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iRubric: Identification of Tools, Equipment & Cooking Techniques rubric

iRubric: Identification of Tools, Equipment & Cooking Techniques rubric

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Identification of Tools, Equipment & Cooking Techniques 
Identification of Tools, Equipment & Cooking Techniques
A short term introduction to the culinary field. Class includes beginning knife skills, equipment identification, weights and measures, and basic culinary cooking techniques.
Rubric Code: UAC885
By Chefjgraf
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Sanitation and Safety
  Poor

Did not have on hair restraint. Did not prepare sanitize solution

(N/A)

Fair

Washed hands, wore hair restraint, used sanitation solution properly

(N/A)

GoodS

Demonstrated good personal hygiene, was alert of time and temperature, avoided cross contamination

(N/A)

Mastery of Skills

Demonstrated safety and excellent sanitation practices. Put food away properly, cleaned and sanitized area when finished

(N/A)

Recognizing Equipment

Poor

Student needed assistance from peer while gathering tools and Mise en place of ingredients
Fair

Student demonstrates satisfactorily gathering of Mise en place equipment and small tools but unable to complete the task in the appropriate time
GoodS

Demonstrated ability to gather equipment and ingredients, prepared work area before beginning
Mastery of Skills

Student was able to demonstrate preparation of all sanitation requirements, mise en place equipment, tools and ingredients before starting. Laid out all tools before starting. Had sanitize rag at the stove and a dispenser to hold small wares while cooking
Cooking Methods

Poor

Student needed assistance and asked for help with before beginning cooking methodds
Fair

Student gathered ingredients but not any equipment necessary before beginning. Did read the recipe before beginning bu
GoodS

Student illustrates good recognition for steps on cooking procedures.
Mastery of Skills
Vegetable Cookery

Poor

Student expresses unsatifactory recognition for preparing vegetable, starches and legumes.
Fair

Student demonstrates fair recognition for the preparation of vegetable, starchesand legumes.
GoodS

Student collects good recognition for the preparation of vegetable, starches and legumes
Mastery of Skills
Soups

Poor

Student demonstrates unsatisfactory for the recognition of National and ethnic soups.
Fair

Student demonstrates fair recognition of National and ethnic soups.
GoodS

Student assembles good recognition for National and ethnic soups.
Mastery of Skills
Cold Sauces and Salads

Poor

Student demonstrates poor recognition for salad dressings and salad building.
Fair

Student demonstrates fair recognition for salad dressings and salad building.
GoodS

Student assembles good recognition for salad dressings and salad building.
Mastery of Skills




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