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iRubric: Culinary Knife skills part 2 rubric

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Culinary Knife skills part 2 
Culinary Knife skills part 1
Practical exam
Rubric Code: AB298X
By mtsoxfan
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 9-12

Powered by iRubric Knife Cuts
All cuts require proper station set up, proper dimension, specific quantity, safety and sanitation guidelines are observed. Proper tools used. Produced in allotted time.
  Exemplary

10 pts

Proficient

8 pts

Progressing

4 pts

Below Basic

2 pts

Chiffonade
1 pts

1/8" ribbon cut
1/4" ribbon cut
quantity: 1/2 head lettuce
10 minutes time combined
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Tourne
1 pts

7 sided football shape, 2" long
Quantity: 4 each
20 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Mince/Fine chop
1 pts

parsley and garlic
Parsley finely chopped(dust-like) & Garlic mince
Quantity: 1/4 bunch parsley, 1 garlic clove
10 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Paysanne
1 pts

1"x1"x1/8"
Quantity: 1/2 carrot
10 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Oblique
1 pts

Rolled cut
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.




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