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iRubric: Basic Foods Egg Cook-off rubric

iRubric: Basic Foods Egg Cook-off rubric

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Basic Foods Egg Cook-off 
Basic Foods Egg Cook-off
Teacher or additional judge will evaluate the lab group's performance and food product.
Rubric Code: VX94X69
By mpuri71
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Basic Foods Egg Cook-off
Overall Score
  1

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

(N/A)

2

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

(N/A)

3

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

(N/A)

4

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

(N/A)

Organizational & Preparation Skills

Timing
1

kitchen group did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
2

kitchen group attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
3

kitchen group showed proper cooking methods and techniques, but did not practice good time management.
4

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Creativity

1

The dish was unappealing and was missing items. It did not give a clear description of the foods being served.
2

The dish listed items available but lacked a good description and creativity.
3

The dish listed all items available and was neatly written. It lacked creativity and color.
4

The menu was colorful and artistically arranged. It was very creative & informative. The menu was well written and easy to understand.
Taste & Appearance

Taste and Appearance of the dish
1

Food product was not satisfactory. Recipe was not followed according to specifications.
2

Food was acceptable but presentation and taste were lacking
3

Food was good and presentation and taste were good. Food was made according to the recipe
4

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

1

The student presented their dish stating no facts.
2

The student presented their dish stating one or two the facts like what cooking method used, what sides .
3

The student presented their dish stating all the facts like what cooking method used, what sides were made, and presentation of the dish on the plate.
4

The student presented their dish stating all the facts like what cooking method used, what sides were made, and presentation of the dish on the plate.Thorough knowledge of the menu. Polite and timely



Keywords:
  • Food Lab Evaluation

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