Skip to main content

- Username
- Password
forgot?

iRubric: Food Lab Assessment rubric

iRubric: Food Lab Assessment rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Food Lab Assessment Food Lab Assessment Required tasks in a cooking lab. Individual student evaluation. Rubric Code: DX3C4B5 By aronics01 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Food & Nut Practical Assessment
	Poor 1 pts	Needs improvement 3 pts	Satisfactory 4 pts	Excellent 5 pts	Name of students: Class (N/A)
Hygiene Personal hygiene<BR> Hygienic handling of food<BR> Work surface	Poor Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc. Handles food with dirty hands.<BR> Work surface very untidy.	Needs improvement Student rarely shows hand-washing and hygienic handling of food. Work surface kept untidy frequently throughout session.	Satisfactory Student washed hands at some points during session, showed an adequate level of personal hygiene and hygienic handling of food.<BR> Work surface kept clean and tidy most of the time	Excellent Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc. Very high level of hygienic handling of food demonstrated. Work surface clean and tidy throughout session	Name of students:
Method of work Manipulation	Poor Student does not use large and small equipment properly. Shows poor understanding of method of preparation of dish, meat, vegetables, fruit, seasonings and flavorings, etc	Needs improvement Student occasionally misuses large and small equipment. Shows an average understanding of method of preparation of some dishes,meat, vegetables, fruit, seasonings and flavorings, etc	Satisfactory Student correctly uses large and small equipment most of times, shows correct understanding of method for making most of the dishes and preparations.	Excellent Correct use of tools, skill in handling mixtures, and large and small equipment.<BR> Correct preparation of dish, meat, vegetables, fruit, seasonings and flavorings, etc	Name of students:
Method of work Judgement of consistencies/tasting	Poor Poor consistencies for dough noted at all stages from preparation to serving. Student not seen testing any consistencies and making adjustments.	Needs improvement Student obtain the right consistency for some of the dishes prepared but omits most of times to test consistencies and make adjustments.	Satisfactory Correct consistencies for dough noted at most stages from preparation to serving. student occasionally seen testing consistencies.	Excellent Correct consistencies for dough noted at all stages from preparation to serving. student seen testing consistencies and making appropriate adjustments.	Name of students:
Method of work General approach	Poor Student shows very poor level of confidence during session. Makes constant references to recipes and time plan to be sure of themselves	Needs improvement Average level of confidence in execution of tasks shown. Students makes occasional reference to time plan and recipes to be sure of themselves	Satisfactory Student shows confident approach in the execution of tasks. Slight level of stress noted at times.	Excellent Business-like and confident approach throughout session. Very high confidence level shown in the execution of tasks.	Name of students:
Method of work Economy of fuel/oven management/ wastage	Poor Student preheats oven for more than ten minutes. Throws away large pieces of food/prepared pastry	Needs improvement Student preheats oven 10 mins before baking. Much wastage noted.<BR> Throwing of food, preparing more pastry than required.	Satisfactory Student preheats oven 10 mins before baking, Much effort is noted to prevent wastage of food	Excellent Student preheats oven 10 mins before baking,<BR> Very efficient use of prepared items to prevent wastage, no wastage noted	Name of students:
Time Management	Poor Preparation, cooking and clean-up were not completed in a timely manner.	Needs improvement Student takes too much time in carrying tasks, clean up not noted throughout session to save time.	Satisfactory Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.	Excellent Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.	Name of students:
Serving & appearance Quality of dishes<BR> -Flavour/texture/appearance	Poor Food product was inedible.	Needs improvement Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.	Satisfactory Correct preparation of food lead to appropriate taste and texture. No or minimal garnishing/decoration noted	Excellent Correct preparation of food product resulted in appropriate taste, texture, appearance. Garnishing/decoration of dish done	Name of students:
Clean-Up	Poor Dishes, utensils, equipment left unwashed; tables/floors not cleaned well; used towels and cleaning buckets left lying around. Equipment not put away.	Needs improvement Not all utensils and equipment were washed. Some equipment were not returned to the store. Table left uncleaned at end of session	Satisfactory Dishes, utensils washed; but equipment/tables unwashed. cleaning buckets may or may not be picked up. Some equipment not put away	Excellent Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Tables/ floors cleaned and swept. Laundry and cleaning buckets taken care of properly. Cleaning assignments finished.	Name of students:
Response to questions	Poor Student could not answer any question related to the practical session.	Needs improvement Poor understanding of scientific principles behind the process of dishes	Satisfactory Average understanding of scientific principles behind preparation/cooking process,<BR> Can improve on formulating/elaborating the answers	Excellent Very good understanding of scientific principles behind the process of cooking/preparation of dishes	Name of students:

Keywords:

Preparation, Cooperation, Skill practice, Safety, Clean up.

Subjects:

Types:

Discuss this rubric

You may also be interested in:

More rubrics by this author

More Vocational rubrics

More Homework rubrics

Do more with this rubric:

Preview

Preview

Preview this rubric.

Edit

Edit

Modify this rubric.

Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.

Categorize

Categorize

Add this rubric to multiple categories.

Bookmark

Bookmark

Bookmark this rubric for future reference.

Assess

Test run

Test run

Test this rubric or perform an ad-hoc assessment.

Grade

Grade

Build a gradebook to assess students.

Collaborate

Apply this rubric to any object and invite others to assess.

Share

Publish

Publish

Link, embed, and showcase your rubrics on your website.

Email

Email

Email this rubric to a friend.

Discuss

Discuss

Discuss this rubric with other members.

Do more with rubrics than ever imagined possible.

Only with iRubric^tm.

Copyright © 2024 Reazon Systems, Inc. All rights reserved.

n98