rubric gallery

rubrics by chefsaxton

public gallery

Filter by:

rubrics by chefsaxton

See a list of rubrics by chefsaxton. Copy rubrics to your zone. Bookmark rubrics for future use Build, share, exchange, and reuse rubrics. Find rubrics by category and type.

Click on rubric title to preview, edit, print, copy, or do more with it.

Popup Preview

Quickly preview a rubric in a popup window.

Found 18 Rubrics (showing Rubrics 1 thru 18 )

Please login to view pages 2 - 1

Rubrics

Title

Built By

Pie

Quality Evaluation for apple pie

Grade levels: Undergrad

chefsaxton

Mousse Rubric

Quality Evaluation for Vanilla Mousse

Grade levels: Undergrad

chefsaxton

Mousse

Quality Evaluation for Mousse

Grade levels: Undergrad

chefsaxton

ADVANCED BAKING- Danish

The learners should understand the elements of baking puff pastry and danish pastries. The oven temperatures and baking time should be precise. The shape of the pastries will be evaluated. The overall prep time and baking time should fit the desired time frame.

Grade levels: Grad

chefsaxton

Following Directions:

Students will follow directions given in activity.

Grade levels:

chefsaxton

Sandwich

prepare, assemble, and present a their sandwiches

Grade levels: 9-12 Undergrad

chefsaxton

Caesar Salad

Grade levels: 9-12

chefsaxton

Teamwork Evaluation

used for assessment of teamwork recipe preparations

Grade levels: 9-12

chefsaxton

Deviled Eggs

This rubric is a student team assessment of deviled eggs prepared by Culinary Arts students. The scoring will be utilized as a skills assessment.

Grade levels: 9-12

chefsaxton

Building a Gingerbread House

A rubric that depicts the various stages and completion of gingerbread house construction. Stage 1- making the gingerbread dough Stage 2- constructing the gingerbread house Stage 3- Decorating the gingerbread house

Grade levels: 9-12 Undergrad

chefsaxton

Egg Cookery

Egg Preparation - Over-Easy, Medium, and Hard egg, Poached Egg, Scrambled Soft, Medium and Hard, Sunny Side Up and Omelet slight brown Bonus if no brown

Grade levels: 9-12

chefsaxton

Hollandaise Sauce

Food laboratory testing quiz for culinary arts

Grade levels:

chefsaxton

Student Presentation

Rubric for evaluating student presentations.

Grade levels: 9-12

chefsaxton

ADVANCED BAKING- PUFF PASTRIES

Grade levels: Grad

chefsaxton

Brioche

In this lab, you must demonstrate knowledge in time management, safety, and sanitation show your skill in measuring, preparing, mixing, and organizing prepare a recipe that demonstrates knowledge and skills in the planning, preparing, and evaluating the Brioche complex bread. It is a very rich dough for flaky buns.

Grade levels: 9-12

chefsaxton

Demonstration Speech

You will demonstrate your ability to give clear and concise directions on how to do somethings. You will also be graded on your ability to properly outline/write your speech out.

Grade levels: 9-12 Undergrad

chefsaxton

Teamwork

With this rubric you will evaluate your participation in a group during a class assignment.

Grade levels:

chefsaxton

Deboning a Chicken

Mid Term

Grade levels: Undergrad

chefsaxton

iRubric - The Largest Gallery of Rubrics in the World