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iRubric: Food Lab Evaluation-Cread Baking-Measurement rubric

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Food Lab Evaluation-Cread Baking-Measurement Rubric Code: YX93442 By goodrir Ready to use Public Rubric Subject: Math Type: Assessment Grade Levels: 6-8

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	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
Preparation	Poor Did not measure out all the ingredients properly 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.
Cooking	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.
Teamwork	Poor Student did not work within his group, did not complete his assigned tasks, or showed little group participation.	Fair Student helped but with minimal effort, wandered out of group part of the time, and only partially helped other team members.	Good Student worked within group, did all assigned tasks without prodding.	Excellent Student worked within group and demonstrated exceptional teamwork by taking initiative in completing tasks or assisting other members.
Safety/Sanitation/Cleanup	Poor Students did not demonstrate safety and sanitation (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.
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.