre-preparation task. Each members recipe is highlighted, indicating which ingredients to get, preparation tasks, equipmen, clean up, etc.
Preparation

Poor

Did not measure out all the ingredients properly and did not read recipe before beginning preparation. Missed a preparation step.
Fair

Student completed most of preparation steps but missed one or more of the procedures or wandered out of group during the process.
Good

Student completed all the steps but did not use time management.
Excellent

Student practiced excellent time management in preparation procedures and completed all steps successfully. All ingredients are measured correctly, mise en place evident, recipe followed, all members did assigned job
Cooking/Baking

Poor

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Fair

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good

Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time. Oven mitts/pot holders used, handles of pans in proper position, oven racks pulled out as needed.
Safety/Sanitation/Cleanup

Poor

Students did not demonstrate safety and sanitation such as; using equipment in the appropriate manner, hand washing, sanitizing, cleaning up, dish washing, and final clean-up.
Fair

Student only demonstrated some safety and sanitation practices.
Good

Student demonstrated proper safety and sanitation practices most of the time.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group. Dishes washed as used, equipment put away clean and dry in correct cupboard - clean, counters, stove, sink, dish drainer, tables wiped down
Food Product

Poor

Food product was not satisfactory. Recipe was not followed according to specifications.
Fair

Food was acceptable but presentation and taste were lacking.
Good

Food was good and presentation and taste were good. Food was made according to the recipe.
Excellent

Food was made to recipes specifications. The food was presented well and was an excellent product.



Keywords:
  • Food Lab Evaluation

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