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iRubric: Food Lab Evaluation - Day 2 rubric
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Food Lab Evaluation - Day 2
Food Lab Evaluation - Day 2
Must follow required procedures and have product that meets all criterion for type of cake to get all points available
Rubric Code:
AXWX494
By
dhealey43
Ready to use
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
(none)
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Food Lab Procedures
Poor
1 pts
Fair
2 pts
Good
3 pts
Excellent
4 pts
Preparation
Poor
Student did not wash hands, put apron on or tie hair back with hairnet.
Fair
Student did not complete requirements: failed to wash hands, put on apron or tie hair back with hair net.
Good
Student did wash hands properly at the beginning and throughout the lab, put on apron and did tie hair back with hair net but needed to be reminded.
Excellent
Student washed hands properly at the beginning an throughout the lab and did tie hair back with hairnet, put on apron all without being asked.
Skill Practice
Poor
Student does not practice demonstrated techniques for food prep
Fair
Student uses some of the demonstrated techniques. Does not pay attention to details.
Good
Student uses demonstrated techniques for food preparation during lab.
Student pays attention to details.
Excellent
Student uses demonstrated techniques for food preparation during lab. Student pays attention to detail and goes above and beyond expectations.
Safety
Poor
Does not follow safety rules. Does not use safe food handling techniques. Does not use kitchen equipment in a safe manner.
Fair
Student tries to use equipment safely and correctly. Careless at times and does not always follow the rules.
Attempts to follow safe food handling procedures.
Good
Student demonstrates safe and correct use of all kitchen equipment used for the lab.
Student follows good safe food handling procedures as presented in class.
Excellent
Students demonstrated safe and correct use of all kitchen equipment used for the lab. Student follows excellent safe food handeling procedures as presented in class
Clean-Up
Poor
The student leaves unwashed items in the sink, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Fair
Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Some laundry done.
Good
Student leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. Laundry may or may not be picked up.
Excellent
Student leaves the workspace clean. All dishes washed, dried and put away. Tables and counter tops are clean and dry. All laundry is gathered up and put in wash area.
Product - Taste
Poor
Cake is over baked or burnt.
No flavor
Fair
Cake is underbaked with some good flavor.
Icing and filling flavor is poor.
Good
Cake, filling and icing taste good.
Excellent
Cake, filling and icing has an excellent flavor.
Product - texture
Poor
Cake is very thick or too thin.
Not holding up when cut.
Underbaked and doughy.
Overbaked and dry
Burnt
Filling consistency is too runny/too thick
Icing is too thick/thin
Fair
Cake has trouble staying together when cut but not too bad.
Cake could have been cooked a little bit longer
Cake should have come out of the over sooner as it is a little dry.
Filling consistency is somewhat runny/too thick
Icing is somewhat too thick/thin
Good
Cake is well baked
Cake cuts well
Filling consistency is good
Icing consistency is good
Excellent
Cake is very well baked. Perfect texture.
Cake cuts very well and stands tall when cut.
Filling consistency is excellent
Icing consistency is excellent.
Product - Appreance
Specific criteria requested on culminating sheet.
Poor
Product not up to standards expected of this type of cake.
Fair
Product meets some of the standards for this type of cake.
Good
Product meets all standards for this type of cake.
Excellent
Product meets all standards for this type of cake. Student goes above and beyond expectations.
Product - Black Box Ingrediant
Poor
Was not used
Fair
Ingrediant used with no creativity.
Good
All ingrediant used with some creativity.
Excellent
All ingrediant used with excellent creativity.
Keywords:
preparation, time management, skill practice, safety, clean up, product
Subjects:
Vocational
Types:
Exam
Project
Assignment
(Other)
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