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Deboning a Chicken 
Deboning a Chicken
Mid Term
Rubric Code: B2W9236
By chefsaxton
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Deboning a Chicken
  10 points

(N/A)

7 points

(N/A)

5 points

(N/A)

3 points

(N/A)

TOTAL POINTS

(N/A)

Veloute

10 points

Student demonstrated safety and sanitation practices Smooth consistency
7 points

Student demonstrated proper safety and sanitation practices most of the time and minor consistency issues
5 points

Students only demonstrated some safety and sanitation practices and sauce has lumps
3 points

Student did not demonstrate proper safety and sanitation practices sand unable to produce a veloute
TOTAL POINTS
De-Bone Chicken

Sharp knife, clean cuts
10 points

Student exhibited proper technique for deboning and seperation into eight pieces using techniques illustrated in class and textbook (Ipad.)
7 points

Student demonstrated some proper techniques but did not pay attention to details.
5 points

Student attempted tasks but became distracted or did not complete assigned task, followed only part of the instructions.
3 points

Student did not follow demonstrated techniques for cutting up chicken. Pieces were cut with inaccuracy and excessive waste.
TOTAL POINTS
Knife Cuts

Julienne, Brunoise
10 points

Student demonstrated excellent time management and prepared all cuts properly.
7 points

Student demonstrated average organization skills allowing for the task to be completed almost on time. Average cuts
5 points

Student attempted the task following only part of the instructions and
3 points

Student did not focus on the task at hand, did not follow directions, and did not complete the task within the allotted time.
TOTAL POINTS
Clean-Up and Sanitatioin

Proper safe storage of finished product
10 points

Student left kitchen clean. All dishes washed, dried, and put away. Tables and counters cleaned.
7 points

Student washed, dried, and put away dishes but tables and counters left unclean.
5 points

Student washed and dried dishes but did not put dishes, supplies, equipment.
3 points

Student left unwashed items and dishtowels. Counters and tables in disarray.
TOTAL POINTS




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