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iRubric: CA 111 Knife Cuts Practical-Once weekly for 8 weeks rubric

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CA 111 Knife Cuts Practical-Once weekly for 8 weeks CA 111 Knife Cuts Practical-Once weekly for 8 weeks This Practical exam is designed assess skill level in the area of knife skills and knife handlig. Rubric Code: SX689X4 By Klynch1962 Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Knife Cuts all cuts require proper dimension, specific quantity, sanitation guidelines are observed.proper tools used.Produced in allotted time.
	Poor Student has not met minimum requirements 0 pts	Fair Student has met minimum requirements 10 pts	Good Student meets expectations 15 pts	Excellent Student exceeds expectations 20 pts
Julienne 1 pts 1/8" x 1/8" x 2" long matchstick cut. Quantity: 1/2 carrot	Poor No cuts produced or was not properly labeled	Fair cut is not identifiable.<BR> minimum requirement are met	Good cut has most requirements met	Excellent Cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Brunoise 1 pts 1/8" x 1/8" x 1/8" cube cut. quantity: 1/2 carrot	Poor No cuts produced or was not properly labeled	Fair cut is not identifiable. minimum requirement are met	Good cut has most requirements met	Excellent cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Medium Dice 1 pts 1/2" x 1/2" x 1/2" cube cut. quantity: 1 potato	Poor No cuts produced or was not properly labeled	Fair cut is not identifiable.<BR> minimum requirement are met	Good cut has most requirements met	Excellent cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Standard cuts 1 pts small dice (1/4 x 1/4 x 1/4) Quantity: 1/2 onion	Poor No cuts produced or was not properly labeled	Fair cuts are not identifiable.<BR> minimum requirement are met	Good cuts have most requirements met	Excellent Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.
Large Dice 1 pts 3/4 x 3/4 x 3/4 in cube cut. Quantity: 1/2 potato	Poor No production, mislabeling of product	Fair cut not identifiable. minimum standards are met	Good most requirements met.	Excellent all requirements are met, sufficient quantity produced